Salad with Korean carrot and liver
Many people love chicken liver salads. This salad also contains chicken
liver, only in the form
tender and soft straws from liver pancakes. It is original and delicious! In the salad, all the
ingredients are very well combined – Korean-style sweet and sour carrots, red onions, pickled
and tender liver pancakes. The salad with liver pancakes, Korean carrots, and pickled cucumbers is
delicious and satisfying.
We wash the chicken liver, cut each into 2 parts, remove unnecessary veins. Dry the liver
a paper towel. Add the egg to the prepared liver. We interrupt the liver with an immersion or
blender until smooth. Add salt, black pepper, and 30 ml of vegetable oil to the liver with the
mix. Then add flour. Mix with flour until smooth. The mass should turn out to be quite liquid,
over the surface of the pan. If the mass is thick, then you can add about 1 tbsp of water. Heat
of vegetable oil in a frying pan and pour about 1 ladle of liver mass. The pancake should be thin.
Rotate the pan slightly to distribute the mass evenly over the pan. Fry the pancake over medium
1-2 minutes on one side, until lightly browned. Then turn over to the other side and fry the
about 1 minute. In total, 3-4 thin pancakes should turn out. Put the finished pancakes on a plate
leave to cool. Peel the onion and cut into thin quarter rings. We put the cooled pancakes in a
cut everything together in half. We put both cut stacks of pancakes into one. Then cut the
thin strips. It turns out this is such a liver straw. We also cut the pickled cucumbers into thin
strips. Put chopped liver pancakes, red onion, and pickled cucumbers into a bowl. Add Korean
the bowl. Add Korean carrots to the bowl. Season the salad with mayonnaise. Stir the salad and add
to taste, if necessary. Salad with liver pancakes, Korean carrots, and pickled cucumbers is ready.
Decorate the salad with chopped dill and serve.