EntranceLiver and Korean carrot salad. Salad "Zimushka" with chicken liver and Korean carrots
The liver is a valuable food product for humans. The housewives have a task: to make the liver appetizing by combining it with other products. Salad with chicken liver and Korean carrots solve this problem: a spicy oriental appetizer and crunchy cucumbers complement the offal, making the dish fresh and crunchy. The most interesting combination is obtained with spicy carrots and not fresh or boiled. You can cook Korean carrots yourself. It is not difficult, you only need a special mixture of seasonings, which is in any store. And here is the recipe for Korean carrots.
If you need to cook a light, but nutritious and hearty salad, you should pay attention to the chicken liver. It takes about 10 minutes to roast it, it goes well with vegetables, herbs, cheese, various sauces and refills. Salad with chicken liver and pickles is a minimum of ingredients, but always a good result. If you are not a fan of spicy dishes, then try the salad with chicken liver, tomatoes and cheese. in front of you step by step recipe with a photo of a liver salad with Korean carrots. And for lovers of liver dishes, the site also has this ingredient.
Linking: how to cook Korean carrots at home, recipes with liver, salad with chicken liver, tomatoes and cheese
Ingredients:
- 500 g of chicken liver;
- 300 g Korean carrots;
- 100-150 g of onions;
- 150 g pickled (pickled or pickled) cucumbers;
- a little green dill;
- salt to taste;
- 2-3 tbsp mayonnaise for dressing
- some vegetable oil for frying.
Salad recipe with chicken liver, Korean carrots and pickles.
1. Cut the onion into half rings. It can be smaller, but the half rings look beautiful in a salad. So that your eyes do not water, we moisten the knife in cold water or chew something.
2. Lightly fry the onion in oil until transparent.
3. Wash the chicken liver and cut into small even pieces. Chicken liver is preferable to beef. Although it is higher in calories, it contains more protein, vitamins, amino acids and other nutrients. It is also absorbed by the body faster and tastes better.
4. Add the liver to the pan, salt and pepper. Fried liver turns out to be very fragrant, juicy and more satisfying.
But for those who follow the figure, you can modify the recipe - boil the liver, and not fry it. Boiling is a way of preparing a dish with the least number of calories, which cannot be said about frying in oil. Pieces for boiling should not be cut too small, otherwise they will turn out to be dryish. The liver is cooked whole. To understand if the offal is ready, it is pierced with a knife or fork. If it leaks out of the incision clear broth then the liver is ready. If a reddish liquid appears, you need to cook a little more. The main thing is not to overdo it, as the overcooked liver becomes tough. On average, boiling takes 15-20 minutes.
5. So, fry the liver until soft over medium heat for about 8-10 minutes. Stir until everything cooks evenly. When all the pieces get a light shade, and a pleasant smell floats around the kitchen, remove the pan from the heat.
6. Cut the pickles into small pieces.
home preservation is a troublesome business, and many prefer to buy finished product. It will be inferior in taste to homemade cucumbers, but a good preservation can be distinguished by several signs. Well, if the cucumbers can be seen in a container: they should be the same size, whole, elastic, without stalks, uniform green or olive color. Then we read the composition: the fewer preservatives, the better. It is better not to take with flavors and dyes - these ingredients are prohibited. Pay attention to the date of production: production in the summer indicates fresh raw materials. The shelf life of store preservation does not exceed 2 years.
7. We shift all the ingredients into a deep bowl.
8. Season with mayonnaise and mix thoroughly. Instead of mayonnaise, you can dress the salad with sour cream. You don't need much dressing, just 2-3 tablespoons is enough. Korean carrots go to the salad along with the juice, and even the oil from the fried liver adds flavor.
9. Cut fresh dill and sprinkle salad with it. Greens are an essential ingredient in many salads, soups and side dishes. It increases the usefulness of the dish several times, saturating it with vitamins, and also simplifies the digestion of food.
10. The most delicious liver salad with Korean carrots is ready. Enjoy your meal!
Salad with liver and carrots originates from the 80s. Previously, this salad was called "Lenin" and its recipe has not changed over time - it still contains carrot-onion frying and liver, all components are seasoned with mayonnaise. One of the main advantages of this salad is the budgetary ingredients that are present in the refrigerator of every family. Saving time on cooking is also very important, because the hostess can serve part of the boiled liver with frying along with a side dish as a main course, and adding a little mayonnaise to the remaining ingredients will get a delicious snack.
The main stereotype among hostesses is that any liver should be soaked in milk. This is not true! For example, it is not necessary to soak chicken liver or the liver of a young animal. If the liver is pork or beef and bought in a supermarket, it is really worth soaking it in milk. To do this, fill the defrosted liver with milk so that it covers the offal to the top and set aside for three hours. The cookie will become very tender.
Any liver is perfect for this salad. The only point is that if family members have problems with high cholesterol, pork liver should be discarded. Chicken liver should be brown or burgundy. If the liver is light in color, the animal was clearly sick and the use of such a liver is dangerous to health. When you buy pork liver whole - look at the weight, the liver of a healthy pig will weigh at least 2 kilos. If you stick a knife into the chilled liver of an animal, scarlet blood should flow, brown blood indicates that the offal has been lying on the counter for a long time. Any dark patina on offal signals that they are not fresh!
Carrots for salad can be taken not only boiled, but also pickled. If you want a spicy salad - perfect option Korean carrot. You can even make it at home! For a kilogram of grated fresh carrots, take a glass of vegetable oil and a bag of seasonings for marinating carrots in Korean. We mix the ingredients and put under the weighting agent for a day. Salt, pepper, done! Feel free to add it to a salad.
How to cook a salad with liver and carrots - 15 varieties
A simple salad for winter evenings when you want even an appetizer to be very satisfying. Salad will appeal to all lovers of oriental cuisine for a mix fried mushrooms and spicy carrots.
Ingredients:
- Liver - 250 grams
- Testicles - 4 pieces
- Onion - 1 piece
- Mushrooms - 200 grams
- Mayonnaise - for dressing
- Salt - to taste
Cooking:
Boil the liver and cut into strips. Boil the eggs, peel, cut into cubes. Finely chop the onion with mushrooms and fry in butter until tender. Carrot in Korean, if necessary, cut into small pieces. Mix all ingredients with mayonnaise.
The combination of fried ingredients and juicy sweet canned corn always win-win! This can be easily seen by preparing this salad.
Ingredients:
- Liver - 200 grams
- Carrot - 1 piece
- Onion - 1 piece
- Testicle - 1 piece
- Canned corn - 1 can
- Vegetable oil - for frying
- Mayonnaise - for dressing
Cooking:
Boil the liver until cooked and cut into strips. We turn the egg into an omelet and also cut into strips. Chop the onion into rings and fry in butter until tender. Three carrots on a grater and fry. Drain juice from corn. We put the salad in layers, spreading each layer with mayonnaise. We start with an omelette, then a carrot, followed by a turn of corn, then a liver and decorate everything with an onion.
A stable combination of liver and carrots cannot be spoiled by anything! But to add interesting notes with additional ingredients definitely worth a try!
Ingredients:
- Liver - 200 grams
- Korean carrot - 300 grams
- Onion - 300 grams
- Canned peas - 1 can
- Vegetable oil - for frying
- Mayonnaise - for dressing
- Salt, pepper - to taste
Cooking:
Chop the onion with the liver and fry in butter until tender. At the end of frying, salt and pepper the liver. Carrot in Korean, if necessary, cut into smaller pieces. Drain juice from peas. Mix all ingredients with mayonnaise.
A quick salad that can be prepared in a couple of minutes. It will help out a lot when you need to have a quick lunch, preferably without prejudice to the figure.
Ingredients:
- Liver - 200 grams
- Carrot - 1 piece
- Cabbage - 300 grams
- Beets - 1 piece
- Onion - 1 piece
- Garlic - 3 cloves
- Mayonnaise - for dressing
- Salt - to taste
Cooking:
Boil the liver until cooked and cut into strips. We chop carrots, cabbage, beets into strips, fry each type of vegetable separately. Cut the onion into half rings, also fry in butter until tender. Pass the garlic through a press. Mix all the ingredients with mayonnaise, add salt if necessary.
This salad can really be made according to the principle of vinaigrette - replace fresh cabbage with sauerkraut and boil all vegetables, not fry. If you wish, add canned peas. For dressing, it is better to choose mayonnaise or dietary mayonnaise sauce.
Wonderful salad with fresh taste pickled cucumbers. It is very easy to make, the ingredients are the most common, so this salad can be safely attributed to the daily menu.
Ingredients:
- Chicken liver - 500 grams
- Carrot - 200 grams
- Pickled cucumbers - 200 grams
- Testicle - 3 pieces
- Onion - 1 piece
- Mayonnaise - for dressing
- Salt - to taste
Cooking:
Fry the chopped liver with onion until tender. Whisk an egg and make an omelette. Boiled carrots, scrambled eggs, pickled cucumbers chop straws. Mix all the ingredients with mayonnaise, add salt if necessary.
Everyone who loves unusual combinations in salads will definitely appreciate the appetizer. Hearty liver and rice, combined with a light sweet and sour apple, will delight your loved ones.
Ingredients:
- Liver - 300 grams
- Carrot - 1 piece
- Rice - 100 grams
- Apple - 2 pieces
- Onion - 1 piece
- Vegetable oil - for frying
- Mayonnaise - for dressing
- Salt - to taste
Cooking:
Sliced liver with onion fried in vegetable oil. Boil rice until tender. Chop the boiled carrot and apple into small cubes. Mix all the ingredients with mayonnaise, add salt if necessary.
The salad will become tastier if the onion is marinated. To do this, mix in a glass of water 2 tablespoons of sugar and a spoonful of table salt. Add 40 milliliters of vinegar. Pour the chopped onion with the marinade and after two hours it will still be possible to add to the salad.
Most hostesses think that tasty snack or a salad doesn't have to be made up of many ingredients. Delicious doesn't have to be complicated! And tasting this salad, once again you are convinced of this!
Ingredients:
- Liver - 500 grams
- Carrot - 2 pieces
- Beans - 500 grams
- Onion - 2 pieces
- Greens - to taste
- Mayonnaise - for dressing
- Salt, red pepper, black pepper - to taste
Cooking:
We make a frying of chopped onions and grated carrots. Boil the beans until tender. Finely chop the greens. Sliced liver fried in vegetable oil. Mix all the ingredients with mayonnaise, add salt if necessary.
If you don’t have time to boil beans, don’t worry. Buy red for this salad canned beans in own juice. It's perfect for this appetizer.
Despite the fact that the ingredients contain a fairly satisfying liver, the salad turns out to be surprisingly light and airy. It is perfect as a full dinner for lovely ladies.
Ingredients:
- Chicken liver - 500 grams
- Carrot - 4 pieces
- Apple - 2 pieces
- Testicle - 3 pieces
- Garlic - 2 cloves
- Mayonnaise - for dressing
- Salt - to taste
Cooking:
Boil the liver until cooked and cut into strips. Boiled carrots, peeled apple and three eggs on a grater. Pass the garlic through a press. Mix all the ingredients with mayonnaise, add salt if necessary.
There are very few indifferent to salads with walnuts, and those who love them cannot live without them for more than a week. For such adherents of nuts, there is another amazing recipe and it is in front of you!
Ingredients:
- Beef liver - 350 grams
- Carrot - 1 piece
- Onion - 1 piece
- Testicle - 2 pieces
- Walnut (chopped) - 1 handful
- Mayonnaise - for dressing
- Salt, pepper - to taste
Cooking:
Cut the liver into small pieces and fry. Separately, we will make a frying of chopped onions and grated carrots. We make omelettes from beaten eggs, which we then cut into strips. Mix all ingredients including walnuts, with mayonnaise.
A great salad option for the holiday table. It will look especially impressive in portioned bowls.
Ingredients:
- Liver - 400 grams
- Carrot - 1 piece
- Champignons - 200 grams
- White onion - 1 piece
- Testicles - 3 pieces
- Pickled or pickled cucumber - 2 pieces
- Processed cheese - 1 piece
- Mayonnaise
Cooking:
Boil the liver until tender and chop into strips. We mix it with fried champignons - this will be the first layer that needs to be smeared with mayonnaise. Grated pickles will go in the second layer, coat with mayonnaise. The third layer behind the finely chopped white onion, coat with mayonnaise. Fourth layer - rubbed processed cheese, coat with mayonnaise. The fifth layer - grated boiled carrots, coat with mayonnaise. The final layer will be boiled and grated testicles.
The salad will become real wand a lifesaver for moms who do not know how to decorate snacks for a children's party. The most important thing is that the ingredients for it are very simple!
Ingredients:
- Liver - 300 grams
- Carrot in Korean - 150 grams
- Testicles - 2 pieces
- Cheese - 150 grams
- Prunes - for decoration
- Mayonnaise
Cooking:
First layer - boiled liver, grated. The second layer is Korean-style carrots. The third layer is the testicles, peeled and grated. Pour all three layers with mayonnaise. The final layer is grated cheese. You can leave the salad like this, or you can make it in the form of a hedgehog. To do this, we form all the layers of lettuce in the form of a pear - the plumpest part will be the body of the hedgehog, and the narrow one will be its head. Its shape does not affect the order of the layers, we do everything according to the same scheme. The only moment - we break the carrot in Korean into two parts. One half will leave us with the second layer, and from the second half we will make a “fur coat” of a hedgehog. The eyes and mouth of a hedgehog can be made from prunes, olives, mushrooms, and any suitable ingredients.
The most delicate salad for lovely ladies, as well as for all connoisseurs of gourmet cuisine. It's definitely worth a try!
Ingredients:
- Liver - 300 grams
- Potatoes - 2 pieces
- Pickled cucumbers - 4 pieces
- Testicles - 3 pieces
- Carrot - 2 pieces
- Mayonnaise - for dressing
Cooking:
The first layer is boiled and diced potatoes, coat with mayonnaise. The second layer will be boiled liver, grated. Coat with mayonnaise. The third layer is pickled cucumbers, grated, smeared with mayonnaise. The fourth layer will be the turn of boiled carrots, grated. We also coat with mayonnaise. The final layer is boiled and grated eggs.
Chicken by-products are inexpensive, but they are useful when proper cooking tasty and can be the basis of many dishes. Salad with chicken liver and Korean carrots is a budget appetizer that even an inexperienced cook can make, spending very little time cooking. It is only important to find a suitable recipe and learn the intricacies of preparing this simple, but at the same time unusual dish.
Cooking features
Chicken liver does not need long-term heat treatment, so salads are made from it quickly. Korean carrots can also be purchased at the nearest grocery store - they are not in short supply. This allows you to make snacks with it when there is almost no time for cooking. However, this does not mean that Korean-style carrot salads with chicken liver are simple and boring. Having shown imagination, an appetizer can be made worthy of a festive table. A creative approach to culinary creativity is always welcome, but to get best result however, a few rules must be followed.
- When choosing a chicken liver for a salad, pay attention to its color. If it looks too pale, then the bird it once belonged to was most likely sick. It is advisable to refuse to purchase such a product. If you purchase by-products in factory packaging, carefully study the information on it, paying special attention to the date of packaging and the expiration date of the product.
- Before cooking, chicken offal should be washed well and allowed to dry. For salad, chicken liver is usually boiled by dipping in boiling salted water for 15–20 minutes, or fried in a pan for 5–8 minutes. It is not worth exceeding this time, otherwise the liver will become tough and lose its juiciness.
- Korean carrots for salad do not have to be purchased at the store, you can make it yourself. To do this, carrots need to be chopped on a special grater, heated vegetable oil, by mixing it with a small amount of vinegar and ground seasonings (coriander, hot red pepper or a complex mixture for making Korean-style salads). It remains to pour the carrots with the prepared dressing, mix with the garlic passed through the press, put it in the refrigerator for a couple of hours so that it marinates. The proportions can be adjusted to taste or according to the instructions on the seasoning package.
Korean-style salad with chicken liver and carrots combines a sweet and delicate liver taste with the spicy taste of Korean salad. The piquancy of the dish can be enhanced by adding pickled onions or pickles to it, or smoothed out by adding eggs or sweet corn. There are several recipes for food, so everyone can choose the option that best suits their gastronomic preferences.
Simple chicken liver and Korean carrot salad
- chicken liver - 0.3 kg;
- carrots in Korean - 0.2 kg;
- onions - 100 g;
- sugar - 20 g;
- salt - to taste:
- table vinegar (9 percent) - 20 ml;
- mayonnaise - 100 ml;
- fresh herbs - to taste.
Recipe for the occasion::
Cooking method:
- Wash the liver, dip it in boiling salted water, cook for 15-20 minutes. Drain in a colander, cool, cut into small pieces. Put in a bowl.
- Peel the onion, cut it into thin halves or quarters of the rings.
- Dilute vinegar with water in a ratio of 1: 3, add sugar and salt. Marinate the onion in the resulting mixture. It will be enough to hold it in it for 15-20 minutes.
- Squeeze the onion, transfer to a bowl with the liver. Add Korean carrots to them.
- Season the salad with mayonnaise, transfer to a salad bowl, sprinkle with chopped herbs.
If you want to get a salad with an even more piquant taste, do not boil the liver, but fry it, sprinkled with hot spices.
Unusual salad with Korean carrots and chicken liver
- Korean carrots - 0.2 kg;
- chicken liver - 0.2 kg;
- chicken egg - 1 pc.;
- wheat flour - 80 g;
- pickled cucumbers - 0.2 kg;
- green onion- 50 g;
- salt, black ground pepper- taste;
- mayonnaise - 100 ml.
Cooking method:
- Chicken offal, washed and dried, scroll through a meat grinder. Mix the resulting mass with raw egg, salt and pepper. Thicken with flour.
- Heat the oil in a frying pan and fry the liver pancakes.
- Cool the pancakes, cut into strips.
- Cut pickled cucumbers into thin long plates.
- Wash the green onions, shake off the water, finely chop with a knife.
- Put all the chopped products in a bowl, add Korean carrots and mayonnaise to them, mix.
Made by this recipe The salad looks unusual, has a spicy taste. It will surely impress your guests.
Korean-style fried chicken liver salad with carrots
- chicken liver - 0.3 kg;
- canned corn - 150 g;
- carrots in Korean - 150 g;
- onions - 0.2 kg;
- refined vegetable oil - how much will it take;
- salt, spices, mayonnaise or sour cream - to taste;
- dill - for serving.
Cooking method:
- Put the liver on a preheated pan, fry for 7-8 minutes in vegetable oil. Transfer to paper towel to remove excess oil.
- When the liver has cooled, cut it into small pieces.
- Onion, peeled, cut into thin half rings, fry in oil until golden brown, combine with liver.
- Add corn and pickled carrots to fried foods.
- Mix the products by adding mayonnaise to them.
When serving, place a sprig of dill on each serving of salad.
How to decorate a chicken liver and Korean carrot salad
No matter how simple and unpretentious the salad from chicken offal and Korean carrots, you should not refuse to decorate it before serving. By choosing the right design, you can make a liver and carrot salad a table decoration.
- The easiest option is to put a lettuce leaf on a plate or in a bowl, put a ready-made appetizer on it in a slide. To make the composition seem complete, sprinkle the salad with herbs or pomegranate seeds.
- From Korean carrots, you can make "nests" or "hoop", put the salad inside this colorful border. If you decorate the top of the composition with a flower from an egg or a pickled cucumber, the salad will look even more elegant.
- Try not to mix the ingredients of the salad before serving, but arrange them on a dish in sectors. Place the sauce in the center. Before offering the participants of the feast to try the appetizer, you will need to mix the ingredients with two forks.
- Chicken liver and Korean carrot salad will look more attractive if it is surrounded by slices of fresh or canned vegetables, olives or olives.
If you don't have time to decorate your salad, serve it in wide glasses or martini glasses, garnished with a sprig of dill or parsley.
An appetizer of chicken liver and Korean carrots can have a pronounced spicy taste or moderately spicy, with sweet notes, it all depends on what other products are included in its composition. The choice of a salad recipe depends on the gastronomic preferences of the cook and those who gather at the dinner table.
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Detailed description: salad recipe with liver and Korean carrots from a gourmet chef and housewives from various sources.
By itself, the liver has a very original taste, but if you combine it with Korean-style carrots, you get an even more interesting flavor range. The root crop slightly muffles the special aroma of the offal and adds a piquant hue. Additional ingredients in a salad with beef liver and Korean carrots allow you to achieve true harmony. Dishes are bright, unusual, but always extraordinarily tasty.
Salad with liver and Korean carrots
Korean-style salad with liver and carrots turns out to be festive, extraordinary and fragrant. At the same time, the liver does not stand out, its taste turns out to be a little muffled, due to which even those who do not really like this offal will be happy to eat such a dish.
For a salad with liver and Korean carrots, you need:
- 300 gr. chicken liver;
- 150 gr. carrots in Korean;
- 200 gr. canned corn;
- 2 beam heads;
- 160 gr. mayonnaise;
- 35 gr. dill;
- 5 gr. salt;
- 40 gr. oils.
Liver and Korean carrot salad:
- The liver is washed, all films are cut off. After preparation, the mass is poured into a frying pan, oil is added and fried for five minutes. Then cool and cut into small pieces.
- The onion is cleaned, chopped into thin slices, put in a frying pan, oil is added and fried.
- The corn is thrown back into a colander, the marinade is allowed to drain.
- Korean-style carrots are cut into several pieces.
- Pour all products into a salad bowl, pour mayonnaise and mix with a spoon.
- The greens are washed and chopped, sprinkled on the dish.
Tip: to make the liver more tender and not very bitter, it is recommended to soak the offal before frying for about 30 minutes in milk.
Korean liver and carrot salad
This simple interpretation of a Korean dish has its advantages. Labor and money costs are minimized, and the result is pleasantly pleasing. It turns out, though simple, but tasty and not quite an ordinary dish, which can be prepared both on a holiday and on a normal day. And in this case, you can take absolutely any liver. There are no clear requirements for this, it is worth relying solely on personal taste preferences.
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For a liver salad with Korean carrots, you need:
- 300 gr. any liver;
- 300 gr. carrots in Korean;
- 2 onions;
- 50 gr. canned peas;
- 80 gr. mayonnaise;
- 4 gr. salt;
- 5 gr. pepper;
- 20 gr. oils.
Korean-style liver salad with carrots:
- Onions are peeled and chopped with a knife into thin halves of rings.
- The liver is washed, cleaned, if possible, of all films and cut into pieces.
- Onions are placed in a frying pan, poured in oil and fried.
- Add the liver to the pan and fry for about seven more minutes.
- At the end of cooking, add salt and pepper.
- Spread the liver and onion on a napkin, dry and cool, pour into a salad bowl.
- The marinade is filtered from the peas and also placed in a salad bowl.
- Carrots are chopped a little and attached to other products.
- Pour everything with mayonnaise and mix with a spoon.
Read also: Salads in restaurants recipes with photos
Tip: You can use green instead of onion. In this case, it is not necessary to fry it, just finely chop it.
Salad with liver and Korean carrot
This combination of products is not quite common. Fried mushrooms in a salad just look amazing, give it a special charm and grace. Even the liver looks completely different thanks to this component. The taste is so rich and multifaceted, even a little contrasting, that involuntarily arouses surprise and admiration. Indeed, it is original and extremely tasty.
For a salad with Korean carrots and liver, you need:
- 500 gr. beef liver;
- 500 gr. carrots in Korean;
- 4 beam heads;
- 500 gr. mushrooms;
- 160 gr. mayonnaise;
- 30 gr. oils.
Salad with Korean carrots and liver:
- Onions are peeled and washed, laid out on a board and chopped with a knife halves of rings. After poured into a frying pan, add oil and fry.
- The liver is washed well, the films are removed and cut into small pieces, poured into a frying pan with onions and fried for about 7 minutes. Be sure to mix.
- Korean-style carrots are cut into a couple of pieces so that it is shorter.
- Mushrooms are washed, sorted, peeled off the film from the hats and cut into small pieces. Pour them into a frying pan with oil and fry until the moisture evaporates.
- Pour all the products prepared for this moment into a salad bowl, add mayonnaise and mix with a spoon.
Tip: absolutely any mushrooms can be used in this recipe, but the salad is tastier with champignons. In the process of frying them, you can add a little garlic, which will add flavor and aroma to the appetizer.
Korean carrot and liver salad
Aroma and pleasant sweet and sour taste pickled cucumbers fits perfectly into the overall, harmonious picture. It turns out a somewhat spicy dish with a pronounced spiciness, which, with all this, can also be called tender, no matter how paradoxical it may sound. It seems that the products are all the most simple, and the salad with Korean carrots turns out to be akin to delicacies. It's very tasty and unusual.
For a salad with liver and Korean carrots, you need:
- 400 gr. turkey liver;
- 150 gr. carrots in Korean;
- 3 medium pickled cucumbers;
- 3 large eggs;
- 1 head of onion;
- 15 gr. parsley;
- 80 gr. mayonnaise;
- 2 gr. salt;
- 4 gr. pepper;
- 5 gr. black mustard.
Liver and Korean carrot salad:
- First of all, turkey liver is laid out in a bowl and poured with water and soaked for 30 minutes. After this time, the by-product is taken out, washed.
- The pot is filled with water, salted and put on the stove. The liver is already poured into boiling water and boiled for about 40 minutes.
- Eggs are laid out in a saucepan, poured with water and boiled. This process will take about 12 minutes. After boiling water is drained, and the testicles themselves are poured cold water and cool in it, then clean it.
- The parsley is washed and dried.
- Onions are peeled and rinsed in water.
- Egg yolks are separated from proteins. The yolks are set aside, and the squirrels are cut into strips.
- Washed cucumbers are cut in the same way.
- Boiled liver is also cut into thin strips.
- The onion is cut into halves of rings and crushed with hands so that juice begins to stand out from it.
- All prepared products are poured into a salad bowl, Korean carrots and peppers are added there.
- The yolks are colored and mixed with mayonnaise and mustard, and salt is added to this mixture.
- The resulting dressing is poured over all the products, mixed.
- Spread the salad and decorate with parsley.
Tip: to check the readiness of the liver, you need to pierce it with a toothpick. The resulting clear liquid indicates the readiness of the offal.
Korean salad with liver and carrots
This is a completely self-sufficient dish that can quickly satisfy your appetite. The salad is laid out in the form of even layers, due to which it has an incredibly refined appearance. Its taste is delicate and spicy at the same time. This effect was achieved thanks to the use of carrots, butter and cheese in it. The combination with the liver is not only spectacular, but also elegant.
For a liver salad with carrots in Korean, you need:
- 400 gr. pork liver;
- 150 gr. cheese;
- 3 large eggs;
- 160 gr. mayonnaise;
- 50 gr. butter;
- 150 gr. Korean carrots.
Korean salad with liver and carrots:
- Initially, the liver is washed and separated from the films. Only after the implementation of these actions is it laid out in a saucepan already filled with salted water and boiled. Boiled it is cooled and rubbed on a grater.
- The crushed liver is mixed with mayonnaise and spread on the bottom of the salad bowl.
- The oil must be put in the freezer and kept there until it is completely hardened. It is rubbed hard on a grater and placed on top of the liver.
- Eggs are placed in a saucepan with water and boiled for no more than twelve minutes, then boiling water is drained, and they are immersed in ice water and cooled in it. Then they clean it, rub it with the same grater as the butter, put it in a salad, coat it with mayonnaise.
- Grind the cheese on a grater and lay out the next layer, coat with mayonnaise.
- Carrots, cut smaller, squeezed from the liquid and spread last. It is highly undesirable to soak it with mayonnaise, it is already quite juicy. Yes, and the colorfulness of the dish in this case will lose.
Tip: it is better to rub the oil not in a bowl, but directly over the salad. In this way, it will be possible to avoid the formation of lumps, which are so undesirable in the dish. Naturally, this layer does not need to be impregnated with mayonnaise.
Salad with liver and Korean carrots is an amazing dish that deserves attention and recognition. In addition to the fact that the snack turns out to be very tasty, it is so healthy. Thanks to carrots with spices, the taste of offal is muted, less sharp, even tender. That is why these recipes Korean food and can be considered one of the most the best options in which the liver is among the main components involved.
Meat salads are always very satisfying, and if it is a salad with liver and Korean carrots, then we will add a unique taste to satiety. In this salad, every ingredient is a highlight, remove any and the taste is not the same! The liver for cooking is suitable for any, to your taste. With chicken liver, the salad will be more tender, and with beef liver, it will be more saturated in taste. Pork liver is still something neutral in this case. We tried this dish with different livers and we consider beef to be our favorite! Take it if possible.
Read also: Pickled cucumber salad recipes with photos
Salad with liver and Korean carrots: ingredients
- Liver to taste (beef, pork, chicken, turkey) - 0.5 kg
- 300 gr. carrots in Korean
- 2 large onions
- mayonnaise to taste
- A little vinegar 6%
- Ground black pepper, salt
- Vegetable oil for frying the liver
Salad with liver and Korean carrots: preparation
In preparing this salad in ready-made only Korean-style carrots are added, unless, of course, you make it yourself. The rest of the products need to be prepared. And we will start with onions, which should be peeled and chopped into strips. Put the onion in a bowl, drizzle with vinegar, sprinkle with black pepper and lightly salt, mix and leave to marinate.
Cut the liver into slices about 2 centimeters thick and fry in a pan with vegetable oil until tender. In the process, lightly salt the liver. The finished liver should be cooled, and then cut into strips. Alternatively, the liver can be boiled, but it will be tastier with fried!
Drain the liquid from the pickled onion and add it to the liver. Mix and season with mayonnaise. Then send carrots in Korean. Try the salad for salt. Usually you don't have to add it.
Once again, mix everything well and the salad with liver and Korean carrots is ready!
The satiety of such a salad allows you to use it as an independent cold second course, plus mashed potatoes or pasta for garnish. If you are preparing a salad with liver and Korean carrots on holiday table, then do not serve it in large salad bowls. As a rule, from small salad bowls they impose smaller portions on themselves. By serving the salad in a large dish, you run the risk that the guests will eat only them 🙂 The salad is very satisfying!
Salad with liver and Korean carrots
Ingredients
- 500 g liver (beef)
- 300 g Korean carrots
- 150 g onion
- vegetable oil
- mayonnaise
Cooking
Onion cut into half rings. raw liver clean from the films, finely chop. Cut carrots into strips of 2–3 cm. Fry the onion in vegetable oil. Add the liver, salt, fry until tender (about 5-7 minutes).Let cool. Mix liver and carrots. Fill with mayonnaise.
Enjoy your meal!
Anastasia Skripkina
Recipe added 01/05/2007
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With the onset of the holidays, every woman has a puzzle: what to cook? For lovers of the liver, you can make a delicious and healthy salad with liver and carrots in Korean. Any gourmet will not be able to refuse this dish.
The easiest salad recipe
Carrots and liver for salad
One of the easiest to prepare and exquisite taste is a salad, which includes not only the liver and carrots in Korean, but also onions. To prepare this dish, you need to take:
- Half a kilo of liver
- Bulb of medium size
- 300 grams of Korean carrots
- vegetable oil
- vinegar
- Mayonnaise
Read also: Spicy tomatoes for the winter salad recipes
Initially, the onion is cleaned. It is salted, peppered and laid out in a ceramic or glass plate. Two tablespoons of six percent vinegar are added to the onion. If there is no such product in your kitchen, then you can use nine percent vinegar, which is pre-mixed with water in a ratio of 1: 2.
Onions must be set aside for several hours in the refrigerator so that it marinates.
While the onion is marinating, the liver is taken, soaked in water for ten minutes, washed and dried. A whole pork liver must be cut into thin plates of 1.5-2 centimeters.
Put the liver into the heated vegetable oil in a frying pan and fry well. Initially, the product must be held on high heat for 5 minutes, and then simmered in a pan for 25 minutes.
In order for the liver to be soft, it is forbidden to salt it during roasting and before that.
After frying the liver, it must be put in a colander for 20 minutes. This will give her the opportunity not only to drain, but also to cool. After the liver has cooled, it is cut into strips.
The salad recipe is quite simple, which allows any novice hostess to cook it.
Preparing layered salad
puff salad
If you want the salad to be not only tasty, but also look appetizing, then you can make a Korean puff salad with liver and carrots. It includes:
- pork liver
- hard cheese
- Mayonnaise
- Korean carrot
- Butter
To prepare the dish, the liver is boiled in salt water. After it has been cooled, it must be grated. The resulting mass must be mixed with mayonnaise sauce and put on a plate.
Butter is pre-cooled in the freezer. It must be kept there until it becomes solid.
The next layer in the salad bowl is laid out grated butter.
Before preparing the salad, hard-boiled eggs are boiled, rubbed on a coarse grater, laid out in a layer on a plate and smeared with mayonnaise on top.
The very last layer is Korean carrots. Since this product is very juicy, it can not be lubricated with mayonnaise. But when a desire arises, no one will forbid you to do this.
Your imagination will come to the rescue in decorating the salad. Here you can use any products and ideas.
This salad will have a delicate taste. Due to the presence of Korean-style carrots in it, you will hear a touch of freshness in the taste, which will add spice to the salad.
Using pancakes in salad dressing
Adding pancakes
If you have a desire to be original, then you can cook a salad with liver and carrots in Korean and pancakes. In order to prepare this dish, you must initially fry thin pancakes. They can be both ordinary and hepatic.
This salad calls for layering the lettuce. Place one pancake on the bottom layer of the plate.
Before cooking, you need to thoroughly rinse the liver, cut it into thin slices and boil or fry for sunflower oil, cool.
Read also: Red cabbage salad recipes with photos are simple and delicious
Next, the liver is rubbed on a coarse grater, laid out on a pancake and covered with mayonnaise sauce. The next layer should be onions, it is pre-peeled, cut into half rings and fried.
For this, you can use both butter and sunflower oil. Next, another pancake is placed on the onion, which is smeared with mayonnaise on top.
To prepare the next layer of salad, you need to take champignon mushrooms. They must be thoroughly washed, cut into slices and fried in vegetable oil.
After the mushrooms have cooled, they must be put in a salad bowl and seasoned with mayonnaise. In order to spice up the taste, you need to use fresh cucumber. It is either finely chopped or grated and laid out on top.
The last layer of the salad is a pancake, which is decorated with your favorite products, depending on the preferences of the hostess.
There are a lot of salads using liver and Korean carrots. The above cooking methods are among the simplest.
Despite this, salads are very tasty and spicy. The dishes have a very delicate taste and are satisfying at the same time. Every housewife in the kitchen can cook any of these salads, for example, from the liver of carrots and eggs:
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not common, very delicious salad that will brighten up any table. At first glance, it is difficult to prepare, but it is not, everything is elementary. BUT unusual taste worth the time spent.
For cooking, you need to prepare all the ingredients, Korean carrots can be purchased or homemade.
We put the liver in any convenient dish in which you can beat with a blender.
Beat until smooth.
Beat until smooth.
Break the egg and beat.
Sprinkle flour and whisk.
It turns out a liquid homogeneous mass.
We prepare the pan, pour oil and wait for it to warm up.
Pour the liver mass into the pan, fry over low heat without a lid.
When the upper part has darkened, gently turn it over, I use a large spatula and they don’t tear, but if the pancake is torn, it’s okay, cut it anyway at the end.
With the onset of the holidays, every woman has a puzzle: what to cook? For lovers, you can make a delicious and healthy Korean-style salad with liver and carrots. Any gourmet will not be able to refuse this dish.
One of the easiest to prepare and exquisite taste is a salad, which includes not only the liver and Korean style, but also onions. To prepare this dish, you need to take:
- Half a kilo of liver
- Bulb of medium size
- 300 grams of carrots
- vegetable oil
- vinegar
- Mayonnaise
Initially, the onion is cleaned. It is salted, peppered and laid out in a ceramic or glass plate. Two tablespoons of six percent are added to the onion. If there is no such product in your kitchen, then you can use nine percent vinegar, which is pre-mixed with water in a ratio of 1: 2.
Onions must be set aside for several hours in the refrigerator so that it marinates.
While the onion is marinating, the liver is taken, soaked in water for ten minutes, washed and dried. A whole pork liver must be cut into thin plates of 1.5-2 centimeters.
In heated vegetable oil, it is necessary to lay out the liver and fry well. Initially, the product must be held on high heat for 5 minutes, and then simmered in a pan for 25 minutes.
In order for the liver to be soft, it is forbidden to salt it during roasting and before that.
After the liver, it must be put in a colander for 20 minutes. This will give her the opportunity not only to drain, but also to cool. After the liver has cooled, it is cut into strips.
The salad recipe is quite simple, which allows any novice hostess to cook it.
Preparing layered salad
If you want the salad to be not only tasty, but also look appetizing, then you can make a Korean puff salad with liver and carrots. It includes:
- pork liver
- Solid
- Mayonnaise
- Korean carrot
- Butter
To prepare the dish, the liver is boiled in salt water. After it has been cooled, it must be grated. The resulting mass must be mixed with mayonnaise sauce and put on a plate.
The butter is pre-cooled in the freezer. It must be kept there until it becomes solid.
The next layer in the salad bowl is laid out grated butter.
Before preparing the salad, hard-boiled eggs are boiled, rubbed on a coarse grater, laid out in a layer on a plate and smeared with mayonnaise on top.
The very last layer is Korean carrots. Since this one is very juicy, you can not lubricate it with mayonnaise. But when a desire arises, no one will forbid you to do this.
Your imagination will come to the rescue in decorating the salad. Here you can use any products and ideas.
This one will have a delicate flavor. Due to the presence of Korean-style carrots in it, you will hear a touch of freshness in the taste, which will add spice to the salad.
Using pancakes in salad dressing
If you have a desire to be original, then you can cook a salad with liver and carrots in Korean and. In order to prepare this dish, you must initially fry thin pancakes. They can be both ordinary and hepatic.
This salad calls for layering the lettuce. Place one pancake on the bottom layer of the plate.
Before cooking, you need to thoroughly rinse the liver, cut it into thin slices and boil or fry in sunflower oil, cool.
Next, the liver is rubbed on a coarse grater, laid out on a pancake and covered with mayonnaise sauce. The next layer should be onions, it is pre-peeled, cut into half rings and fried.
For this, you can use both butter and oil. Next, another pancake is placed on the onion, which is smeared with mayonnaise on top.
To prepare the next layer of salad, you need to take champignon mushrooms. They must be thoroughly washed, cut into slices and fried in vegetable oil.
After the mushrooms have cooled, they must be put in a salad bowl and seasoned with mayonnaise. In order to spice up the taste, you must use fresh. It is either finely chopped or grated and laid out on top.
The last layer of the salad is a pancake, which is decorated with your favorite products, depending on the preferences of the hostess.
There are a lot of salads using liver and Korean carrots. The above recipes are some of the simplest.
Despite this, salads are very tasty and spicy. The dishes have a very delicate taste and are satisfying at the same time. Each housewife in the kitchen will be able to cook any of these, for example, from the liver of carrots and eggs: