Liver pancakes with carrots, Korean style
6 servings
50 minutes
Liver pancakes with Korean carrots are a blend of tenderness and spiciness in one dish. The liver, minced into airy dough, turns into appetizing pancakes with a rich flavor. They surprise with their soft, velvety textural contrast, especially when paired with crunchy Korean carrots. The dish originates from European cuisine where liver has always been a valued ingredient, and its combination with a spicy Asian accent gives the recipe a modern twist. An ideal option for festive gatherings or cozy family dinners—pancakes can be served as an appetizer by cutting them into portioned pieces and garnishing with herbs. Garlic sauce adds spiciness while nutmeg highlights the depth of flavor. The harmony of ingredients makes this dish memorable and unique.
1
Clean the liver from membranes and cut it into pieces.
- Pork liver: 500 g
2
Chop the liver in a blender until smooth.
3
Add 2 chicken eggs.
- Chicken egg: 2 pieces
4
Add salt.
- Salt: to taste
5
Add black ground pepper to taste.
- Ground black pepper: to taste
6
Add nutmeg.
- Nutmeg: 0.5 teaspoon
7
Mix thoroughly until a homogeneous mass.
8
Pour half a glass of milk.
- Milk: 100 ml
9
Add 3 tablespoons of flour.
- Wheat flour: 3 tablespoons
10
Mix again until homogeneous and let the dough rest for 7-10 minutes.
11
Fry liver pancakes on both sides in a pan greased with vegetable oil.
- Vegetable oil: 10 ml
12
Combine sour cream with minced garlic, salt, and ground pepper.
- Sour cream: 4 tablespoons
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
13
Spread garlic sauce on half of the pancake.
- Sour cream: 4 tablespoons
14
Lay out the Korean carrot, draining off the excess liquid. Roll the pancake into a roll.
- Korean style carrots: 200 g
15
Serve the pancakes with carrots, cut in half and garnished with parsley.
- Parsley: to taste