Liver salad with carrots in Korean style

4 servings

30 minutes

Liver salad with Korean-style carrots is a vibrant combination of tenderness and spiciness. The rich flavor of boiled liver harmonizes with crispy egg pancakes, while the tanginess of lemon zest adds sophistication. Korean-style carrots bring a spicy note, making the dish rich and aromatic. Dressed with mayonnaise, the salad becomes surprisingly soft and juicy. This recipe is perfect for a festive table or a cozy family dinner. The uniqueness of the dish lies in the balance of textures: the softness of the liver, airy egg pancakes, freshness of onions, and spicy carrots create an unmatched gastronomic ensemble. Such a salad can be served as a standalone dish or as an accompaniment to meat appetizers.

Energy value per serving

• Calories: 426.4
• Proteins: 28.5g
• Fats: 21.2g
• Carbohydrates: 30.7g

Ingredients

• Liver: 300 g
• Chicken egg: 6 pc
• Lemon: 0.5 pc
• Garlic: 2 clove
• Korean style carrots: 400 g
• Onion: 4 head

Cooking steps

1. Cut the boiled liver into thin strips.

   Required ingredients:

   • Liver: 300 g

2. Beat the eggs and fry thin pancakes in a pan. Stack them, cool down, and cut into thin noodles.

   Required ingredients:

   • Chicken egg: 6 pieces

3. Slice the onion into half rings.

   Required ingredients:

   • Onion: 4 heads

4. Mix everything in a large bowl and add the zest of 0.5 lemon, grated. For spiciness, you can add 1-2 cloves of garlic. Dress with mayonnaise and mix well.

   Required ingredients:

   • Lemon: 0.5 piece
   • Garlic: 2 cloves
   • Korean style carrots: 400 g