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.
1
Cut the boiled liver into thin strips.
- Liver: 300 g
2
Beat the eggs and fry thin pancakes in a pan. Stack them, cool down, and cut into thin noodles.
- Chicken egg: 6 pieces
3
Slice the onion into half rings.
- 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.
- Lemon: 0.5 piece
- Garlic: 2 cloves
- Korean-style carrot salad: 400 g
