A spicy and spicy Korean liver salad with carrots, many will like it. We recommend trying to cook.
Cooking time 50 minutes
Beef liver 150 g
Korean carrots 100 g
Onion 1 pc
Vegetable oil 2-3 tbsp. l.
Salt to taste
Defrost the liver, peel the onion.
Cut the liver into strips.
Fry quickly in a hot skillet with vegetable oil, stirring occasionally, for 3 minutes.
Add chopped onion in half rings and fry for another 2-3 minutes. Salt to taste.
Place on paper towels and cool slightly.
In a bowl, combine the Korean carrots and liver and onions. Let it brew for 30-40 minutes.
Transfer to a dish and serve.