Liver salad

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.

Bon appetit!