Salad chicken liver Korean carrots a simple recipe. Salad with liver and carrots. Korean-style fried chicken liver salad with carrots

06.02.2022 landscape design

The liver is a valuable food product for humans. The housewives have a task: to make the liver appetizing by combining it with other products. Salad with chicken liver and Korean carrots solves this problem: a spicy oriental appetizer and crunchy cucumbers complement the offal, making the dish fresh and crunchy. The most interesting combination is obtained with spicy carrots, and not fresh or boiled. You can cook Korean carrots yourself. It is not difficult, you only need a special mixture of seasonings, which is in any store. And here is the recipe for Korean carrots.
If you need to prepare a light, but nutritious and satisfying salad, you should pay attention to chicken liver. It takes about 10 minutes to roast and goes well with vegetables, herbs, cheese, various sauces and dressings. Salad with chicken liver and pickles is a minimum of ingredients, but always a good result. If you are not a fan of spicy dishes, then try the salad with chicken liver, tomatoes and cheese. Here is a step-by-step recipe with a photo of a liver salad with Korean carrots. And for lovers of liver dishes, the site also has this ingredient.

Linking: how to cook Korean carrots at home, recipes with liver, salad with chicken liver, tomatoes and cheese

Ingredients:

500 g of chicken liver;
300 g of Korean carrots;
100-150 g of onions;
150 g pickled (pickled or pickled) cucumbers;
a little green dill;
salt to taste;
2-3 tbsp mayonnaise for dressing
some vegetable oil for frying.

Salad recipe with chicken liver, Korean carrots and pickles.

1. Cut the onion into half rings. It can be smaller, but the half rings look beautiful in a salad. So that your eyes do not water, we moisten the knife in cold water or chew something.

2. Lightly fry the onion in oil until transparent.

3. Wash the chicken liver and cut into small even pieces. Chicken liver is preferable to beef. Although it is higher in calories, it contains more protein, vitamins, amino acids and other nutrients. It is also absorbed by the body faster and tastes better.

4. Add the liver to the pan, salt and pepper. Fried liver turns out to be very fragrant, juicy and more satisfying.

But for those who follow the figure, you can modify the recipe - boil the liver, and not fry it. Boiling is a way of preparing a dish with the least number of calories, which cannot be said about frying in oil. Pieces for boiling should not be cut too small, otherwise they will turn out to be dryish. The liver is cooked whole. To understand if the offal is ready, it is pierced with a knife or fork. If a clear broth flows from the incision, then the liver is ready. If a reddish liquid appears, you need to cook a little more. The main thing is not to overdo it, as the overcooked liver becomes tough. On average, boiling takes 15-20 minutes.

5. So, fry the liver until soft over medium heat for about 8-10 minutes. Stir until everything cooks evenly. When all the pieces get a light shade, and a pleasant smell floats around the kitchen, remove the pan from the heat.

6. Cut the pickles into small pieces.
Home canning is a hassle, and many prefer to buy the finished product. It will be inferior in taste to homemade cucumbers, but a good preservation can be distinguished by several signs. Well, if the cucumbers can be seen in a container: they should be the same size, whole, elastic, without stalks, uniform green or olive color. Then we read the composition: the fewer preservatives, the better. It is better not to take with flavors and dyes - these ingredients are prohibited. Pay attention to the date of production: production in the summer indicates fresh raw materials. The shelf life of store preservation does not exceed 2 years.

7. We shift all the ingredients into a deep bowl.

8. Season with mayonnaise and mix thoroughly. Instead of mayonnaise, you can dress the salad with sour cream. You don't need much dressing, just 2-3 tablespoons is enough. Korean carrots go to the salad along with the juice, and even the oil from the fried liver adds flavor.

9. Cut fresh dill and sprinkle salad with it. Greens are an essential ingredient in many salads, soups and side dishes. It increases the usefulness of the dish several times, saturating it with vitamins, and also simplifies the digestion of food.

10. The most delicious liver salad with Korean carrots is ready. Bon Appetit!

The liver is a storehouse of nutrients, so nutritionists recommend including dishes with this offal in the diet 1-2 times a week. We offer you a selection of original salad recipes with liver and Korean carrots. They will help to diversify the daily menu and will please even the most fastidious guests at the festive table.

Korean carrots are traditionally considered a separate dish, but they are great for making appetizers and salads. The spices that are added to Korean-style carrots perfectly emphasize the liver taste.

The salad turns out to be very satisfying thanks to the fried liver and spicy due to the spicy carrots. Ingredients for it can be found at any time of the year. Instead of beef liver, you can use chicken, then the taste will be more delicate.

Cooking time: 1 hour
Servings: 5-6

Ingredients:

beef liver (500 g);
milk (for soaking the liver, 500 ml);
carrots in Korean (300 g);
onion (150 g);
mayonnaise (3 tablespoons);
parsley (to taste);

Cooking:

To begin with, we prepare the liver: we wash it well and soak it for 20-30 minutes in milk, then carefully remove the films and cut into small cubes.
Heat the vegetable oil in a frying pan, put the onion there and fry for 4-5 minutes until slightly golden.
Then add the liver to the pan and fry until tender for 5-7 minutes. Salt and pepper at the end of cooking. Let cool completely.
In the meantime, we drain the excess liquid from the Korean-style carrots and cut the long straws into small pieces (2-3 cm each).
In a bowl, mix the fried liver with onions and carrots, season with mayonnaise.
Garnish with washed and chopped parsley.

If you want to add even more oriental flavor to the salad, replace the parsley with cilantro.

The dish is ready, serve it immediately to the table!

We offer you to watch a step-by-step video recipe for liver and Korean carrot salad:

An unusual combination of liver, mushrooms and walnuts is guaranteed to surprise your loved ones. An ideal dish for dinner in the cold season. Liver for salad, you can take both chicken and beef or pork.

Cooking time: 35 minutes
Servings: 8

Ingredients:

chicken liver (500 g);
Korean carrots (500 g);
champignon mushrooms (300 g);
pickled cucumbers (200 g);
walnuts, dried, peeled (100 g);
refined sunflower oil (for frying, 2 tablespoons);
mayonnaise (3 tablespoons);
boiled chicken egg (for decoration, 1 pc.);
parsley (50 g);
salt, black pepper (to taste).

Cooking:

Wash mushrooms, dry and cut into large pieces.
Peel the onion and chop into small cubes.
We thoroughly wash the liver, dry it and fry in a pan with 1 tbsp. l. sunflower oil until tender (5-7 minutes). At the end, salt, pepper and let cool completely.
Fry the onion in vegetable oil until transparent, add the chopped mushrooms and simmer until the liquid has completely evaporated. Season with salt and pepper to taste. Let cool completely.
Cucumbers cut into small cubes, squeeze out excess liquid.
Wash parsley, dry with paper towels, finely chop.
Cut the cooled liver into cubes.
Finely chop the nuts with a knife.
In a bowl, mix the liver, fried mushrooms, cucumbers, nuts and Korean carrots. We dress the salad with mayonnaise. We decorate with parsley sprigs and a flower cut out of protein (an example of design is in the photo for the recipe).

This salad is perfect for a festive dinner. If you lay out the ingredients in layers, it will look beautiful in portioned bowls or on a common dish.

This salad is a great example of how you can make a festive dish from simple, affordable products that will definitely surprise your guests. Cheese with a delicate taste like gouda, Russian, cheddar or suluguni is suitable for him.

Cooking time: 35 minutes
Servings: 7-8

Ingredients:

chicken liver (500 g);
Korean carrots (400 g);
hard cheese (200 g);
hard-boiled chicken egg (4 pcs.);
mayonnaise (100 g);
green onions, feathers (50 g);
salt, pepper (to taste).

Cooking:

We thoroughly wash the liver, boil until tender in salted water. Cool down.
We clean the eggs and separate the whites from the yolks. We rub the proteins on a coarse grater, knead the yolks with a fork.
We rub the cheese on a fine grater.
We clean the cooled liver from films, rub it on a coarse grater.
My onion feathers, dry with a towel, finely chop.
Put the ingredients on a serving dish in layers, smearing them with mayonnaise.
The first layer is Korean carrots.
The second is the liver.
The third is grated cheese.
Fourth - proteins
Sprinkle the salad on top with yolks and decorate with green onions.

Before serving the salad, it is better to brew in the refrigerator for 1-2 hours.

We offer you to watch a video salad recipe with similar ingredients:

Enjoy the extraordinary taste!

Inexpensive and hearty salad with an original taste, which lovers of Korean carrots will definitely appreciate. For it, you can use any liver (beef, pork, chicken, turkey). And if you are on a diet, instead of frying, boil the liver. You get a milder taste.

Cooking time: 30 minutes
Servings: 6-7

Ingredients:

beef liver (500 g);
Korean carrots (300 g);
onion (300 g);
green peas, canned (1/2 can);
mayonnaise (3 tablespoons);
parsley (for decoration, to taste);
salt, black pepper to taste.

Cooking:

We pre-wash the liver, dry it with a paper towel, remove the films and cut into long bars.
We clean the onion and chop it in half rings.
In vegetable oil, first fry the onion for 3-4 minutes, then add the liver and cook over medium heat for 5-7 minutes (until the liver is ready). At the end, salt, pepper to taste and let cool completely.
Wash parsley, dry and cut into small leaves.
Drain the liquid from canned peas and Korean carrots.
In a bowl, mix the liver, peas, Korean carrots and mayonnaise. Decorate with parsley on top.

The salad is served immediately.

Watch a detailed video recipe for a salad with liver and Korean carrots:

The most delicious such salad is obtained with beef liver. It can be soaked and boiled in advance, then you will spend only a few minutes preparing the dish. To give lightness, the dressing in this salad consists of mayonnaise mixed with kefir. Great solution for a quick dinner.

Cooking time: 30 minutes (plus 2-3 hours for preliminary preparation of the liver)
Servings: 6

Ingredients:

beef liver (500 g);
kefir (for soaking the liver, 400 g and for salad dressing, 100 g);
Korean carrots (300 g);
pickled cucumbers (200 g);
onion (medium, 1 pc.);
mayonnaise (2 tablespoons);
refined vegetable oil (for frying, 2 tablespoons);
green onion (for decoration, 50 g);
salt, black pepper (to taste).

Cooking:

To begin with, we prepare the liver: we wash it, soak it for 1-2 hours in kefir (if desired, it can be replaced with milk). Then we wash it again and boil it in salted water until tender (30-35 minutes - the liver is ready when clear juice is released after piercing with a knife). Let cool completely.
We clean the onion, chop it in half rings and fry in vegetable oil until golden brown.
Wash green onions, dry and finely chop.
Cucumbers cut into strips, squeeze out excess liquid.
Cut the chilled liver into strips or rub on a coarse grater.
In a bowl, mix the liver, Korean carrots, cucumbers, onions, mayonnaise and kefir. Salt and pepper to taste.
Decorate with herbs before serving.

Salad can be served immediately. If you want to prepare this dish for the holiday, lay out the ingredients in layers, smearing them with mayonnaise dressing mixed with kefir, and then let the salad brew for 1 hour in the refrigerator.

We wish you bon appetit!

Text: Olga Gonchar

5 5.00 / 8 votes

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If you like easy-to-make salads, I recommend salad with chicken liver and Korean carrots. The dish turns out very tasty, the ingredients are perfectly combined. Chicken liver makes the salad quite satisfying, and Korean-style carrots make it spicy. This dish will perfectly complement both a homemade dinner and a festive table.

Ingredients

To prepare a salad with chicken liver and Korean carrots, you will need:

chicken liver - 500 g;

vegetable oil for frying - 2 tbsp. l.;

salt, black pepper - to taste;

pickled cucumber - 1-2 pcs.;
Korean carrots - 200-300 g;

mayonnaise for dressing;

fresh herbs - to taste.

Cooking steps

Wash, dry, clean the chicken liver from films and veins.

Put the liver in a frying pan in a small amount of heated vegetable oil and fry for 5-7 minutes over medium heat, not forgetting to stir. Add salt and pepper to taste. Put the cooked chicken liver aside, let it cool slightly, then cut into thin slices.

Cut the Korean carrot into small strips.

Cut pickled cucumbers into thin strips.

In a bowl, combine cucumbers, Korean carrots and fried chicken liver plates, add mayonnaise and finely chopped fresh herbs. Mix well and serve.

Easy to make, delicious, hearty salad with chicken liver and Korean carrots is ready.

Bon Appetit!

As an everyday dish or as a great snack, an unusual liver salad with Korean carrots and pickled onions is perfect. Easy to make and amazingly delicious!

For cooking you will need:

Pork liver 500 gr.
Two medium bulbs
Carrots in Korean 300 gr.
Mayonnaise
Sunflower oil
Vinegar

Preparation of liver salad with Korean carrots:

Peel the onion, cut into strips, salt, pepper, put in a glass or ceramic container. Add 2 tbsp. spoons of 6% vinegar. Mix thoroughly, cover with a lid or plate. Place in the refrigerator to marinate. Soak the liver in cold water for 10 minutes, rinse, dry. Cut into thin layers, 1.5 - 2 cm thick.
Heat sunflower oil in a frying pan, put the liver, fry for 5 minutes over high heat. Cover the pan with a lid and simmer for another 25 minutes over low heat.

Before frying and during frying, do not salt the liver! The salt will make her hard

Put the fried liver on a plate and cool.
Cut the cooled liver into thin strips.

Throw the pickled onion on a sieve to glass the liquid. Mix onion with liver.

Add mayonnaise, mix and refrigerate.

By itself, the liver has a very original taste, but if you combine it with Korean carrots, you get an even more interesting flavor range. The root crop slightly muffles the special aroma of the offal and adds a piquant hue. Additional components in allow you to achieve true harmony. Dishes are bright, unusual, but always extraordinarily tasty.

It turns out festive, extraordinary and fragrant. At the same time, the liver does not stand out, its taste turns out to be a little muffled, due to which even those who do not really like this offal will be happy to eat such a dish.

For a salad with liver and Korean carrots, you need:

300 gr. chicken liver;
150 gr. carrots in Korean;
200 gr. canned corn;
2 beam heads;
160 gr. mayonnaise;
35 gr. dill;
5 gr. salt;
40 gr. oils.

Liver and Korean carrot salad:

The liver is washed, all films are cut off. After preparation, the mass is poured into a frying pan, oil is added and fried for five minutes. Then cool and cut into small pieces.
The onion is cleaned, chopped into thin slices, put in a frying pan, oil is added and fried.
The corn is thrown back into a colander, the marinade is allowed to drain.
Korean-style carrots are cut into several pieces.
Pour all products into a salad bowl, pour mayonnaise and mix with a spoon.
The greens are washed and chopped, sprinkled on the dish.

Tip: to make the liver more tender and not very bitter, it is recommended to soak the offal in milk for about 30 minutes before frying.

Korean liver and carrot salad

This simple interpretation has its advantages. Labor and money costs are minimized, and the result is pleasantly pleasing. It turns out, though simple, but tasty and not quite an ordinary dish, which can be prepared both on a holiday and on a normal day. And in this case, you can take absolutely any liver. There are no clear requirements for this, it is worth relying solely on personal taste preferences.

For a liver salad with Korean carrots, you need:

300 gr. any liver;
300 gr. carrots in Korean;
2 onions;
50 gr. canned peas;
80 gr. mayonnaise;
4 gr. salt;
5 gr. pepper;
20 gr. oils.

Korean-style liver salad with carrots:

Onions are peeled and chopped with a knife into thin halves of rings.
The liver is washed, cleaned, if possible, of all films and cut into pieces.
Onions are placed in a frying pan, poured in oil and fried.
Add the liver to the pan and fry for about seven more minutes.
At the end of cooking, add salt and pepper.
Spread the liver and onion on a napkin, dry and cool, pour into a salad bowl.
The marinade is filtered from the peas and also placed in a salad bowl.
Carrots are chopped a little and attached to other products.
Pour everything with mayonnaise and mix with a spoon.

Tip: You can use green instead of onion. In this case, it is not necessary to fry it, just finely chop it.

Salad with liver and Korean carrot

This combination of products is not quite common. Fried mushrooms in a salad just look amazing, give it a special charm and grace. Even the liver looks completely different thanks to this component. The taste is so rich and multifaceted, even a little contrasting, that involuntarily arouses surprise and admiration. Indeed, it is original and extremely tasty.

For a salad with Korean carrots and liver, you need:

500 gr. beef liver;
500 gr. carrots in Korean;
4 beam heads;
500 gr. mushrooms;
160 gr. mayonnaise;
30 gr. oils.

Salad with Korean carrots and liver:

Onions are peeled and washed, laid out on a board and chopped with a knife halves of rings. After poured into a frying pan, add oil and fry.
The liver is washed well, the films are removed and cut into small pieces, poured into a frying pan with onions and fried for about 7 minutes. Be sure to mix.
Korean-style carrots are cut into a couple of pieces so that it is shorter.
Mushrooms are washed, sorted, peeled off the film from the hats and cut into small pieces. Pour them into a frying pan with oil and fry until the moisture evaporates.
Pour all the products prepared for this moment into a salad bowl, add mayonnaise and mix with a spoon.

Tip: absolutely any mushrooms can be used in this recipe, but the salad is tastier with champignons. In the process of frying them, you can add a little garlic, which will add flavor and aroma to the appetizer.

Korean carrot and liver salad

The aroma and pleasant sweet and sour taste of pickled cucumbers fit perfectly into the overall, harmonious picture. It turns out a somewhat spicy dish with a pronounced spiciness, which, with all this, can also be called tender, no matter how paradoxical it may sound. It seems that the products are all the most simple, but it turns out akin to delicacies. It's very tasty and unusual.

For a salad with liver and Korean carrots, you need:

400 gr. turkey liver;
150 gr. carrots in Korean;
3 medium pickled cucumbers;
3 large eggs;
1 head of onion;
15 gr. parsley;
80 gr. mayonnaise;
2 gr. salt;
4 gr. pepper;
5 gr. black mustard.

Liver and Korean carrot salad:

First of all, turkey liver is laid out in a bowl and poured with water and soaked for 30 minutes. After this time, the by-product is taken out, washed.
The pot is filled with water, salted and put on the stove. The liver is already poured into boiling water and boiled for about 40 minutes.
Eggs are laid out in a saucepan, poured with water and boiled. This process will take about 12 minutes. After boiling water is drained, and the testicles themselves are poured with cold water and cooled in it, then cleaned.
The parsley is washed and dried.
Onions are peeled and rinsed in water.
Egg yolks are separated from proteins. The yolks are set aside, and the squirrels are cut into strips.
Washed cucumbers are cut in the same way.
Boiled liver is also cut into thin strips.
The onion is cut into halves of rings and crushed with hands so that juice begins to stand out from it.
All prepared products are poured into a salad bowl, Korean carrots and peppers are added there.
The yolks are colored and mixed with mayonnaise and mustard, and salt is added to this mixture.
The resulting dressing is poured over all the products, mixed.
Spread the salad and decorate with parsley.

Tip: to check the readiness of the liver, you need to pierce it with a toothpick. The resulting clear liquid indicates the readiness of the offal.

Korean salad with liver and carrots

This is a completely self-sufficient dish that can quickly satisfy your appetite. The salad is laid out in the form of even layers, due to which it has an incredibly refined appearance. Its taste is delicate and spicy at the same time. This effect was achieved thanks to the use of carrots, butter and cheese in it. The combination with the liver is not only spectacular, but also elegant.

For a liver salad with carrots in Korean, you need:

400 gr. pork liver;
150 gr. cheese;
3 large eggs;
160 gr. mayonnaise;
50 gr. butter;
150 gr. Korean carrots.

Korean salad with liver and carrots:

Initially, the liver is washed and separated from the films. Only after the implementation of these actions is it laid out in a saucepan already filled with salted water and boiled. Boiled it is cooled and rubbed on a grater.
The crushed liver is mixed with mayonnaise and spread on the bottom of the salad bowl.
The oil must be put in the freezer and kept there until it is completely hardened. It is rubbed hard on a grater and placed on top of the liver.
Eggs are placed in a saucepan with water and boiled for no more than twelve minutes, then boiling water is drained, and they are immersed in ice water and cooled in it. Then they clean it, rub it with the same grater as the butter, put it in a salad, coat it with mayonnaise.
Grind the cheese on a grater and lay out the next layer, coat with mayonnaise.
Carrots, cut smaller, squeezed from the liquid and spread last. It is highly undesirable to soak it with mayonnaise, it is already quite juicy. Yes, and the colorfulness of the dish in this case will lose.

Tip: it is better to rub the oil not in a bowl, but directly over the salad. In this way, it will be possible to avoid the formation of lumps, which are so undesirable in the dish. Naturally, this layer does not need to be impregnated with mayonnaise.

Salad with liver and Korean carrots is an amazing dish that deserves attention and recognition. In addition to the fact that the snack turns out to be very tasty, it is so healthy. Thanks to carrots with spices, the taste of offal is muted, less sharp, even tender. That is why these can be considered one of the best options in which it is the liver that is involved among the main components.