Liver Salad with Korean Carrots
The salad will look neat and appetizing if all ingredients are cut into equal-sized pieces (e.g., cubes). Always prepare salads from fully cooled ingredients—using warm ones can lead to rapid spoilage.
Updated : 24 July, 2025
Easy
About 30 min.
Ingredients
Salad
300 grams
Pork liver
150 grams
Korean carrot
3
Eggs
3
Pickled cucumbers
1
Onion
50 grams
Mayonnaise
to taste
Greens
For liver
1 liter
Water
1
Laurel leaf
to taste
Peppercorns
For onions
1 tablespoon
Vinegar
4 tablespoon
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any kind of liver for this salad. I use pork liver. Boil the eggs in boiling water for 7-8 minutes. Then drain the hot water and cool the eggs in cold water.
Step 2
Boil the liver in advance. Bring water to a boil, add a few black peppercorns and a bay leaf. Add the rinsed liver to the boiling water. Bring back to a boil, then simmer on low heat for 30-40 minutes (depending on thickness and size). Salt a little near the end. When done, the liver should be evenly gray inside. Let it cool completely.
Step 3
Peel the onion and rinse it with cold water. Slice it into half-rings or smaller. Pour vinegar diluted with water over the onions and let them marinate while the liver cooks. Then drain the liquid from the onions.
Step 4
Peel the cooled eggs. Slice the liver into thin strips and place it into a large bowl.
Step 5
Slice the pickles into strips and add them to the bowl with the liver.
Step 6
Add Korean-style carrots and the chopped boiled eggs. An egg slicer works well here.
Step 7
Add the marinated onions.
Step 8
Finely chop fresh herbs like dill, parsley, or green onions. Add to the salad and mix everything with mayonnaise.
Step 9
The Liver Salad with Korean Carrots is ready! Chill before serving to let the flavors blend. Transfer to a salad bowl and serve. Enjoy!