Korean-style liver salad

1 . Stage

Peel the onion, cut it into half rings. Dilute cold boiled water with vinegar to taste and pour this sour water on the onions. Marinate at least 30 minutes.

2 . Stage

Cut the liver into thin slices of medium size. Soak in water for half an hour. Then drain the water.

3 . Stage

In heated vegetable oil, fry the liver on both sides. About a minute and a half on each side. Take the liver out of the oil and cool.

4 . Stage

Put the cooled liver into a plastic bag, salt, pepper, add paprika and coriander. Pour the marinade from the onions.

5 . Stage

Tie the bag and shake it well a few times. To evenly distribute the spices and salt. Leave it like this for an hour.

6 . Stage

After time, drain the marinade and mix in the liver and onions. Adjust for salt.

7 . Stage

And the final touch: drizzle with sesame oil. It gives the salad a spicy touch. Now you can serve it. Bon appetit!