Recipe Korean Chicken Hearts. Calorie, chemical composition and nutritional value

Increasingly, in the process of preparing soups and main courses, hearts are used. This offal has a huge number of useful properties, and its taste, when properly prepared, is simply extraordinary. That is why this one began to be actively added to salads. Pork, beef or chicken hearts combined with Korean carrots are real magic. It was impossible even to imagine such a rich, piquant and at the same time delicate dish. - this is a godsend for any hostess who wants to diversify the menu of their loved ones.

All the best is collected in this amazing salad. Even with such a minimal set of products, we managed to create something amazing and delightful. The tenderness and lightness of the cheese is combined with the characteristic sharpness of Korean carrots in the best way. In this case, the heart acquires a very unusual, but excellent taste.

Required components:

• 500 gr. beef heart;
• 150 g cheese;
• 150 g Korean carrots;
• 1 onion head;
• 2 gr. salt;
• 80 gr. mayonnaise.

Heart salad with Korean carrots:

1. The heart is washed and put in a saucepan, poured with water, salt and set to boil. This process takes about two hours. After their expiration, the water is drained, the offal itself is cooled and cut with a knife in thin strips.
2. Peel the onion, chop it with a knife in thin halves of rings.
3. To grind the cheese, take a coarse grater and rub it on it.
4. Korean carrots are squeezed out of the liquid and placed on a board, cut into shorter strips.
5. All products prepared for this moment are poured into a salad bowl, poured with mayonnaise and mixed.
6. For about five minutes it is cooled in the refrigerator.

Tip: in the process of cooking the heart, you can add not only salt, but also various spices. In this case, the salad will turn out to be even more multifaceted.

Heart salad with Korean carrots

The dish may seem simple and unremarkable only at first glance. But even at the beginning of its preparation, you begin to understand that it is not so simple. The aroma instantly spreads throughout the kitchen and creates an appetite. It is simply impossible to wait for this one to appear on the table.

Required components:

• 300 gr. pickled champignons;
• 300 gr. Korean carrots;
• 300 gr. chicken hearts;
• 1 onion head;
• 30 ml. olive oil;
• 4 gr. spices for meat;
• 2 gr. salt;
• 2 gr. pepper.

Cooking in stages:

1. First, squeeze the carrots in Korean with your hands and, if necessary, grind a little. Only then the product is put into a salad bowl.
2. The marinade is drained from the mushrooms, cut into pieces, poured into a salad bowl.
3. The hearts are washed and placed in a saucepan filled with water and boiled for 30 minutes. After the specified time period has elapsed, the broth is drained.
4. Peel and wash the onion, chop it into thin slices.
5. All prepared foods are combined in a salad bowl, poured with oil, salt and pepper. Stir and serve.

Tip: instead of standard mushrooms, you can also use Korean-style milk mushrooms. With them, the dish will acquire an even more intense oriental flavor. And the aroma of the snack will be brighter and more refined.

Pork heart and Korean carrot salad

This particular salad is incredibly easy to prepare. The difficulty lies only in the preliminary boiling of the offal. Further, everything is incredibly simple - cut all the products and enjoy the result. Amazingly tasty, really satisfying and even festive. Such a bold and for a holiday can be prepared so that the table is special, and not banal, standard. Which is most often the case.

Required components:

• 150 g pig heart;
• 100 g Korean carrots;
• 1 onion head;
• 2 gr. salt;
• 120 g mayonnaise.

Cooking in stages:

1. The heart is placed in a saucepan, covered with water and salted, then boiled. After cooking, the offal is cooled and cut into strips.
2. The onion is peeled and chopped with a knife on a board with thin plates.
3. Pour all the prepared foods into a salad bowl, add Korean-style carrots squeezed from the juice and mayonnaise.
4. Sprinkle with salt and pepper, mix. The dish is ready to serve. Bon Appetit!

Tip: it is not at all necessary to boil the heart just before cooking, because the process requires a rather long time investment. You can simply cut off a piece from the offal that was cooked for soup and send it to the refrigerator for a while. Then it will be enough to defrost and chop the meat.

Heart and Korean Carrot Salad

It turns out not only bright, but also deliciously delicious. The combination of products is quite original and even daring. Sweet corn kernels provide an amazing contrast to Korean-style carrots, which have a rather spicy taste. And the hearts are especially attractive and even unusual here. An excellent and at the same time simple dish, which is simply obliged to appear on the table at least occasionally.

Cooking in stages:

• 500 gr. chicken hearts;
• 200 gr. Korean carrots;
• 350 gr. corn;
• 350 gr. peas;
• 200 gr. dried apricots;
• 1 onion head;
• 10 gr. 9% vinegar;
• 10 gr. Sahara;
• 4 gr. salt;
• 4 gr. pepper;
• 180 g mayonnaise.

Cooking in stages:

1. Add water in a saucepan and put hearts there, and then boil it. At the end of cooking, they are thrown into a colander and cooled, cut into thin strips, and visited in a salad bowl.
2. Carrots, squeezed from the brine, chopped a little and attached to the hearts.
3. Peel the onion, chop it into the halves of the rings with a knife and put it in a bowl, pour in vinegar, add salt and sugar, then insist for about thirty minutes, then squeeze and add to the salad.
4. Dried apricots in a bowl are poured with boiling water, insisted for about five minutes, then the water is drained, and dried fruits are cut into strips, attached to the prepared products.
5. Peas and corn are thrown into a colander, the marinade is filtered and put into a salad bowl.
6. Season everything with mayonnaise and mix immediately. If desired, add more pepper and salt, mix again.

Korean heart salad with carrots

It turns out just extraordinary. The rich composition of the recipe is distinguished by the availability of all products. At the same time, the dish as a result exceeds all expectations. Contrasting taste, uneven texture and exquisite presentation - this is a real holiday snack that can be prepared every day without worrying about the family budget.

Required components:

• 100 g beans;
• 100 g Korean carrots;
• 180 g chicken hearts;
• 150 g champignons;
• 1 onion;
• 2 gr. salt;
• 20 gr. oils;
• 80 gr. mayonnaise.

Korean carrot and heart salad:

1. The beans are washed and poured with water, after which they are soaked for eight hours.
2. The already enlarged beans are poured with fresh water, added and boiled for 1 hour.
3. The hearts are washed, the vessels are cut off from them, the fat is removed, poured into a saucepan, the container is filled with water and boiled.
4. In the process of cooking, the emerging foam is periodically removed, the water is changed once. In total, boil for 40 minutes.
5. The finished offal is cooled, cut into cubes.
6. The mushrooms are washed, sorted out, the film is removed from the caps and cut into several pieces, placed in a pan, oil is added and fried.
7. Squeeze out excess liquid from the carrots, shorten the strips.
8. All products are laid out in one dish, seasoned with mayonnaise, mixed.

Korean salads can be very varied, but special attention should be paid to those in which the heart is used. Such dishes are more nutritious, rich and tender. Hearts go well with vegetables, mushrooms, cheese, and even fruits. Naturally, it becomes possible to prepare experimental dishes that will surely be delicious and unique.

Korean style salad with hearts and carrots- a delicious, aromatic, spicy, sweet and sour salad for lovers of Korean dishes. Such a dish can be quickly prepared for dinner by boiling the heart in advance. I used a pork heart, you can cook from beef. Pork heart is cooked from 1.5 to 2 hours, beef heart - 2-2.5 hours. Try it, the salad is delicious!

Ingredients

To prepare a salad with a heart and carrots in Korean you will need:

0.5 pork or beef heart;

0.5 fresh carrots;

2 cloves of garlic;

1-1.5 tsp hot seasoning for Korean carrots;

2-3 st. l. refined vegetable oil;

1 large onion;

1-2 tsp vinegar 9%;

2 tsp soy sauce;

1-2 tsp Sahara;

parsley, salt - to taste.

Cooking steps

Cut the heart into thin strips or thin cubes.

Add peeled carrots, grated for Korean carrots, add seasoning.

Add finely chopped garlic, soy sauce and vinegar to this. Do not stir the salad.

Cut the peeled onions into thin half rings and fry them in vegetable oil, stirring occasionally, until lightly browned.

Put the onion, along with hot vegetable oil, on top of the salad, add sugar.

Stir the salad immediately. Then add chopped parsley to the Korean salad from the heart, mix again, if necessary, add salt and let it brew for 30 minutes in a cool place.

Serve a delicious salad with hearts and carrots in Korean style, putting it on a plate in a slide.

Bon Appetit!

Calorie content: Not specified
Cooking time: Not indicated

Why do so many of us underestimate the taste of offal ??? The liver, heart and even the ventricles, because, they are not only tasty, but also very useful, it is not for nothing that the liver is included in the diet of young children. Many dishes can be prepared from offal, they are boiled, stewed, fried, fillings for pies are prepared, salads are prepared. It was about the salad that I wanted to talk about today.
Korean-style salad with hearts and carrots, a recipe with a photo of which I propose, you will like it from the first sample taken. It is moderately spicy, satisfying and, most importantly, delicious. The heart is a dietary by-product, it contains less fat than meat. That is why it is recommended for the preparation of dietary meals.
You can buy Korean carrots ready-made, but it's better to cook it yourself (see), it won't take much time and effort, and a step-by-step salad recipe will help you cope with your idea.

Ingredients:
- pork heart (fresh) - 1 piece (300 - 400 grams);
- carrots (fresh) - 300 grams;
- onions - 1 head (medium size);
- garlic - 3 - 4 cloves (medium size);
- Korean dressing for carrots - ½ sachet;
- salt and spices to taste;
- vegetable oil - 5 - 6 tbsp. spoons.

Recipe with photo step by step:

Wash the offal in cold water, remove films, blood clots and other contaminants.




Now cut the food into long, thin strips.




Put everything in a deep bowl, sprinkle with salt, black and red pepper. Stir and leave to marinate for 30 to 40 minutes. Substitute soy sauce for salt if desired, tastier and healthier.




At this time, peel and rinse the carrots. Grate it with a Korean salad grater for long, thin strips.






Then add the liquid dressing and stir everything thoroughly with your hands, remember a little so that the dressing is absorbed into the vegetables.




Leave the cup with the preform to infuse for 15 minutes.
Peel the onions and cut them into thin half rings. Pass the peeled cloves of garlic through a press.




Transfer the pickled heart strips into a deep frying pan. Cook until the liquid has completely evaporated (about 10 minutes) over high heat. When there is no liquid left in the pan, add a little vegetable oil and fry over medium heat until golden brown.
Then mix the fried heart with the Korean carrots. Top these foods with chopped garlic.




Add more vegetable oil to the pan where the heart was fried and fry the onion until soft. Pour the hot mass over the garlic, thereby making it even more aromatic.






Stir the salad thoroughly and let it brew for 30-60 minutes, but it is better to leave it in the refrigerator overnight.




Korean carrot and pork heart salad is ready. Enjoy your meal!!!
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