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Ingredientes
- 1 lb beef or possibly veal liver in one piece
- 3 c. water
- 2 tsp salt
- 1 piece fresh ginger - (1/2" long) sliced
- 2 x fresh burdock roots scraped, well rinsed, minced/ (optional), see * Note
- 4 x semi-warm green chilies seeded, minced
- 1 x carrot minced (1/2 c.)
- 1/2 tsp freshly-grnd black pepper
- 1/4 c. minced scallion
- 1 Tbsp. minced garlic
- 1 1/2 Tbsp. soy sauce
- 1/2 c. flour
- 1 x egg beaten Corn or possibly soybean oil for pan frying
Direcciones
- * Note: Burdock (Arctium Lappa) is also known as gobo or possibly Japanese burdock. The roots are scraped and well rinsed in cool water to eliminate bitterness. Although they don't have much flavor, the roosts are used in the fritter because they remove the strong liver aroma.
- Rinse the liver well in cool water. Drain. Bring to a boil 3 c. water, 1 tsp. of the salt, the ginger and the liver. Simmer over moderate heat for 15 min. Drain, cold, and chop the liver.
- Mix the liver, burdock if used, chilies, carrot, pepper, scallion, garlic, soy sauce and 1 Tbsp. of the flour into a fritter mix.
- Shape fritters 2 inches across and 1/2-inch thick. Coat them with flour, then with egg. Heat the oil in a skillet and fry the fritter over moderate heat for 1 minute on each side, or possibly till golden. Drain on paper towels.
- Serve hot with rice, kimchi and dip of your choice.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 12 servings | |
| Calories 121 | |
| Calories from Fat 56 | 46% |
| Total Fat 6.17g | 8% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 532mg | 22% |
| Potassium 200mg | 6% |
| Total Carbs 8.35g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.91g | 1% |
| Protein 7.76g | 12% |
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