Dish of Liver & Onions
(click to enlarge)

Liver & Onions


Korea   -   Kangui
Makes:
Effort:
Sched:
DoAhead:  		 1-1/3 #
***
4-3/4 hrs
Prep		 Liver and Onions are a standard pairing worldwide. This Korean take is quick, easy and rather tasty. Do not overcook, the onions should still be a bit crisp.

12
14
------
2
3
1-1/2
1-1/2
3/4
3/4
------
2/3
------
2
15
oz
oz
---
cl
T
t
T
T
t
--
c
--


Liver (1)
Onion, Red
-- Seasonings
Garlic
Soy Sauce
Sesame Oil dark
Sesame, toasted (2)  
Sugar
Pepper, black
---------------
Water
-- Garnish
Scallion
Snow Peas

Note: I have cut the amount of sugar in the pattern recipe in half - adjust to your taste. This recipe is composed for Beef Liver. Lamb liver and Pork Liver don't need the skinning step, the Freezer step will be shorter due to size, and the soaking step is more optional - it's up to your choices.

Prep   -   (3-1/2 hrs - 35 min work - less for Lamb or Pork, see above)
  1. Strip off the membrane covering parts of the LIVER and cut out major plumbing (see Peeling). The membrane makes it a bit chewy and the large blood vessels are very chewy.
  2. Place Liver in the Freezer until quite stiff, but not hard - see Freezer.
  3. Slice Liver thin. Cut into triangles about 3 x 1 inch or whatever works.
  4. Soak Liver in water to cover with 1 t Salt for 60 minutes - see Soaking. Drain very thoroughly.
  5. Quarter ONION lengthwise, then cut crosswise about 1/2 inch wide.
  6. Slice GARLIC into thin slivers. Mix all Seasonings items together.
  7. Pinch stems from SNOW PEAS pulling forward to remove as much string as will come with it. Slice diagonally into 2 to 3 pieces, depending on size. Slice SCALLION crosswise about 1/8 inch wide, white and green. Mix.
Run   -   (15 min)
  1. In a coverable wok or sauté pan, stir in Liver, Seasoning mix, and Onions. Bring up to a boil and simmer tumbling for 5 minutes. This is a sort of hot marinade.
  2. Add 1 cup Water, bring quickly to a boil, cover and simmer very slowly over low heat for about 4 minutes, tumbling a couple of times.
  3. Tumble in Snow Pea mix for just a minute and take off the heat.
  4. Serve hot.
NOTES:

  1. Liver:

      The pattern recipe calls for Lamb liver, but This recipe is composed for the much more easily available Beef Liver. Pork liver will work well, and like Lamb, will not need peeling. Even Chicken livers could be used.

  2. Sesame Seeds:

      Toasted sesame seeds are an essential for East and Southeast Asian cooking. They are available commercially, but better home made. It's very easy by our recipe Toasted Sesame Seeds

  3. Peeling:

      This is the hard part, but the membrane makes the Liver chewy. Best to cut the liver in half crosswise and start peeling from there. It is not easy to start a peel from the edges. Pry up the edge of the membrane, then peel pulling with one hand and using fingers of the other under the membrane to loosen it from the meat. This method is "official" but our livers come from rather young beefs and the membrane can be too weak. If so, then I get under it with a razor sharp boning knife and shave it off. This job is likely to take you 25 minutes or so.

  4. Freezer:

      Liver is soft and slippery, and you need it sliced thin and evenly. This light freezing makes that possible. It will take around 2 hours, until the outside is quite stiff but not hard, and you can still make a dent in it with a finger.

  5. Soaking Liver:

      Most recipes call for Milk or Buttermilk to cover. I rarely have milk on hand, so I base my soak on a recent scientific study in China that showed 1% Salt solution for 60 minutes was very effective - longer than 60 minutes was not as effective. This has proven successful for me.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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