This time, a recipe for a delicious snack of bird liver
How to make salted namul.
By using the residual heat and slowly cooking it
You can also drain blood perfectly!
Insanely soft and moist finish
It is a perfect dish for sake.
The flavor of the liver is also outstanding
It may be better than raw liver!
Well then, let's get started
How to make salted namul
I will introduce you.
【material】
Bird liver 200g
2 tablespoons of chopped green onions
1 teaspoon grated garlic
Appropriate amount of salt
1-2 tablespoons of sesame oil
Hot water 500cc
A pinch of salt for boiling
[How to make]
① Carefully remove the streaks and fat from the bird liver
Cut into bite-sized pieces!
Rinse quickly to remove dirt from the surface
② Add a pinch of salt to 500cc of water and bring to a boil.
Extinguish the fire, add ① and cover the surface with kitchen paper.
30 minutes with the lid on! Cook with residual heat
③ Soak the bird liver in cold water and cool it all at once!
④ Wipe off the water from the bird liver and put it in a bowl.
Add chopped green onions, garlic, salt and sesame oil, mix and season.
Yes! It's done ~
It's delicious to eat right away, but it'll be even more delicious if you don't chill it in the refrigerator for about 30 minutes.
The flavor and texture of the bird liver is outstanding
It ’s really delicious because it ’s salted namul.
Please try to make it once
Thank you very much.
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Roast beef etc.! It is delicious
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6 апр 2022
