완벽히 간 익히는 방법 알려주는 마르코 셰프
완벽히 간 익히는 방법 알려주는 마르코 셰프 is a easy Korean recipe that serves 3. 250 calories per serving. Recipe by 요리쇼츠보고가 on YouTube.
Prep: 20 min | Cook: 8 min | Total: 38 min
Cost: $7.10 total, $2.37 per serving
Ingredients
- 500 g Veal Liver (trimmed of membranes, patted dry)
- 1/2 cup All-Purpose Flour (for dredging, sifted)
- 1 large Yellow Onion (thinly sliced)
- 3 tablespoons Vegetable Oil (high‑smoke‑point oil for frying)
- 1/2 teaspoon Salt (seasoning)
- 1/4 teaspoon Black Pepper (freshly ground)
Instructions
Caramelize the Onions
Heat 1 tablespoon of oil over medium heat. Add the thinly sliced onion, sprinkle a pinch of salt, and sauté, stirring occasionally, until the onions turn deep golden brown and sweet.
Time: PT8M
Temperature: medium heat
Prepare the Liver
Trim any visible membranes from the veal liver, then pat the pieces dry with paper towels.
Time: PT5M
Season the Liver
Season the liver pieces evenly with salt and freshly ground black pepper.
Time: PT2M
Flour Dredge
Place the flour in a shallow bowl. Dredge each liver piece, shaking off any excess flour so it does not clump.
Time: PT3M
Heat the Pan for Frying
Add the remaining 2 tablespoons of oil to the skillet and heat over medium‑high until the oil shimmers (about 180 °C).
Time: PT2M
Temperature: 180°C
Fry the Liver
Place the flour‑coated liver pieces in the hot oil. Fry 2‑3 minutes per side, or until a deep golden crust forms and the internal temperature reaches 71 °C (160 °F).
Time: PT6M
Temperature: 180°C
Plate and Serve
Transfer the fried liver onto a plate lined with the caramelized onions. Serve immediately while hot and crispy.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Contains meat, High protein, Contains dairy‑free
Allergens: Gluten
Ingredient Substitutions
- Instead of Veal Liver: Beef liver, Chicken liver
- Instead of All-Purpose Flour: Rice flour (gluten‑free), Cornstarch
- Instead of Yellow Onion: Sweet onion, Shallot
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Salt: Kosher salt, Sea salt
- Instead of Black Pepper: White pepper, Paprika (for color only)
Equipment Needed
- Large Skillet or Frying Pan
- Instant‑Read Thermometer
- Tongs
- Mixing Bowl
- Paper Towels
Critical Steps — Do Not Skip
- Coating the liver evenly with flour and shaking off excess.
- Heating the oil to the correct temperature before frying.
- Cooking the liver to an internal temperature of 71 °C to ensure safety without overcooking.
Chef Tips from the Video
- For extra flavor, add a pinch of smoked paprika to the flour mixture.
- Finish with a drizzle of toasted sesame oil for a subtle nutty aroma.
- Serve with a squeeze of fresh lemon juice to cut richness.
Troubleshooting
Liver turns gray and rubbery.
You likely overcooked it. Fry only until golden brown and check internal temperature; remove from heat at 71 °C.
Flour coating falls off during frying.
Pat the liver very dry before dredging and shake off excess flour. A light, even coat sticks better.
Onions burn before becoming sweet.
Cook onions over medium heat and add a splash of water if they start to stick. Patience yields caramelization without burning.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet.
Freezer: Can be frozen for up to 1 month; thaw in the refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Trim and season the liver up to 30 minutes ahead; keep refrigerated and covered.
- Flour the liver and keep it on a wire rack; refrigerate until ready to fry.
Frequently Asked Questions
What is the cultural significance and history of fried veal liver with onions in Korean cuisine?
Pan‑fried liver, known as "ganjeong" in Korean home cooking, has long been a comfort food that makes use of inexpensive organ meats. Served with sweet onions, it balances the rich flavor of the liver with a mild sweetness, reflecting Korea’s tradition of pairing strong‑tasting proteins with mellow vegetables.
What are the traditional regional variations of liver dishes in Korean cuisine?
In the southern provinces, liver is often marinated in soy‑soy sauce and garlic before grilling, while in the north it may be simmered in a soy‑based broth with radish. The crispy fried version with onions is a modern, quick‑home style that blends both regions’ love for savory organ meat and caramelized vegetables.
How is fried veal liver traditionally served in Korea?
It is typically placed on a bed of caramelized onions and served hot with a side of steamed rice and kimchi. Some families also add a splash of soy sauce or sesame oil at the table for extra seasoning.
What occasions or celebrations is fried veal liver with onions associated with in Korean culture?
While not a holiday‑specific dish, it is popular as a hearty weekday dinner and is often prepared for family gatherings where quick, protein‑rich meals are needed. It also appears in school lunch programs because it is inexpensive and nutritious.
What other Korean dishes pair well with fried veal liver and onions?
Serve it alongside bibimbap, kimchi fried rice, or a simple Korean cucumber salad (muchaengi-muchim). A bowl of clear seaweed soup (miyeok‑guk) also complements the richness of the liver.
What are the authentic traditional ingredients for Korean fried liver versus acceptable substitutes?
Traditionally the dish uses veal or beef liver, all‑purpose flour, and Korean yellow onions. Substitutes include chicken liver for a milder flavor, rice flour for a gluten‑free version, or sweet onions if yellow onions are unavailable.
What are the most common mistakes to avoid when making fried veal liver with onions?
Common errors include over‑cooking the liver, which makes it tough, and using too much flour, which can create a gummy coating. Also, frying at too low a temperature results in soggy crust, while too high can burn the exterior before the interior is done.
Why does this recipe use a flour coating instead of a batter for the liver?
A light flour coating gives a crisp, thin crust that lets the natural flavor of the liver shine, whereas a batter would mask the delicate taste and add unnecessary heaviness. The flour also helps the onions adhere to the liver for a cohesive bite.
Can I make fried veal liver ahead of time and how should I store it?
Yes, you can coat and refrigerate the liver for up to 30 minutes before frying. After cooking, store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently in a skillet to retain crispness.
What texture and appearance should I look for when the liver is properly cooked?
The liver should have a deep golden‑brown crust, be slightly firm to the touch, and retain a pink‑ish interior. The internal temperature must read 71 °C (160 °F) on a thermometer.
What does the YouTube channel 요리쇼츠보고가 specialize in?
The YouTube channel 요리쇼츠보고가 focuses on short, fast‑paced Korean cooking tutorials that highlight quick techniques, kitchen hacks, and traditional comfort foods made accessible for home cooks.
How does the YouTube channel 요리쇼츠보고가's approach to Korean cooking differ from other Korean cooking channels?
요리쇼츠보고가 emphasizes ultra‑short video formats (under 2 minutes) and often uses visual cues like thermometer read‑outs, whereas many other Korean channels provide longer, narrative‑driven recipes. This channel prioritizes speed and clarity for busy viewers.
Last updated: August 30, 2026
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