Korean pork heart salad. Warm salad with croutons

You can make a delicious salad useful product- beef heart. Its value lies in its moderate calorie content, the content of a huge amount useful substances. Salad with beef heart rarely appears on the table, which should definitely be corrected. At proper preparation and the combination of ingredients, the offal of beef retains all the beneficial properties.

How to cook beef heart

The freshness of the product when choosing should have properties identical to beef meat. The quality of the purchased product is determined by:

• color (dark red);
• elasticity (when pressed, it takes its former shape);
• smell (raw meat);
• the presence of third-party elements (absence of fat, vascular tubes,).

Ask the seller to cut the item. The presence of blood in the internal chamber indicates freshness. Salad with beef offal it will be even more useful when using it from a young individual (no more than 2 kilograms).

The heart should be boiled after 3 hours of soaking in water, after washing with running water. Dishes from the heart of beef are obtained more tender when replacing water with milk. After soaking, put the meat on the stove, before boiling, remove the foam and put on medium fire. The procedure must be repeated 2-3 times (1.5-2 hours). How much to cook depends on the mass of the product and the age of the animal. The degree of readiness is determined simply: pull out, cut off a piece and try.

Cooking in a slow cooker is even easier. We put in the "Soup" mode by setting temperature regime 180 degrees. After turning off, the action must be repeated by replacing the water. The decision to add salt or not to the product during cooking is made based on individual preferences. It is best to salt 15 minutes before the end of cooking or in the process of preparing a salad, then the product will not lose its beneficial properties.

The usefulness of salads with beef heart is hard to dispute. The product contains:

• vitamins A, E, C, PP, K;
• minerals (magnesium, zinc, phosphorus, potassium, calcium, sodium).

It is necessary to combine offal with other ingredients correctly. It is recommended to use vegetables, mushrooms, herbs. Egg, cheese, mayonnaise increase the fat content and calorie content of the salad. Many cooking recipes:

• few components;
• complex;
• puff.

Salad recipes with beef heart for every day

The most delicious dish is the simple one. Every day the body spends a large number of energy and is depleted in stressful situations. You can restore the balance of power simple salads on every day. Having a pre-cooked semi-finished product, some regular products you can easily convert them to cooking masterpiece. The main thing is not to overdo it in salads with beef heart.

With pickled cucumber

Everyone has in the fridge pickle. This product is perfectly combined with the taste of beef heart. We offer not complicated recipe delicious dish. Salad Ingredients:

• beef heart (boiled) - 600 g;
• pickled cucumbers - 3 pcs.;
• carrots - 2 pcs.;
• onion - 2 pcs.;
• butter- 100 g;
• salt, black pepper to taste, mayonnaise at the discretion of the hostess.

Cooking steps:

1. The product should be boiled with the addition of black peppercorns, bay leaf.
2. We chop the onion in half rings, fry in oil; rub the carrots, fry separately from the onions; cut the cucumbers into cubes, chop the heart on a grater or with a knife.
3. We put cooked foods in layers in a deep cup: heart, onion, carrot, cucumber. Spread with mayonnaise and sprinkle with herbs.

With mushrooms

Salad from the heart with mushrooms is very satisfying and high-calorie. If possible, use champignons, although you can replace any other kind. Mayonnaise is better to take light with a minimum percentage of fat. Components:

• beef heart (boiled) - 0.5 kg;
• pickled mushrooms - 200 g;
• fresh cucumber - 1 pc.;
• cheese - 100 g;
• canned peas - 200 g;
• egg - 3 pcs.;
• mayonnaise;
• dill, basil.

Cooking:

1. Boiled egg and heart must be cut into cubes, cucumber - into strips, cheese - three on a coarse grater.
2. Having prepared the ingredients, we proceed to the process of decorating the salad. You can mix all the ingredients, season with mayonnaise or lay out in separate layers, smearing each with mayonnaise. Sprinkle chopped herbs on top.
3. Keep a couple of hours in the refrigerator. When the salad is soaked, becomes juicy, serve.

With heart and Korean carrots

lovers piquant taste can take note of the salad sharper. Korean-style carrots can be bought ready-made or cooked by yourself. Onion is preferable red onion, in the absence of a substitute for white, pre-marinated. For cooking let's take:

• beef heart (boiled) - 1 pc.;
• carrots - 200 g;
• cheese (hard) - 150 g;
• onion - 1 pc.;
• mayonnaise;
• vinegar.

Cooking:

1. Cut the carrots and the heart into strips, chop the onion into half rings, three cheese on a coarse grater.
2. Marinade for onions/carrots:

• water - 100 g;
• sugar - 1 tbsp;
• vinegar - 1 tbsp.

1. After scalding the onion with boiling water, pour the marinade, add the carrots, let it brew for 10-15 minutes.
2. After the time has passed, drain the marinade, add the remaining ingredients, mix everything.

Make other recipes as well.

Festive beef heart salads

The table for the holidays is laid with special care, and the dishes are thought out in advance. Not the last place is occupied by beef offal salads. It is seasoned over complex ingredients, add piquant flavor notes, decorate and serve in a special way. Often in the photos, the dishes look appetizing, but sometimes cooked, they do not taste very good. We offer recipes that will not disappoint.

Recipe with prunes and pine nuts

Ingredients:

• beef heart (boiled) - 1 pc.;
• cheese - 150 g;
• egg - 3 pcs.;
• peas (canned) - 100 g;
• onion - 1 pc.;
• cucumber (salted) - 1 pc.;
• prunes - 80 g;
• Pine nuts- 50 g;
• mayonnaise.

Cooking:

1. Mix grated products: cheese and egg. We spread the first layer, grease with mayonnaise.
2. The next layer: finely chopped prunes and nuts in the center, cheese-egg mixture around the edges.
3. Next, spread the chopped heart in the center of the plate, cheese and egg along the edges, grease with mayonnaise.
4. Last layer: straws of cucumbers, onions, mixed with peas, seasoned with mayonnaise.
5. Withstand 30 minutes.

Hot appetizer with eggplant

Ingredients:

• beef heart - 1 pc.;
• Bulgarian pepper - 3 pcs.;
• chili pepper - 2 pcs.;
• eggplant - 4 pcs.;
• vegetable oil- 100 ml;
• soy sauce - 2 tbsp;
• spicy sauce - 1 tbsp;
• cilantro;
• salt.

Cooking:

1. Eggplant and pepper cut into thick strips, salt, crush and leave for 1-2 hours.
2. Then we wash the vegetables, fry with the addition soy sauce with the lid closed until half cooked.
3. Add the remaining products and open lid bring to readiness.
4. Refueling oyster sauce, cilantro.

Video: How to deliciously cook heart salad with onions and cheese

Increasingly, in the process of preparing soups and second courses, they resort to the use of hearts. This offal has huge amount useful properties, and its taste, when cooked correctly, is simply extraordinary. That is why this one began to be actively added to salads. Pork, beef or chicken hearts combined with Korean-style carrots, this is real magic. So rich, spicy and at the same time tender dish it was impossible to even imagine. - this is a godsend for any hostess who wants to diversify the menu of their loved ones.

In that amazing salad collected all the best. Even with such minimum set products managed to create something amazing, delightful. The tenderness and airiness of the cheese is combined with a characteristic sharpness. Korean carrot the best way. The heart in this case acquires a very unusual, but excellent flavoring tone.

Required components:

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

Salad with heart and Korean carrots:

1. The heart is washed and laid out in a saucepan, poured with water, salted and set to boil. This process takes about two hours. After their expiration, the water is drained, the offal itself is cooled and cut into thin strips with a knife.
2. The onion is peeled, chopped with a knife into thin halves of the rings.
3. Used to grind cheese coarse grater and rub it on it.
4. Korean-style carrots are squeezed from the liquid and put 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. Cool five minutes 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 even more multifaceted.

Heart salad with Korean carrots

The dish only at first glance may seem simple and unremarkable. 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 stimulates the appetite. It is simply impossible to wait for this one to appear on the table.

Required components:

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

Cooking step by step:

1. First, Korean-style carrots are squeezed out with their hands and, if necessary, chopped a little. Only then the product is laid out in 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 put into a saucepan filled with water and boiled for about 30 minutes. After the specified time period has elapsed, the broth is drained.
4. Peel and wash the onion, chop into thin slices.
5. All prepared products are combined in a salad bowl, poured with oil, salted and peppered. Mix and serve.

Tip: instead of standard champignons, you can also use Korean-style mushrooms. With them, the dish will acquire an even richer oriental flavor. Yes, and the aroma of snacks will be brighter and more refined.

Pig heart and Korean carrot salad

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

Required components:

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

Cooking step by step:

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 cleaned and thin slices are chopped with a knife on the board.
3. Pour all prepared products into a salad bowl, add Korean-style carrots squeezed from 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 immediately before cooking, because the process requires quite a long time investment. You can simply cut off a piece from the offal that was cooked for the soup and send it to the refrigerator for a while. Then the meat will be enough to defrost and cut.

Heart and Korean carrot salad

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

Cooking step by step:

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

Cooking step by step:

1. Water in a saucepan is added and hearts are laid out there, after which they are boiled. 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. The onion is peeled, chopped with a knife into halves of the rings and put in a bowl, vinegar is poured into it, salt and sugar are added, then insisted for thirty minutes, then squeezed and added to the salad.
4. Dried apricots in a bowl are poured with boiling water, insisted for five minutes, then the water is drained, and the 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 laid out in a salad bowl.
6. Season everything with mayonnaise and mix immediately. If desired, add more pepper and salt, mix again.

Heart salad with Korean carrots

It turns out just extraordinary. The rich composition of the recipe is distinguished by the availability of all products. The result is a dish that exceeds all expectations. Contrasting taste, heterogeneous texture and exquisite presentation - this is a real festive snack, which you can cook daily and at the same time not worry about the family budget.

Required components:

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

Salad with Korean carrot and heart:

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

Korean salads can be very diverse, but Special attention it is necessary to pay attention to those in which the heart is used. Such dishes are more nutritious, rich and tender. Hearts are combined with vegetables, mushrooms, cheese, and even fruits. Naturally, it becomes possible to prepare experimental dishes that will surely be tasty and unique.

Salad with Korean heart and carrots- delicious, fragrant, spicy, sweet and sour salad for lovers Korean food. This dish can be quickly prepared for dinner by boiling the heart in advance. I used pig heart, you can cook from beef. Pork heart is cooked from 1.5 to 2 hours, beef - 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 spicy seasoning for Korean carrots;

2-3 tbsp. 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 sticks.

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

Add finely chopped garlic, soy sauce and pour vinegar here. Do not mix salad.

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

Onions, along with hot vegetable oil, put on top of the salad, add sugar.

Mix the salad immediately. Next add to Korean salad chopped parsley 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 a heart and carrots in Korean style to the table, laying it on a plate in a slide.

Bon appetit!

The heart is one of the most useful by-products, which combines a complete, easily digestible protein and a whole set of unique trace elements. Therefore, it is not worth neglecting it in favor of ordinary meat, but it is better to learn how to cook it so that from your culinary delights family and guests were delighted.

Pork heart stewed in sour cream

This muscle works constantly, so the most important thing in its preparation is to make the dish tender and juicy. Overdrying, you run the risk of getting rubbery meat that will be difficult to chew. That is why the best the simplest option cooking a pork heart is to stew it in sour cream.

Products:

• pork heart - 1 kg;
• sour cream - 250 g;
• carrots - 2 medium;
• onions - 2 medium;
• garlic - 2-4 cloves;
• vegetable oil for frying;
• salt and pepper to taste.

Recipe with photo:

Best of all, a heart stewed in sour cream goes well with traditional mashed potatoes, buckwheat, and pasta. The sauce is recommended for serving.

Main charm dishes - in its utmost simplicity and win-win. You can add additional spices or ingredients to taste, or change the method of preparation - such goulash will always turn out amazingly tasty. You can cook it in a slow cooker, performing 3-4 points on the “frying” mode, and 5 on “stewing”, or even experiment with the oven and pots.

Korean pork heart salad recipe

Salads with offal are always somewhat more refined than recipes with regular meat. The original taste of the heart combined with spicy oriental spices it will definitely not leave anyone indifferent at the table, and the preparation itself will not require complex skills or inaccessible components.

What you need:

• pork heart - 2-3 pieces;
• carrots in Korean - 300 g;
• red salad onion - 1 pc.;
• mayonnaise;
• lemon juice;
• soy sauce;
• sesame;
• fresh greens.

Step-by-step preparation of Korean pork heart salad:

1. Boil offal until fully prepared(dip in boiling salted water and cook for about an hour).
2. Make a salad dressing by mixing a couple tablespoons of mayonnaise with a tablespoon of soy sauce and the juice of 1/3 lemon.
3. Cut red onion into half rings.
4. Put Korean-style carrots and onions in a bowl, add the cooled heart, cut into cubes, season.
5. Leave the salad to soak for 20 minutes.
6. Sprinkle with sesame seeds and fresh herbs before serving.

The salad is light, juicy, with sour-sweet-salty dressing and original taste. It is suitable for both holiday menu, and for regular dinner.

A dish of pork heart baked in a sleeve

This recipe can be safely called festive with a certain style of serving, and even romantic if a dinner for two is planned, although the preparation of the dish is quite simple - almost without the participation of the hostess. The time saved on cooking can be safely used for yourself in order to be fresh and rested at the holiday.

What is needed for this:

• whole pork heart - 2 pcs.;
• green oil(butter, herbs, salt) - 75 g;
• egg - 1 pc.;
• milk - 2 tbsp. spoons;
• breadcrumbs.

Recipe for baked heart:

1. Fats and films must be cut off offal without damaging the muscles.
2. The rigid branching of the vessels should be cut so as not to pierce or cut the cup of the heart itself.
3. We place softened green butter in the cavity. Parsley is excellent with offal from greens, although you can use any herbs to your taste.
4. From above, the cavity should be stabbed with toothpicks so that the oil does not leak during the cooking process. After laying vertically in a baking bag and place in a mold. The sleeve should be pierced in 2-3 places so that it does not burst in the process.
5. We send the hearts to the oven preheated to 200 degrees for 1 hour.
6. In the meantime, shake the egg with milk and pour the breadcrumbs into a separate container.
7. Take the meat out of the oven and remove the bag. As soon as it cools down a bit and seizes, carefully remove the toothpicks, pour the hearts with a mixture of eggs and milk and sprinkle well on all sides with breading.
8. We put the oven on maximum heat and send the hearts there for 10 minutes. As soon as they are reddened, you can serve.

Beef heart, although it belongs to offal, but according to palatability not inferior to the meat itself. Being a source of high-grade proteins and a mass of vitamins, any beef heart dish will delight the gourmet with its sophistication, and the diet follower with its low calorie content and useful trace elements. The most common dish from this offal is heart salad.

Easy delicious salad recipe

Ingredients:

• Beef heart - ½ pc.
• Carrots in Korean - 100-150 gr
• Smoked cheese "pigtail" - 70-100 gr
• Sesame - 3 teaspoons

Half a large offal will be enough. It would be useful to remind you how to properly cook a beef heart, because it is not often on our menu.

How to cook beef heart

It should first be soaked in cold water at least 1 hour. During this time, excess blood from the tissues should come out. Then rinse the heart under running water and, it should be boiled until soft. This is best done in 2 steps. As soon as the first water boils, it must be drained. And already in the second salt water, boil the product until tender. Depending on the size of the heart, the cooking process can take up to 3 hours. And we must not forget to remove the constantly rising foam.

While the by-product is being cooked, it's time to prepare the rest of the ingredients. sesame seed fry in a dry hot frying pan until a nice brown color. Constantly stir the sesame seeds, otherwise it will overcook and will be bitter.

Smoked cheese should be carefully disassembled into fibers. So that the salad with beef heart and “pigtail” does not turn out to be too salty, the amount of cheese must be adjusted depending on its type. And you also need to take into account that with a long infusion of the salad (left overnight in the refrigerator), the cheese softens from mayonnaise and the appetizer becomes more salty. It is better to cut long “braids” of cheese so that all salad components are approximately the same length.

Ready chilled boiled heart cut into thin strips.

Place all 3 salad ingredients in a bowl. Using Korean carrots means cutting the rest of the products into strips. The amount of carrots is regulated by personal preferences and its spiciness. Naturally, carrots are added without liquid.

Pour in the mayonnaise, add 2/3 to the bowl and mix everything. Try to distribute the products neatly and evenly.