KOREAN-STYLE BEEF LUNG SALAD
Friends! This is a delicious Korean-style beef lung salad. I use rice vinegar; it gives it a unique flavor. Use mild onions, or marinate them for half an hour to remove the spiciness.
Boil 400 grams of beef lung for 2 hours with spices, onions, and carrots until tender. Remove and chill in the refrigerator for 24 hours. This will allow the lungs to release excess moisture and firm up. Remove the tubes and tracheae from the lungs and cut into strips.
Separately, grate 200 grams of carrots on a Korean grater, drizzle with rice vinegar, season with salt, and sprinkle with sugar.
Separately, slice the onion into half rings and marinate in rice vinegar.
Combine all ingredients, pour in boiling vegetable oil with ground coriander, add 3 cloves of garlic, and let sit for several hours. We really liked the salad; we ate it all))
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