Fried chicken liver po'boy with mint and Asian pear from Everyday Korean: Fresh, Modern Recipes for Home Cooks (page 184) by Kim Sunee and Seung Hee Lee

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Notes about this recipe

  • SheilaS on February 21, 2020

    So, so good! If you are a liver lover, or even a liver liker, you must try this. The combination of the gochujang mayo with the lightly pickled slaw of Asian pear, red onion and mint, crunchy, cornmeal-coated fried livers and crispy baguette is just fabulous. I kept going back and piling on more slaw. I used ~ equal parts julienned pear and onion and a generous amount of lemon juice and put that into the fridge just after I put the livers in the buttermilk so they had time to "pickle" a bit before I added the mint. I used ~ 1/2 a small Asian pear and 1/4 of a large red onion and I ended up using it all on my one sandwich or nibbled alongside. I think any appropriately sized food that can be breaded and fried, including tofu and vegetables would make a delicious sandwich with this recipe

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