Beef Heart Salad with Pickled Cucumbers and Onions
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For optimal food safety and taste, always prepare salads using fully cooled ingredients. Mixing warm components can lead to rapid spoilage.
To achieve a visually appealing and uniform salad, it's recommended to cut all ingredients into similar-sized pieces, such as cubes.
Updated : 02 June, 2025
More than 1 hour.
Ingredients
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250 grams
Beef heart
1
Onions
1
Carrot
20 grams
Green onion
100 grams
Salted cucumbers
2 units
Garlic
2 tablespoon
Vegetable oil
3 tablespoon
Mayonnaise
1 teaspoon
Ready-made mustard
to taste
Salt
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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Step 1
If the beef heart is frozen, place it on the lower shelf of the refrigerator and let it fully thaw. Wash and dry the green onions and herbs.
Step 2
Boil the beef heart. Rinse it, place in a pot with a thick bottom, add a peeled onion, and pour in cold water. Lightly salt. Put the pot on medium heat and bring to a boil. How long to cook beef heart to make it tender? Simmer on low heat for 2–3 hours. Remove the pot from the heat, cover with a lid, and let it cool completely.
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Step 3
Peel the carrots and grate them using a Korean-style grater or cut into thin strips. Pour odorless vegetable oil into a pan and heat over medium heat. Add the carrots and sauté on low heat for 5–7 minutes. Remove the pan from the heat and let the carrots cool.
Step 4
Clean the boiled beef heart from fat and connective tissues, then cut into medium-sized strips.
Step 5
Slice the pickled cucumbers into short thin strips and add to the beef heart.
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Step 6
Add the sautéed and cooled carrots to the beef heart and cucumbers.
Step 7
Chop the green onions and herbs and add them to the salad. Mix all ingredients well.
Step 8
Place mayonnaise into a bowl, add minced garlic and mustard, and mix. Add the dressing to the salad and stir. Sprinkle with chopped green onions and herbs, and serve immediately.
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Step 9
Enjoy your meal!