Pre-fry the chicken liver.
Wash liver, remove the veins, dry with a paper towel. In a hot frying pan, pour vegetable oil, put the liver, fry on high heat on both sides until browned, lightly salt and bring to readiness on medium heat under a closed lid for 10 minutes. We check the readiness with a toothpick, not blood should be released, but a clear liquid. The finished liver is allowed to cool completely.
Marinate the onion. Peel the onion, cut it into thin rings or half rings, add salt, sugar, vinegar, and mix. Leave for 30 minutes.
Next, add the Korean carrots to the onion. Carrots in Korean take ready-made or pre-cook yourself.
Add the cucumbers cut into strips.
Cut the cooled liver into thin slices, add to the salad. Fill the salad with mayonnaise. We put it to soak in the refrigerator.
Serve the salad chilled.
When serving, decorate with egg slices, sprinkle with green onion feathers.