Instructions: * Note: Burdock (Arctium Lappa) is also known as gobo or Japanese burdock. The roots are scraped and well rinsed in cold water to eliminate bitterness. Although they do not have much flavor, the roosts are used in the fritter because they remove the strong liver aroma.

Rinse the liver well in cold water. Drain. Bring to a boil 3 cups water, 1 teaspoon of the salt, the ginger and the liver. Simmer over moderate heat for 15 minutes. Drain, cool, and chop the liver.

Mix the liver, burdock if used, chilies, carrot, pepper, scallion, garlic, soy sauce and 1 tablespoon of the flour into a fritter mixture.

Shape fritters 2 inches across and 1/2-inch thick. Coat them with flour, then with egg. Heat the oil in a skillet and fry the fritter over moderate heat for 1 minute on each side, or until golden brown. Drain on paper towels.

Serve warm with rice, kimchi and dip of your choice.

This recipe yields 12 servings.

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