Korean Liver Pok-Kum

• 1 lb. liver
• 2 tbsp. shoyu
• 1 clove garlic, chopped
• Speck pepper
• 1 tbsp. toasted sesame seeds
• 1 tsp. oil
• 1½ tbsp. sugar
• 1 large onion
• ½ cup water
• Salt

Cut liver into very thin slices 1½x1″ wide. Combine shoyu, garlic, pepper, prepared sesame seeds, oil and sugar. Add to liver. Clean and cut onion in quarters and each quarter into four slices crosswise. Add to liver. Cook five minutes in oil. Add water and cook until tender. Season with salt. *Chicken or beef may be used instead of liver.