pig ears in Korean - a dish that our men love very much. And if also with beer, then this product will be just an indispensable snack. Buy Korean pig ears- the pleasure is not cheap, but you can cook them yourself and at the same time reduce your costs by a factor of three, because fresh ears and seasonings are inexpensive, but in the end you get a full-fledged Korean dish on your table.

How to cook pork ears in Korean at home

Products needed for cooking:

• 4 pig ears;
• seasoning for carrots in Korean (sold in stores) - 15 gr. (package)
• 5 cloves of garlic;
• salt to taste (1.5-2 teaspoons);
• 1 teaspoon of table vinegar;
• 1 glass of vegetable oil;
• 1 tablespoon granulated sugar(maybe a little less, adjust the amount of the product to your taste);
• to taste black ground pepper (Korean-style seasoning contains pepper, so do not overdo it with the addition of this ingredient);
• 3-4 black peppercorns;
• 2-3 cloves;
• 1 pinch of ground coriander;
• 2 teaspoons classic soy sauce (optional) spicy sauce for those who like spicier dishes);
• 1-2 bay leaves.

On a note! When cooking pork ears in Korean, it is better not to use the fleshy part of the ears when cooking, take only cartilage. The broth remaining after cooking the product can be used for cooking first courses or, for example, jelly. In these dishes, use the fleshy part of the ears as well.

Cooking

1. Rinse fresh ears well under warm water, scrape them inside with a knife to get rid of all the dirt.
2. Put the ears in a saucepan and pour boiling water over them, completely covering the product. Leave for about forty minutes and then, taking it out of the pan, carefully scrape them again with a knife.
3. Place the finished clean pork ears in a pot of water, salt a little and cook for about an hour and a half. Depending on the size of the ears, it may take less or more time. You can check the readiness by piercing the product with a knife. If the knife enters gently, the ears are done. By the end of cooking, about 10 minutes before removing from heat, pour salt, lavrushka, peppercorns, coriander and cloves into the pan to the ears, cover everything with a lid.
4. Remove the boiled ears from the hot broth, cool them, and then cut into thin strips, it can be long, it can not be too long, as you like.
5. Take a bag or a deep plate, place the cut ears there.
6. Add sugar and vinegar to the ears, gently mix everything until the sugar is completely dissolved.
7. When the sugar has dissolved, add Korean seasoning, ground pepper, a little salt and soy sauce, mix everything again, distributing the seasonings well throughout the product.
8. Finely mince or chop the garlic using a garlic press.
9. Heat a frying pan with oil until the latter begins to boil, turn off the heat and add garlic to the oil, mix. Let the garlic in the oil cool down.
10. Fill the Korean dish with fragrant garlic dressing, mix the dish well, the oil should be completely distributed throughout the product.

How to cook pork ears in Korean style with carrots

Follow all the steps for preparing pork ears according to the steps described above.

Rinse, peel, grate two large carrots in Korean style or just cut into small strips. Pour 50 ml of vegetable oil into the pan, heat it up, put the carrots in there, sauté for 5-7 minutes, add to them ready ears, mix everything and continue cooking for about a couple more minutes. Remove the products from the stove, let them cool, and then put them on a plate and put them in the refrigerator for 5 hours.

Pork ears should be served in Korean style with or without carrots (depending on how they are cooked) cold. How longer product infuse in the refrigerator, so it will be softer, more aromatic and tastier.

Korean cuisine has much in common with other well-known oriental cuisines: Chinese and Japanese. Like their Chinese neighbors, Koreans willingly eat pork and various offal. For example, the oxtail dish, jjim, is one of the main dishes in Korean court cuisine. This type of cooking stands out in national cuisine, as the most refined, and in the old days was intended for high-ranking nobles.

Another feature Korean food- plentiful use various spices, the main of which is red pepper, thanks to which many National dishes are orange and red.

Proposed recipe for pork ears in Korean will attract admirers diet food, because it is very low-calorie product, fats account for 2%. This offal is rich in B vitamins and macro- and microelements, especially iron. In addition, the dish is different excellent taste, which will make it the star of the show on your desk.

Offal selection and processing before cooking

In order to cook marinated ears in Korean, you first need to select the desired offal. On the meat market or hypermarket buy pork ears. They must be well processed: oiled and carefully scraped off. Upon arrival home, we scrape off the remnants of the bristles, rinse and place in a saucepan to cook on a small flame in salted water for about 2 hours. At the end of cooking, pour the broth into a separate container and leave the ears to cool in a saucepan covered with a lid.

If the offal does not cool down, then in the dish they will stick together, turning into a homogeneous mass such as jelly. And the cooled ears perfectly retain their integrity, therefore ready meal will look more appetizing.

How to cook Korean ears - recipe

Ingredients:

• raw pork ears - 1 kg;
• spices: red pepper (ground), coriander (ground), cloves - to taste;
• allspice (peas) - a few pieces;
• garlic - half a head;
• Bay leaf- 2 pcs.;
• vegetable oil- 1/2 cup;
• 9% table vinegar- taste;
• soy sauce - 1 teaspoon.

Cooking

When cooking the ears, at the very end we throw spices - bay leaf, peppercorns and clove buds. By the way, the remaining after cooking rich broth, can be used to prepare soup or aspic dish. We cut the chilled offal into very narrow strips, ending at the border of the fleshy part - it is not needed in the salad, but it can be eaten (quite tasty with bread!) Put the chopped ears in a deep plate, sprinkle with a pinch of granulated sugar, add table vinegar and all the spices, carefully Mix all ingredients until sugar is completely dissolved.

We crush the garlic, fry it for a few seconds in a hot frying pan so that the oil absorbs the garlic aroma, and pour the ears with the fragrant oil. There will be salad - a meal!

There is another wonderful recipe pork ears in Korean.

Pig ears in Korean - recipe 2

Ingredients:

In general, the components remain the same as in the first recipe. The only thing you need to take is an additional 3 large carrots and 1 large onion.

Cooking

We wash, clean and three carrots on a special Korean grater(commercially available), cut the onion into rings. Pour vegetable oil into the bottom of the pan. We spread the grated carrots and the ears cut into strips in hot oil. Stirring constantly, fry over high heat for one minute. Sprinkle the mixture laid out in a plate with spices, salt, crushed garlic. Keep in the cold for 2 hours. We put the salad on the table in the form of a cold dish. Connoisseurs count pork ears in Korean great snack for beer.

We hope that an unusual dish - Korean-style marinated pork ears will be your signature dish.

It will take 1 hour to cook, since the cartilage tissue requires a long cooking time. Plus 5-6 hours will be needed for pickling. Therefore, it is better to cook pork ears in Korean with carrots in advance. The longer they infuse, the tastier they will be. The recipe can be modified, for example, add passivated onion or spices to your taste - in any case, it will turn out excellent snack to hot drinks.

Total cooking time: 6 hours
Cooking time: 1 hour
Yield: 4 servings

Ingredients

• pig ears - 2 pcs.
• carrots - 200 g
• garlic - 2-3 teeth
• soy sauce - 3 tbsp. l.
• seasoning for carrots in Korean - 2 tsp.
• salt - 0.5 tsp or to taste
• sugar - 1 tsp
• ground coriander- 0.5 tsp
• spicy ground pepper- 1 chip.
• 9% vinegar - 1 tbsp. l.
• vegetable refined oil- 1 tbsp. l.

How to cook pork ears in Korean

Pig ears should be pre-soaked in water, and then properly cleaned with a knife. After that, you can start cooking. I put the ears in a saucepan, filled with water so that it completely covered them, cooked for 1 hour from the moment of boiling. Salt and seasonings are not added.

I cooled the boiled pork ears (necessarily, otherwise they will stick together due to the high content of collagen, which is found in large quantities in cartilage), and then cut into thin and long strips.

Peeled and chopped carrots on a special grater for Korean salads.

Seasoned carrots and pork ears with marinade: soy sauce, vinegar, vegetable oil, salt, sugar and spices. I added freshly ground coriander and garlic, passed through a press. Everything was thoroughly mixed.

Shifted to plastic bag tied up and sent to the refrigerator. The minimum marinating time is 5-6 hours, you can leave it for a day. From time to time, it is advisable to mix the bag, shaking the contents in the air, so that the marinade is distributed evenly.

Pork ears with carrots in Korean are sharp and juicy, pleasantly crispy. The appetizer should be served chilled, you can decorate with parsley. Bon Appetit!

Today we have Korean pork ears for a snack. The pickled pork ears recipe below is popular with many lovers. spicy dishes.

Pig ears are cooked in many countries; this ingredient of main dishes and appetizers is not at all something exotic and scarce. The dishes of their pig ears are not only satisfying, but also fragrant, appetizing. In addition, pig ears are affordable.

The recipe for pork ears in Korean is very simple: the ears are first thoroughly washed, then boiled and only then marinated with the addition of a large number hot spices. Spicy pork ears in Korean - good snack under strong alcohol, as well as an ingredient in many salads with vegetables.

Thanks to the garlic aroma, pork ears in Korean stimulate an incredible appetite. Suitable for this appetizer. pea porridge, beans, mashed potatoes, boiled rice. In salads, crispy pork ears in Korean can be supplemented with eggs, peas, pickles, potatoes. Instead of bacon, you can also add Korean pork ears to julienne. Recipe pasta casserole would only benefit from the addition of pickled ears.

INGREDIENTS

• pig ears, 2 pcs.
• bulb, 1 pc.
• vinegar, 2 tbsp. l.
• soy sauce, 2 tbsp. l.
• vegetable oil, 2 tbsp. l.
• salt, to taste, about 1 tbsp. l.
• coriander, 1 tbsp. l.
• sugar, 1 tsp
• allspice, 1 tsp
• garlic, 1 head
• bay leaf, 3 pcs.
• pepper mix, to taste
• Korean seasoning, 1 pack

HOW TO COOK PORK EARS KOREAN-STYLE

We take two pig ears, check them for the presence of hairs. If necessary, we scorch them with fire. We scrape off the scorched fragments with a knife. We wash the ears under running water, put in a saucepan, pour water and cook for two hours. In the middle of the process, add bay leaf, garlic clove, onion, a pinch of coriander and pepper to the broth, salt to taste.

While the ears are cooking, prepare the marinade. Mix vegetable oil with crushed garlic, vinegar, soy sauce, salt, coriander, sugar and a bag of seasoning for Korean carrots.

Cut the cooled ears into strips. Pour them with marinade and put in the refrigerator for a day.

Bon Appetit!

Ear broth turns out to be very rich, you can use it for soups and jelly.

Friends, are you interested in the recipe for pork ears in Korean? Will you cook this appetizer for festive table? What other recipes for pickled pork ears do you know? Tell us about them in the comments!

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