To prepare this dish, you will need the following ingredients:

• 2 pork ears
• 3 medium onions
• 300 g carrots
• 5 cloves of garlic
• 3 tablespoons soy sauce
• 4 tablespoons vegetable oil
• 3 tablespoons table vinegar (can be substituted with lemon juice)
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon ground coriander
• red pepper on the tip of a knife
• 2.5 liters of water
• greens to taste
• Bay leaf

The first step is to thoroughly wash your pork ears. Remove bristles and hairs, rinse and place your ears in boiling water, to which salt, peeled onion and bay leaf have already been added. Simmer for an hour and a half over low heat. Remove the finished ears from the water and cool naturally. Peel a couple of onions and cut into cubes, place in a hot frying pan with vegetable oil, sauté until golden brown.

After boiling the ears, a fragrant and rather rich broth remains, which can later be used to make jellied meat or soup

Peel the carrots and grate on a coarse grater, put on the onion and fry for another five to seven minutes. Cut the chilled pork ears into long strips (no more than 7 millimeters wide) and place in a deep bowl. Add fried onions with carrots, vinegar, soy sauce, spices, a little salt, herbs. Peel the garlic and pass through a press, send to all ingredients. Mix everything thoroughly and leave to marinate for a couple of hours in the refrigerator. Place the Korean style pork ears in a salad bowl and serve, garnished with a sprig of parsley, olives or lemon. Agree, making such a snack is not at all difficult.

Cooking pork ears at home

• More details

Recipe 2

Required Ingredients:

• 2 pork ears
• 6 bay leaves
• 5 black peppercorns
• 3 cloves of garlic
• 1 tablespoon Korean carrot seasoning
• 1 tablespoon olive oil
• 0.5 teaspoon granulated sugar
• 1 tablespoon wine vinegar

So, let's start preparing a delicious Korean-style snack. First, wash the pork ears thoroughly and clean them with a knife, removing all hair and bristles. Fill a saucepan with water and put on fire, bring to a boil, salt. Add three bay leaves and peppercorns to the water, lay out the ears and cook for two hours over medium heat. Remove the finished pork ears from the broth and cool, then cut into medium strips.

Prepare the marinade. To do this, randomly break three bay leaves, peel and pass the garlic through a press, add olive oil, wine or apple cider vinegar, Korean carrot seasoning, granulated sugar. Mix everything thoroughly and season the pork ears with sauce. Place the dish in a glass dish, cover and refrigerate for 24 hours to marinate. After that, an incredibly delicious Korean dish can be served at the table.

In Korean - a delicious spicy appetizer. It goes well with various spirits. It's easy to cook. The most important thing is to rinse the pork ears well (in Korean, they should be boiled first and then pickled). Many interesting and appetizing dishes can be prepared from them. First of all - salads.

Korean Pig Ears

In order to prepare four servings of salad, you will need one pair of large pork ears, black peppercorns and salt. The marinade requires garlic, Korean carrot seasoning, olive oil, sugar, and wine vinegar. All these ingredients need to be taken one tablespoon at a time. Boil a liter of salted water, cook Korean style pork ears in it with the addition of bay leaves and pepper for two hours over moderate heat. If they are from an older animal, additional time may be required. For example, up to three o'clock. If the water boils away, you need to add more salted boiling water.

In the meantime, prepare the pickling sauce.

This should be done as follows: crush the bay leaf, crush the chives with a press and combine them with the rest of the marinade. Cut boiled chilled ears into thin long strips and season with sauce. Then place in an airtight container, cover tightly and put in the refrigerator for a day. The finished dish is very crispy, firm and aromatic. The light garlic flavor whets the appetite and makes it a snack. You can eat them with mashed potatoes or peas, with steamed rice. And it can be used as a component of salads. Top pickled or smoked pork ears with egg, green peas, gherkins, or skimmed potatoes. This is a good opportunity to diversify your menu. Almost any salad will benefit from such a component. Crispy will help add a savory flavor to many dishes. This offal can be added to julienne and noodle casseroles (instead of bacon).

Original soup

But do not think that only the pork ears themselves can be useful to you - the benefits of the broth obtained as a result of boiling them is not so obvious, but very great. It is very thick and rich. Even jellied meat can be made from it, but you still start with the soup. In addition to half a kilogram of pork ears, you will need a little bacon, a glass of beans, four paprika, three hundred grams of potatoes and the same amount of onions, one carrot, parsley, dill and marjoram. As well as a tablespoon of flour for dressing and spices of your choice.

Boil the pork ears as above, but with onions and carrots. Boil the beans separately. Peel and cut the paprika and potatoes. Strain the broth, cut the pork ears into strips. Prepare a dressing with bacon and onions. Add flour and marjoram to it. Pour broth into it, achieving uniformity. Then put potatoes, meat, beans and peppers in the soup, cook until tender. Add greens, pepper and salt five minutes before the end of cooking.

Ingredients:

• 1 pair of fresh pork ears;
• 1 onion;
• 3 cloves of garlic;
• 20 ml of vegetable oil;
• 20 ml soy sauce;
• 1 tbsp 9% vinegar;
• 2-3 bay leaves;
• 0.5 tsp ground coriander;
• 0.5 tsp ground black pepper;
• 2 tbsp salt.

Juicy, spicy and spicy appetizer in the form of pickled pork ears in Korean will surely please all lovers of spicy taste. Crispy boiled slices of pork ears are perfectly marinated and absorb all the rich taste of herbs and spices.

Korean-style pickled pork ears with carrots are also sold in special stores on the market, but why pay more if you can cook them according to a recipe at home ?!

How to cook Korean pork ears with carrots

Fill the purchased fresh pork ears with warm water and leave them with in it for 20-30 minutes so that all the dirt is soaked. Then, with a sharp knife, scrape it off and clean the entire surface of the ears. To make it easier for you to clean them, cut each in two.
Put the cleaned ears in a saucepan. Pour salt into it, leaving a couple of pinches, bay leaves. Peel the onion and add half of it to the saucepan. Soak the entire contents with hot water and place the container over the fire. Bring to a boil, reduce heat to medium, and cover saucepan. Cook the pork ears for about 1.5-2 hours, until tender. You can check this with a knife, piercing each ear.
While the meat products are boiling, peel the carrots. Rinse it in water and grate it on a special grater designed for cooking Korean-style carrots.
Peel the garlic cloves and squeeze them through a press onto the carrot slices. Chop half of the onion and also add to the container.
Heat vegetable oil in a skillet and add vegetable slices to it. Season to taste and cook for exactly 1 minute, stirring several times.
Be sure to cool the boiled ears in ice water.
Cut them into thin strips, being careful to cut them so that cartilage streaks remain in each of them.
Pour the boiled ears and fried carrots with spices into a deep container. Pour in 9% vinegar, soy sauce and a little salt. Mix everything well and leave to marinate for 2.5-3 hours.
After that, the ready-made cold appetizer can be served on the table! Korean style pork ears with carrots are completely ready!

Do you want to prepare a spicy and savory snack for a festive or daily table? Then make the ears with carrots in Korean. Everyone will definitely like such a dish, especially men with a glass of strong alcohol.
Recipe content:

Not all housewives know that you can cook delicious and mouth-watering dishes from any part of the pork carcass. Therefore, today I want to correct such an oversight and with great pleasure I share a luxurious recipe for pork ears. The preparation of this appetizer will take, of course, a lot of time, about 6-7 hours, because. cartilage tissue requires prolonged cooking. Therefore, most of the ears will be boiled, then pickled, and we will be directly involved in cooking for no more than half an hour. But on the other hand, the result will surpass all expectations - pork ears with carrots in Korean - a guarantee of an impeccable dish.

Another advantage of food is the availability and cheapness of products. Therefore, everyone can afford to cook it. One of the tricky parts of preparing a snack is to thoroughly clean your ears, and the rest is a matter of technique. In addition, this recipe for food can be supplemented and modified. For example, add onions, which will be marinated with food and get an excellent result. You can also add pickled Peking cabbage. In other matters, having mastered this recipe, you can further experiment and try the following more improved options.

• Caloric content per 100 g - 180 kcal.
• Servings - 4
• Cooking time - 3 hours cooking, 2-3 hours cooling, 2-3 hours marinating

Ingredients:

• Pig ears - 2 pcs.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Bay leaf - 2 pcs.
• Garlic - 4 cloves
• Allspice peas - 3 pcs.
• Carnation - 2 buds
• Salt - 1 tsp or to taste
• Ground black pepper - pinch or to taste
• Soy sauce - 2 tablespoons
• Table vinegar - 1 tablespoon
• Ground coriander - 0.5 tsp
• Refined vegetable oil - 2 tablespoons

Cooking ears with carrots in Korean

1. Wash your ears under running water, especially clean the ear canals. If the dirt does not come off well, then pre-boil the ears for 15 minutes, then it will easily fall behind. Also, use a knife to scrape the ears, removing the black tan. Then put them in the cooking pot, add the peeled onion, a couple of garlic cloves, allspice and bay leaves.

2. Fill the ears with water and place on the stove to cook. After boiling, turn the heat to low, cover the pot and cook until tender, about 3 hours.

3. After removing the offal from the water, put it on a plate and leave to cool completely. Since it has a lot of gluten, if it is immediately pickled, it will stick together in one inseparable lump.

4. When the ears are cold, peel and coarsely grate the carrots. If there is a Korean carrot grater, it is best to use it.

5. Cut the pork ears into strips about 5-7 mm thick and add to the container with carrots.

6. In a small bowl, prepare the marinade. Combine soy sauce, vinegar, refined vegetable oil, ground coriander, salt, black pepper, garlic passed through a press.

Pork ears in Korean is a dish that our men love very much. And if also with beer, then this product will be simply an irreplaceable snack. Buying Korean pork ears is not a cheap pleasure, but you can cook them yourself and at the same time reduce your costs by three times, because fresh ears and spices are inexpensive, and as a result, you get a full-fledged Korean dish on your table.

How to cook Korean pork ears at home

Products required for cooking:

• 4 pork 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 of granulated sugar (a little less is possible, adjust the amount of the product to your taste);
• to the taste of ground black pepper (Korean seasoning contains pepper, so do not overdo it with the addition of this ingredient);
• 3-4 peas of black pepper;
• 2-3 cloves;
• 1 pinch of ground coriander;
• 2 teaspoons of classic soy sauce (you can use a hot sauce for those who like more piquant 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, jellied meat. Use the fleshy part of the ears in these dishes.

Preparation

1. Rinse fresh ears well under warm water, scrape them inside with a knife to get rid of all the dirt.
2. Place the ears in a saucepan and pour boiling water over them, completely covering the food. Leave it on for about forty minutes and then, after taking it out of the pan, scrape it again thoroughly with a knife.
3. Place the finished clean pork ears in a saucepan with water, add a little salt and cook for about an hour and a half. It may take less or more time depending on the size of the ears. You can check the readiness by piercing the product with a knife. If the knife comes in gently, the ears are ready. By the end of cooking, 10 minutes before removing from heat, add salt, laurel, peppercorns, coriander and cloves to the ears in the pan, cover everything with a lid.
4. Remove the boiled ears from the hot broth, cool them, and then cut them into thin strips, long as possible, but not 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, mix everything gently until the sugar is completely dissolved.
7. When the sugar has dissolved, add the Korean seasoning, ground pepper, a little salt and soy sauce, mix again, distributing the seasonings well throughout the product.
8. Chop the garlic finely or finely or chop using a garlic.
9. Heat a skillet with oil until it starts to boil, turn off the heat and add garlic to the oil, stir. Let the garlic cool in the oil.
10. Pour the aromatic garlic dressing over the Korean dish, stir the dish well, the oil should be completely distributed throughout the product.

How to cook Korean pork ears with carrots

Follow the steps described above for all the steps to cook pork ears.

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

Serve pork ears in Korean with or without carrots (depending on how they are prepared) cold. The longer the product is infused in the refrigerator, the softer, more aromatic and tasty it will be.