Pig ears in Korean. Pig ears in Korean - it couldn't be easier

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. Buying Korean pig ears is not a cheap pleasure, 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, and as a result 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 of granulated sugar (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 of classic soy sauce (you can take hot 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, once again carefully scrape them 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, laurel, 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 up 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. Pour the fragrant garlic dressing over the Korean dish, 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 there, sauté for 5-7 minutes, add the prepared ears to them, 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. The longer the product is infused in the refrigerator, the softer, more aromatic and tastier it will be.

Ingredients:

• 1 pair of fresh pig 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 black ground pepper;
• 2 tbsp salt.

A juicy, spicy and spicy appetizer in the form of marinated Korean-style pork ears will surely appeal to all lovers of spicy taste. Crispy boiled slices of pork ears are excellently marinated and absorb all the rich taste of seasonings and spices.

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

How to cook pork ears in Korean style with carrots

Pour freshly purchased pig ears with warm water and leave them in it for 20-30 minutes so that all the dirt gets wet. 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 into two parts.
Put the cleaned ears into a bowl. Pour salt into it, leaving a couple of pinches, bay leaves. Peel the onion and add half of it to the pot. Pour all the contents with hot water and place the container on the fire. Bring to a boil, reduce heat to medium and cover the pot. Boil pork ears for about 1.5-2 hours until they become soft. You can check this with a knife, piercing each ear.
While the meat products are cooking, peel the carrots. Rinse it in water and grate it on a special grater designed for cooking Korean carrots.
Peel the garlic cloves and squeeze them through a press onto the carrot slices. Chop half an onion and add to the bowl as well.
Heat the vegetable oil in a frying pan and pour the vegetable slices into it. Add seasonings to taste and fry for exactly 1 minute, stirring several times.
Be sure to cool the boiled ears in ice water.
Cut them into thin strips, trying to cut so that the veins of cartilage remain in each of them.
Pour sliced ​​boiled ears and fried carrots with spices into a deep container. Pour in 9% vinegar, soy sauce and add a little salt. Mix everything well and leave to marinate for 2.5-3 hours.
After that, the finished cold appetizer can be served on the table! Pig ears in Korean with carrots are completely ready!

If today you decide to cook a pork ear appetizer for the first time, don't be surprised and don't be afraid to do something wrong. In any business, the main thing is to start, do and gain experience. Today we will cook pickled pork ears, which are very much appreciated in many countries and are even a delicacy, although it is very easy to cook them.

When it comes to this part of the pig, the man will definitely appreciate the female culinary skills. The main thing is to follow the recommendations for their preparation, and such a budget dish will be the best and most unusual at any event. I want to introduce you to some recipes for such a dish. The cooking process itself is quite long, because the ears need to be boiled and marinated, but your personal time will take no more than 20 minutes.

Korean style pork ears with carrots

Kitchen appliances and utensils: saucepan, handy utensils for snacks, hob.

Ingredients

Choosing the Right Ingredients

• Store-bought pig ears are pink and are more suitable for our snack. The ears that are sold on the market are dark in color because they are processed and tarred by hand. But such ears have a pleasant smoked taste.
• For this dish you will need apple cider vinegar. If not, take the usual table 9%.
• Use the most common soy sauce without any flavorings.

• Before cooking, soak the ears in water for 1 hour, then use a knife or a metal brush to scrape off the dirt from them, remove the hairs, if any, by burning them over the stove fire, wash again and you can cook. As a result, you need to get a smooth pink skin.
• You need to cook them for no more than 40 minutes. so that after cutting they do not stick together, turning into jelly. Don't add too much salt while cooking because there is soy sauce in the marinade, which will soak the ears, and it is quite salty.
• Do not be afraid that the ears will remain undercooked, there are dishes in which they are used raw.
• In this recipe, the proportions for the sauce are calculated for one pork ear. If you cook more of them, increase the amount of other ingredients as well.
• You can taste the sauce before marinating, you may want to add some more spices to it.
• When marinating the ears in the sauce, you want the liquid to completely cover them.
• The taste of the dish will greatly depend on Korean carrots. It should be sharp and juicy. The juice that will stand out after mixing the sliced ​​\u200b\u200band carrots will soak the ingredients and prevent them from being dry. If it is not enough, you can add juice from Korean carrots.

Video recipe for cooking pork ears with carrots in Korean

If you still have questions or want to watch the process of preparing this appetizer, watch this video, in it you will find answers to all your questions. You will see how the sauce turns out, how to cut the ear and what will come out when fully cooked.

And here is another interesting recipe for a delicious pork ear appetizer. Here we will pickle them in a rather spicy sauce, which is so relevant in Korean cuisine. Men prefer it to beer, but you can eat it with any side dish. By the way, In Latvia, every pub has pork ears for beer., which are very popular, and in some countries they are generally classified as delicacies and the cost of this product is quite high.

In general, such a budget snack will become a huge competitor for any other, and will disappear from the table very quickly. You can store it for a long time in the refrigerator, but is it worth talking about it if it is unlikely that it will even live until the next day.

Pig ears in Korean

Cooking time: 15 minutes.
Calories: 211 kcal per 100 g of product.
Servings: for 3 people.
Kitchen appliances and utensils: hob, saucepan, salad bowl.

Ingredients

Step by step recipe

1. Rinse pig ears, put them in a deep saucepan, pour water, add 2 bay leaves, half a teaspoon of coriander, 3 pcs. cloves, 3 peas of allspice and 7 black peas, star anise and a little salt.
   
   
2. Send to cook until tender for 1 hour. You can cover the ears with a plate so that they are completely in the water.
   
   
3. Put the finished ears under the press and let cool.
   
   
4. After that, cut them into thin strips.
   
   
5. Put the sliced ​​\u200b\u200bin the tray, send a tablespoon of sugar and 50 g of soy sauce there.
   
   
6. Wash, remove the seeds and stalks of the chili pepper and cut into cubes or strips.
   
   
7. Mix pepper with 2 tbsp. l Korean mixture and send to the ears.
   
   
8. Send here 1 tbsp. l. vinegar, minced 5 garlic cloves and 3 tbsp. l. sesame oil. Also sprinkle with 1 tbsp. l. sesame.

   You can pre-fry it a little in a dry frying pan. The amount of sesame seeds can be more if you wish.

   
   
   
9. Mix everything and leave overnight in the refrigerator. The dish is ready to serve.
   
   

Video recipe for cooking pork ears in Korean

The process of creating a dish is described in detail and clearly in this video. You can watch the entire step-by-step process of preparing a snack and see what happens when it is fully cooked.

Feed Options

• Any greens will be a great decoration for this appetizer.
• Serve cold in a salad bowl or serving bowls with any side dish or salad.
• Such an appetizer can be served with beer, and men will be very pleased with it. Cartilage lovers will appreciate it.

Benefits of pig ears

This part of pork meat contains a large number of substances that are very useful for our body. They have a large percentage of protein, which stabilizes the human metabolism. They contain a large amount of calcium, which is so beneficial for our bones and joints. Collagen, which is part of their composition, gives a healthy look to the skin and hair of a person.

This product is not very high in calories, so do not be afraid to gain weight after eating it. They also contain magnesium and zinc, which are among a number of minerals that are beneficial to our body.

cooking options

In our country, many have a positive attitude towards Korean cuisine, and the very prefix “in Korean” to the name of the dish causes a strong desire to try the product. Its special difference is the sharpness of the dishes and the pronounced taste of spices. Also, often the products are used in their raw form, marinating them in various seasonings and preserving their original vitamins.

Not a single event is held on our table without a Korean snack, which is low-calorie and delicious. You can simply eat such a dish every day, which is what the inhabitants of eastern countries do. I want to tell you some of my ideas for cooking in Korean, which will appeal to everyone present.

• Probably the most popular dish that everyone knows is, which now every housewife can cook at home. Such food is useful for us and it can be stored for quite a long time. It makes a great appetizer on its own or as a savory ingredient in a salad.
• No less delicious you can cook. It will be an excellent alternative to our usual sauerkraut and diversify any menu. We all know about the benefits of cabbage, so this dish is recommended for every person.
• And I love it very much. This vegetable has always evoked only positive emotions in me, but in this performance it won my heart the first time. I highly recommend you to use this recipe, it is really simple, but worthy and tasty.
• And finally, I will share with you the recipe. I love pairing calamari with a variety of ingredients because their neutral yet recognizable flavor adds zest to the finished product. By the way, they can be marinated separately and ready to be mixed with Korean carrots, getting an excellent, light and healthy salad. Do not forget that squid is a source of protein, which is so necessary for the proper functioning of our body.

Dear readers, I would like to hope that my recipes bring you benefit and pleasure from the result. If during cooking you have any suggestions or additions, you can leave them in the comments, I will definitely take a look.

In Korean - a delicious spicy snack. It goes well with various strong drinks. It's easy to prepare. The most important thing is to rinse the pig ears well (in Korean, they must first be boiled and then marinated). Many interesting and appetizing dishes can be prepared from them. First of all - salads.

Pig ears in Korean

In order to prepare four servings of salad, you will need one pair of large pig ears, black peppercorns and salt. For the marinade, you need garlic, Korean carrot seasoning, olive oil, sugar and wine vinegar. All these ingredients should be taken in one tablespoon. Boil a liter of salted water, cook pork ears in it in Korean style with the addition of bay leaf 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 hours. If the water boils away, add more salted boiling water.

Meanwhile, prepare the marinating sauce.

This should be done as follows: crush the bay leaf, crush the garlic cloves with a press and combine them with the rest of the marinade components. Boiled chilled ears cut into thin long strips and season with sauce. Place in an airtight container, cover tightly and refrigerate overnight. The finished dish is very crispy, elastic and fragrant. A slight garlic flavor stimulates the appetite and allows you to use it as a snack. You can eat them with mashed potatoes or peas, with steamed rice. And you can use it as a component of salads. Complement marinated or smoked pork ears with egg, green peas, gherkins, or sliced ​​jacket-boiled potatoes. This is a good opportunity to diversify your menu. Almost any salad will benefit from such a component. Crispy will help give many dishes a spicy touch. This by-product can be added to juliennes and noodle casseroles (instead of bacon).

original soup

But do not think that only pig ears themselves can come in handy - the benefits of the broth, which resulted from their boiling, are not so obvious, but very great. It is very thick and thick. You can even make jelly out of it, but you still start with soup. In addition to half a kilogram of pig ears, you will need a little bacon, a glass of beans, four paprikas, 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 to your taste.

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