Korean style pork ears (pickled)

Pork ears in marinade))

Very tasty, spicy food for those who are drawn to salty food.

Delicious snack for vodka. Cooking from pork ears is inexpensive and very simple, the main thing is to rinse them well and boil them. And then you can make many different delicious dishes from them.

Korean-style ears - a great salad that awakens the appetite!

Korean Pig Ears Composition

for 3-4 servings

Pig ears - 2 pcs.;
Bay leaf - 3 pcs.;
Black pepper - 5 peas;

for sauce (marinade)

Bay leaf - 3 leaves;
Garlic - 2-3 cloves;
Seasoning for Korean carrots- 1 tablespoon;
Olive oil (vegetable) - 1 tablespoon;
Sugar - 0.5 teaspoon;
Wine, apple or table vinegar (6-9%) - 1 tablespoon

How to cook pork ears heh

1. pig ears rinse thoroughly. Bring the water to a boil. Salt. Add half the bay leaves, pepper and cook for 2 hours or longer;
2. take out the ready ears from their broth, cool, cut into strips (width - 0.5 cm);
3. make sauce: break Bay leaf, chop the garlic (through a press) and combine all the components of the sauce;
4. season the ears with sauce. Put them in a glass, enamel or plastic container that can be tightly closed with a lid. Refrigerate for marinating for a day or longer.

This is a boiled pork ear

Features of cooking ears in Korean and taste

For this, recipes can be cooked quickly, 2 hours. This will make the ears firmer and crisper.

From the ears, a fragrant and thick broth is obtained, which can be used to make soups and jellied meat from pork ears - a recipe.

The boiled pork ears themselves turn out to be crispy inside and softly sticky, covered with a delicious enveloping, gelatinous layer on the outside - you can give your soul for this sticky-jelly tenderness alone.

This is how you need to cut the boiled ears for he

Marinade transforms strips of meat into a piercing, bright and aromatic appetizer with a pronounced garlic and hot-peppery taste that soars up on a rapid wave of vinegar.

The hot sauce radically changes the soft taste of the ears, as if cozy slippers have turned into crystal slippers.

How and with what to eat heh from pork ears

Pickled ears are good for strong alcoholic drinks (vodka), this is an excellent snack before lunch (dinner) that awakens the appetite. They can be eaten just like that, and with mashed potatoes, and with viscous rice.

Other dishes from pork ears

From leftover snacks(this is if you have prepared many, many ears at once, because I think it is impossible not to finish the usual portion!) you can prepare salads - pork ears with egg, green peas, seasoned with olive oil or mayonnaise and various other egg meat salads, where pickled or pickled cucumbers are usually put (recipe for pork ears and gherkins salad). That is, pickled pork ears will come in handy where there is a lack of a sharp sour taste, crunchiness and jelly.

Pork ears jellied meat is also very tasty and pleasantly crunchy - a recipe.

You have not tried any kind of pork ears yet and are afraid that you will not like it? If you like cartilage (chicken, for example) - this is definitely your dish.

In addition to taste, these by-products have another important advantage - the price. Pig ears are simple, cheap and delicious food!

For those who save the stomach and avoid spicy foods, you can make julienne with mushrooms from boiled pork ears; salad with eggs, onions and peas, fried pork ears (recipe); ears baked with cheese in the oven and jellied meat.

Very delicious salad from pickled pork ears - crispy and spicy!

Or you can just gnaw them boiled, sitting on the couch with a book and tearing off pieces for your beloved dog, which has already looked through all its eyes and thinks: “Well, really, won't it ?!”))) They also adore this delicacy (boiled or smoked, not spicy, of course).

Enjoy your meal (and the tailed gourmets too)!

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 seasonings are inexpensive, and the result is a complete 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 (the 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 take spicy sauce for those who like more savory 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 Korean dish with flavorful garlic dressing, 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 cooked) cold. The longer the product is infused in the refrigerator, the softer, more aromatic and tasty it will be.

After getting acquainted with Korean cuisine, I got the impression that Koreans cook, but each of the he recipes has its own subtleties, taking into account the peculiarities of the ingredients from which you will cook this he. There are such subtleties in cooking. heh from pig ears... I suggest you cook this today korean salad together with me.

Heh is delicious spicy appetizer with a bright taste and mouth-watering aroma of spices and garlic. Sharp, crispy strips of pickled pig ears, tinted with flavor sweet carrots, juicy onions and, will come to the place at any feast. Cooking this dish is not at all difficult, as this recipe with a photo will surely convince you.

In order not to burden yourself with unnecessary fuss, it is better not to be lazy and choose well-processed, clean pig ears, without stubble, black markings and other unpleasant surprises.

Then we just have to thoroughly rinse the ears and scrape them a little with a knife in the ear canals.

How to cook heh

Immerse clean ears in boiling water. Put 2 cloves of garlic, a couple of lavrushka leaves and 5 peas there. No need to salt water... We will cook the pork ears for about an hour, and then remove them from the broth with a slotted spoon and spread them on a flat plate to cool. It is advisable that the ears do not stick together in a saucepan.

Cut the cooled ears into strips 5 - 7 millimeters wide and put them in a deep dish.

It is imperative to cut your ears cold. Warm when slicing will delaminate, and ready meal will turn out not so beautiful.

Clean, wash, dry with a paper towel and grate sweet, juicy carrots on a "Korean" grater and send them to the chopped ears.

Peel it off, wash it, cut it into half rings and combine it with the previous ingredients.

Wash the fresh cucumber, dry it, cut it into thin strips and add it to a bowl too.

Now you need to make a refueling. To do this, take 1 tablespoon of 9% vinegar, 3 tablespoons of soy sauce, 2 tablespoons olive oil, 1 tablespoon of seasoning, 4 cloves of garlic, minced, mix all the ingredients and season the entire contents of a deep bowl with this mixture. You can also add finely chopped cilantro greens, but this is not for everyone.

Now we will mix everything that has turned out well, cover the heh with a flat plate on top, put a load on it, and put it in the refrigerator overnight so that the finished heh will get its own unique taste. Stir everything well before serving.... Then we will put Korean heh in a beautiful salad bowl and delight our loved ones with this dish. Bon Appetit!

Ingredients

• Pig ears - 3 pieces;
• Carrots - 2 pieces;
• Onions - 1 piece;
• Cucumber - 1 piece;
• Garlic - 4 cloves;
• Vinegar 9% - 1 tablespoon;
• Soy sauce - 3 tablespoons;
• Olive oil - 2 tablespoons;
• Seasoning for Korean carrots - 1 tablespoon.

For broth

• Bay leaf - 2 pieces;
• Garlic - 2 cloves;
• Allspice - 5 peas.

Calorie content: Not specified
Cooking time: Not specified

Korean cuisine cannot be confused with any other. Korean food vaguely resembles Japanese or Chinese, but it has its own characteristic features. Koreans often use a variety of herbs and spices. This cuisine cannot be called fresh. So, if you are a spicy lover, such an appetizer like pork ears in Korean and the recipe for its preparation is just for you. Moreover, the preparation of the dish will not take you much time and effort.



Ingredients:

- pork ears - 3-4 pcs.,
- garlic - 1 clove,
- vegetable oil- 20 g,
- soy sauce - 20 g,
- spices (curry, ground black and red pepper, hops - suneli, ground coriander) - 0.5 tsp,
- bay leaf - a couple of pieces,
- sugar, salt - to taste.

Recipe with photo step by step:

Pig ears must be thoroughly rinsed under running water. Use a knife to scrape them out well. The greasy part, if any, must be cut off.
Then we put them on fire, filling them completely with water.
Add salt, bay leaves and cook, stirring occasionally. It is necessary to stir so that the pork ears do not stick to the bottom and do not burn.

Pork ears must be boiled until tender. To check if they are ready or not, you need to pierce them with a fork. If the ears are pierced well with a fork, you can already get them out. But do not forget to taste them before you do this. You yourself will understand when you try - whether the ears are ready or not, while they should crunch a little, this is their feature. After you remove the ears from the pan, they need to be placed under the flow cold water... This should be done for 15 minutes, so that the pork ears do not stick and are not slippery.
Let us remind you that last time we cooked.
After the ears are thoroughly rinsed, you need to let the water drain from them. To do this, put them in a colander. When the water drains, you need to wait until the ears dry out a little.




Now the main thing is to cut the pork ears correctly. For this snack, you need to cut them into very thin strips. It is best to cut the ear in half, and then cut these halves as thin as possible in width.




After all the pork ears have been cut in the above way, they must be transferred to a deep bowl.
Now fill the ears with spices. We add everything to taste.
We take the garlic and chop it finely and finely. Can be grated or chopped in a garlic press.
Add soy sauce.

Now mix everything thoroughly with your hands so that the spices are better distributed over the pork ears.

As you can see, the recipe for cooking pork ears in Korean is not complicated, but it turns out very tasty!
The ears can be eaten immediately, but you can leave them to marinate for a couple of hours, then they will become even tastier.




Bon Appetit!
Well, in the meantime, we'll tell you