Korean pork ears with carrots

Korean pork ears with carrots

What to cook from pig ears? Recipes can be very different: roll, jellied meat, salad or appetizer. The Korean-style marinated pork ears with carrots are especially tasty - hot, spicy, with the smell of garlic.

It will take 1 hour to make, because cartilage tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) requires long-term cooking. Plus 5-6 hours will be useful for marinating. Therefore, it is better to cook Korean pork ears with carrots in advance. The longer they infuse, the tastier they will turn out. The recipe can be modified, for example, by adding sauteed onions or spices to your own taste - in any case, you will get an excellent snack for strong drinks.

Ingredients

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

Manufacturing

Pig ears should first be soaked in water, and then cleaned properly with a knife. After this you can start cooking. I put the ears in a saucepan, poured water so that it completely covered them, and cooked for 1 hour from the moment of boiling. I did not add salt or seasonings.

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

The carrots were peeled and chopped on a special grater for Korean salads.

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

I put it in a plastic bag, tied it and put it in the refrigerator. Short marinating time - 5-6 hours, you can leave it for a day. From time to time it is better to stir the bag, shaking the contents in the air, so that the marinade is distributed moderately.

Korean-style pork ears with carrots turn out crispy and juicy, pleasantly crispy. The appetizer should be served chilled and can be garnished with parsley. Bon appetit!

Pig ears in Korean

Cooking: 3 hours 15 minutes

Korean-style pig ears are a beautiful, cool appetizer with a spicy aroma and captivating taste. Let's dive into Korean cuisine and make marinated pig ears. They are absolutely easy to prepare, and the cost of the initial supplies will pleasantly surprise you.

I'm sure almost everyone has passed by rows of Korean snacks at the market. Remember how you closed your eyes and inhaled the stunning smell of carrots, eggplants, mushrooms and much more, cooked in Korean? Well, it turns out I’m not the only one.

But these snacks, unfortunately, are quite expensive. Often it doesn't work out.

Korean delicacy

I decided, no matter what, to learn how to cook, first, pork ears in Korean. It worked the first time. I can say with confidence that this is not just a snack for beer or vodka, as almost everyone thinks. This is a real delicacy that in my family began to appear even on the festive table. Guests are constantly in ecstasy. Pig ears “fly away” in Korean first.

Now I not only cook cold pork ears, but also a Korean snack. And quite often, because making it doesn’t require much time or effort. Well, in terms of foreign exchange costs, it is quite economical.

Ingredients for Korean Pig Ears

• Pork ears – 2 pcs.
• Soy sauce – 2 tbsp. l.
• Sweet sand – 0.5 tsp.
• Korean carrot seasoning – 2 tbsp. l.
• Reddish hot pepper (optional) – 0.3 tsp.
• Garlic – 3 cloves
• Apple vinegar – 2 tbsp. l.
• Vegetable oil – 0.5 tbsp.

Korean Pig Ears Recipe

Fill the pig ears with cool water and leave them to soak for at least 1 hour.

After an hour, the ears should be thoroughly washed under running hot water.

We make cuts to clean them in inaccessible places. We scrape off everything we don’t like with a sharp knife. If there is still some lint left in some places, you can remove it by holding it slightly over the open area. We remove all the black spots. The ears should be snow-white.

Fill clean, washed ears with water and set to cook.

If desired, you can add 3-4 bay leaves and a couple of dark peppercorns.

Cook for 2 hours. 30 minutes before the end of cooking, add salt to the water.

After 2 hours, strain off the broth.

We don’t pour it out, it comes out quite tasty. You can cook something with broth.

We check the readiness of the ears with a knife or fork. If it fits freely, the ears are welded. Let them cool down.

Cut the cooled ears into strips approximately 0.5 cm wide.

Add sugar and soy sauce to the chopped meat strips.

Next, we send seasoning for Korean carrots to the ears and, for those who like spicy foods, reddish hot peppers are almost on the tip of the knife.

Next, squeeze the garlic through a press and also add it to the meat strips.

Now add apple cider vinegar and mix all the ingredients well.

At this step, you can test what we came up with and adjust it to your own taste. Perhaps some will find there is not a lot of salt or acid.

And the final touch.

Heat the vegetable oil and add it to the ears when hot. Mix well again. And put them in the refrigerator to marinate for at least a day.

Korean-style pig ears at home

A necessary, tasty and economical Korean delicacy! Korean-style pig ears are a savory delicacy and one of the most common and affordable products. You will be pleasantly surprised when you find out how much pig ears cost and how economical this dish is and at the same time, very tasty.

1. Main
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3. Korean-style pig ears at home

Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

The total calorie content is only partially and does not contain the composition for which it was not possible to calculate the calorie content: Pig ears

Total:

Production time: 1 d 3 h 15 min

Step-by-step production

Step 1:

Soak the pig ears in cool water for one hour.

Step 2:

If necessary, singe the ears. We clean them well and rinse them in hot running water. We cut into the ears and carefully wash out all the squiggles there. Fill with cool water, add bay leaf, peppercorns and salt, and set to cook for about one to two hours over medium heat. But this is all “approximate”. How to find ear readiness? The skin should become soft, but not yet move away from the cartilage. Don't miss this moment! Otherwise it may turn out to be jelly

Step 3:

Remove the cooked ears from the broth and leave them to cool. Another method to check the readiness of pig ears: if they are pierced loosely with a fork, then the ears are cooked. The ears must cool completely, otherwise they will begin to stick together later.

Step 4:

Cut the cooled pork ears into thin strips.

Step 5:

Add sugar, soy sauce, coriander to the chopped ears, which can be replaced with seasoning for Korean carrots.

Step 6:

Squeeze the garlic through a press or chop it very finely, add ground or fresh hot reddish pepper. If you are using the freshest, then start with a quarter of the pod, it is better to add later. Chop it very finely.

Step 7:

Add apple or rice vinegar and stir. Heat vegetable oil in a frying pan and pour over the pork ears. Mix everything again and put it in the refrigerator to marinate for a day.

I would like to share my observation: the recipe calls for half a glass of vegetable oil.
As for me, this is quite a lot and in the end it turns out quite greasy: the ears just float in vegetable oil. I reduced the amount of vegetable oil by half, in other words, a quarter cup or 50 ml. And so that the pig ears were fully marinated, I stirred them from time to time so that all the pieces were in the marinade. In the end, my pig ears were not very greasy and I didn’t have to pour so much vegetable oil into the gutter. Why waste food in vain? This dish is suitable for lunch, dinner or a snack.
It can be served to friends with beer, and on a formal table, this appetizer will find its own space. I would also like to note that pig ears are not only tasty, but also healthy, because they contain collagen, which helps our body to be young and healthy.

When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk oversalting.

Because the degree of saltiness, sweetness, bitterness, pungency, acidity, pungency is personal for everyone, constantly add spices, herbs and seasonings, focusing on your own taste! If you are adding some of the seasonings for the first time, then keep in mind that there are spices that are especially important not to add (for example, chili pepper).

Pig ears in Korean

I’ve tried a huge number of variations of this dish, we really love it)) But this one, tested, supplemented by me, comes out very tasty. This amount of ingredients makes a large salad bowl.

Ingredients for Korean Pig Ears:

• Carrots – 5 pcs.
• Vinegar - 1 tbsp. l.
• Sugar - 1.5 tbsp. l.
• Salt - 1 tsp.
• Soy sauce - 1 tbsp. l.
• Garlic (more for those who like it spicy) - 1 tooth.
• Vegetable oil (for frying) - 50 g
• Red hot pepper (to taste)
• Spice mixture (to taste)
• By-products (pig ears)

Production time: 60 minutes

Nutritional and energy value:

Recipe for “Korean style pork ears”:

Wash the pig's ears perfectly, as it may be, trim off the soft part, it will not be needed. Boil in salted water for about an hour

While the ears are cooking, grate the carrots on a special Korean carrot grater. Nothing will work with an ordinary grater, no matter how annoying it may sound. The larger the carrot, the more convenient it is to grate it.

Add salt and sugar, knead well with your hands until the carrots become soft and release juice.

Add vinegar, soy sauce, spices (it’s better to buy them by weight at the market than in a pack), red pepper, another pinch of salt, squeeze out the garlic. Mix everything.

Pour vegetable oil into a frying pan and heat very much. Pour the bubbling oil into the carrots, mix and put under a press for 20-30 minutes. I have abs like this))

When the ears are cooked, let them cool, definitely in the broth! Then remove and finely cut into strips. The thinner the ears are cut, the better they will marinate.

Mix the ears with carrots and put them in the refrigerator for an hour under pressure. The longer they sit, the better they marinate. I leave it overnight (that is, in the dark) , but in the morning half of it is gone) Amazing! =)

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Comments and reviews

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October 31, 2019 svetaflo1 #

September 1, 2018 ann frost #

September 7, 2018 respwife # (recipe creator)

March 6, 2016 sie3108 #

February 19, 2016 vanzhulka #

October 17, 2015 Maya1005 #

September 24, 2014 928928 #

September 25, 2014 respwife # (recipe creator)

September 24, 2014 Angel-Wise #

September 24, 2014 respwife # (recipe creator)

September 23, 2014 Marunnya #

September 23, 2014 respwife # (recipe creator)

September 23, 2014 Kanovich #

September 23, 2014 respwife # (recipe creator)

September 23, 2014 I am Daria86 #

September 23, 2014 respwife # (recipe creator)

September 23, 2014 Anastasia AG #

September 23, 2014 respwife # (recipe creator)

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