How to make pork ears in Korean. Pig ears in Korean and not only. Video recipe for cooking pork ears in Korean

Calories: Not specified
Cooking time: Not specified

Korean cuisine is not to be confused with any other. Korean cuisine vaguely resembles Japanese or Chinese, but it has its own characteristics. Often Koreans use various seasonings and spices. This cuisine cannot be called fresh. So, if you are a lover of spicy, such an appetizer as Korean pork ears 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. With a knife, you need to scrape them well. The sebaceous part, if any, must be cut off.
After we put them on fire, the bay is completely water.
Add salt, bay leaf, and cook, stirring from time to time. Stirring is necessary so that the pork ears do not stick to the bottom and do not burn.

Pork ears need to be boiled until tender. To check if they are ready or not, you need to pierce them with a fork. If the ears are well pierced with a fork, they can already be taken out. But don't forget to taste them before you do. You yourself will understand when you try whether the ears are ready or not, while they should crunch a little, this is their peculiarity. After you get the ears out of 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.
Recall that last time we cooked.
After the ears are thoroughly washed, 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 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 wide as thin as possible.

After all the pork ears are cut in the above way, they must be transferred to a deep bowl.
Now season the ears with spices. We add everything to taste.
Take the garlic and finely chop it. Can be grated or minced 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!
Ears can be eaten immediately, but you can leave to marinate for a couple of hours, then they will become even tastier.

Bon Appetit!
Well, for now, we'll tell you

My husband just loves such an appetizer as Korean pork ears! Koreans sell it in our building, but they ask so much for 100 g that it’s easier to learn how to cook such a dish yourself - it comes out 10-15 times cheaper and much tastier! Another plus home cooking pig ears is that you know in what conditions your appetizer was prepared. The taste of the cooked dish practically does not differ from the purchased one - I compared it!

You can use fresh garlic instead of dried garlic. lemon juice- apple, balsamic or wine, 9% vinegar. Also choose the oil according to your taste, but be sure to be odorless so that it does not interrupt the aroma of the dish itself.

The only negative is the duration of cooking the ears themselves, but believe me, it's worth it!

So, get some fresh pork ears and let's start cooking!

Rinse your ears in water and carefully scrape off all the dirt from them with a knife, cleaning it even from hard-to-reach places. Rinse the product again in water and place in a cauldron or thick-bottomed pan. Pour hot water and pour 1 tbsp. salt. Boil the ears for 1.5-2 hours, adding water from time to time.

Remove the ears from the broth and let them cool. This must be done, because if you start cutting hot ears, the cutting itself will stick together - this is hot skin sticking together like that, and then tearing it into pieces will be problematic!

Cut cold ears into strips so that literally each of them has white cartilage.

Put the sliced \u200b\u200bin a salad bowl, pour in all the prepared seasonings, pour in the lemon juice, soy sauce. Do not add vegetable oil yet - just before serving! Mix all the contents of the saucepan and cover with a lid, place in the cold for about 1.5-2 hours so that the ears can marinate.

As soon as the indicated time has passed - fill the pork ears in Korean vegetable oil, mix gently and serve, garnished with finely chopped herbs: dill, parsley, green onions.

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

Heh is a delicious, savory snack with a bright taste and appetizing aroma of spices and garlic. Spicy, crunchy strips of marinated pig ears, tinted with flavor sweet carrot, juicy onions and will come in handy 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 excessive fuss, it is better not to be lazy and choose well-crafted, clean pig ears, without bristles, black marks and other unpleasant surprises.

Then all that remains for us is to thoroughly rinse our ears and scrape them a little with a knife in the ear canals.

How to cook heh

Immerse clean ears in boiling water. There we put 2 cloves of garlic, a couple of leaves of parsley and 5 peas. No need to salt the water. We will boil the pig ears for about an hour, and then take them out of the broth with a slotted spoon and spread them on a flat plate to cool. It is desirable that the ears do not stick together in a saucepan.

We cut the cooled ears into strips 5-7 millimeters wide and put them in a deep bowl.

Ears must be cut cold. Warm when cutting will delaminate, and ready meal it won't be as pretty.

We clean, wash, dry with a paper towel and grate sweet, juicy carrots on a “Korean” grater and send it to the chopped ears.

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

We wash the fresh cucumber, dry it, cut it into thin strips and also add it to the bowl.

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

Now we 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 for the night so that the finished heh is good and gets its unique taste. Before serving, mix everything well again.. Then we’ll put Korean heh in a beautiful salad bowl and delight our loved ones with this dish. Bon Appetit!