Cooking pork ears in Korean: proven recipes
To prepare this dish you need the following ingredients:
- 2 pig ears
- 3 medium onions
- 300 g carrots
- 5 cloves of garlic
- 3 tablespoons soy sauce
- 4 tablespoons of vegetable oil
- 3 tablespoons of vinegar (can be replaced with lemon juice)
- 0.5 tsp black pepper powder
- 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 the pork ears. Remove the bristles and hairs, rinse and place the ears in boiling water, in which salt, peeled onion and bay leaf are already added. Boil for one and a half hours on low heat.Remove the prepared ears from the water and cool them in natural conditions. Peel a couple of onion bulbs and cut into cubes, put on a hot frying pan with vegetable oil, passer until golden brown.
Peel the carrots and grate on a coarse grater, put them on the onion and fry for another five to seven minutes. Chilled ears of pigs cut into long strips (width not more than 7 millimeters) and put in a deep bowl. Add fried onions with carrots, vinegar, soy sauce, spices, a little salt, greens. Peel the garlic and press through the press, send to all ingredients. Mix everything thoroughly and leave to marinate for a couple of hours in the refrigerator. Put the pork ears in Korean style in a salad bowl and serve to the table, garnished with a sprig of parsley, olives or lemon. Agree, to make such a snack is not at all difficult.
- 2 pig ears
- 6 bay leaves
- 5 black peppercorns
- 3 cloves of garlic
- 1 tablespoon condiment for carrots in Korean
- 1 tablespoon of olive oil
- 0.5 teaspoon sugar
- 1 tablespoon wine vinegar
So, we proceed to the preparation of a delicious Korean snack. To begin, carefully wash the pig's ears and brush them with a knife, removing all the hairs and stubble. Fill the pot with water and put on the fire, bring to a boil, add salt. Add three bay leaves and peppercorns to the water, lay out the ears and cook for two hours over medium heat. Remove the ready-made pig ears from the broth and cool, then cut into medium strips.
Cook the marinade. To do this, randomly break three bay leaves, peel and pour garlic through a press, add olive oil, wine or apple vinegar, Korean carrot seasoning, granulated sugar. Mix everything thoroughly and dress the pork ears. Put the dish in a glass dish, cover with a lid and refrigerate for a day for marinating. After that, an incredibly delicious Korean dish can be served.
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