How to properly cook pork ears in Korean. Korean pork ears - a delicious spicy appetizer

By 01/01/2016

One of my favorite beer snacks is pig ears, but their selection in the store is limited to a couple of options, so over time I began to think about how to make such a dish myself. For some reason I thought it would be very difficult, but in fact, cooking pig ears is not at all troublesome, although it does take a lot of time.

Ingredients

• pig ear - 1 piece
• olive oil - 200 ml
• table vinegar 9% or 6% - 1-2 tbsp.
• sbiten (or honey) - 2-3 tbsp.
• bay leaf- 4 pcs
• allspice peas - 5 pcs
• mixture hot peppers- 1 tbsp.
• dried garlic- 2 tbsp.
• salt - to taste

Step-by-step cooking process at home

1. For the experiment, I chose a recipe for Korean ears, so among the ingredients there is a mixture of hot peppers and vinegar. You need to be extremely careful with vinegar! I have seen recipes in which 9% vinegar is mixed with oil in equal proportions, and perhaps for some it is tasty, but I recommend starting small and adding no more than 1-2 tablespoons of vinegar to the marinade so that it does not come out sour.



2. First, you need to prepare your ear for cooking: rinse it for several minutes under running cool water, clean it as much as possible from bristles and dirt, you can even soak it in cold water for an hour, but I didn’t do it. The ear is very specific smell, which stayed on my hands for a couple more days, so rinsing the ear with household gloves might be a good option, especially if you're sensitive to odors.



3. The ear will cook for a long time - about 2 hours. When I was trying to figure out how long to properly cook an ear, I could only rely on the Internet, but here the information varied from 40 minutes to 5 hours! As with the stomachs, I decided to choose a middle ground. At the beginning of cooking, put it in unsalted water without spices. Naturally, the water should completely cover the ear.



4. While the ear is cooking, let's make a marinade: mix oil with vinegar and whisk in a saucepan. Sbiten can be easily replaced with honey or even sugar in the same quantity.



5. Grind the peppercorns and throw them in there too. It would be most convenient to do this in a mortar, but I don’t have one, so I was content with the metal end of a meat hammer.



6. Half an hour before it’s ready, add salt to the water. sweet pea and bay leaf. It is important not to overdo it with salt, as pig ears easily absorb excess salt.



7. After half an hour, remove the ear and cool it. It should be very soft, and if you notice that the ear is a little hard, it is better to let it cook for another half an hour.

Pork ears in marinade))

Very tasty, spicy food for those who crave salty foods.

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

Ears in Korean - great salad, which awakens the appetite!

Composition for pork ears in Korean

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 make heh from pig ears

1. Rinse the pig ears thoroughly. Bring the water to a boil. Add some salt. Add half the bay leaves and pepper and cook for 2 hours or longer;
2. Remove the finished ears from the broth, cool, cut into strips (width - 0.5 cm);
3. prepare the sauce: break the bay leaf, chop the garlic (through a press) and combine all the ingredients of the sauce;
4. season the ears with sauce. Place them in glass, enamel or plastic dishes, which can be tightly closed with a lid. Place in the refrigerator to marinate for a day or longer.

This is a boiled pig's ear

Features of preparing Korean ears and taste

For this recipe, you can cook it quickly, 2 hours. This will make the ears firmer and crispier.

The ears produce aromatic and thick broth, which can be used for making soups and.

The boiled pig ears themselves turn out crispy on the inside and tenderly 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 boiled ears for heh

The marinade turns the strips of meat into piercing, bright and aromatic snack with a pronounced garlicky and hot peppery taste that flies up on a swift wave of vinegar.

Hot sauce radically changes mild taste ears, as if cozy house slippers had turned into glass slippers.

How and with what to eat pig ear heh

Pickled ears go well with strong alcoholic drinks (vodka), this great snack before lunch (dinner), awakens appetite. They can be eaten plain, with mashed potatoes, or with sticky rice.

Other pork ear dishes

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 - seasoned olive oil or mayonnaise and various other egg meat salads, where pickled or pickled cucumbers are usually placed (). That is, pickled pig ears are useful where there is a lack of sharp sour taste, crunchiness and jelly.

It also turns out very tasty and pleasantly crunchy.

Have you ever tried pig ears in any form and are you afraid that you might not like it? If you like cartilage (chicken, for example), this is definitely your dish.

In addition to taste, these offal have another important advantage - price. Pig ears- simple, cheap and exceptional delicious food!

For those who take care of their stomach and avoid spicy foods, boiled pork ears can be prepared with mushrooms; with egg, onion and peas, fried pork ears (); ears baked with cheese in the oven and jellied meat.

Very delicious salad of marinated pork ears - crispy and spicy!

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

Bon appetit to you all (and tailed gourmets too)!

Friends, this recipe will attract thrill-seekers and admirers of pickled food. I have prepared a recipe for Korean marinated pork ears for you.

This appetizer combines two dishes at once: and. If every housewife is familiar with the dish “Korean-style carrots” and the recipe for its preparation, since no one could do without it festive table V Soviet era. Everyone knows how delicious it is! Pork offal(ears) in home cooking not yet used often. Therefore, I offer you a recipe for making marinated pork ears. First, I’ll spend a few words on how to choose the right pork ears in the store and tell you about the features of their preparation.

Description of preparation

So, the ears sold must be pre-treated, i.e. tarred and scraped off.

Having brought them home, the remaining bristles should be scraped off. Cut the auricle and thoroughly clean the passage.

They cook for at least 2 hours and cool for the same amount of time. They must be cooled, because when warm in a dish they will stick together and become a homogeneous mass. And the cooled offal perfectly retains its integrity, which makes the dish look appetizing.

The broth from cooking the ears is highly concentrated and rich, like... It can be diluted with water and cooked into meat or vegetable soup.

I think that everyone knows what kind of carrots to use for snacks, but it’s not superfluous to remind you that they should be elastic and juicy. Now let’s move on to the recipe for making marinated pork ears in Korean, and step by step photos they will help you.

Ingredients

Pig ears – 2 pieces
Soy sauce – 1 tablespoon
Carrots – 2 pieces
Onion – 1 piece
Bay leaf – 3 pieces
Peppercorns – 3 pieces
Garlic – 1 clove for cooking, 3 cloves for marinade
Lenten refined oil– 4-5 tablespoons
Red ground pepper– a pinch (or to taste)
Vinegar – 1-1.5 tablespoons
Pepper and salt - to taste
Ground coriander – 1 teaspoon

How to cook “Marinated pork ears in Korean”

1. Wash the pig ears under running water, thoroughly clean them and place them in a cooking pan. Place the peeled onion with garlic, bay leaf and peppercorns. Fill the ears with water and cook after boiling over low heat. closed lid 2 hours.

2. If you plan to use the broth from boiled ears for any dish, then proceed as follows. First, boil the ears without spices for about half an hour so that all the dirt is boiled out of them. Afterwards, change to clean water and cook until done with spices.

3. Ready ears Place on a smooth surface so that they do not touch each other and leave until completely cool. This will take at least 2 hours. Ideally at night.

4. Meanwhile, peel the carrots and grate them. It’s good if you have a special grater designed for Korean carrots. But if this is not available, you can use a regular one with large blades.

5. Cut the cooled ears into strips about 7 mm thick and combine with carrots in a bowl in which the products will be marinated.

6. Let's prepare the marinade. To do this, let's mix vegetable oil, garlic, soy sauce, vinegar, salt, coriander, black and red pepper, passed through a press.

7. Pour the marinade into a container with the ears and carrots.

8. Mix the ingredients well and leave the salad to marinate in the refrigerator for about 3 hours. Later given time try the appetizer, if necessary, add the missing spices and herbs.

9. You can serve this savory dish at a festive feast for any occasion. Also, pickled ears in Korean will be in demand on ordinary everyday life with the family.

Bon appetit!

Video recipe for making marinated abalone in Korean

Friends, did you like the recipe for a savory snack?

Tell us about it in the response comments, share your culinary experience. It is very important for me to know your opinion, this will make the site more interesting and useful. I will be glad to see your ratings, reposts of this article in social networks. Subscribe to new recipes, join the group Delicious cuisine in Contact.
Sincerely, Lyubov Fedorova.

Today we have Korean pork ears for appetizer. The recipe for pickled pig ears offered below is popular among many lovers of spicy dishes.

Pig ears are prepared in many countries; this ingredient in main dishes and snacks is not at all something exotic or scarce. Their pork ear dishes are not only satisfying, but also aromatic and appetizing. In addition, pig ears are affordable.

The recipe for Korean pig ears is very simple: the ears are first thoroughly washed, then boiled and then marinated with the addition of large quantity hot spices. Korean Spicy Pig Ears – good snack under strong alcohol, as well as an ingredient in many salads with vegetables.

Thanks to the garlic aroma, Korean pig ears stimulate an incredible appetite. This appetizer goes well pea porridge, beans, mashed potatoes, boiled rice. In salads, crispy Korean pork ears can be complemented with eggs, peas, pickles, and potatoes. Instead of bacon, you can also add Korean pork ears to the julienne. Recipe pasta casserole will only benefit from the addition of pickled ears.

INGREDIENTS

• pig ears, 2 pcs.
• onion, 1 pc.
• vinegar, 2 tbsp. l.
• soy sauce, 2 tbsp. l.
• vegetable oil, 2 tbsp. l.
• salt, to taste, about 1 tbsp. l.
• coriander, 1 tbsp. l.
• sugar, 1 tsp.
• allspice, 1 tsp.
• garlic, 1 head
• bay leaf, 3 pcs.
• mixture of peppers, to taste
• Korean seasoning, 1 pack

HOW TO COOK PIG EARS KOREAN STYLE

Let's take two pork ear, we check them for the presence of hairs. If necessary, we scorch them with fire. Use a knife to scrape off the scorched fragments. We rinse the ears under running water, put them in a saucepan, add water and cook for two hours. Halfway through the process, add a bay leaf, a clove of garlic, an onion, a pinch of coriander and pepper, and salt to taste.

While the ears are cooking, prepare the marinade. Mix vegetable oil with crushed garlic, vinegar, soy sauce, salt, coriander, sugar and a packet of seasoning for Korean carrots.

Cut the cooled ears into strips. Fill them with marinade and put them in the refrigerator for a day.

Bon appetit!

The ear broth turns out to be very rich; you can use it for soups and jellied meats.

Friends, are you interested in the recipe for Korean pig ears? Will you be preparing this appetizer for the holiday table? What other recipes for pickled pig ears do you know? Tell us about them in the comments!

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