Korean cuisine is famous for its wonderful marinades with spicy carrots and lots of spices. Original national dishes are not only tasty, but also quite useful, especially for those who monitor their weight. For example, the popular Korean-style pork ears are the lowest-calorie offal, the fat content in it is only 2%.
Pick your recipe
You will need
-
- 1 kg of raw pork ears;
- Korean spicy seasoning for carrots;
- 4-5 cloves of garlic;
- 200 g of vegetable oil;
- 2 teaspoons of salt;
- 1 teaspoon of table vinegar;
- 2 teaspoons of sugar;
- 3 pcs of carrots;
- ground red pepper;
- 3 pcs sweet peppers;
- 3 pcs cloves;
- 1 teaspoon of soy sauce;
- ground coriander;
- 1 pc bay leaf.
Instruction manual
1
Prepare pork ears - wash them thoroughly, scrap them with a knife. Pour boiling water over them, let stand for half an hour, and then clean thoroughly again. Put the cooked ears in a saucepan and pour in cold water. Cook until cooked, it will take about one hour, sometimes longer.
2
Add spices at the end of cooking - cloves, bay leaves, allspice. Salt. Put the finished ears and cool, and then cut into thin strips until the meaty part, do not use it. After cooking pork ears, a thick and fragrant broth is obtained, it can be used as the basis for soups or jellied meat.
3
Put the chopped pork ears in a deep plate, sprinkle with granulated sugar, pour table vinegar and mix the mass. Wait for the sugar to dissolve. After that, add seasoning for Korean carrots and salt.
4
Pass the peeled garlic cloves through a press. Heat a frying pan with vegetable oil, then turn it off and throw garlic in there for a few seconds. Pour the ears with the resulting aromatic oil and mix thoroughly. You can add fresh cucumber, coarsely grated. It should be a delicious, spicy salad that arouses appetite. It can also be an original beer snack.
5
There is a second version of this dish, with the addition of carrots. Cook the pork ears, as in the previous recipe, that is, cook and cut into thin straws. Then grate the peeled and washed carrots on a special grater for Korean dishes. Pour vegetable oil into the pan so that it covers the entire bottom, do not pour much. Put the prepared carrots and ears in a well-heated oil, mix everything quickly and fry, stirring constantly, for about a minute. Put everything on a plate, add red pepper, salt, coriander, vinegar, soy sauce and garlic passed through a press. Mix everything thoroughly and refrigerate for a couple of hours.