Pork ears in Korean: 2 most delicious and proven recipe with step-by-step description

The recipe for pork ears is in Korean.

Content

Korean pork ears are an excellent cold appetizer with a spicy aftertaste and an appetizing smell. It is very easy to make them, and the price of the necessary ingredients will pleasantly surprise every hostess. Believe me, this is not only a cold snack for beer, but a real delicacy. On the festive table, spicy pork ears eat in Korean in the first place. But how to cook them correctly, let's talk in this material.

Traditional recipe for piquant pork ears in Korean

Cooking pork ears in Korean is very easy and simple, but do not forget that cartilage should be very well marled. Therefore, it is this process that takes at least 5-6 hours. But believe me, the result will be worth it. The main thing is not to eat all the ears during the sample.

Necessary products:

pig's ears - 3 pcs.;
acute pepper red - 1 pod;
badyan - 1 star;
sesame or olive oil - 3 tbsp. L.;
bay leaf - 2 pcs.;
coriander in grains - ¼ tsp;
cloves - 2 inflorescences (optional);
salt - 0.5 tbsp. l. (for cooking);
soy sauce - 50 ml;
a mixture of seasonings for carrots in Korean-1 tbsp. l. with a hill;
sugar - 1 tbsp. L.;
garlic - 4 cloves;
vinegar 9% - 2 tbsp. L.;
sesard seeds - 1 tbsp. l. with a hill;
fragrant pepper with peas - 3 pcs.

Rinse your ears thoroughly under the tap. If it is not possible to rinse in an inaccessible place - make a cut with a knife. Everything that looks unappetizing, cut off with a knife blade.
Remember, the ears should be clean and snow -white, so cut off all dark places. If you notice the bristle somewhere on the surface of the ear, you can get rid of it by holding your ear over the gas burner turned on. And to protect your hands, put it on a long knife.
We put clean ears in a small pan, add to them peas of spices, bay leaf, as well as cloves and bats. Pour water so that she covered her ears completely.
We leave to cook for about 1.5-2 hours until they become soft and elastic. Half an hour before the end of ear cooking, add salt that you can adjust to taste.
The broth cooked on pork ears is very tasty, so you should not drain and throw it away. Indeed, in the future it can be used to prepare the first dish.
The readiness of the ears can be checked with a sharp tip of a knife or fork. If the kitchen device enters without interference and comes out of the meat, then the pork ear boiled well.
We take out the ears from the broth and let them cool by placing under the press. To do this, just cover them with a saucer, and put any bottle filled with water on top.
Cut the cooled pork ears thin, about 4-5 mm strips. And do not make it too long, up to about 2-3 cm.
Grind red pepper as smaller as possible. Pass the garlic through the press. Combine them with each other, as well as add sugar, soy sauce and Korean seasoning.
Send all this to the chopped ears and mix thoroughly.
Pour the oil into the pan and bring it to a boil. But in no case do not boil! Pork ears must be poured with hot sunflower oil.
On the same remains of oil, slightly brown sesame seeds, literally a few seconds, constantly stirring. After all, they quickly burn. Add them to the resulting mass and mix everything well.
You can try the resulting marinade and adjust it to your liking. Now cover your ears with cling film and let them brew. To do this, send them to the refrigerator and pick up at least 12 hours.

Simple recipe for pork ears in Korean with carrots

Who has already managed to try pork ears in Korean, he will undoubtedly ask for supplements. But not everyone knows the magical benefit of pork ears. The meat delicacy is rich in many groups of vitamins B and PP, and is also saturated with calcium, magnesium, zinc, potassium, phosphorus and selenium, and also iodine. So pork ears are not only insanely tasty, but also very useful.

Prepare:

pork ears - 2 pcs.;
carrots - 2 pcs.;
sugar - 1 tbsp. L.;
vinegar 9% - 2 tbsp. L.;
vegetable oil - 3 tbsp. L.;
garlic - 4 cloves;
soy sauce - 3 tbsp. L.;
a mixture of Korean spices - 3 tsp;
salt - 2 tsp;
red pepper ground - 0.5 tsp;
coriander is ground - 0.5 tsp.

Pork ears must be soaked in advance in cold water and left in this form for about an hour. Then carefully clean the dirt with a knife. As a result, the ears should be white and clean, so you can cut with a knife all those places that you do not like.
After achieving the desired result, pour them to the top with water, salt and cook for about 1-1.5 hours. Do not forget that the age of a collapsed animal also affects the softness of cartilage tissue, so periodically check their condition.
So that the ears are not glued together in the process of cooking, they must be completely cool and only then proceed to the preparation of the marinade.
Cut the chilled ears with a thin strips about 0.5 cm and put in a deep dish, in which they will pickle in the future.
Peel the carrots well and rinse thoroughly. Grate on a special grater with long strips and send to the ears.
Add vinegar to them, heated sunflower oil, soy sauce, passed garlic through the press, sugar and Korean seasoning.
Mix the resulting mixture well. Try the marinade, if necessary, add additional salt or pepper. Cover everything with cling film and pickle for 5-6 hours in the refrigerator.