Many housewives prepare pork ears salad and Korean carrots. These are very tasty dishes, both separately and in a duet. I propose to combine these two recipes in one dish and enjoy the spicy Asian flavor.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
That pork ears, that Korean carrots - a wonderful cold appetizer with an interesting taste and spicy aroma. I propose to plunge into Korean cuisine and make a great Korean salad with carrots and pork ears. And pickled mushrooms will complement this composition. Preparing a salad is not difficult at all, and the cost of the original ingredients will pleasantly surprise you.
This dish combines several flavors at once. This is a light sourness of pickled mushrooms, and a sharpness of ears, and a light crunch of carrots, which also adds volume to the food. In one dish, an excellent dish is obtained, which will perfectly complement the festive table. This salad is perfect for strong alcoholic drinks. Especially it will be appreciated by the male sex with a glass of vodka. The only thing is that it is unnecessary to give such a dish to children, since it contains vinegar, garlic and hot spices, which are harmful to a child's stomach. If you wish, you can also add pickled eggplants to such a salad, they will perfectly fit both in taste and appearance.
- Caloric content per 100 g - 136 kcal.
- Servings - 2
- Cooking time - 20 minutes for slicing food, 4 hours for marinating salad, plus about 4 hours for boiling and cooling pork ears
Ingredients:
- Pig ears - 1 pc.
- Seasoning for Korean carrots - 1 tsp
- Pickled mushrooms - 200 g (any variety)
- Carrots - 1 pc.
- Bay leaf - 2 pcs.
- Allspice peas - 3 pcs.
- Table vinegar - 3 tablespoons
- Soy sauce - 3 tablespoons
- Refined vegetable oil - 4 tablespoons
- Garlic - 2 cloves
- Ground black pepper - 0.5 tsp
- Salt - 0.5 tsp
[h2How to make Korean salad with carrots, pork ears and pickled mushrooms: [/h2]
1. Wash the pork ears, scrub them thoroughly, washing off all black tan. Also clean your ear canal very well. Place them in a cooking pot, cover with water and place on the stove to cook.
2. After boiling, reduce heat to low, cover the pot and boil the ears for 15 minutes.
3. Drain and rinse the ear. If there is dirt on it, then it has already been boiled out. Put it in a clean saucepan, fill it with fresh water, add bay leaves and peppercorns.
4. After boiling, simmer the pork ear under the lid for about 2 hours.
5. After this time, remove it from the broth, put it on a plate and leave to cool completely, then cut it into thin strips. If the ear is cut hot, then due to the high content of gelling substances, in the salad it will stick together in one lump and it will be very difficult to separate the pieces.
6. Peel the carrots, wash and grate on a coarse grater. If you have a Korean carrot grater, use it.
7. Select a convenient pickling container and place the chopped pork ears and grated carrots in it. Transfer the mushrooms to a sieve and rinse under running water. Leave the excess liquid to glass, cut into long slices and add to all foods.
8. Add all the spices, herbs and herbs. Season with salt and pepper.
9. Pour vinegar, soy sauce and oil over the food. Stir and leave to marinate in the refrigerator for 3-4 hours. After 2 hours taste, add missing flavors as needed.
See also the video recipe on how to make a salad with pickled mushrooms, Korean carrots and pickled onions.
