Do you want to prepare a spicy and savory snack for a festive or daily table? Then make the ears with carrots in Korean. Everyone will definitely like such a dish, especially men with a glass of strong alcohol.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Not all housewives know that you can cook delicious and mouth-watering dishes from any part of the pork carcass. Therefore, today I want to correct such an oversight and with great pleasure I share a luxurious recipe for pork ears. The preparation of this appetizer will take, of course, a lot of time, about 6-7 hours, because cartilage tissue requires prolonged cooking. Therefore, most of the ears will be boiled, then pickled, and we will be directly involved in cooking for no more than half an hour. But on the other hand, the result will surpass all expectations - pork ears with carrots in Korean - a guarantee of an impeccable dish.
Another advantage of food is the availability and cheapness of products. Therefore, everyone can afford to cook it. One of the tricky parts of preparing a snack is to thoroughly clean your ears, and the rest is a matter of technique. In addition, this recipe for food can be supplemented and modified. For example, add onions, which will be marinated with food and get an excellent result. You can also add pickled Peking cabbage. In other matters, having mastered this recipe, you can further experiment and try the following more improved options.
- Caloric content per 100 g - 180 kcal.
- Servings - 4
- Cooking time - 3 hours cooking, 2-3 hours cooling, 2-3 hours marinating
Ingredients:
- Pig ears - 2 pcs.
- Carrots - 2 pcs.
- Onion - 1 pc.
- Bay leaf - 2 pcs.
- Garlic - 4 cloves
- Allspice peas - 3 pcs.
- Carnation - 2 buds
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
- Soy sauce - 2 tablespoons
- Table vinegar - 1 tablespoon
- Ground coriander - 0.5 tsp
- Refined vegetable oil - 2 tablespoons
Cooking ears with carrots in Korean
1. Wash your ears under running water, especially clean the ear canals. If the dirt does not come off well, then pre-boil the ears for 15 minutes, then it will easily fall behind. Also, use a knife to scrape the ears, removing the black tan. Then put them in the cooking pot, add the peeled onion, a couple of garlic cloves, allspice and bay leaves.
2. Fill the ears with water and place on the stove to cook. After boiling, turn the heat to low, cover the pot and cook until tender, about 3 hours.
3. After removing the offal from the water, put it on a plate and leave to cool completely. Since it has a lot of gluten, then if you marinate it immediately, it will stick together in one inseparable lump.
4. When the ears are cold, peel and coarsely grate the carrots. If there is a Korean carrot grater, it is best to use it.
5. Cut the pork ears into strips about 5-7 mm thick and add to the container with carrots.
6. In a small bowl, prepare the marinade. Combine soy sauce, vinegar, refined vegetable oil, ground coriander, salt, black pepper, garlic passed through a press.
7. Pour the marinade over the food.
8. Stir the ingredients well, close the lid and refrigerate for 3 hours. At room temperature, they will be ready earlier, after about 1-1.5 hours they can already be consumed.
See also the video recipe on how to cook pork ears in Korean.
