Young zucchini with pork ears, at first glance, seem to be incompatible products. But having prepared a Korean-style appetizer from ears and zucchini, you will be surprised how harmonious the products are in the duet. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step-by-step preparation of a Korean-style snack from ears and zucchini
- Video recipe
Korean pickles, snacks and dishes have long been deservedly popular in our country. They are delicious, savory and appropriate for any meal. There is probably not a single market where all kinds of Korean salads are sold. Sometimes you stand at a shop window and it is difficult to decide on a purchase, because of such a wide range of dishes. To prepare a Korean snack, a variety of products are used: mushrooms, asparagus, green beans, carrots and, of course, pork ears - the kings of Korean salads. I propose to plunge into Korean cuisine and cook a Korean appetizer from pork ears with zucchini. Now is the season for zucchini, and the ears are sold all year round. After all, other Korean carrot and beetroot salads can be made at any time of the year, and zucchini only in summer. In addition, zucchini in our country is one of the most popular summer vegetables. And now the high season of zucchini begins, so dishes made from them are very relevant and popular.
You can prepare this appetizer just like that for a daily meal or serve on a festive table. This is a great cold appetizer with a spicy aroma and interesting taste. It is not at all difficult to prepare it, and the cost of the original ingredients will pleasantly surprise you. To make the dish especially tasty, I recommend using zucchini, only plucked in your own garden. Or you can buy from honest people, tk. a good vegetable is considered to be plucked from the garden no later than a week before. The freshness of the zucchini can be judged by the stalk, it should be prickly and not lethargic. Another indicator of freshness is the "bottom" of the zucchini, it should be firm and firm. Do not throw out the discarded zucchini, you can cook delicious caviar from them.
- Caloric content per 100 g - 235 kcal.
- Servings - 2-3
- Cooking time - 2 hours for boiling the ears, 2-3 hours for cooling the ears, 30 minutes for preparing a snack, 2 hours for marinating an appetizer
Ingredients:
- Zucchini - 1 pc.
- Garlic - 1-2 cloves
- Ground black pepper - a pinch
- Table vinegar - 1 tablespoon
- Odorless vegetable oil - 30 ml
- Pig ears - 1 pc.
- Coriander - 1 tsp
- Soy sauce - 3-5 tbsp
- Salt - 0.5 tsp or to taste
- Seasoning for Korean carrots - 1 tsp
Step-by-step preparation of a Korean snack from ears and zucchini, a recipe with a photo:
1. Wash and dry the zucchini. Cut off the ends and cut into strips 0.5 mm thick and 3-4 cm long. If the fruits are ripe, peel them first and remove the old seeds. It is not necessary to carry out such actions with young vegetables.
2. Clean the pork ears well in the ear canals. Preferably scrape them with an iron sponge. Boil for half an hour and change the water. Cook them until tender for 1, 5 hours. Season with salt and black pepper half an hour before cooking. Remove the finished ears from the boiling water, put them on a plank and leave to cool completely. Then cut into strips and send to the zucchini. If you cut them immediately hot, then they stick together.
3. Prepare the marinade. Combine pressed garlic, soy sauce, unscented vegetable oil, coriander, Korean carrot seasoning, vinegar, black pepper and salt.
4. Fill the ears with the zucchini with sauce, stir, close the lid and send to the refrigerator to marinate for at least 2 hours. The longer the Korean snack of ears and zucchini stays in the refrigerator, the brighter its taste will be. Serve the appetizer chilled.
See also a video recipe on how to cook pickled zucchini.
