Heh from pork ears recipe in Korean. How to cook pork ears in Korean according to a step by step recipe with a photo. The benefits of pig ears
If you decide to make a pork ears snack for the first time today, don't be surprised or afraid to do something wrong. In any business, the main thing is to start, do and gain experience. Today we will cook pickled pork ears, which are very much appreciated in many countries and are even a delicacy, although they are very simple to prepare.
When it comes to this part of the pig, a man will surely appreciate the female culinary skills. The main thing is to adhere to the recommendations for their preparation, and such a budget dish will become the best and most unusual at any event. I want to introduce you to some of the recipes for such a dish. The cooking process itself is quite long, because the ears need to be boiled and marinated, but your personal time will take no more than 20 minutes.
Korean style pork ears with carrots
Kitchen appliances and utensils: a saucepan, convenient dishes for a snack, a cooking stove.
Ingredients
Choosing the right ingredients
- Shop pork ears are pink and are more suitable for our snack. The ears that are sold on the market are dark in color because they are hand-treated and waxed. But such ears have a pleasant smoked taste.
- You will need apple cider vinegar for this dish. If not, take the usual 9% canteen.
- Use plain soy sauce without any flavorings.
- Before cooking, soak the ears in water for 1 hour, then use a knife or metal brush to scrape off the dirt, remove the hairs, if any, by burning them over a stove fire, wash them again and you can cook. As a result, you need to get a smooth pink skin.
- You need to cook them no more than 40 minutes. so that after cutting they do not stick together, turning into jelly. Do not add too much salt during cooking, because the marinade contains soy sauce that will saturate your ears, and it is quite salty.
- Do not be afraid that your ears will remain undercooked, there are dishes in which they are used raw.
- In this recipe, the proportions for the sauce are for one pork ear. If you cook more of them, increase the amount of the rest of the ingredients.
- You can taste the sauce before marinating, you may want to add some more spices to it.
- When you marinate your ears in the sauce, you want the liquid to completely cover them.
- The taste of the dish will greatly depend on the Korean carrots.... It should be spicy and juicy. The juice that will come out after mixing the slices and carrots will saturate the ingredients and prevent them from getting dry. If it is not enough, you can add juice from Korean carrots.
Video recipe for cooking pork ears with carrots in Korean
If you still have questions or want to watch the process of preparing this snack, watch this video, in it you will find answers to all your questions. You will see how the sauce turns out, how to cut the ear and what comes out when fully cooked.
And here is another interesting recipe for a delicious pork ears snack. Here we will marinate them in a rather spicy sauce, which is so popular in Korean cuisine. Men prefer it to beer more, but you can eat it with any side dish. By the way, in Latvia, any pub has pig ears for beer, which are very popular, and in some countries they are generally referred to as delicacies and the cost of this product is quite high.
In general, such a budget snack will become a huge competitor for any other, and very quickly disappear from the table. You can store it in the refrigerator for a long time, but is it worth talking about it if it is unlikely to even live until the next day.
Korean Pig Ears
Cooking time: 15 minutes.
Calorie content: 211 kcal per 100 g of product.
Servings: for 3 people.
Kitchen appliances and utensils: cooking stove, saucepan, salad bowl.
Ingredients
Step by step recipe
- Rinse pork ears, put them in a deep saucepan, pour water, add 2 bay leaves, half a teaspoon of coriander, 3 pcs. cloves, 3 allspice and 7 black peas, star anise and a little salt.
- Send to cook until tender within 1 hour. You can cover your ears with a bowl so that they are completely submerged in the water.
- Put the finished ears under the press and allow to cool.
- Then cut them into thin strips.
- Put the slices in a tray, send a tablespoon of sugar and 50 g of soy sauce there.
- Wash, remove seeds and stalks of chili and cut into cubes or strips.
- Mix pepper with 2 tbsp. l Korean mix and send to the ears.
- Send 1 tbsp. l. vinegar, chopped 5 cloves of garlic and 3 tbsp. l. sesame oil. Also sprinkle with 1 tbsp. l. sesame seeds.
You can pre-fry it a little in a dry frying pan. The amount of sesame seeds can be large if desired.
- Mix everything and leave in the refrigerator for a day. The dish is ready to serve.
Video recipe for cooking pork ears in Korean
The process of creating a dish is shown in detail and clearly in this video. You will be able to watch the entire step-by-step process of preparing a snack and see what happens when fully cooked.
Feeding options
- Any greens will be a great decoration for this snack.
- Serve cold in a salad bowl or portioned platter with any side dish or salad.
- This snack can be served with beer, and men will be very happy with it. Cartilage lovers will appreciate it.
The benefits of pig ears
This part of pork meat contains a large amount of substances that are very useful for our body. They have a high percentage of protein, which stabilizes human metabolism. They contain a large amount of calcium, which is so beneficial for our bones and joints. Collagen, which is part of their composition, gives a healthy look to the skin and hair of a person.
This product is not very high in calories, so do not be afraid to gain excess weight after consuming it. They also contain magnesium and zinc, which are among a number of minerals that are beneficial to our body.
Cooking options
In our country, many have a positive attitude towards Korean cuisine and the very prefix "in Korean" to the name of the dish causes a strong desire to try the product. Its special difference is the pungency of the dishes and the pronounced taste of spices. Also, products are often used raw, pickling them in various seasonings and preserving their original vitamins.
On our table, no event takes place without a Korean snack that is low in calories and delicious. You can simply eat such a dish every day, which is what the inhabitants of eastern countries do. I want to tell you a few of my Korean cooking ideas that everyone here will like.
- Probably the most popular dish that everyone knows is that now every housewife can cook at home. Such food is good for us and can be stored for a long time. It will be a great stand-alone snack or savory ingredients in a salad.
- You can cook just as tasty. It will be an excellent alternative to the usual sauerkraut and will diversify any menu. We all know about the benefits of cabbage, so this dish is recommended for every person.
- And I love it very much. This vegetable has always evoked only positive emotions in me, but in this performance it won my heart the first time. I highly recommend you to use this recipe, it is really simple, but decent and delicious.
- And finally, I will share with you the recipe. I like to combine squid with different ingredients, because their neutral yet recognizable flavor will add zest to the finished product. By the way, they can be pickled separately and ready to be mixed with Korean carrots, getting an excellent, light and healthy salad. Do not forget that squid is a source of protein, which is so necessary for the proper functioning of our body.
Dear readers, I would like to hope that my recipes bring you benefit and pleasure from the result. If during cooking you have any suggestions or additions, you can leave them in the comments, I will definitely take a look.
Pork ears in Korean is a dish that our men love very much. And if also with beer, then this product will be simply an irreplaceable snack. Buying Korean pork ears is not a cheap pleasure, but you can cook them yourself and at the same time reduce your costs by three times, because fresh ears and spices are inexpensive, and as a result, you get a full-fledged Korean dish on your table.
How to cook Korean pork ears at home
Products required for cooking:
- 4 pork ears;
- seasoning for carrots in Korean (sold in stores) - 15 gr. (package)
- 5 cloves of garlic;
- salt to taste (1.5-2 teaspoons);
- 1 teaspoon of table vinegar;
- 1 glass of vegetable oil;
- 1 tablespoon of granulated sugar (a little less is possible, adjust the amount of the product to your taste);
- to the taste of ground black pepper (Korean seasoning contains pepper, so do not overdo it with the addition of this ingredient);
- 3-4 peas of black pepper;
- 2-3 cloves;
- 1 pinch of ground coriander;
- 2 teaspoons of classic soy sauce (you can use a hot sauce for those who like more piquant dishes);
- 1-2 bay leaves.
On a note! When cooking pork ears in Korean, it is better not to use the fleshy part of the ears when cooking, take only cartilage. The broth remaining after cooking the product can be used for cooking first courses or, for example, jellied meat. Use the fleshy part of the ears in these dishes.
Preparation
- Rinse fresh ears well under warm water, scrape them inside with a knife to get rid of all the dirt.
- Place the ears in a saucepan and pour boiling water over them, completely covering the food. Leave it on for about forty minutes and then, after taking it out of the pan, scrape it again thoroughly with a knife.
- Place the finished clean pork ears in a saucepan with water, add a little salt and cook for about an hour and a half. It may take less or more time depending on the size of the ears. You can check the readiness by piercing the product with a knife. If the knife comes in gently, the ears are ready. By the end of cooking, 10 minutes before removing from heat, add salt, laurel, peppercorns, coriander and cloves to the ears in the pan, cover everything with a lid.
- Remove the boiled ears from the hot broth, cool them, and then cut them into thin strips, as long as possible, but not too long as you like.
- Take a bag or a deep plate, place the cut ears there.
- Add sugar and vinegar to the ears, mix everything gently until the sugar is completely dissolved.
- When the sugar has dissolved, add the Korean seasoning, ground pepper, a little salt and soy sauce, mix everything again, distributing the seasonings well throughout the product.
- Chop the garlic finely or finely or chop using a garlic.
- Heat a skillet with oil until it starts to boil, turn off the heat and add garlic to the oil, stir. Let the garlic cool in the oil.
- Pour the aromatic garlic dressing over the Korean dish, stir the dish well, the oil should be completely distributed throughout the product.
How to cook Korean pork ears with carrots
Follow the steps described above for all the steps to cook pork ears.
Wash two large carrots, peel, grate in Korean or simply cut into small strips. Pour 50 ml of vegetable oil into a frying pan, heat it up, put carrots there, sauté for 5-7 minutes, add ready ears to them, mix everything and continue cooking for about a couple of minutes. Remove the food from the stove, let it cool down, then transfer it to a plate and put it in the refrigerator for 5 hours.
Serve pork ears in Korean with or without carrots (depending on how they are prepared) cold. The longer the product is infused in the refrigerator, the softer, more aromatic and tastier it will be.
My husband just loves such a snack as Korean Pork Ears! Koreans sell it in our building, but they ask so expensively for 100 g that it's easier to learn how to cook such a dish ourselves - it comes out 10-15 times cheaper and much tastier! Another plus of homemade pork ears is that you know the conditions under which your snack was cooked. The taste of the prepared dish practically does not differ from the purchased one - I compared!
Instead of dried garlic, you can use fresh, instead of lemon juice - apple, balsamic or wine, 9% vinegar. Also choose the oil to your liking, but always odorless so that it does not interrupt the aroma of the dish itself.
The only negative is the duration of cooking the ears themselves, but believe me, it's worth it!
So get some fresh pork ears and start cooking!
Rinse your ears in water and carefully scrape off any dirt from them with a knife, removing it even from hard-to-reach places. Rinse the product again in water and place in a cauldron or thick-bottomed saucepan. Pour in hot water and add 1 tbsp. salt. Boil the ears for 1.5-2 hours, adding water from time to time.
Remove the ears from the broth and let cool. This must be done, because if you start cutting hot ears, the cutting itself will stick together - this hot skin sticks together like this, and then tearing it into pieces will be problematic!
Cut cold ears into strips so that literally each of them has white cartilage.
Put the slices in a salad bowl, add all prepared seasonings, pour in lemon juice, soy sauce. Do not add vegetable oil yet - just before serving! Stir the entire contents of the saucepan and cover, place in the cold for about 1.5-2 hours so that the ears can marinate.
As soon as the indicated time has passed, fill the Korean pork ears with vegetable oil, mix gently and serve, decorating with finely chopped herbs: dill, parsley, green onions.
After getting acquainted with Korean cuisine, I got the impression that Koreans cook, but each of the he recipes has its own subtleties, taking into account the peculiarities of the ingredients from which you will cook this he. There are such subtleties in cooking. heh from pig ears... I suggest you cook this Korean salad with me today.
He is a delicious, savory appetizer with a bright taste and mouth-watering aroma of spices and garlic. Sharp, crispy strips of pickled pig ears, shaded with the taste of sweet carrots, juicy onions and, will come in handy at any feast. Cooking this dish is not at all difficult, as this recipe with a photo will surely convince you.
In order not to burden yourself with unnecessary fuss, it is better not to be lazy and choose well-processed, clean pig ears, without stubble, black markings and other unpleasant surprises.
Then we just have to thoroughly rinse the ears and scrape them a little with a knife in the ear canals.
How to cook heh
Immerse clean ears in boiling water. Put 2 cloves of garlic, a couple of lavrushka leaves and 5 peas there. No need to salt water... We will cook the pork ears for about an hour, and then remove them from the broth with a slotted spoon and spread them on a flat plate to cool. It is advisable that the ears do not stick together in a saucepan.
Cut the cooled ears into strips 5 - 7 millimeters wide and put them in a deep dish.
It is imperative that you cut your ears cold. Warm ones will flake when sliced, and the finished dish will not turn out so beautiful.
Peel, wash, dry with a paper towel and grate sweet, juicy carrots on a "Korean" grater and send them to the chopped ears.
Peel it off, wash it, cut it into half rings and combine it with the previous ingredients.
Wash the fresh cucumber, dry it, cut it into thin strips and add it to a bowl as well.
Now you need to make a refueling. To do this, take 1 tablespoon of 9% vinegar, 3 tablespoons of soy sauce, 2 tablespoons of olive oil, 1 tablespoon of seasoning, 4 chopped garlic cloves, mix all the ingredients and fill the entire contents of a deep bowl with this mixture. You can also add finely chopped cilantro greens, but this is not for everyone.
Now we will mix everything that has turned out well, cover the heh with a flat plate on top, put a load on it, and put it in the refrigerator overnight so that the finished heh will get its own unique taste. Stir everything well before serving.... Then we will put Korean heh in a beautiful salad bowl and delight our loved ones with this dish. Bon Appetit!
Ingredients
- Pig ears - 3 pieces;
- Carrots - 2 pieces;
- Onions - 1 piece;
- Cucumber - 1 piece;
- Garlic - 4 cloves;
- Vinegar 9% - 1 tablespoon;
- Soy sauce - 3 tablespoons;
- Olive oil - 2 tablespoons;
- Seasoning for Korean carrots - 1 tablespoon.
For broth
- Bay leaf - 2 pieces;
- Garlic - 2 cloves;
- Allspice - 5 peas.
