My husband just loves this appetizer, Korean-style pig ears! Koreans sell it in our building, but they charge so much for 100 g that it’s easier to learn how to cook such a dish yourself - it turns out to be 10-15 times cheaper and much tastier! Another plus homemade pig ears is that you know under what conditions your appetizer was prepared. The taste of the prepared dish is practically no different from the purchased one - I compared it!
Instead of dried garlic, you can use fresh garlic instead. lemon juice- apple, balsamic or wine vinegar, 9% vinegar. Also choose oil according to your taste, but be sure to be odorless so that it does not interrupt the aroma of the dish itself.
The only negative is the length of time it takes to cook the ears themselves, but believe me, it’s worth it!
So, get some fresh pig ears and let's get cooking!
Rinse your ears in water and carefully scrape off all the dirt from them with a knife, cleaning it even from hard-to-reach places. Rinse the product again in water and place in a cauldron or thick-bottomed pan. Fill 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 them cool. This must be done, because if you start cutting hot ears, the cutting itself will stick together - it’s the hot skin that sticks together, and then tearing it into pieces will be problematic!
Cut the cold ears into strips so that literally each of them contains white cartilage.
Place the slices in a salad bowl, add all the prepared seasonings, pour in lemon juice, soy sauce. Do not add vegetable oil yet - just before serving! Mix all the contents of the saucepan and cover with a lid, place in the cold for about 1.5-2 hours so that the ears can marinate.
As soon as indicated time will pass- tuck pig ears in Korean vegetable oil, mix carefully and serve, garnishing with finely chopped herbs: dill, parsley, green onions.
Pork ears in marinade))
Very tasty, spicy food for those who crave salty foods.
A delicious snack to go with vodka. Cooking from pig ears is inexpensive and very simple, the main thing is to rinse them well and cook them. And then you can make many different things out of them delicious dishes.
Korean ears are a great salad that will whet your appetite!
Composition for pork ears in Korean
for 3-4 servings
Pig ears - 2 pcs.;
Bay leaf - 3 pcs.;
Black pepper - 5 peas;
for sauce (marinade)
Bay leaf - 3 leaves;
Garlic - 2-3 cloves;
Seasoning for Korean carrots- 1 tablespoon;
Olive oil (vegetable) - 1 tablespoon;
Sugar - 0.5 teaspoon;
Wine, apple or table vinegar (6-9%) - 1 tablespoon
How to make heh from pig ears
- Rinse the pig ears thoroughly. Bring the water to a boil. Add some salt. Add half the bay leaves and pepper and cook for 2 hours or longer;
- Remove the finished ears from the broth, cool, cut into strips (width - 0.5 cm);
- prepare the sauce: break it up bay leaf, chop the garlic (through a press) and combine all the ingredients of the sauce;
- season the ears with sauce. Place them in a glass, enamel or plastic container that can be tightly closed with a lid. Place in the refrigerator to marinate for a day or longer.
This is a boiled pig's ear
Features of preparing Korean ears and taste
For this recipe, you can cook it quickly, 2 hours. This will make the ears firmer and crispier.
The ears produce a fragrant and thick broth, which can be used to make soups and.
The boiled pig ears themselves turn out crispy on the inside and tenderly sticky, covered with a delicious enveloping, gelatinous layer on the outside - you can give your soul for this sticky-jelly tenderness alone.
This is how you need to cut boiled ears for heh
The marinade transforms strips of meat into a piercing, bright and aromatic appetizer with a pronounced garlic and hot pepper flavor that soars upward on a swift wave of vinegar.
Hot sauce radically changes the soft taste of the ears, as if cozy slippers turned into glass slippers.
How and with what to eat pig ear heh
Pickled ears go well with strong alcoholic drinks (vodka); this is an excellent snack before lunch (dinner), which awakens the appetite. They can be eaten plain or with mashed potatoes, and with sticky rice.
Other pork ear dishes
From leftover snacks(this is if you have prepared many, many ears at once, because I think it is impossible not to finish the usual portion!) You can prepare salads - seasoned with olive oil or mayonnaise and various other egg and meat salads, where pickled or pickled cucumbers are usually placed (). That is, pickled pig ears are useful where there is a lack of sharp sour taste, crunchiness and jelly.
It also turns out very tasty and pleasantly crunchy.
Have you ever tried pig ears in any form and are you afraid that you might not like it? If you like cartilage (chicken, for example), this is definitely your dish.
In addition to taste, these offal have another important advantage - price. Pig ears- simple, cheap and exceptional delicious food!
For those who take care of their stomach and avoid spicy foods, boiled pork ears can be prepared with mushrooms; with egg, onion and peas, fried pork ears (); ears baked with cheese in the oven and jellied meat.
Very delicious salad of marinated pork ears - crispy and spicy!
Or you can just gnaw on them boiled, sitting on the sofa with a book and tearing off pieces for your beloved dog, who has already looked through all his eyes and thinks: “Well, really, he won’t give it?!”))) They also adore this delicacy (boiled or smoked, not spicy, of course).
Bon appetit to you all (and tailed gourmets too)!
Pork. Perhaps pork is the favorite meat choice for many housewives when cooking variety of dishes. Tenderloin, ribs, ham, backs - hundreds, thousands of recipes from these parts are popular and loved. Experienced housewives do not bypass and pamper with seven dishes from other parts of pork: tongue, legs, liver, cheek.
But not everyone can boast of the ability to cook another pork dish.
But have you ever tried pig ears? Yes, yes, exactly the ears. No? In vain. They make excellent original snack, which lovers of spicy dishes will appreciate, is Korean pork ears.
Korean pork ears - general principles
Korean-style pig ears are prepared quite simply: the ears are thoroughly washed, soaked in cold water: holding time depends on the size, degree of contamination and age of the pig and usually takes from 2 to 5-6 hours. Next, if necessary, the ears are scraped with a knife, boiled, then marinated, adding large number Asian spices and oils.
For the marinade, they usually use standard seasoning for Korean carrots, chili powder, garlic, paprika, coriander, and vinegar. You can experiment and bring something new to the recipe.
Basically, ready-made pig ears are used as an excellent snack for strong alcoholic or foamy drinks. This ingredient is often added to vegetable salads, hot dishes. For example, a salad made from pickled ears, peas, eggs, barrel cucumbers, and potatoes turns out to be so tasty and aromatic that, having tried it once, you will certainly want to prepare an unusual appetizer again. And such familiar and favorite hot dishes as julienne or regular pasta casserole with Korean pig ears will definitely sparkle with new flavor colors, stimulating the appetite with their original pungent smell.
In addition, Korean pig ears will be an excellent addition to a side dish of legumes, potatoes, and rice.
1. Korean pork ears
Ingredients:
A pair of pig ears;
2 tbsp. spoons of soy sauce;
A pinch of granulated sugar;
Spice for Korean carrots – 30 g;
Hot pepper – 1 teaspoon;
Apple cider vinegar – 30 ml;
Vegetable oil – 80 ml.
Cooking method:
1. Fill the ears cold water for 60 minutes.
2. Clean soaked ears. The ears will be cleaned faster and easier if you make a small cut on the thick part with a knife. We rinse. If there are hairs or stubble left on the ears, remove them by holding the ears over a small flame.
3. Place clean white ears in a metal container and cook in water for 2 hours (you can add 2 bay leaves and peppercorns during cooking).
4. 25 minutes before the end of cooking, add a little salt to the water.
5. Take out the finished ears and cool them.
6. Cut the cooled ears into thin strips.
7. Transfer the prepared product into a deep bowl, pour in soy sauce, add sugar and Korean spices with a small amount of hot pepper.
8. Squeeze the garlic cloves through a press and mix well.
9. Pour in apple cider vinegar, mix again, and leave for 24 hours.
10. After a day, heat the oil in a frying pan and pour it into the appetizer, mix well and leave in the refrigerator for another 24 hours.
11. Serve cold as an independent snack.
2. Korean pork ears with vegetables
Ingredients:
Coriander powder – 10 g;
Bay leaf;
A couple of onions;
3 tbsp. spoons of oil for frying;
3 carrots;
A little hot and allspice powder;
Fresh parsley - 7 stalks;
2 pork ears;
Juice of one lemon;
Coarse salt – 20 g;
50 ml soy sauce;
A few cloves of garlic.
Cooking method:
1. Clean the ears well, rinse them, and burn the remaining hairs over a gas burner.
2. Boil the ears in water with bay leaves and peppercorns for a little over an hour.
3. Cool the cooked ears.
4. Meanwhile, peel the onion and cut into strips, fry in oil until golden brown.
5. We also peel the carrots, wash them, dry them, chop them on a grater and fry for four minutes along with the onions.
6. Place the fried vegetables in a deep cup along with the ears cut into strips and chopped garlic, lemon juice, sauce and ground peppers.
7. Mix everything well and leave for 8 hours.
8. Place the marinated ears with vegetables on a serving plate and garnish with parsley leaves.
3. Korean pork ears for salads
Ingredients:
4 pork ears;
Carrots – 2 pcs.;
A little oil for frying;
Half a glass of sesame oil;
Hot pepper powder – 30 g;
Ground paprika - half a pack;
Salt – 35 g;
A pinch of granulated sugar;
Acetic acid 70% – 30 ml;
Ground coriander – 20 g;
A few cloves of garlic;
On the tip of the knife there is monosodium glutamate;
Fresh cilantro - 1 bunch.
Cooking method:
1. Boil clean ears in water for 2 hours.
2. While the ears are cooking, chop the peeled carrots using a Korean carrot grater, add a little salt, add vinegar and stir.
3. Pour red pepper and paprika into a frying pan with heated oil, stir and heat over low heat. When foam appears, turn off the heat and cool.
4. Cut the boiled, cooled ears into strips and mix them in a deep bowl with carrots and chopped garlic.
5. Pour sugar and coriander into the ears, add a little vinegar, mix thoroughly.
6. Pour in the oil with pepper and paprika, as well sesame oil.
7. Pour in a little glutamate and finely chopped cilantro, mix and leave to infuse for half a day.
8. Serve, placing in a salad bowl.
4. Quick Korean pork ears
Ingredients:
A pair of pig ears;
30 ml of vegetable oil and the same amount of soy sauce;
Salt – 20 g;
Dried garlic powder, coriander - 1 teaspoon each;
Allspice powder – 10 g;
Juice from half a lemon;
Seasoning for Korean carrots – half a pack.
Cooking method:
1. Boil well-cleaned and washed ears for 2 hours.
2. Cut the boiled cooled ears into thin strips and place in a deep cup.
3. Add Korean seasoning, dried garlic and allspice powder, squeeze the juice from half a lemon (you can use apple or wine vinegar instead of juice), pour in the sauce, stir and let it brew for 2 hours.
4. Heat the oil in a frying pan and pour it into the ears, mix well.
5. Place in a serving dish, top with parsley and green onions.
5. Korean-style pork ears with spices
Ingredients:
Pork ears – 5 pcs.;
Hot pepper, coriander powder, dry cloves - 20 g each;
Allspice – 5 peas;
2 bay leaves;
120 ml oil for frying;
30 ml of 9% vinegar;
20 ml soy sauce;
A pinch of granulated sugar;
Seasoning – 20 g;
A few cloves of garlic.
Cooking method:
1. Place clean pig ears in a saucepan and cook for 2 hours.
2. 20 minutes before readiness, throw bay leaves, allspice and cloves into the pan.
3. Cut the thin part of the cooled ears into strips.
4. Place the ears in a deep bowl, add a little sugar, add vinegar, seasoning, stir until the sugar is completely dissolved.
5. Place chopped garlic with a knife in a frying pan with oil, fry a little, remove the garlic, and pour the oil into the ears.
6. Serve in a salad bowl, sprinkled with chopped parsley.
6. Korean pork ears, fried with carrots
Ingredients:
3 pig ears;
3 large carrots;
Onion head;
2 bay leaves;
1 teaspoon each of bitter and fragrant ground peppers;
Allspice – 6 peas;
Coriander – 20 g;
A little oil for frying;
Vinegar 9% - 3 teaspoons;
A few cloves of garlic;
3 tbsp. spoons of soy sauce;
Korean seasoning - half a pack.
Cooking method:
1. Place clean and washed ears in a saucepan with water along with bay leaves and peppercorns, cook for a little over an hour.
2. Grate the carrots on a Korean grater, cut the onion into thin strips.
3. Place carrots, onions and boiled ears, cut into strips, in a frying pan with oil and fry for 1 minute over high heat.
4. Transfer to another deep bowl, add seasoning, coriander, chopped garlic, add a little salt, add soy sauce, vinegar and put in the refrigerator for several hours.
5. Serve in a salad bowl as a snack for beer.
7. Korean pork ears with cabbage
Ingredients:
200-250 grams of pork ear;
Half a head of red cabbage;
A pinch of dry coriander;
Laurel leaf;
A teaspoon of turmeric;
Half a teaspoon of sesame seeds;
Large onion;
120 ml sunflower oil;
3-4 tsp. vinegar;
3 cloves of garlic;
Salt and spices;
Carrot.
Cooking method:
1. Boil the prepared ear, then shred it into a thin strip.
2. Peel and chop the peppers, onions and carrots. Pepper into thin strips, onion in half rings, three carrots on a Korean grater.
3. Finely chop the cabbage, put it in a large bowl and knead it with your hands.
4. Pour previously prepared vegetables and garlic through a garlic press into the cabbage. Mix.
5. Add pork ears.
6. Prepare the marinade: mix oil with vinegar and all spices in a ladle. Warm the mixture over low heat for 40-50 seconds.
7. Pour the marinade over the vegetables and ears, mix well.
8. Let the pork ears sit for half an hour and serve, sprinkled with sesame seeds.
It is most convenient to scrape off the bristles with a special knife for peeling vegetables. Some people prefer to remove stubble with a regular new razor.
If you're worried you haven't cleaned your ears enough, simply hold them over a flame.
Having become acquainted with Korean cuisine, I got the impression that Koreans cook, but each of the heh recipes has its own subtleties, taking into account the characteristics of the ingredients from which you will prepare this heh. There are such subtleties in cooking as well. heh from pig ears. I suggest you cook this today korean salad along with me.
Heh is a delicious, savory snack with a bright taste and appetizing aroma of spices and garlic. Sharp, crispy strips of pickled pig ears, complemented by the taste of sweet carrots, juicy onions and, will fit at any feast. Preparing this dish is not at all difficult, as this recipe with photos will certainly convince you of.
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 marks and other unpleasant surprises.
Then all we have to do is rinse our ears thoroughly and scrape them a little in the ear canals with a knife.
How to cook heh
Place clean ears in boiling water. There we will put 2 cloves of garlic, a couple of bay leaves and 5 peas. No need to salt the water. We will cook the pig ears for about an hour, and then remove them from the broth with a slotted spoon and place them on a flat plate to cool. It is advisable that the ears do not stick together in the pan.
Cut the cooled ears into strips 5–7 millimeters wide and place them in a deep bowl.
Ears must be cut cold. Warm ones will separate when sliced, and ready dish It won't turn out so pretty.
Peel, wash, dry with a paper towel and grate the sweet on a “Korean” grater, juicy carrots and send her to the cut ears.
Peel, wash, cut into half rings and combine with the previous ingredients.
Wash the fresh cucumber, dry it, cut it into thin strips and add it to the bowl.
Now you need to do the 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 season the entire contents of a deep bowl with this mixture. You can also add finely chopped cilantro, but this is not for everyone.
Now let’s mix everything well, cover the heh on top with a flat plate, put a weight on it, and put it in the refrigerator overnight so that the finished heh gets its unique taste. Before serving, mix everything thoroughly again. Then we’ll put Korean-style heh in a beautiful salad bowl and delight our loved ones with this dish. Bon appetit!
Ingredients
- Pig ears – 3 pieces;
- Carrots – 2 pieces;
- Onion – 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 the broth
- Bay leaf – 2 pieces;
- Garlic – 2 cloves;
- Allspice – 5 peas.
In fact, you can prepare many interesting and tasty dishes from pig ears that will whet your appetite. For example, Korean pig ears will be a wonderful decoration for any festive table, and the light, islandy taste of the dish will appeal to guests.
Recipe 1
To prepare this dish you will need the following ingredients:
- 2 pig ears
- 3 medium onions
- 300 g carrots
- 5 cloves garlic
- 3 tablespoons soy sauce
- 4 tablespoons vegetable oil
- 3 tablespoons table vinegar (can be replaced with lemon juice)
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon ground coriander
- red pepper on the tip of a knife
- 2.5 liters of water
- greens to taste
- bay leaf
The first step is to thoroughly wash the pig ears. Remove the bristles and hairs, rinse and place the ears in boiling water, to which salt, peeled onion and bay leaf have already been added. Cook for one and a half hours over low heat. Remove the finished ears from the water and cool in natural conditions. Peel a couple of onions and cut into cubes, place in a hot frying pan with vegetable oil, sauté until golden brown.
After boiling the ears, a fragrant and quite rich broth remains, which can later be used to prepare jellied meat or soup
Peel the carrots and grate them on a coarse grater, add them to the onion and fry for another five to seven minutes. Cut the cooled pork ears into long strips (no more than 7 millimeters wide) and place in a deep bowl. Add fried onions and carrots, vinegar, soy sauce, spices, a little salt, and herbs. Peel the garlic and pass through a press, add to all ingredients. Mix everything thoroughly and leave to marinate for a couple of hours in the refrigerator. Place Korean-style pork ears in a salad bowl and serve, garnished with a sprig of parsley, olives or lemon. Agree, making such a snack is not at all difficult.
Recipe 2
Required ingredients:
- 2 pig ears
- 6 bay leaves
- 5 black peppercorns
- 3 cloves garlic
- 1 tablespoon Korean carrot seasoning
- 1 tablespoon olive oil
- 0.5 teaspoon granulated sugar
- 1 tablespoon wine vinegar
So, let's start preparing a delicious Korean snack. First, thoroughly wash the pig ears and clean them with a knife, removing all hairs and bristles. Fill the pan with water and put it on the fire, bring to a boil, add salt. Add three bay leaves and peppercorns to the water, add the ears and cook for two hours over medium heat. Remove the finished pork ears from the broth and cool, then cut into medium strips.
Prepare the marinade. To do this, randomly break three bay leaves, peel and pass the garlic through a press, add olive oil, wine or apple cider vinegar, Korean carrot seasoning, granulated sugar. Mix everything thoroughly and season the pork ears with sauce. Place the dish in a glass bowl, cover with a lid and put it in the refrigerator for a day to marinate. After this, the incredibly tasty Korean dish can be served.
