Korean cuisine is famous for the remarkable marinades with spicy carrots and a large number of spices. Original national dishes not only are tasty, but also are quite useful, especially to those who watch the weight. For example, popular pork ears in Korean - the most low-calorie offal, content of fats in it makes only 2%.
It is required to you
- 1 kg of crude pork ears;
- seasoning Korean sharp for carrot;
- 4-5 segments of garlic;
- 200 g of vegetable oil;
- 2 h spoon of salt;
- 1 h table vinegar spoon;
- 2 h spoon of sugar;
- 3 pieces of carrots;
- ground paprika;
- 3 pieces of pepper of a sweet pea;
- 3 pieces of a carnation;
- 1 h spoon of a soy-bean sauce;
- ground coriander;
- 1 pieces of bay leaf.
Instruction
1. Prepare pork ears - carefully wash up them, you poskoblit a knife. Fill in them with boiled water, let's stand about half an hour, and then once again properly clean. Put the prepared ears in a pan and fill in with cold water. You cook until ready, it will take about one hour, sometimes longer.
2. Add at the end of cooking of spice - a carnation, bay leaf, allspice. Salt. Lay out ready ears and cool, and then cut thin straws to a sarcocarp, don't use it. After cooking of pork ears, dense and fragrant broth turns out, it can be used as a basis for soups or jelly.
3. Lay out the cut pork ears in a soup plate, strew with granulated sugar, water with a table vinegar and mix weight. Wait until sugar is dissolved. After that add seasoning for the Korean carrots and salt.
4. Miss the peeled garlic gloves through a press. Heat a frying pan with vegetable oil, then switch off it and throw garlic there for several seconds. Fill in with the received fragrant oil ears and carefully mix. It is possible to add a fresh cucumber, largely polished. Has to the tasty, spicy salad awakening appetite will turn out. It can also be original snack for beer.
5. There is the second option of this dish, with addition of carrot. Prepare pork ears, as well as in the previous recipe, that is, you cook and cut on thin straws. Then grate the peeled and washed out carrots on a special grater for the Korean dishes. Pour vegetable oil that it covered all bottom in a frying pan, don't pour much. In well heated oil lay out the prepared carrots and ears, fast mix everything and fry, constantly stirring slowly, about a minute. Shift everything in a plate, add paprika, salt, a coriander, vinegar, a soy-bean sauce and the garlic which is passed through a press. Carefully mix everything and put in the fridge on two-three of hours.