Korean-style pickled pig ears
4 servings
300 minutes
Korean-style pickled pig ears are a vibrant dish reflecting the rich traditions of Korean cuisine. It combines the tenderness of boiled pig ears with the spiciness of seasonings. Historically, such appetizers were valued in Korea for their texture and rich flavor. The heat of red pepper, the aroma of coriander and soy sauce create harmony in the dish, while garlic adds expressiveness. Crunchy carrots enhance the contrast of flavors, making the ears perfect for serving as an appetizer. They are traditionally eaten chilled, allowing the marinade to fully develop and infuse the ingredients. This dish not only delights gourmets but also serves as an excellent complement to meat dishes and rice. Once tasted, its rich flavor and pleasant texture are unforgettable.
1
Soak raw ears in boiling water for about 30 minutes, then clean them well with a knife. Rinse with cold water and boil until ready for about one hour, adding cloves, allspice, bay leaf, and salt at the end of cooking. Cool the cooked ears and cut them into thin strips.
- Pig's ear: 3 pieces
- Boiling water: 3 tablespoons
- Carnation: 3 pieces
- Allspice peas: 3 pieces
- Bay leaf: 1 piece
- Salt: to taste
2
Grate the carrot on a grater for Korean-style carrots.
- Carrot: 3 pieces
3
Pour vegetable oil into a deep pan just enough to cover the bottom slightly (don't add too much oil, as the dish will have a greasy taste).
- Vegetable oil: 50 ml
4
In well-heated oil, add the prepared carrots and ears, quickly mix everything, and fry while stirring constantly for about one minute.
- Carrot: 3 pieces
- Pig's ear: 3 pieces
5
We put everything in a bowl and add red hot pepper, salt, coriander, vinegar with water, soy sauce, squeeze garlic, mix everything very well, and put it in the refrigerator for 3-4 hours.
- Ground red pepper: to taste
- Salt: to taste
- Ground coriander: to taste
- Vinegar 9%: 1 tablespoon
- Soy sauce: 1 teaspoon
- Garlic: 5 clove