Pig ears in Korean

Step-by-step preparation

Cooking time: 1 day 3 hr 15 mins

1. STEP 1

   

   How to make Korean marinated pork ears at home? Prepare the necessary ingredients. It is better to choose ears from a young pig. They are thinner, softer and, as a rule, smaller in size. Soak the pig ears in cold water for one hour to make them easier to clean later.

2. STEP 2

   

   Drain the water and dry your ears. If necessary, scorch them. Clean your ears well and rinse in hot running water. Cut the ear flaps and rinse thoroughly. Place the ears in a saucepan, cover with cold water, add bay leaf, pepper and salt and cook for about 1-2 hours over medium heat. How to determine the readiness of your ears? The skin should become soft, but not yet move away from the cartilage. Don't miss this moment! Otherwise it may turn out jelly

3. STEP 3

   

   Remove the cooked ears from the broth and leave them to cool. Another way to check the readiness of pig ears: if they are easily pierced with a fork, it means they are cooked. The ears must cool completely, otherwise they will begin to stick together later.

4. STEP 4

   

   Cut the cooled pork ears into thin strips.

5. STEP 5

   

   Add sugar, soy sauce, coriander to the chopped ears, which can be replaced with seasoning for Korean carrots.

6. STEP 6

   

   Peel the garlic and pass through a press or chop very finely, add hot red pepper. If you are using fresh pepper, start with a quarter of a pod and add more later. Chop the fresh pepper very finely.

7. STEP 7

   

   Add apple cider vinegar or rice vinegar and stir. Heat vegetable oil in a frying pan and pour it over the pig ears. Mix everything again and marinate in the refrigerator for a day.