Spicy carrots are an original addition to meat, mushroom and other snacks. You can cook this spicy product yourself or buy it ready-made in the Korean cuisine department. The following are the best options for salads with Korean carrots.
Such an appetizer has a separate elegant name "Isabella". Ingredients: 2 smoked legs (chicken), a pound of fresh champignons, 230 g of Korean-style carrots, 2 pcs. purple onion, 3 pickles, salt.
- Mushrooms and onions are chopped and then fried in oil.
- Meat and cucumbers are cut into bars. Eggs are boiled and crumbled into cubes.
- The appetizer is collected in layers: chicken - onions with mushrooms - cucumbers - eggs - carrots.
You can not fill the salad with Korean carrots and chicken with any sauce. Enough oil from fried vegetables and liquid from the spicy component. You just need to salt the snack.
Recipe with beans
For this version of the dish, it is best to choose canned white beans. It needs 130 grams. Other ingredients: large purple onion, dry garlic, large carrots, salt, 1.5 large tablespoons of table vinegar, a pinch of paprika and coriander, 1 tbsp. vegetable oil.
- Bean fruits are washed with water and mixed with onion half rings.
- Carrots, chopped with a special grater, are sent to these products.
- Salt, garlic and seasonings are mixed separately, after which they are poured with boiling oil. Vinegar is poured into the mixture.
- The marinade is poured over the vegetables.
You can serve a salad with Korean carrots and beans immediately after thoroughly mixing all the ingredients.
With crab sticks
This is a very unusual combination of products that everyone should try. Ingredients: 220 g ready-made spicy carrots, a can of corn (canned), 4 pcs. boiled chicken eggs, a pack of crab sticks (200 g), salt, sour cream.
- Eggs and sticks are cut into cubes.
- Corn is laid out in a colander.
- All prepared ingredients and carrots are mixed. Salt is added.
Dressing a salad with Korean carrots and crab sticks is allowed with sour cream or mayonnaise. You can add garlic to the selected sauce.
Smoked breast and Korean carrot salad
The appetizer interestingly combines the freshness of cucumbers and the spice of carrots. Ingredients: 120 g Korean-style carrot salad, smoked chicken breast, 4 pcs. boiled chicken eggs, 2 cucumbers, 60 g of hard cheese, salt, mayonnaise.
- The eggs are broken into small cubes. Smoked meat and cucumbers are crushed in a similar way.
- If the carrot strips are too long, you can cut them in half.
- An appetizer is being prepared: eggs - breast - cucumbers - carrots - cheese.
Layers to taste are sprinkled with salt and smeared with a layer of mayonnaise.
With smoked sausage
Such a simple and very quick salad can be served to guests. Ingredients: a pack of store-bought white crackers (preferably with cheese or sour cream), 170 g of high-quality smoked sausage, 220 g of spicy carrots, a can of corn (canned), salt, 2 large spoons of mayonnaise and sour cream.
- You only need to grind the sausage. It is cut into even beautiful cubes.
- In a salad bowl, mix all the ingredients from the recipe.
Lastly, the appetizer is salted and seasoned with a mixture of sour cream and mayonnaise.
With the addition of mushrooms
You can also take forest mushrooms, but you will have to mess with them a little longer. The recipe describes a variant with fresh champignons (90 g). The rest of the ingredients: 2 potatoes, onion, 70 g of Korean carrots, a mixture of peppers, salt, vegetable oil.
- Miniature pieces of fresh mushrooms are well fried with onion cubes.
- Potatoes are peeled and boiled until soft, then finely chopped.
- All prepared foods and spicy carrots are mixed in a bowl.
It remains to salt the appetizer, pour oil, mix and serve.
Salad "Hedgehog" with Korean carrots
The name of this dish suggests how it can be decorated in an original way - in the form of a prickly forest dweller. Ingredients: 3 pcs. chicken eggs, 90 g of hard cheese, 180 g of Korean carrots, 320 g of fresh champignons, onion, 80 g of olives, 1 chicken breast, mayonnaise, salt.
- Eggs are pre-boiled and chopped using a medium grater.
- Cheese rubs a little larger.
- The breast is cut into pieces and fried until golden brown along with small slices of mushrooms.
- Olives get rid of the pit. Each of them is cut into 4 parts.
- Onion crumbles into cubes and scalded with boiling water.
- All ingredients, except for cheese and carrots, are mixed, salted, seasoned with mayonnaise. They form the silhouette of a hedgehog.
- Salad is sprinkled with cheese on top. The entire part of the workpiece is laid out with a carrot, except for the “muzzle”. Let it remain light - cheesy.
Eyes and nose can be made from olives.
with corn
This is one of the most popular varieties of salad with the addition of Korean carrots. Ingredients: 320 g ham, 160 g carrots, fresh cucumber, 2 pcs. chicken eggs, 180 g of cheese, mayonnaise.
- Cheese is crushed with a coarse grater.
- The ham is cut into thin strips.
- The cucumber is rubbed on a grater and squeezed out of the liquid.
- Boiled eggs crumble into cubes.
- The appetizer is laid out in layers: cheese - ham - cheese - ham - eggs - cucumber - carrots. Everyone is smeared with mayonnaise.
Almost all products from the recipe are salty. Therefore, an additional component can not be used.
With liver
Liver for salad is taken beef. Ingredients: 130 g Korean-style carrots, 2 pcs. chicken eggs, onion, 320 g of liver, salt, mayonnaise, seasonings.
- The liver is boiled in salt water for 45-55 minutes and cut into strips.
- Hard-boiled eggs are chopped into cubes.
- The onion is chopped into cubes and fried in oil.
- All prepared foods and carrots are combined.
The appetizer needs to be salted and seasoned with mayonnaise. Any spices are added to taste.
Salad with layers of carrots in Korean
For satiety, chicken fillet is added to the appetizer. Ingredients: 160 g Korean-style carrots, 1 fillet, 80 g hard cheese, 3 pcs. chicken eggs, garlic clove, salt, mayonnaise.
- Eggs and chicken are boiled in separate pans.
- The fillet is torn into fibers, the cheese is coarsely rubbed. Eggs are cut into large pieces.
- The appetizer is laid out in layers: chicken - carrots - grated cheese - eggs. Everyone is smeared with sauce. You can salt them to taste.
The dish is decorated with greenery.
How to cook with crackers?
- Cabbage is washed with cold water and finely chopped.
- The chicken is cut into thin slices.
- Mayonnaise is combined with crushed garlic.
- All products from the recipe (except crackers) are combined in a salad bowl, salted and seasoned with the resulting sauce.
With dried slices of bread, the appetizer is sprinkled on top just before serving. If you mix crackers with all the ingredients at once, they will quickly get soaked and stop into an unappetizing gruel.
Friends, in Asian cuisine, wise chefs skillfully use combinations of different spices in one dish, which makes the food not only spicy, but also very tasty. This is confirmed by the recipe - with pork in Korean.
The spices in this dish are: spicy Korean carrots, adjika and fresh chili peppers. But the oriental palette of flavors does not end there, because prune berries add a sweet touch to the dish.
In general, lovers of savory dishes and admirers of oriental cuisine will rejoice at the harmonious taste of this hearty Korean dish. It's time to consider, with pork in Korean ...
Ingredients (based on 4 servings)
- Pork ham - 300 g
- Champignons or any other mushrooms - 250 g
- Korean carrots - 200 g
- Chinese cabbage - 120 g
- Tomatoes - 250 g
- Fresh cucumbers - 100 g
- Prunes - 60 g
- Mayonnaise - 100 g
- Fresh chili pepper - to taste
- Adjika - 0.5 tsp
- Green onion and cilantro - small bunch
- Vegetable oil for frying
Preparing a warm salad with pork
- Wash the pork and cut into strips with a sharp knife along the grain.
- Wash the champignons, cut into plates together with pork, fry in a pan in vegetable oil until tender.
- While we are frying meat with mushrooms, we will prepare other vegetables: we will wash Beijing cabbage and cucumbers and cut them into strips.
- We shift the meat with mushrooms into a deep container, add Korean-style carrots, Chinese cabbage and cucumbers.
- Prepare salad dressing: mix adjika with mayonnaise.
If you want the dish to be less spicy, then use only mayonnaise as a dressing.
- Fill the dish with sauce and mix.
On top of the prepared warm pork salad, you can decorate with tomato slices, prunes, chopped herbs and chili peppers.
Wish you bon appetit!
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Carrots, due to their inherent sweetness and juiciness, are one of the best ingredients for meat salads.
Where there are carrots, there are also onions, this is practically an axiom of home cooking, but, having added meat, how can you refuse spices?
What happens?
Yes, almost an assortment of Korean national cuisine!
And yet we diversify it by adding prunes where necessary, replacing exotic meat with more familiar beef and garnishing with nuts and potato chips.
Carrot salad with meat - the basic principles of cooking
To give a special taste to carrot salads with meat, various ingredients are added to them, such as prunes, walnuts, canned vegetables, mushrooms, cheese and much more.
Carrots are used both raw and thermally processed - boiled or fried.
Very often, ready-made spicy "Korean" carrots are taken to prepare salads from carrots with meat.
When choosing a carrot, pay attention to its color, the brighter the root crop, the sweeter and more nutritious it is usually. Saturated color indicates a high content of carotene - an extremely useful substance for the human body.
Take short, thick, cylindrical roots, they are the most juicy.
Before use, the root crop is washed well under water and the skin is cut off, trying to do it in as thin layers as possible, since all the necessary nutrients are located just under the outer layer. If the carrot is young and its surface is not full of bumps, try just scraping it.
Meat can be taken for cooking both fresh and smoked.
Fresh before use, boil a whole piece, and then cut. Or first cut and fried with or without vegetables.
Carrot salads are good with any kind of meat, but those made from boiled chicken are considered the most dietary.
They fill such dishes as vegetable oil and mayonnaise, some types of seasoning are not recommended at all, for example, warm or dietary ones.
"Sharp" salad of carrots with meat in Korean
Ingredients:
One kilogram of carrots;
500 grams of white sweet onions;
250 ml of soybean oil, can be replaced with purified vegetable oil;
250 grams of lean young pork;
1 tsp refined sugar;
Eight cloves of spicy garlic;
15 ml of vinegar 9%.
Add to taste:
Black and red pepper;
Salt;
Soy sauce without additives.
Cooking method:
1. Grate peeled and washed root vegetables with a special vegetable grater “for Korean carrots”. If it is not there, you can simply chop with a thin sharp knife into long straws, no thicker than 3 mm. Add salt, sugar, mix and lightly knead with your hands so that the juice comes out.
2. Mix vinegar well with minced garlic. To add flavor, add black pepper crushed in a mortar, and red for spiciness, and put the resulting mixture in the main dish. Mix everything well again and let it brew a little.
3. During this time, sauté the onion, cut into small pieces, until translucent in well-heated soybean oil. Add the meat cut into thin strips and continue frying until tender.
4. When the meat is cooked, transfer the contents of the pan to a container with carrots, mix all the ingredients thoroughly and put in a cool place to cool.
Carrot salad with meat "Obzhorka"
Ingredients:
Four large carrots;
Half a lemon;
Two medium bulbs;
300 gr. pulp of steam veal;
Three small cloves of spicy garlic;
100 grams of vegetable oil;
Table salt and hand-milled peppercorns.
Cooking method:
1. Dry the meat well washed under cold water, cut into thin slices and fry until a tender golden brown in hot oil.
2. Then pour a little water into the pan and simmer until the moisture is completely evaporated and the meat becomes soft. Salt, pepper a little to your taste and refrigerate.
3. In a clean pan, lightly fry, until lightly browned, onion cut into thin half rings and mix it with meat.
4. Chop the carrots into thin strips, pour over the juice squeezed from the lemon and leave to stand for up to a quarter of an hour.
5. Drain excess juice and add crushed garlic, put meat with fried onions here, add a little salt, pepper and mix well.
6. Let it brew and soak from an hour to two.
Carrot salad with meat "Men's joy"
Ingredients:
1 kg of carrots, juicy varieties;
Bulb;
350 gr. boiled lean veal or beef;
Vegetable oil;
Black, hand-ground, pepper;
Sugar refined;
Vinegar 6%.
Cooking method:
1. Coarsely grate fresh, peeled carrots.
2. Cut the onion into four parts and chop not very thinly. Add a teaspoon of fine salt and refined sugar, pour in a little hot water so that it completely covers the onion and, adding a tablespoon of vinegar, leave to marinate for ten minutes. After the marinade, drain, and transfer the onion to a colander.
3. Cut the pre-boiled, chilled beef into strips as thin as possible and, combining with pickled onions, let stand for half an hour.
4. Add grated carrots, season to your taste with pepper, salt, and after pouring a little oil, mix.
Carrot salad with meat and pickled champignons "Sunflower"
Ingredients:
300 gr. white chicken meat;
Three hard-boiled eggs;
250 grams of pickled champignons;
A small head of leeks;
For decoration:
A small pack of chips;
400 grams of canned sweet corn.
Cooking method:
1. Boil thoroughly washed peeled carrots in water with sugar until tender.
2. In the meantime, cut the chicken fillet into small cubes and fry in oil until a tender golden crust forms. Be careful not to overdry it.
3. Drain the water from the carrots, and transfer the finished chicken meat to a separate bowl and cool.
4. Cut the pickled mushrooms into medium-sized cubes, remove the husk from the leek and cut into half rings.
5. Put chilled chicken meat on a serving flat dish, grate boiled carrots on top and grease generously with mayonnaise.
6. Then lay out a thin layer of chopped champignons, half rings of onion, and, rubbing eggs on top of the onion on a coarse grater, again grease with mayonnaise and salt.
7. Decorate the dish by spreading corn on its surface with a thickened side up, and put chips around. Corn can be replaced with pitted olives cut in half.
Salad of Korean carrots with meat and processed cheese - "Grandma's garden"
Ingredients:
400 grams of chicken breast;
Two eggs;
A couple of orange slices;
One processed cheese "Dutch", "Friendship", etc.;
Mayonnaise 40%;
Chips for serving.
Cooking method:
1. In salted water, boil the chicken fillet in a whole piece and, after cooling, cut into medium-sized cubes.
2. Finely chop the boiled hard-boiled eggs or grate.
3. Remove the films from the orange slices and cut thinner.
4. Layer the salad from the prepared ingredients: boiled chicken meat, a thin layer of mayonnaise, “carrot-cha” (leave a little for decoration), chopped orange, mayonnaise again, grated eggs, grate the processed cheese on top and mayonnaise again.
5. Decorate with chips, placing them in the center, and lay a net of carrots around.
Carrot salad with meat, prunes and nuts "Orange Mosaic"
Ingredients:
550 grams of fresh carrots;
Two small bulbs;
A jar (0.5 l.) of pickled non-sour mushrooms;
120 grams of pitted prunes;
150-200 grams of mayonnaise, low-fat;
Two cloves of garlic, small;
Half a glass of walnut kernels.
Cooking method:
1. In different pans in clean hot oil, fry thin strips of carrots and onion half rings until cooked.
2. Transfer everything to a colander, and, after the excess oil has come off, mix gently.
3. Add honey mushrooms cut into medium-sized straws. They need to be fried in the oil left over from frying the vegetables. Nuts chopped with a knife and prunes soaked in water and chopped into strips will also go there.
4. Half an hour before serving, add garlic crushed in a mortar and dress the salad with mayonnaise, salt, taking a sample.
Carrot salad with meat and egg omelet "Light"
Ingredients:
250 grams of boiled pork;
Three large carrots;
Two eggs;
Two cloves of mild garlic;
Mayonnaise without additives, for salad dressing;
Black pepper;
For frying an omelette, a little pure rast. oils.
Cooking method:
1. To chopped carrots on a coarse grater, add pepper and curry to your taste, add salt and let it brew.
2. While the base of the salad absorbs the aromas of the added spices, fry a thin pancake in a pan of shaken, slightly salted eggs. When the omelette has cooled, cut it into narrow strips and transfer to the carrots.
3. Add boiled meat cut into thin long strips, chopped garlic in any way, mayonnaise and mix everything well.
4. After about half an hour, serve to the table, during which time the salad will be sufficiently soaked.
Diet salad of carrots with smoked chicken meat and beans "Thin Waist"
Ingredients:
250 grams of smoked chicken breast;
Red canned beans;
200 grams of "Korean" carrots;
Optionally fresh parsley, dill.
Cooking method:
1. In a container prepared for salad, put the diced smoked chicken meat.
2. Add canned beans drained from sauce or brine, chopped greens, a few sprigs can be left for decoration and pickled carrots.
3. Stir, sprinkle with herbs on top.
4. Such a salad is not seasoned with oil or mayonnaise, it is also not required to salt it.
Warm carrot salad with meat
Ingredients:
Two large carrots;
100 grams of lean pork;
Small bulb;
garlic clove;
Red hot and black peppercorns (ground) to taste;
50 ml sol. oils.
Cooking method:
1. Cut into short, thin strips (about 3 mm.) Fresh carrots, dip into boiling water.
2. When the water boils again, reduce the heat and continue to cook at a slight boil for three minutes.
3. Transfer the blanched carrots to a colander to remove excess water.
4. Pork, cut into strips of approximately the same size, quickly brown in oil and, adding a little boiling water, bring to readiness. Don't add too much water when the meat is done, no liquid should remain.
5. Spasser the onion straws until transparent in a separate pan and combine with blanched carrots and meat.
6. Add, according to your taste, peppers, table salt and heat well on the smallest heat for about three minutes.
7. Serve warm.
Carrot salad with meat - tricks and tips
If, when peeling the root vegetables, you find that the top has a greenish tint, cut it off, as it is bitter and can spoil the taste of the salad.
To diversify the taste of salads from carrots with meat, seasoned with oil, you can replace the refined, odorless vegetable oil with types of vegetable or specially flavored oils, such as corn, olive, sesame or soybean.
When preparing a salad of carrots with meat, in the recipe of which nuts are indicated, try replacing walnuts with pine nuts or roasted peanuts.
In water for blanching, or when boiling carrots, put a little granulated sugar, it will turn out brighter.
If vegetables and meat were fried in oil during cooking, add mayonnaise sparingly when dressing the salad, and, if possible, discard it altogether. These salads are quite oily on their own.
Korean cuisine, as we know it, is rich in all sorts of vegetable salads and spicy meat dishes. Pork in Korean - juicy pieces of spicy meat fried with spices and soy sauce. The dish harmoniously combines the piquancy of the added spices and sour-sweet astringency.
Korean Pork - General Cooking Principles
In Korean cuisine, such meat is cooked in a deep frying pan with a narrow bottom, called a wok or more familiar cauldron. If your kitchen does not have such dishes, a regular frying pan will do, but it must be thick-walled. The dish can also be cooked in a slow cooker equipped with the “Frying” function.
For frying, you should take low-fat pieces of pork pulp. After washing, excess pieces of fat, remnants of tendons and coarse films are removed from it. The pulp is cut into medium-sized thin sticks or straws.
Soy sauce is used in the preparation. A marinade is prepared with it, in which pork slices are kept before frying or sauce is added during cooking. All dishes using soy sauce are salted with extreme caution, since such a dressing is salty in itself.
Korean cuisine is famous for its spiciness and high content of spices. The meat is seasoned with ground hot and black pepper; ground ginger is most often used as a spice. Additionally, for a richer flavor, you can use ready-made sets of spices for pork.
Garlic is an essential component of such a dish. It is added in crushed form to the marinade or at the end of cooking for fried meat. Garlic cloves are cut into small pieces or crushed with a fine grater.
Sugar or honey can be used in the preparation of the dish. These components, in combination with vinegar, give a special sweetish-sour taste.
Pork in Korean is not prepared from meat alone. Carrots, onions, bell peppers, pineapples and even fresh cucumbers are added to it. Boiled rice is traditionally served as a side dish.
A simple Korean-style fried pork recipe with honey
Ingredients:
Half a kilo of chilled pork (pulp);
a teaspoon of honey;
Bulb;
3 art. l. soy dark sauce
Food vinegar - 1 tbsp. a spoon;
Chopped ginger root - 0.5 tsp;
1/6 tsp ground black pepper in a mortar;
A spoonful of sesame seeds.
Cooking method:
1. Chop the garlic cloves, grate them with a fine grater or push through a press.
2. Add sesame seeds and honey mixed with soy sauce. Add ground pepper and ginger. Add vinegar, finely chopped onion, salt and mix thoroughly.
3. Cut off excess films from meat, wash well under cold running water. Then wipe dry, cut into thin strips, dip in a bowl with cooked marinade, mix.
4. After half an hour, put the pieces of meat together with the marinade in the oil heated in a pan and fry well on all sides.
Korean fried pork recipe with carrots and pineapples
Ingredients:
Two small carrots;
200 gr. canned pineapples;
350 gr. pork neck;
Two tablespoons of corn oil;
Sugar - 1/2 tsp;
A spoonful of ground ginger;
One bell pepper;
50 ml unsalted soy sauce;
Half a tablespoon of starch.
Cooking method:
1. Cut the dried piece of pork into slices in the direction across the fibers, no more than one and a half centimeters thick. Lightly beat off the pulp with a culinary mallet and cut into long thin sticks.
2. Stir sugar into soy sauce, add ginger and starch, beat lightly. Lumps should not remain.
3. Pour the meat slices with the prepared sauce and leave it in it for at least half an hour.
4. Cut the bell pepper in two, remove and rinse the seeds, and cut the flesh itself into long sticks. Chop carrots into thin long straws, pineapple rings into medium-sized pieces.
5. Put the pan with vegetable oil on high heat. When the fat is hot, dip the carrot and pepper into it and, stirring, fry for about five minutes. Add pineapple, stir thoroughly and set aside from heat.
6. In another pan, slightly moistening it with vegetable oil, fry the pork pieces until tender. Put the meat in the pan along with the sauce in which it was marinated.
7. At the end of cooking for pork, put the fried vegetables, stir, warm everything together at medium temperature for about a minute and a half and remove from the stove.
Korean-style spicy pork stew in sweet and sour sauce
Ingredients:
Half a kilo of lean pork pulp;
70 ml of dry wine;
Half a spoonful of ground dry ginger;
Soy dark, salty sauce - 50 ml;
Two spoons of sugar;
A quarter of a spoon of red pepper;
Juice from half a lemon.
Cooking method:
1. Place a thick-walled saucepan over moderate heat. Pour sugar into it in an even layer, add a teaspoon of water. Whisking constantly, dissolve the sugar and continue heating until the caramel turns red. Be careful and patient, do not burn it!
2. Transfer the pork cut into thin slices into a saucepan, continue to cook for about seven minutes, until the pieces are golden brown on all sides.
3. Pour the wine into the meat, continue heating until it has evaporated by half.
4. Season the meat with ground red pepper, add ginger, pour in the soy sauce mixture, with lemon juice. Stir, cover the saucepan tightly with a lid and reduce the heat to a minimum. Stirring regularly, simmer the meat for forty minutes to an hour.
5. As the pork pieces become tender, remove the lid and turn up the heat. When the escaping liquid evaporates almost without residue, and the remaining liquid thickens noticeably, turn off the heat.
Korean-style fried pork with fresh cucumbers
Ingredients:
Fresh medium-sized cucumbers - 800 gr.;
Half a kilo of pork pulp;
Two small bulbs;
3 large cloves of garlic;
A spoonful of chili sauce (replaced 0.5 tablespoons of hot pepper);
Sugar - less than half a spoon;
One third of a spoon of salt;
One sweet pepper;
70 ml soy sauce;
Crushed coriander - 1/2 tsp;
Three tablespoons of 5% grape or regular table vinegar;
Unscented oil.
Cooking method:
1. Rinse fresh cucumbers thoroughly, then cut them lengthwise into four parts. Cut each slice into slices, about 5 cm in length. Put the cucumbers in a bowl, lightly salt and leave to stand for about half an hour.
2. Cut the peeled pepper into long sticks, chop the onion in half rings.
3. Drain the liquid from the cucumber bowl. Season them with ground red pepper, add sugar, chili sauce and chopped garlic, mix.
4. Cut the pork flesh into thin, elongated sticks and dip into hot oil over intense heat. As soon as all the moisture from the pan has evaporated, add the onion to the meat and continue to fry until its pieces soften.
5. Pour soy sauce to the fried meat, add sweet pepper, minced garlic. Stir the contents of the pan vigorously and add to the spiced cucumbers.
6. While stirring, add vinegar, tighten the bowl of snack with cling film and place in a cool place until completely cooled.
Korean-style pork in a slow cooker with champignons
Ingredients:
A kilogram of fresh pork (pulp);
700 gr. fresh mushrooms;
a tablespoon of honey;
Soy sauce - 75 ml;
One and a half tablespoons of sesame seeds;
0.25 tablespoons of ground pepper;
Leek - 2 pcs.;
Spoonful of 9% vinegar;
Large bulb;
Refined oil;
A small head of garlic.
Cooking method:
1. Prepare the marinade. In a small bowl, combine finely chopped or crushed garlic with honey, vinegar and soy sauce. Add sesame seeds, a little salt, stir. The honey should completely dissolve.
2. Dip the onion half rings into the marinade, then the meat cut into thin sticks and, after mixing, set aside for half an hour. Don't add too much salt, the soy sauce is salty, so taste the marinade first.
3. While the pork is marinating, prepare the mushrooms. Rinse the mushrooms with water, cut each fungus lengthwise into four parts.
4. Pour a little vegetable oil into the multicooker bowl, literally one spoonful, and heat for five minutes in the “Frying” mode. Dip the pieces of mushrooms into the heated fat, fry them in the set mode for a quarter of an hour. Add marinated meat without marinade, and coarsely chopped leek, mix.
5. Close the lid, stew the meat for 10 minutes, then open and continue cooking for at least a quarter of an hour, stirring regularly.
Korean style pork with vegetables
Ingredients:
Head of bitter onion;
Sweet pepper;
400 gr. pork pulp (breast);
Black pepper and any spices for pork;
Small, sweet carrot;
0.3 teaspoon of hot ground pepper;
A spoonful of soy salty sauce;
Corn oil - 50 ml;
Fresh parsley.
Cooking method:
1. Cut a piece of pork washed with cold water into narrow sticks. Cut the onion into thin half rings, and the peeled peppers and carrots into medium-sized strips, and the garlic cloves into smaller ones.
2. Put the pieces of meat in vegetable oil in a heated pan and fry with intense heat, stirring regularly, until an appetizing crust appears.
3. Add soy sauce to the pork, and, without reducing the heat, cook for another three minutes.
4. Put all the chopped vegetables into the pan at once and continue to fry. After about four minutes, when the pieces of vegetables are softened, season everything with spices, pepper with red pepper, adding it to your taste. Pour the chopped garlic, mix and soak on the fire for a couple more minutes.
5. Add finely chopped parsley to the meat fried with vegetables, stir well, heat the dish over low heat for about a minute and remove from the stove.
Tricks of cooking pork in Korean, useful tips and marinating features
Pork will cook faster and be softer if the sliced meat is first lightly beaten and only then cut into pieces of the required size.
Ready meat should be juicy. To keep the juice in pieces of pulp to the maximum, spread it only in well-heated fat and fry over high heat until a bright crust.
If the pork is pre-aged in a marinade with the addition of soy sauce and put in a pan along with the marinade, the dish will turn out to be more fragrant and will have a richer taste.
