Korean cuisine, in the form in which we know it, is rich in all kinds of vegetable salads and spicy meat dishes. Korean pork - juicy slices of spicy meat fried with seasonings and soy sauce. The dish harmoniously combines the piquancy of added seasonings and sweet and sour astringency.
Korean pork - general cooking principles
• In Korean cuisine, such meat is cooked in a deep pan with a narrowed bottom, called a wok or a more familiar cauldron. If your kitchen does not have such utensils, an ordinary frying pan will do, but it must be thick-walled. The dish can also be prepared in a slow cooker equipped with the function "Frying".
• For frying, take lean slices of pork pulp. After washing, extra pieces of fat, tendon residues and coarse films are removed from it. The pulp is cut into small, thin cubes or straws.
• Soy sauce is used in the preparation. A marinade is prepared with it, in which the slices of pork are kept until frying or sauce is added during cooking. All dishes with the use of soy sauce are salted extremely carefully, since such a dressing is salty in itself.
• Korean dishes are famous for their spiciness and high content of spices. The meat is seasoned with ground hot and black pepper, ground ginger is most often used from spices. 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 to fried meat. The cloves of garlic are cut into small pieces or chopped with a fine grater.
• Sugar or honey may be used in cooking. These components, combined with vinegar, give a special sweetish-sour taste.
• Korean pork is not made from just meat. To it are added carrots, onions, bell peppers, pineapples and even fresh cucumbers. Boiled rice is traditionally served on the side dish.
A simple Korean fried pork recipe with honey
Ingredients:
• a pound of chilled pork (pulp);
• a teaspoon of honey;
• onion;
• garlic;
• 3 tbsp. l soya dark sauce
• food vinegar - 1 tbsp. spoon;
• chopped ginger root - 0.5 tsp;
• 1/6 teaspoon ground in a mortar of black pepper;
• a spoonful of sesame seeds.
Cooking method:
1. Grind the cloves of garlic, grate them with a fine grater or squeeze through a press.
2. Add sesame seeds and honey mixed with soy sauce. Add ground pepper and ginger. Add vinegar, finely chopped onions, salt and mix thoroughly.
3. Cut off excess films from meat, wash well under cold running water. Then wipe dry, cut in the form of thin straws, dip in a bowl with cooked marinade, mix.
4. After half an hour, put the pieces of meat along with the marinade in the oil heated in a pan and fry well on all sides.
Korean style 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 of soya unsalted sauce;
• half a tablespoon of starch.
Cooking method:
1. Cut a dried piece of pork into slices in the direction across the fibers, with a thickness of not more than one and a half centimeters. Lightly beat the pulp with a culinary hammer and cut into long, non-thick cubes.
2. Stir sugar in soy sauce, add ginger and starch, whisk lightly. Lumps should not remain.
3. Pour the slices of meat with the prepared sauce and leave it in it for at least half an hour.
4. Cut the bell pepper in half, remove and rinse the seeds, and cut the pulp itself into long sticks. Chop the carrots with a thin, long straw, and the pineapple rings into small pieces.
5. Place 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 pineapples, mix thoroughly and set aside.
6. In another pan, slightly moistened with vegetable oil, fry pork slices until tender. Put the meat in a pan with the sauce in which it was marinated.
7. At the end of the preparation for pork, put the fried vegetables, stir, warm at an average temperature all together for about one and a half minutes and remove from the stove.
Korean style pork stew in sweet and sour sauce
Ingredients:
• a pound of lean pork pulp;
• 70 ml of dry wine;
• half a spoon of chopped dry ginger;
• soy dark, salty sauce - 50 ml;
• two tablespoons of sugar;
• a quarter of a spoon of red pepper;
• juice from half a lemon.
Cooking method:
1. Place a thick-walled saucepan on moderate heat. Pour sugar in an even layer, add a teaspoon of water. While stirring constantly, dissolve the sugar and continue to warm until the caramel turns red. Be careful and patient, do not burn it!
2. Transfer the pork to the stew, diced with thin sticks, continue cooking for about seven minutes, until the slices on all sides are covered with a golden brown.
3. Pour wine into the meat, continue to warm until it has evaporated by half.
4. Season the meat with ground red pepper, add ginger, pour in a mixture of soy sauce, with lemon juice. Stir, tightly close the stewpan with a lid and reduce heat to a minimum. Stir regularly, stew the meat from forty minutes to an hour.
5. As the pieces of pork become soft, remove the lid, increase the heat. When the liquid that is being released evaporates almost without residue and the remaining liquid thickens noticeably, turn off the heating.
Korean fried pork with fresh cucumbers
Ingredients:
• fresh medium-sized cucumbers - 800 gr.;
• a pound of pork pulp;
• two small onions;
• 3 large cloves of garlic;
• a spoonful of Chili sauce (substitute for 0.5 tablespoons of hot pepper);
• sugar - less than half a spoon;
• a third of a spoon of salt;
• one bell pepper;
• 70 ml of soy sauce;
• crushed coriander - 1/2 tsp;
• three tablespoons of 5% grape or ordinary table vinegar;
• non-aromatic oil.
Cooking method:
1. Rinse the fresh cucumbers thoroughly, then cut them lengthwise into four parts. Cut each slice into pieces, about 5 cm in length. Put the cucumbers in a bowl, lightly add salt and let stand for about half an hour.
2. Cut peeled peppers into long whetstones, chop onions 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 in butter heated over high heat. Once all the moisture from the pan has evaporated, add the onions to the meat and continue to fry until its pieces are softened.
5. Pour soy sauce into the fried meat, add sweet pepper, crushed garlic. Stir the contents of the pan vigorously and lay on the cucumbers seasoned with spices.
6. While stirring, add vinegar, tighten a bowl of snack food wrap and place in a cool place until completely cooled.
Korean pork in a slow cooker with champignons
Ingredients:
• 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.;
• a spoon of 9% vinegar;
• large onion;
• 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 seed, a little salt, stir. Honey should completely dissolve.
2. Dip the onion half rings in the marinade, then cut the meat into thin slices and mix, set aside for half an hour. Do not add a lot of salt, soy sauce is brackish, so try the marinade first.
3. While the pork is pickled, prepare the mushrooms. Rinse the mushrooms with water, cut each fungus in length into four parts.
4. Pour a little vegetable oil into the bowl of the multicooker, literally one spoon, and warm for five minutes in the "Frying" mode. Dip the pieces of mushrooms in the preheated fat, fry them in the prescribed mode for a quarter of an hour. Add the marinated meat without marinade, and the 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 a bitter onion;
• sweet peppercorn;
• 400 gr. pork pulp (breast);
• black pepper and any spices for pork;
• medium-sized, sweet carrots;
• 0.3 teaspoon of hot ground pepper;
• a spoonful of soya salt sauce;
• garlic;
• corn oil - 50 ml;
• fresh parsley.
Cooking method:
1. Cut a piece of pork washed with cold water into narrow cubes. Cut onions into thin half rings, and peeled peppers and carrots - into small strips, and garlic cloves - smaller.
2. Put pieces of meat in vegetable oil in a heated pan and fry with intense heating, stirring regularly until a delicious crust appears.
3. Add soy sauce to the pork, and, without reducing the heat, cook for another three minutes.
4. Put in a pan immediately all the chopped vegetables and continue to fry. After about four minutes, when the pieces of vegetables soften, season everything with spices, pepper with red pepper, adding it to your taste. Pour the chopped garlic, mix and simmer for a couple more minutes.
5. Add finely chopped parsley to the meat fried with vegetables, stir well, warm the dish over low heat for about a minute and remove from the stove.
Korean style pork cooking tips, tips and pickling features
• Pork will cook faster and be softer if the meat sliced in slices is first lightly beaten and only then cut into pieces of the required size.
• Ready meat should be juicy. To preserve the juice in pieces of pulp to the maximum, put it only in well-heated fat and fry over high heat until a bright crust.
• If you pre-season the pork in a marinade with the addition of soy sauce and put in a pan with the marinade, the dish will be more aromatic, and will have a richer flavor.
