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 Korean pork.

The spices in this dish are: spicy Korean carrots, adjika and fresh chili pepper. But the oriental palette of flavors does not end there, because prune berries add a sweet note 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 Korean pork...

Ingredients (for 4 servings)

• Pork ham – 300 g
• Champignons or any other mushrooms - 250 g
• Korean carrots – 200 g
• Beijing 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 onions and cilantro - a small bunch
• Vegetable oil for frying

Preparing a warm salad with pork

1. Wash the pork and cut into strips with a sharp knife along the grain.
2. Wash the champignons, cut them into slices together with the pork and fry them in a frying pan in vegetable oil until cooked.
3. While we are frying the meat and mushrooms, let’s prepare other vegetables: wash Chinese cabbage and cucumbers and cut them into strips.
4. Transfer the meat and mushrooms to a deep container, add Korean carrots, Chinese cabbage and cucumbers.
5. Let's prepare salad dressing: mix adjika with mayonnaise.
   

   If you want the dish to be less spicy, then use only mayonnaise as a dressing.

6. Season the dish with sauce and mix.

On top of the prepared warm salad with pork can be decorated with tomato slices, prunes, chopped herbs and chili peppers.

Wishes 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 onions, this is practically an axiom of home cooking, but, having added meat, how can one 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 - basic principles of preparation

To give carrot salads with meat a special taste, various ingredients are added to them, such as prunes, walnuts, canned vegetables, mushrooms, cheese and much more.

Carrots are used both raw and heat-treated - boiled or fried.

Very often, to prepare carrot salads with meat, they take ready-made spicy “Korean” carrots.

When choosing carrots, pay attention to their color; the brighter the root vegetable, the sweeter and more nutritious it is usually. A rich color indicates a high content of carotene - extremely useful substance for the human body.

Take short, thick, cylindrical root vegetables, they are the most juicy.

Before use, the root vegetable is washed well under water and the skin is cut off, trying to do this in as thin layers as possible, since all the necessary nutrients are located precisely under the outer layer. If the carrots are young and their surface is not full of irregularities, try simply scraping them.

Meat can be used for cooking either fresh or smoked.

Before use, fresh meat is boiled in one piece and then cut into pieces. Or they are first chopped and fried with or without vegetables.

Carrot salads are good with any type of meat, but those made from boiled chicken are considered the most dietary.

Such dishes are seasoned with both vegetable oil and mayonnaise; some types are not recommended to be seasoned at all, for example, warm or dietary ones.

“Spicy” carrot salad with meat in Korean

Ingredients:

One kilogram of carrots;

500 grams of white sweet onion;

250 ml soybean oil, can be replaced with refined vegetable oil;

250 grams of lean young pork;

1 tsp. refined sugar;

Eight cloves of hot garlic;

15 ml 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 it with a thin sharp knife into long strips, no thicker than 3 mm. Add salt, sugar, mix and lightly press with your hands to release the juice.

2. Mix the vinegar well with the garlic crushed in a press. To add flavor, add black pepper crushed in a mortar, and red pepper for spiciness, and place the resulting mixture in the main bowl. Mix everything well again and let it brew a little.

3. During this time, sauté the onions, cut into small pieces, in well-heated soybean oil until transparent. Add the meat cut into thin strips and continue frying until done.

4. When the meat is cooked, transfer the contents of the frying pan into a container with carrots, mix all the ingredients thoroughly and place in a cool place to cool.

Carrot salad with meat “Obzhorka”

Ingredients:

Four large carrots;

Half a lemon;

Two medium onions;

300 gr. fresh veal pulp;

Three small cloves of hot garlic;

100 grams of vegetable oil;

Table salt and crushed hand mill peppercorns

Cooking method:

1. Dry the meat, rinse well under cold water, cut into thin pieces and fry in hot oil until tender golden brown.

2. Then pour a little water into the pan and simmer until the moisture has completely evaporated and the meat becomes soft. Add salt and pepper a little to your taste and cool.

3. In a clean frying pan, lightly fry the onion, cut into thin half rings, until lightly browned and mix it with the meat.

4. Chop the carrots into thin strips, pour the juice squeezed from the lemon over it and leave to stand for up to a quarter of an hour.

5. Drain off the excess juice and add crushed garlic, add the meat and fried onions here, add a little salt and pepper and mix well.

6. Let it brew and soak for an hour to two.

Carrot salad with meat “Male Joy”

Ingredients:

1 kg of carrots, juicy varieties;

Bulb;

350 gr. boiled lean veal or beef;

Vegetable oil;

Black, hand-ground pepper;

Refined sugar;

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 each 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. Afterwards, drain the marinade and transfer the onions to a colander.

3. Cut the pre-boiled, cooled 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 pour a little oil, stir.

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 leek;

For decoration:

A small pack of chips;

400 grams of canned sweet corn.

Cooking method:

1. Boil thoroughly washed peeled carrots in water with added sugar until tender.

2. Meanwhile, cut into small pieces chicken fillet and fry in oil until a soft 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 skins from the leeks and cut into half rings.

5. Place the chilled chicken meat on a flat serving dish, grate the boiled carrots on top and generously brush with mayonnaise.

6. Then spread the chopped champignons and onion half rings in a thin layer, and after grating the eggs on top of the onion on a coarse grater, brush with mayonnaise and salt again.

7. Decorate the dish by placing the corn on its surface, thick side up, and place chips around it. You can replace the corn with pitted olives, cut in half.

Korean carrot salad with meat and processed cheese – “Granny’s Garden”

Ingredients:

400 grams chicken breast;

Two eggs;

A couple of orange slices;

One processed cheese “Dutch”, “Friendship”, etc.;

Mayonnaise 40%;

Chips for serving.

Cooking method:

1. Boil the chicken fillet in salted water in one piece and, after cooling, cut into small cubes.

2. Finely chop or grate the hard-boiled eggs.

3. Remove the films from the orange slices and cut them thinner.

4. Layer the salad out of the prepared ingredients: boiled chicken meat, a thin layer of mayonnaise, carrots (leave a little for decoration), chopped orange, mayonnaise again, grated eggs, grate 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 onions;

A jar (0.5 l.) of pickled non-sour honey 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 frying pans in clean hot oil, fry thin carrot strips and onion half rings until tender.

2. Place everything in a colander, and after the excess oil has drained, mix gently.

3. Add honey mushrooms cut into small strips. 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 cut into strips will also go there.

4. Half an hour before serving, add garlic crushed in a mortar and season 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 omelet, a little pure plant. oils

Cooking method:

1. Add pepper and curry to coarsely grated carrots to your taste, add salt and let it brew.

2. While the salad base absorbs the aromas of the added spices, fry the beaten, slightly salted eggs in a frying pan. thin pancake. When the omelette has cooled, cut it into narrow strips and add to the carrots.

3. Add boiled meat cut into thin long strips, chopped garlic in any way, mayonnaise and stir everything well.

4. After about half an hour, serve, during which time the salad will be sufficiently soaked.

Diet carrot salad with smoked chicken and beans “Slim waist”

Ingredients:

250 grams of smoked chicken breast;

Canned red beans;

200 grams of “Korean” carrots;

Fresh parsley and dill if desired.

Cooking method:

1. Place smoked chicken cut into cubes in a container prepared for salad.

2. Add canned beans, drained of sauce or brine, chopped herbs, a few sprigs can be left for decoration and pickled carrots.

3. Stir and sprinkle with herbs on top.

4. This salad is not seasoned with oil or mayonnaise; it also does not require salt.

Warm carrot salad with meat

Ingredients:

Two large carrots;

100 grams of lean pork;

Small onion;

Garlic clove;

Red hot and black peppercorns (ground) to taste;

50 ml plant. oils

Cooking method:

1. Place fresh carrots, cut into short, thin strips (about 3 mm), into boiling water.

2. When the water boils again, reduce the heat and continue to simmer for three minutes.

3. Place the carrots blanched in this manner in a colander to remove excess water.

4. Quickly brown the pork, cut into strips of approximately the same size, in oil and, adding a little boiling water, bring to readiness. Do not add too much water; when the meat is cooked, there should be no liquid remaining.

5. Straws from onions sauté until translucent in a separate frying pan and combine with blanched carrots and meat.

6. Add, taking into account your taste, peppers, table salt and heat well on the lowest heat for about three minutes.

7. Serve warm.

Carrot salad with meat - tricks and useful tips

If, when peeling root vegetables, you find that the top part has a greenish tint, cut it off, as it is bitter and can spoil the taste of the salad.

You can diversify the taste of carrot salads with meat, seasoned with oil, by replacing purified, odorless vegetable oil with types of vegetable or specially flavored oils, for example, corn, olive, sesame or soybean.

When preparing a carrot salad with meat, the recipe for which contains nuts, try replacing walnuts with pine nuts or roasted peanuts.

Put a little granulated sugar in the water for blanching, or when boiling carrots, it will turn out brighter.

If vegetables and meat were fried in oil during the cooking process, add mayonnaise sparingly when dressing the salad, and, if possible, discard it altogether. These salads are quite fatty on their own.

Pork salad can replace a full meal, because it contains all the products necessary for a normal diet - tender meat tenderloin and a variety of vegetables and herbs. In other words, fats, proteins and carbohydrates are properly balanced.

To make the salad especially successful, it is important to select the right meat. The same pork used for chops is suitable for salads. This is the neck or boneless loin. For an appetizer, the fillet is cut into cubes or long strips and fried with garlic, honey, pepper, soy sauce, and other spices. In some recipes, pork for salad is baked in a whole piece and then cut into thin slices.

The main ingredients in the dish include mushrooms, nuts, croutons, various greens and cheeses, chicken eggs. Vegetables are used in their natural form or sautéed, boiled and baked. Pork salad can be hot, flaky, with plenty of fresh herbs and seasonings. It is served in portions in cocktail glasses or waffle tartlets, pancake bags, in the form of a cake or a green slide.

Below are five variations of pork salad.

Korean pork and carrot salad

An unusually simple salad made from affordable ingredients.

List of ingredients:

• Korean carrots (not very spicy) – 200 g.
• Pork tenderloin – 200 g.
• Garlic – 2-3 pcs.
• Sour cream 30% - 200 g.
• Nuts – 50 g.
• Salt.
• Vegetable oil – 2 tbsp. l.
• Pepper.
• Fresh parsley - to taste.

Cooking method:

1. Rinse the Korean carrots from the overly spicy marinade. Drain the liquid thoroughly. Mix with full-fat sour cream, chopped herbs, crushed nuts, crushed garlic and 2 tbsp. l. vegetable oil.
2. Cut the pork into strips and fry until done with salt and pepper. Cool and add to carrot salad.
3. Mix the dish thoroughly. Try it. Add salt and pepper if desired.

Pork salad with croutons

A luxurious salad that amazes the imagination with its abundance of colors. This is done half an hour before serving, as fresh salad ingredients quickly absorb fat and lose their elasticity and crunchy properties.

List of ingredients:

Main salad:

• Pork fillet (loin) – 200 g.
• Red onion – 0.5 pcs.
• Corn - 2 tbsp. l.
• Sweet pepper – 0.5 pcs.
• Beijing cabbage – 200 g.
• Parsley leaves.
• Fresh cucumber - optional.

Sauce:

• Full-fat sour cream 30% - 50 g.
• Mustard – 1 tsp.
• Soy sauce – 1 tbsp. l.
• Orange juice 100% - 50 ml.
• Vegetable oil – 30 ml.

Balls for decoration:

• Soft cheese (fetaxa, mascarpone) – 50 – 80 g.
• Garlic – 1 pc.
• Dried herbs (dill, basil).

Toast:

• Rye bran bread – 2 pcs. or
• White unleavened bread – 2 pcs.
• Complex seasoning for broth – 0.5 tsp.
• Garlic – 1 pc.
• Vegetable oil – 2 tbsp. l.

Cooking method:

1. Cut the pepper pod into cubes, chop the Chinese cabbage and onion into strips.
2. If the onion is spicy or the flesh itself is quite hard, then you need to mash the onion with your hands and add a little salt. Scald, as in the case of onions, it’s not worth it, as the salad onions will turn a faded blue color instead of a rich red one.
3. Cut the pieces of bread into long strips. Drizzle the croutons with a mixture of vegetable oil, complex seasoning for soups, dried herbs and crushed garlic cloves.
4. Place on a baking sheet and dry at 200 degrees for 8-10 minutes.
5. Cut the pork into cubes and dry. Heat the oil and fry the meat in it with any spices to taste. The pieces must be completely cooked. Cool the meat.
6. Grind soft cheese with finely chopped basil and dill, crushed garlic and spices. Knead into a dense plastic mass from which to form into tiny balls, no more than a centimeter in diameter.
7. Beat sour cream, mustard, orange (grapefruit) juice, soy sauce and vegetable oil, spices and herbs with a mixer.
8. Season the finished sauce with a mixture of bell pepper, corn, pork slices, Chinese cabbage and red onion.
9. Divide the salad into portions and decorate each portion with cheese balls and fragrant croutons.

Brit salad

Nutritious salad with fresh cucumber, pork and fried mushrooms.

List of ingredients:

Salad:

• Fresh cucumber – 2-3 pcs.
• Pork (neck) – 200 g.
• Oyster mushrooms – 200 g.
• Vegetable oil – 20 ml.
• Chicken egg – 3 pcs.
• Parsley – 20 g.

Sauce:

• Sour cream 30% - 150 g.
• Mustard – 1 tsp.
• Vegetable oil – 15-20 ml.
• Black pepper.
• Lemon juice, apple cider vinegar – 10 ml.
• Salt.

Cooking method:

1. Disassemble the oyster mushrooms, remove the lower woody part. Cut large specimens into large strips. Leave small mushrooms as is.
2. Fry the slices in oil, adding salt and pepper. Cool the mushrooms and remove them to a bowl for mixing the salad using a slotted spoon.
3. Boil the egg and chop into cubes. Chop the fresh cucumber into thin long strips.
4. Chop the greens.
5. Cut the pork into strips and fry in oil. You can also bake a whole piece of tenderloin in the oven, along with garlic, oregano, pepper and other spices. Cool the meat.
6. Prepare sour cream sauce, combining sour cream, vegetable oil, spices, acidifier (sour juice or vinegar) and salt.
7. Season the sauce with pieces of pork, herbs, mushrooms, egg and fresh cucumber.
8. Place the salad bowl in the refrigerator before serving.

Salad "Macho"

A hearty salad with an abundance of protein components. The fried beans, fried until crunchy, add a special piquancy to the dish.

List of ingredients:

• Pork – 200 g.
• Sweet pepper – 1 pc.
• Lemon – 1 pc.
• Red pepper.
• White beans – 200 g.
• Salt.
• Vegetable oil – 20 ml.
• Garlic – 2 pcs.
• Onion - 1 pc.
• Beijing cabbage – 200 g.
• Fresh greens – 20 g.
• Tobasco – 1 tbsp. l.
• Black pepper.

Cooking method:

1. Bake or fry a sliced ​​piece of pork. Salt and pepper.
2. Drain all the marinade from the beans. Dry the beans on a plate and place in a single layer. Shake a couple of times, turning over.
3. Generously pour oil into the pan and heat. Fry the beans until crispy. Remove with a slotted spoon onto a paper towel.
4. Coarsely chop the onion, Chinese cabbage and greens. Chop the sweet pepper.
5. Prepare a sauce from vegetable oil, Tobasco, hot pepper, lemon juice, zest and salt.
6. Season with sweet and sour sauce a mixture of meat, cabbage, beans, sweet peppers, herbs and onions.
7. When serving, garnish with boiled quail eggs to taste.

Ground black pepper to taste

Ground red pepper to taste

Preparation

Wash and peel two large carrots and onions. Rinse fresh pork (from the side or leg of pork) under running water and pat dry with paper towels. If there are greasy streaks on the meat, be sure to cut them off.



Cut the meat into strips, approximately as shown in the photo. To make it easier to cut pork, try pre-freezing the already washed product. Place the meat in a deep bowl.



Cut the onions into half rings and then separate them.



Add the onion to the pork and carefully mix the mixture with two spoons. Add salt and ground black pepper, then leave the meat on the table for five minutes.



Prepare a dressing using vegetable oil, seasoning for Korean dishes, hot pepper and table vinegar. Pour the spicy sauce into the meat and mix the product thoroughly again.



Place the preparation for marinating in the refrigerator. For better impregnation, place pressure on the meat. The food needs to marinate for at least one hour, but if the Korean dish spends more time in the refrigerator, it will become even tastier.



After an hour, remove the pork heh from the refrigerator and place it on the table to heat, and in the meantime, grate the carrots using a Korean carrot grater. After this, place it in a bowl with the marinated meat. Mix the heh mixture thoroughly again.



Place the pork, onions and carrots in a thick-walled saucepan or cauldron. Heat all ingredients to allow excess vinegar to evaporate. Remember to stir the food constantly to prevent it from burning. During the heating process, the onions and carrots should become elastic and flexible, and the meat should soften slightly. Typically this procedure takes no more than five minutes. The pork heh is ready, and now the salad can be safely served. Bon appetit!

Xhe is a protein product marinated in a special way. In our country, such delicacies are better known as salads or Korean dishes. In original cooking recipes, Koreans use fish, mushrooms and offal, as well as pig or chicken meat. Koreans cook beef and horse meat using the heh method less often, since the delicacy does not involve heat treatment, and the meat of large animals is particularly tough and elastic. The most unusual component for preparing heh, by our standards, is dog meat.

Korean cuisine, as we know it, is rich in all kinds of vegetable salads and spicy meat dishes. Korean pork - juicy pieces of spicy meat fried with seasonings and soy sauce. The dish harmoniously combines the piquancy of added seasonings and sour-sweet tartness.

Korean pork - general principles preparations

In Korean cuisine, such meat is cooked in a deep frying 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 multicooker equipped with the “Frying” function.

For frying, you should take lean pieces of pork pulp. After washing, excess pieces of fat, remaining tendons and coarse films are removed from it. The pulp is cut into small thin cubes or strips.

Soy sauce is used in preparation. A marinade is prepared with it, in which slices of pork are kept until frying or sauce is added during the cooking process. All dishes using soy sauce are salted with extreme caution, since such a dressing is itself salty.

Korean cuisine is famous for its spiciness and high content of spices. The meat is seasoned with ground hot and black pepper; the most commonly used spice is ground ginger. Additionally, for a richer aroma, you can use ready-made spice sets 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 using a fine grater.

Granulated sugar or honey can be used in preparing the dish. These components, in combination with vinegar, give it a special sweet and sour taste.

Korean pork is not made 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 recipe for Korean fried pork with honey

Ingredients:

Half a kilo of chilled pork (pulp);

A teaspoon of honey;

Bulb;

3 tbsp. l. soy dark sauce

Food vinegar - 1 tbsp. 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 press them 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 the meat and wash well under cold running water. Then wipe dry, cut into thin strips, place in a bowl with the prepared marinade, and stir.

4. After half an hour, place the pieces of meat along with the marinade in the oil heated in a frying pan and fry well on all sides.

Recipe for Korean fried pork 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 spoon 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 across the grain, no more than one and a half centimeters thick. Lightly beat the pulp with a mallet and cut into long, thin pieces.

2. Stir sugar in soy sauce, add ginger and starch, beat lightly. There should be no lumps left.

3. Pour the prepared sauce over the slices of meat and leave in it for at least half an hour.

4. bell pepper cut in half, remove and rinse the seeds, and cut the pulp itself into long sticks. Chop carrots into thin long strips and pineapple rings into small pieces.

5. Place a frying pan with vegetable oil on high heat. When the fat is hot, dip the carrots and peppers into it and, stirring, fry for about five minutes. Add the pineapples, stir thoroughly and set aside from the stove.

6. In another frying pan, slightly moisten it with vegetable oil, fry the pork pieces until cooked. Place the meat in the pan along with the sauce in which it was marinated.

7. At the end of cooking, add fried vegetables to the pork, stir, heat everything together at medium temperature for about one and a half minutes and remove from the stove.

Korean spicy pork stewed in sweet and sour sauce

Ingredients:

Half a kilo of lean pork pulp;

70 ml dry wine;

Half a spoon of ground dry ginger;

Soy dark, salty sauce - 50 ml;

Two spoons of sugar;

A quarter 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. Stirring constantly, dissolve the sugar and continue heating until the caramel turns red. Be careful and patient, don’t burn it out!

2. Place the thinly sliced ​​pork into a saucepan and continue cooking for about seven minutes until the pieces are golden brown on all sides.

3. Pour wine into the meat and continue heating until it has evaporated by half.

4. Season the meat with ground red pepper, add ginger, pour in a mixture of soy sauce and lemon juice. Stir, close the saucepan tightly with a lid and reduce heat to low. Stirring regularly, simmer the meat for forty minutes to an hour.

5. As the pork pieces become soft, remove the lid and increase the heat. When the released liquid has evaporated almost completely and the remaining liquid has noticeably thickened, turn off the heat.

Korean fried pork with fresh cucumbers

Ingredients:

Fresh medium-sized cucumbers - 800 gr.;

Half a kilo of pork pulp;

Two small onions;

3 large cloves of garlic;

A spoon of Chili sauce (0.5 spoon of hot pepper is interchangeable);

Sugar - less than half a spoon;

A third of a spoon of salt;

One Bell pepper;

70 ml soy sauce;

Crushed coriander - 1/2 tsp;

Three tablespoons of 5% grape or regular table vinegar;

Non-fragrance oil.

Cooking method:

1. Wash fresh cucumbers thoroughly, then cut them lengthwise into four parts. Cut each slice into pieces, about 5 cm in length. Place the cucumbers in a bowl, lightly add salt and leave to stand for about half an hour.

2. Cut the peeled pepper into long pieces and chop the onion into half rings.

3. Drain the liquid from the bowl with cucumbers. Season them with ground red pepper, add sugar, chili sauce and chopped garlic, stir.

4. Cut the pork flesh into thin, elongated pieces and place in oil heated over high 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 into the fried meat, add sweet pepper and crushed garlic. Stir the contents of the pan vigorously and add to the spiced cucumbers.

6. While stirring, add vinegar, cover the bowl with the snack with cling film and place in a cool place until completely cooled.

Korean 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 spoons of sesame seeds;

0.25 spoons of ground pepper;

Leeks - 2 pcs.;

Spoon 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. The honey should completely dissolve.

2. Dip onion half rings into the marinade, then thinly sliced ​​meat and, after stirring, set aside for half an hour. Don't add too much salt, soy sauce is salty, so taste the marinade first.

3. While the pork is marinating, prepare the mushrooms. Rinse the champignons with water, cut each mushroom lengthwise into four pieces.

4. Pour a little vegetable oil into the multicooker bowl, literally one spoon, and heat for five minutes on the “Frying” mode. Dip pieces of mushrooms into the heated fat and fry them in the prescribed mode for a quarter of an hour. Add marinated meat without marinade, and coarsely chopped leeks, stir.

5. Close the lid, simmer the meat for 10 minutes, then open and continue cooking for at least a quarter of an hour, stirring regularly.

Korean pork with vegetables

Ingredients:

Head of bitter onion;

Sweet pepper;

400 gr. pork pulp (breast);

Black pepper and any spices for pork;

Small, sweet carrots;

0.3 teaspoon hot ground pepper;

Spoon of soy salt sauce;

Corn oil - 50 ml;

Fresh parsley.

Cooking method:

1. Cut a piece of pork, washed with cold water, into narrow cubes. Cut the onion into thin half rings, the peeled peppers and carrots into medium-sized strips, and the garlic cloves into smaller pieces.

2. Place pieces of meat in vegetable oil in a heated frying pan and fry over 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. Place all the chopped vegetables into the pan at once and continue frying. After about four minutes, when the pieces of vegetables have softened, season everything with spices, add red pepper, adding it to your taste. Add chopped garlic, stir and simmer 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.

Tips for cooking pork in Korean style, useful tips and characteristics of marinating

Pork will fry faster and will be softer if the meat cut into slices is first lightly beaten and only then cut into pieces of the required size.

The finished meat should be juicy. To retain maximum juice in the pieces of pulp, place it only in well-heated fat and fry over intense heat until brightly browned.

If the pork is pre-seasoned in a marinade with the addition of soy sauce and placed in a frying pan along with the marinade, the dish will be more aromatic and will have a richer taste.