Warm salad with Korean pork. Pork salad Korean salad with pork

23.12.2021 Medicines

Pork 300 g

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.

Calories: Not specified
Cooking time: Not specified

A hearty Korean carrot salad with pork and bell pepper, the recipe with a photo of which I described for you today, is a real lifesaver for the housewife. It is made very easily and from simple ingredients. Its preparation can be divided into 2 stages. First we will cook carrots in Korean style, then add fresh vegetables and fried meat. If you don’t know yet, then watch how to prepare a very simple one.

So, to prepare a hearty salad with pork, we need:

- 500 gr. pork,
- 2 medium carrots,
- 1 tomato,
- 1 bell pepper,
- parsley,
- dill,
- salt,
- a pinch of sugar,
- 0.5 tsp khmeli-suneli,
- ¼ tsp. dry garlic,
- hot ground pepper,
- ground black pepper,
- 100 gr. vegetable oil,
- 1 tbsp. table vinegar.

Step-by-step recipe with photos:

Wash and peel the carrots. Shred into thin strips or use a grater for Korean carrots.

Tip: you can use ready-made Korean carrots purchased at the store.
Salt the carrots a little, add sugar and mix. Season with spices: suneli hops, dried garlic (you can use fresh), hot ground pepper. We use pepper as desired, and adjust its quantity to taste.

Add table vinegar and mix the carrots well. Leave in a cool place for 30 minutes.

Cut the pork pulp into strips.

Fry in hot oil until done. Salt the finished meat a little and sprinkle with ground black pepper.

Tip: fry the meat in a frying pan with a lid on so it doesn’t lose its juiciness.
Wash the bell pepper, remove the seeds and cut into thin strips.

Cut the tomato into strips.

Add chopped vegetables to the fried meat. Add finely chopped greens.

Combine everything with chopped and pickled carrots. Mix the salad well, add more salt if necessary.

Season the salad with boiling vegetable oil.
Mix and serve. Summer time has already arrived, which means you can already cook the famous and very tasty one.

Advice: This salad keeps well in the refrigerator and, once steeped, becomes even tastier.

Bon appetit!

No man can resist meat dishes, regardless of whether they are salads or something else. It is the stronger sex who will appreciate Korean salads with meat, because they not only have a huge protein content, but also an amazing, exquisite spiciness obtained by adding Korean carrots. Such dishes, like , and in the event of a noisy feast, will come in very handy, and are simply perfect for dinner. And it doesn’t matter at all what else was prepared for this very dinner, this salad will disappear simply with lightning speed, it is so tasty, and original, and self-sufficient.

Undoubtedly, not everyone likes such a product as prunes, but its true connoisseurs will appreciate this dish. Those who prefer not to include it in various dishes will certainly change their minds if they ever bother to try this beef and Korean carrot salad. Everything in it is incredibly harmonious and exudes nobility.

Try the others that we have prepared for you!

For beef salad with Korean carrots you need:

350 gr. smoked meat;
400 gr. champignons;
2 onion heads;
200 gr. Korean carrots;
80 gr. prunes;
4 large eggs;
30 gr. olive oil;
180 gr. mayonnaise;
4 gr. salt.

Necessary components for decoration:

50 gr. Korean carrots;
1 medium beet;
1 medium apple.

Beef salad with carrots in Korean:

The meat is laid out on a board and cut finely with a knife.
The mushrooms are washed, sorted and the film is removed from the caps, each individual specimen is cut into slices on a board.
Peel the onion and chop it into thin slices with a knife.
Pour onions and mushrooms into a frying pan, add oil and fry until all the liquid has evaporated.
Place the eggs in a saucepan, add water and boil for no more than twelve minutes after the water boils. Then the boiling water is poured out, and cold water is poured in and the eggs are cooled in it. After this, the whites are cleaned and cut into small cubes, and the yolks are crushed on a medium-sized grater.
The prunes are poured with boiling water, left in it for a short time, then the water is drained and finely chopped.
All products prepared for this moment, except for the yolks, are poured into a salad bowl and poured with mayonnaise and mixed.
Sprinkle everything with yolks.
Decorate the salad with grated beets, apple slices and Korean carrots.

Tip: it is advisable to cool the salad a little in the refrigerator. When warm, it does not have such bright flavor notes, which instantly open up when cooled.

Beef salad, Korean carrots

It’s strange, but most often only “Vinaigrette” and “Shuba” are prepared from beets, and they are rarely added to a salad with Korean beef. And this despite the fact that this particular root vegetable has an amazing taste and is able to “adapt” to other products. We urgently need to correct the situation and prepare an amazing Korean beef salad with beets, which can win the hearts of many.

Required components:

200 gr. Korean carrots;
180 gr. mayonnaise;
300 gr. beef;
200 gr. potatoes;
200 gr. beets.

Salad with beef and Korean carrots:

The potatoes and beets are washed with a brush, then placed in different saucepans, filled with water and boiled. After cooking, rinse with cold water, cool, clean and chop using a medium-sized grater.
The meat is washed and placed in a saucepan, if desired, more spices are added, covered with water and boiled, cooled in the broth and cut into thin strips or small cubes.
Place potatoes on the bottom of the dish and coat with mayonnaise. Do not forget to do the same manipulation with other products.
Then the beets are placed on the potatoes.
Next comes meat and carrots in Korean.
Decorate the salad with Korean carrots and beef, if desired, with finely chopped greens.

Tip: beets acquire a simply extraordinary taste and aroma if they are not simply boiled, but baked in the oven. All you need to do is carefully wrap it in foil. In addition, the baking process is much faster.

Salad with Korean carrots and meat

In this case, cheese not only helps other products to develop as much as possible, but also adds special tenderness to a rather spicy dish, making it both homogeneous and airy, which in itself is already surprising and unexpected. An already hearty salad of meat and Korean carrots becomes incredibly rich and nutritious. There are also other, no less interesting ones that you can prepare for the holiday.

Required components:

300 gr. Korean carrots;
400 gr. meat;
200 gr. cheese;
4 large eggs;
20 gr. green onions;
20 gr. greenery;
20 gr. 9% vinegar;
180 gr. mayonnaise;
2 gr. salt;
4 gr. pepper

Salad with Korean carrots and meat:

Korean carrots are squeezed out a little and cut into slightly smaller pieces.
The meat is boiled in a saucepan with water and cooled, set aside from the heat, but without removing it from the broth, only then cut into small cubes on a board.
The eggs are placed in a saucepan, filled with water and boiled, then the boiling water is filtered and ice water is poured in to cool the eggs. Next, they are peeled and crushed on a medium-sized grater.
The greens are washed and finely chopped on a board with a knife.
Take a small grater and grate the cheese on it.
Everything is poured into one salad bowl, where vinegar is already added, pepper and salt are sprinkled, and mayonnaise is added.
Mix everything with a spoon and sprinkle with herbs.

Tip: the spiciness of the dish can be adjusted most accurately only if you do not use store-bought Korean-style carrots, but prepared ones yourself, in which all the spices are added solely to the taste of the hostess herself.

Salad with meat and Korean carrots

It’s difficult to call this dish masculine even if you take into account the presence of meat in it. Kiwi and apples give it an amazing lightness and a completely unrealistic, light and pleasant flavor that will be more to the liking of the fair half of humanity. The contrasting taste here is especially noticeable and attractive. The salad, likewise, makes a truly indelible impression, even with a relatively sparse composition.

Required components:

400 gr. any meat;
2 medium-sized kiwis;
5 large eggs;
2 medium apples;
250 gr. cheese;
200 gr. Korean carrots;
180 gr. mayonnaise.

Korean salad with meat:

The eggs are placed in a saucepan filled with water and boiled, then cooled and peeled, first rubbing the whites and then the yolks.
Boil the meat in another saucepan with water, cool, and chop finely.
Peel the kiwis very carefully and cut them into quarters of rings with a knife.
The carrots are washed with a brush, the skin is peeled off and passed through a special grater for Korean carrots.
Grate the cheese on a medium grater.
The apples are washed and peeled, and grated using the same grater as the cheese.
Place the meat on the bottom of the salad bowl and coat it with mayonnaise. The same process is carried out with other layers.
Next, add kiwi and egg whites.
Then there are apples and cheese.
Next comes carrots in Korean.
The completion of this whole composition are the yolks.

Korean meat salad

Quite simple, but extravagant and even exotic, this amazing dish turns out. Everything about it is incredibly simple, but at the same time elegant. It’s quite easy to prepare, and the pleasure from eating it later is simply innumerable. It turns out to be light, satisfying, incredibly piquant and surprisingly fresh. Its peculiarity is also in its design, somewhat reminiscent of the famous “Sunflower” or chips, and accordingly, even a child’s eye will be attracted to the Korean salad with meat.

Required components:

400 gr. meat;
2 large eggs;
200 gr. Korean carrots;
1 small orange;
1 processed cheese;
120 gr. mayonnaise;
60 gr. chips.

Korean beef salad:

The meat is boiled in slightly salted water. Cooking time directly depends on the type of meat chosen. After this, it is not taken out of the broth and cooled. Next, cut into small cubes.
Boil the eggs in a small saucepan, cool with ice water and peel, place on a board and chop into very fine cubes.
Peel the orange, be sure to remove the films and cut into squares with a sharp knife.
The processed cheese is first placed in the freezer for a while and only after it becomes hard is it crushed using a grater.
Place the meat at the bottom of the dish and coat it with mayonnaise, like all layers in the future.
Then the carrots are placed in Korean style.
Next they lay out the orange and eggs.
The cheese is placed on top of them. It is advisable to rub it directly over the dish.
Garnish the Korean meat salad with chips.

Korean-style meat salads with carrots are a real culinary miracle. They contain everything a complete salad needs. It is very filling, making it perfect for dinner and a snack at the workplace. It has a spicy and delicate flavor note, making it suitable for any side dishes. Despite the nutritional value, it does not burden the stomach, but simply saturates it. What makes this dish especially light is the main component – Korean carrots. Such salads are ideal for all holidays, as they are suitable as a complete snack for any, including strong strong drinks. Even ordinary pasta in combination with these dishes becomes delicious and seems like delicacies, real restaurant masterpieces, which, thanks to this cold appetizer, are simply impossible to tear yourself away from.

Pork salads are not light dishes, but this does not lose their relevance. They are especially popular among men, as pork adds richness to any salad. There are many options for using pork for salad, both simple and multi-component. This variety makes it possible to find your own recipe.

Pork salad: how to cook?

Photo by Shutterstock

How to cook salad with pork and Korean carrots

This recipe is very simple and requires minimal amount cooking time. It will require: - 200 g of smoked pork; - 1 head onions; - 200 g of prepared Korean carrots; - 100 g mayonnaise.

It is enough to cut the pork into strips, the onions into half rings, they also need to be scalded with boiling water to remove the bitterness, then mix the ingredients with Korean carrots and season the salad with mayonnaise. It should not be additionally salted, since smoked pork and carrots are quite salty.

If you take white salad onions instead of the usual onions, you don’t have to scald them with boiling water, as they have a more delicate taste

Pork salad “Male”

This salad includes: - 200 g of boiled pork tenderloin; - 2 potatoes; - 2 pickled cucumbers; - 2 boiled eggs; - 1 boiled carrot; - salt and spices to taste; - parsley and dill; - 100 g grated cheese; - 250 g mayonnaise.

All ingredients are cut into strips, but not mixed. To serve, take deep glasses into which the salad is placed in layers. First comes potatoes, eggs are placed on it, then pork, carrots, cucumbers, herbs and cheese. Each layer is smeared with mayonnaise; this is easiest to do if you cut a small hole in the pack through which you can squeeze out the sauce in a thin stream.

Salad "Mushroom Glade"

For it you need: - 1 onion; - 300 g champignons; - 15 g vegetable oil; - 200 g fried pork; - salt and white pepper to taste; - a small branch of cherry tomatoes; - 100 g mayonnaise.

The mushrooms are chopped and fried along with onion half rings in vegetable oil until cooked. White pepper is used as a spice. The finished pork is cut into strips and mixed with mushrooms. The salad is dressed with mayonnaise, and cherry tomatoes are used as a decoration on top.

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 are complemented by 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:

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.
Cut the pork into strips and fry until done with salt and pepper. Cool and add to carrot salad.
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:

Cut the pepper into cubes Chinese cabbage and chop the onion into strips.
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.
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.
Place on a baking sheet and dry at 200 degrees for 8-10 minutes.
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.
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.
Beat sour cream, mustard, orange (grapefruit) juice, soy sauce and vegetable oil, spices and herbs with a mixer.
Season the mixture with the prepared sauce bell pepper, corn, pork slices, Chinese cabbage and red onion.
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:

Disassemble the oyster mushrooms, remove the lower woody part. Cut large specimens into large strips. Leave small mushrooms as is.
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.
Boil the egg and chop into cubes. Chop the fresh cucumber into thin long strips.
Chop the greens.
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.
Prepare sour cream sauce, combining sour cream, vegetable oil, spices, acidifier (sour juice or vinegar) and salt.
Season the sauce with pieces of pork, herbs, mushrooms, egg and fresh cucumber.
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:

Bake or fry a sliced piece of pork. Salt and pepper.
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.
Generously pour oil into the pan and heat. Fry the beans until crispy. Remove with a slotted spoon onto a paper towel.
Coarsely chop the onion, Chinese cabbage and greens. Chop the sweet pepper.
Prepare a sauce from vegetable oil, Tobasco, hot pepper, lemon juice, zest and salt.
Season with sweet and sour sauce a mixture of meat, cabbage, beans, sweet peppers, herbs and onions.
When serving, garnish with boiled quail eggs to taste.