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Korean cuisine. Pork heh Korean recipe with adjika

How to cook pork deliciously? This question often arises when we decide what can be cooked from pork. Of course, there are many recipes. But I want to cook something new and original.

For example, I like to cook pork meat in Korean style. This dish is easy to prepare. True, you need to marinate the meat for up to eight hours. That's why I cook this dish on weekends. I marinate the meat overnight and in the morning it is ready to cook.

So, to prepare this delicious pork dish, we need:
500-600 g pork pulp,
two medium onions,
four to five garlic cloves,
one level tablespoon of granulated sugar,
three full tablespoons of soy sauce,
ground black pepper,
salt to taste.



1. Wash the pork thoroughly under cold running water, dry it with a paper towel and cut into small pieces.

2. Cut the onion into thin half rings. I usually chop onions with a long, wide knife.

3. Cut the garlic into thin strips.

4. Place pieces of meat in a saucepan, add onion half rings, chopped garlic, salt, ground pepper, sugar and soy sauce. Mix everything thoroughly so that the meat is completely marinated, and marinate in the refrigerator for eight to nine hours.

5. After the allotted time, take the meat out of the refrigerator and place it, along with onions and garlic, in a baking dish. Pour the remaining marinade on top.

6. Preheat the oven to two hundred degrees and place the form with meat in it. After half an hour, we take out the mold, turn the meat over to the other side and bake again for another half hour.

7. Remove the pan from the oven. The meat should be browned on both sides.

8. Serve the Korean meat directly into the dish, sprinkling the dish with chopped parsley or dill. You can serve the meat with rice, mashed potatoes or vegetable salad. Simple and delicious. Bon Appetit everyone!

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 the sour-sweet tartness.

Korean pork - general cooking principles

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. Cut the bell pepper in half, remove and rinse the seeds, and cut the pulp itself into long cubes. 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 moistening 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 sweet 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. Rinse 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 seeds, 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 parts.

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.

Tricks for cooking pork in Korean, useful tips and marinating features

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.

It’s hard to imagine Korean cuisine without traditional savory appetizers and salads. Literally all dishes have a special spiciness. At the same time, the range of spices used by local chefs is quite small. The most common ingredients used in Korean cuisine are hot red pepper, garlic, ginger, soy sauce and sesame. And the main secret lies in the skillful selection and use of these spices. Recipes for salads and appetizers may be the same, but each chef has his own proven set of spices, the secrets of which they do not share with anyone.

Many Korean salads have the prefixes “he” and “cha” to their names; they partially reveal the technology for preparing salads. "Heh" - salads seasoned with vinegar or vinegar essence. "Cha" - prepared on a non-acetic base and seasoned with vegetable oil.

Today we will prepare pork heh in Korean...

Prepare products according to the list.

Meat for heh must be very fresh; it is better to use the neck or ham. Wash the meat, dry it with a paper towel, cut off excess fat, film, and veins from the meat. Cut the prepared meat into strips across the grain. To ensure that the meat is cut well, you can first freeze it a little in the freezer.

Place the chopped pork in a cup, add 0.5 tbsp. salt, 1 tbsp. sugar and 3 tbsp. vinegar essence, stir and leave to marinate for 2-3 hours, stirring occasionally.

While the meat is marinating, prepare the carrots. Wash the carrots, peel and grate into strips on a Korean grater.

Add the remaining sugar, salt and 1 tbsp to the grated carrots. vinegar essence, mix and set aside. The carrots should release juice.

Peel the onions and cut into half rings.

Pour vegetable oil into a frying pan, heat it well, add the onion and fry until transparent. In this step, you can immediately add heh spices and chopped garlic to the pan and fry everything together. Or add spices a little later.

Drain the marinade from the meat, put it in a large cup, add carrots and pour boiling oil and onions over everything, just boiling.

Then add grated garlic and spices, mix well, cover with a lid and put in the refrigerator for 2-3 hours. Koreans almost always add a flavor enhancer (monosodium glutamate) to pork hee, which makes it much tastier, but there is a lot of controversy about monosodium glutamate itself, so adding it or not is your choice.

Bon appetit!

Korean cuisine includes all kinds of vegetable salads and spicy meat dishes. One of the most popular recipes is Korean meat, which is ideal for lovers of original treats richly seasoned with all kinds of spices.

Korean meat - recipe

For a festive feast or to surprise guests, you should mix meat and vegetables in one dish, diluting it with seasonings, spices and an unusual sauce. Korean-style meat and vegetables are also suitable for a regular family dinner. The dish harmoniously combines piquancy and sour-sweet astringency. To make the meat tasty and aromatic, chefs advise strictly following the recipe.

  1. The meat is marinated for 1-1.5 hours and cut into pieces.
  2. Soy sauce and sesame oil are added to it.
  3. Chop the garlic and onions, combine them with the meat, and put them in the cold for 1.5-2 hours.
  4. Chop vegetables and fry them.
  5. Fry the meat over high heat. Add vegetables and continue to simmer.
  6. Stir and simmer the meat in Korean for another 5 minutes.

Korean pork - recipe


Korean-style pork has a truly indescribable taste, cooked with vegetables and spices that add spiciness to the dish. To cook food, you definitely need to get a thick-walled frying pan, or even better, a cauldron. If desired, modern household appliances are also used - a multicooker with the “Frying” program.

Ingredients:

  • pork – 400 g;
  • cucumber – 2 pcs.;
  • onion – 1 pc.;
  • garlic – 2 cloves;
  • red pepper – 1 tsp;
  • soy sauce – 3.5 tbsp. l.;
  • olive oil – 3.5 tbsp. l.;
  • vinegar - 2 tbsp. l.;
  • spices;
  • sugar – 0.5 tsp.

Preparation

  1. Cut meat and vegetables.
  2. The meat is fried, onions are added to it, and sauce is poured over them.
  3. Cucumbers are placed on a plate. They are sprinkled with coriander, sugar, red pepper, and crushed garlic on top.
  4. Korean-style meat is placed on cucumbers. Sprinkle vinegar on top.

Korean beef


In order to prepare a dish such as Korean beef with vegetables, you should take lean pieces of meat. They are washed under water, removing dry film, pieces of lard or remaining tendons. It is best to cut the meat into strips or cubes. To make original Korean beef, the recipe must be followed exactly.

Ingredients:

  • beef – 800 g;
  • soy sauce – 300 ml;
  • funchose – 1 pack;
  • sesame oil – 80 ml;
  • ginger – 100 g;
  • onion – 1 pc.;
  • mushrooms – 500 g;
  • pepper – 2 pcs.;
  • carrots – 1 pc.
  • garlic - 1 head.

Preparation

  1. The meat is cut into cubes. Pour in sauce (200 ml), sesame oil.
  2. Add garlic. Refrigerate for 2 hours.
  3. Cut and fry vegetables. Add ginger and 100 ml sauce. Stew.
  4. Fry the meat, combine with vegetables and simmer.
  5. Boil the funchose, add to other products and simmer for 5 minutes.

Korean chicken - recipe


A variation of the dish such as Korean chicken fillet is no less tasty. The peculiarity of the recipe is the method of frying the meat - deep fat, after which the components are mixed in the sauce. Moreover, the latter can be prepared in any way - sweet, sour, spicy or sweet and sour; the choice will depend on the individual preferences of the cook.

Ingredients:

  • chicken – 1.5 kg;
  • wine - 3 tbsp. l.;
  • corn flour - 2 tbsp. l.;
  • grated ginger – 100 g;
  • soy sauce – 5 tbsp. l.;
  • sugar – 5 tbsp. l.;
  • onion – 1 pc.;
  • water – 50 ml;
  • garlic – 3 cloves;
  • spices.

Preparation

  1. Cut up the chicken. Pour in wine, sprinkle with ginger and spices. Leave for 30 minutes.
  2. Mix sauce, sugar, water, flour, water, onion and garlic. Keep simmering for about 25 minutes, then strain the sauce.
  3. Sprinkle the chicken with flour and fry for 15 minutes, pour over the sauce.

Korean chicken wings


For those who like to enjoy meat with sweet sauce, there is an original recipe - Korean chicken; wings are ideal. The sauce should be made with ginger to make the gravy sweet and aromatic. A very unusual taste is achieved by combining not only sweet ingredients in the sauce, but also adding hot spices.

Ingredients:

  • wings – 1.5 kg;
  • flour – 0.5 cups;
  • starch – 50 g;
  • salt – 1 tsp;
  • pepper – 1 tsp;
  • water – 1 glass;
  • ginger - 50 g;
  • sugar – 0.5 cups;
  • vinegar - 0.25 cups;
  • honey - 3.5 tbsp. l.;
  • soy sauce – 4 tbsp. l.

Preparation

  1. Divide the wings into 2 parts.
  2. Mix chicken, flour, starch, salt, pepper. Fry for 15 minutes.
  3. Make a sauce from ginger and other ingredients. Boil it.
  4. Mix wings and sauce.

Korean spicy meat


For lovers of spicy dishes, Korean pork with vegetables, generously seasoned with all kinds of spices to taste, is ideal. Vegetables can be selected depending on individual preferences: these could be cucumbers, tomatoes, bell peppers, leeks, mushrooms. The combination of vinegar and soy sauce adds sourness to the dish.

Ingredients:

  • pork – 400 g;
  • pepper – 2 pcs.;
  • cucumber – 1 pc.;
  • tomato – 1 pc.;
  • onion – 1 pc.;
  • garlic – 2 cloves;
  • soy sauce – 3.5 tbsp. l.;
  • olive oil – 3.5 tbsp. l.;
  • vinegar - 2 tbsp. l.;
  • spices;
  • sugar – 0.5 tsp.

Preparation

  1. Cut meat and vegetables.
  2. Fry the meat with onions and sauce.
  3. Mix meat cooked in Korean with vegetables, sprinkle with spices, and sprinkle with vinegar.

Korean-style funchoza with meat


A real find for fans of oriental cuisine will be Korean, one of the main components of which is funchose. You can use any meat: pork, beef or chicken. If desired, add vegetables to your taste; ginger, sesame oil, and soy sauce are used as a dressing.

Ingredients:

  • meat – 800 g;
  • soy sauce – 300 ml;
  • funchose – 1 pack;
  • sesame oil – 80 ml;
  • ginger – 100 g;
  • onion – 1 pc.;
  • mushrooms – 500 g;
  • garlic - 1 head.

Preparation

  1. Meat with sauce, butter, garlic. Cool for 2 hours.
  2. Chopped vegetables are fried with ginger.
  3. The meat is fried.
  4. Boil funchose.
  5. Meat cooked in Korean is mixed with other ingredients.

Korean chicken gizzard hye


You can prepare many interesting Asian dishes, including Korean. The key is to use soy sauce and spices because they are the hallmark of Korean cuisine. To get a sweetish-sour taste, I use honey or sugar. You can add greens, such as cilantro.

Ingredients:

  • stomachs – 500 g;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • pepper – 1 pc.;
  • sugar – 1 glass;
  • soy sauce – 50 ml;
  • garlic – 1 clove;
  • vinegar - 1 glass.

Preparation

  1. Cut the stomachs in half and boil for 1 hour.
  2. Make a mixture of chopped vegetables (except onions), sugar, sauce and vinegar. Stuff the stomachs with it.
  3. Fry onions and offal. Let soak for one hour.

Korean kuksi - recipe with meat


Kuksi has gained great popularity far beyond Central Asia. Therefore, anyone who is a fan of Korean cuisine considers it their duty to learn how to cook it. Even a novice cook can cope with the task and can easily master the recipe for Korean kuksi with meat, and the ingredients can be found in large supermarkets.

Ingredients:

  • spaghetti – 1 package;
  • veal – 500 g;
  • sauerkraut – 800 g;
  • egg – 1 pc.;
  • cucumbers – 2 pcs.;
  • tomatoes – 2 pcs.;
  • water – 2 l;
  • sugar – 1 tsp;
  • cilantro, 9% vinegar, ground chili pepper, salt and soy sauce - to taste.

Preparation

  1. Cut the meat and fry.
  2. Simmer the cabbage for 7-10 minutes.
  3. Make a broth: add vinegar, sand, spices, and salt to the water.
  4. Fry a pancake from a beaten egg.
  5. Cook spaghetti, lay it out in the first layer, followed by cabbage, then meat, cucumbers, tomatoes, chopped pancake.
  6. Pour in hot broth. Add sauce and garlic.

How to cook soy meat in Korean?


An excellent analogue to pork and beef will be, the recipe of which is simple, and the result is a delicious dish. It will appeal to those people who follow a certain diet. The combination of hot spices and sugar will add zest, which allows you to get a sweet and sour taste.

Beef 200 g. Green onions 30 g. Garlic 5 g. Salt 3 g. Soy sauce 5 g. Sesame (olive) oil 5 g. Nuts (preferably pine) 2 g. Sesame seeds 1 g. Ground black pepper 0.3 g. Table wine 5 g. Egg 3 g. Red pepper (as decoration) 0.2 g. Granulated sugar 3 g.

Wash the beef cleanly, cut into pieces 4-5 cm long and wide, 2 cm thick, make shallow, sparse cuts with a knife. Season with salt, soy sauce, granulated sugar, table wine, sesame oil, crushed onions and garlic, ground sesame seeds and ground black pepper, let soak for 20-30 minutes, simmer for 2 hours. Garnish the finished meat with nuts, thinly sliced ​​red pepper and egg.

Lamb meat with onions, Korean style

400 g lamb, 3-4 medium onions, 2 tbsp. l. vodka, 2 tbsp. l. sesame oil, 1 egg, 1 tbsp. l. soy sauce, 2 tbsp. l. starch, 1 tbsp. water, 2-3 cloves of garlic.

Clean the meat from films and tendons, rinse, cut into small pieces (approximately 3x3 cm). Pour water into a deep bowl and stir starch and beaten egg into it, shake thoroughly. Dip the prepared pieces of lamb into the resulting mixture. Chop the onion into thin rings and fry in sesame oil along with pieces of meat. Frying duration is 30-35 minutes. 5-7 minutes before readiness, pour soy sauce and vodka into the pan, add chopped garlic, stir. Serve with fried onions.