How to cook pork with Korean seasoning. How to cook pork in Chinese and Korean: different recipes. Korean kuksi - recipe with meat
Sometimes you want something like that... Sweet and sour... Chinese! For example, pork in sweet and sour sauce. Why not, especially when you are already tired of monotonous dishes.
Pork in sweet and sour sauce in Chinese sounds like GO BAO ZHOU. Once upon a time, a Chinese chef invented this dish especially for Russian guests, who really liked it.
Today, any housewife can prepare such a dish; all the ingredients can be obtained in any store. Preparing this dish is not difficult or expensive, but diversify your menu and surprise your guests and family.
Children will also love this dish - it looks bright and appetizing! It is also useful, as it is prepared with vegetables that undergo slight heat treatment, and therefore, of course, retain their beneficial properties. Let's prepare this delicious exotic dish!
Chinese pork in sweet and sour sauce without tomato paste
If you are not a fan of tomatoes, or you are simply tired of them, then this recipe is for you! Deliciously tender pieces of meat in sweet and sour sauce - this delicacy will delight the whole family!
What you will need:
- Pork tenderloin - 0.5 kilograms.
- Chili pepper - 1 pc.
- Bell pepper - 1 pc.
- Carrot - 1 pc.
- Sesame - to taste
- Starch - 1 table. lie
- Vegetable oil
Sauce:
- Soy sauce - 2 table. lie
- Lemon juice - 3 tablespoons. lie
- Honey - 1 table. l.
- Hot sauce - 2 teaspoons. lie
Preparation:
1. Cut the meat into small pieces. It is not necessary to cut into cubes, you can cut into small strips, for example.
2. Cut bell peppers and carrots into medium-sized strips. There is such a universal grater with different attachments, among which there is one that will grate such a thick strip - a very convenient thing, I advise you to buy it.
3. Cut the hot chili pepper into slices. If you are a thrill-seeker, you can add more, but if not, then of course a little.
4. Fry the pork thoroughly in a heated frying pan with high sides. Then add carrots and peppers to it, stir-fry.
5. Mix all the ingredients of the sauce and pour into the meat, stir.
6. Starch must be diluted in water, and then added to the pan with the rest of our ingredients and mixed.
7. Add sesame seeds, mix, our dish is ready!
Bon appetit!
Recipe for pork in sweet and sour sauce with vegetables
It seems like one dish, but as soon as you add or replace some component, the shades of the dish become completely different. Let's make this Chinese dish with tomato paste. So delicious - not a trace will remain on the plate!
What you will need:
- Pork tenderloin - 0.4 kilograms.
- Onion - one piece.
- Bell pepper - two pcs.
- Carrots - one pc.
- Ginger root - 4 centimes.
- Water - 0.5 cups
- Garlic - two cloves
- Vegetable oil - 3-4 table. lie
- Potato starch - two teaspoons. lie
Sauce:
- Apple vinegar 6% - one table. lie
- Dark soy sauce - three tablespoons. lie
- Tomato paste - two tablespoons. lie
- Sugar - one table. lie
Preparation:
1. Cut the pork flesh into long narrow strips, about two centimeters thick. Well, or you can put it another way, it’s not so important, it’s just more interesting.
2. Grate the garlic and ginger on a fine grater or chop it very finely with a knife. By the way, garlic can be passed through a press. Add all this to the meat.
3. Pour half the soy sauce over the meat. If you noticed, there is no salt in the list of ingredients, all because soy sauce has a sufficient amount of it. Add starch here and leave to marinate for half an hour.
4. While the pork is marinating, prepare the vegetables. To do this, cut the carrots, peppers into small strips, and the onions into thin half rings.
5. Now mix the sauce components in a separate bowl
In general, for this dish it is ideal to use a “WOK” frying pan; in translation, “WOK” means Chinese pot.
6. Fry the meat in a hot frying pan.
7. Then fry the carrots separately for a couple of minutes, add the onion, stirring, and after a minute add the pepper. It is necessary for the liquid to evaporate, only then add the meat, mix, and pour the prepared sauce with water.
8. Stir constantly until it boils. Then reduce the heat and leave for another minute. Serve well with rice or other side dish acceptable to you. Ready! Bon appetit!
Cooking pork with pineapples in Chinese - a simple recipe
It turns out to be deliciously tasty to cook “Chinese pork” according to the recipe with pineapple. The contrast of flavors is simply amazing.
What you will need:
- Pork - 0.5 kilograms.
- Carrots - 1 pc.
- Sweet pepper - 1 pc.
- Soy sauce - 80 gr.
- Corn starch - 1 teaspoon. l.
- Tomato juice - 250 gr.
- Sugar - to taste
- Wine vinegar - to taste
Preparation:
1. Cut the meat into pieces about two centimeters wide, or into cubes or strips, as you wish.
2. Stir soy sauce with starch and pour it into the pork. Knead with your hands and leave to marinate for fifteen minutes.
3. Cut the carrots, peppers, and pineapple thinly into triangles. Place the carrots in a preheated frying pan for a couple of minutes, then add the pepper and after another two minutes the pineapples. Fry for five minutes.
4. Fry the meat separately.
5. Add to it, stirring, prepared vegetables, tomato juice, vinegar, sugar, simmer for half an hour. Now you can add pepper and mix again. Ready!
Bon appetit!
How to cook pork in sweet and sour sauce in a slow cooker
It’s so nice to have such a super helper in the kitchen as a multicooker! Is it really possible to cook this Chinese dish in a slow cooker? Yes, you can! It will also turn out incredibly tasty and even less time-consuming.
What you will need:
- Pork fillet - 200 gr.
- Bell pepper - 1 pc.
- Medium red onion - 1 pc.
- Chili pepper - 1 pc.
- Garlic - 3-4 cloves
- Canned pineapple - 200 gr.
- Corn starch - 10 gr.
- Seasoning "5 peppers" - to taste
- Sesame seeds - 5 gr.
- Vegetable oil
- Sweet and sour sauce - 100 ml.
- Soy sauce - 50 ml.
Preparation:
1. Cut the bell pepper and onion into half rings, the chili pepper into rings, and finely chop the garlic cloves. I almost forgot, pineapple - cubes!
2. Cut the meat into strips about two centimeters wide, mix it with starch.
3. Pour vegetable oil into the multicooker, add meat, set the “frying meat” mode for fifteen minutes. Fry for ten minutes, stir occasionally.
4. Pour all the chopped vegetables and pineapple pieces into the bowl, stir, and leave to fry for another three minutes.
5. Pour sauces into the future dish, add seasonings, mix, close the multicooker and leave until the end of the program. Pepper and you're done!
Bon appetit!
Pork in sweet and sour sauce with pineapples and bell peppers
And we have this recipe with the addition of wine! Yes, the further we go, the more exotic our dish becomes! Wine is an optional component, in fact, but you will agree that it is more interesting, more varied and, of course, even tastier!
What you will need:
- Pork tenderloin - 0.4 kilograms.
- Chili pepper - 1 pc.
- Bell pepper - 1 pc.
- Garlic - 4 cloves
- Lemon - 1 pc.
- Tomatoes in their own juice - 200 gr.
- Canned pineapple - 200 gr.
- Ground red hot pepper - to taste
- Dry white wine - 100 gr.
- Soy sauce - to taste
Preparation:
1. Mix tomato and pineapple juice with lemon juice, add ground pepper.
2. Let's start slicing: cut the pepper and onion into half rings, crush the garlic, but do not cut it. Cut the pineapple into cubes, tomatoes into slices. Hot pepper slices. The meat must be cut into strips about two centimeters thick.
3. We start frying with garlic and chili pepper, so that the oil then absorbs the spiciness of one and the aroma of the other. Once fried until a crust appears, remove them with a slotted spoon and place in a sieve to drain off excess oil.
4. The next step is to fry the pineapple, it will give up its sugar to the butter and the rest of the products will be caramelized due to it. After frying, put it on a strainer.
5. Then we also fry the onions and bell peppers alternately, in the same way, that is, through a sieve, send them to the rest of the vegetables.
6. Now fry the meat in small portions so that it has time to form an appetizing crust.
7. After all our frying, pour out the oil, place the fried vegetables and meat in a clean frying pan, stirring, and heat them thoroughly.
8. Now comes the fun part - adding the wine! Let it evaporate, while it will leave its aroma and taste in our dish.
Rice wine is added to the traditional recipe.
9. Then add soy sauce and let it evaporate. We add the tomatoes that have been waiting for their turn and let them simmer for a couple of minutes.
10. And finally, pour in the previously prepared sauce and simmer for another ten minutes.
Ready! Bon appetit!
Chinese pork recipe from Chef Lazerson
We suggest preparing the famous Gabajou according to the recipe of chef Ilya Lazerson. His recipe differs mainly in the marinade, which includes egg white. The option is interesting and also divinely delicious!
What you will need:
- Pork tenderloin - 400 gr.
- Sweet bell pepper - 2 pcs.
- Medium size onion - 1 pc.
- Fresh or canned pineapple - 200 gr.
- Starch - 2 tables. l.
- Water - 1/3 cup
- Garlic - 1-2 cloves
Sauce:
- Sugar - 3 tables. l.
- Vinegar 9% - 3 tables. l.
- Soy sauce - 1 table. l.
- Ground ginger - 1 teaspoon. l.
- Ketchup or tomato paste - 1 table. l.
Marinade:
- Salt - 1/4 table. l.
- White wine - 2 tables. l.
- Soy sauce - 1 table. l.
- Egg white - 1 pc.
- Starch - 2 tables. l.
Preparation:
1. First, marinate the meat. To do this, cut the pork into small pieces, about two by two centimeters. Next, stirring, add the ingredients of the marinade and let marinate at room temperature for half an hour.
2. Cut the onion, pepper into squares, and pineapple into cubes.
3. Let's make the gas station. Mix the ingredients of the sauce and mix thoroughly until smooth.
4. Separately dilute starch with water.
5. Fry the meat in small portions in a large amount of oil. Fry for one or two minutes until light golden brown. Remove with a slotted spoon to allow the oil to drain. When all the pork is ready, drain the oil.
6. Pour a little fresh oil into the frying pan, about three tablespoons, and when heated, squeeze the garlic through a press. Add the onion and as soon as the onion becomes soft add the pepper to it.
7. After three minutes, pour in the prepared dressing and stir.
8. Another couple of minutes and add the fried meat and mix.
9. Add already diluted starch. Mix everything and simmer until the dressing thickens. And then add the pineapples, stir and remove from the stove. Serve the finished dish with rice. Ready! Bon appetit!
Video recipe for making GO BAO ZHOU
We bring to your attention a video with a recipe for making GO BAO ZOU straight from Chinese cuisine. Vadim Grinich from the YouTube channel will tell us the history of the origin of the dish, what you need to buy to prepare this dish, as truly as possible and, of course, introduce us to the stages of preparation. And the cooking will be done by a real Chinese chef!
As we heard, this is the most traditional preparation! Try to cook according to this recipe to enjoy the most authentic GO BAO ZHOU.
Here are the variety of options for cooking pork in sweet and sour sauce. Add certain components, try and experiment. Make your menu multifaceted and your household will not get bored with ordinary products. Don’t forget to serve the dish beautifully to the table - it will be very pleasant for both yourself and your loved ones! 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.
- The meat is marinated for 1-1.5 hours and cut into pieces.
- Soy sauce and sesame oil are added to it.
- Chop the garlic and onions, combine them with the meat, and put them in the cold for 1.5-2 hours.
- Chop vegetables and fry them.
- Fry the meat over high heat. Add vegetables and continue to simmer.
- 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
- Cut meat and vegetables.
- The meat is fried, onions are added to it, and sauce is poured over them.
- Cucumbers are placed on a plate. They are sprinkled with coriander, sugar, red pepper, and crushed garlic on top.
- 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
- The meat is cut into cubes. Pour in sauce (200 ml), sesame oil.
- Add garlic. Refrigerate for 2 hours.
- Cut and fry vegetables. Add ginger and 100 ml sauce. Stew.
- Fry the meat, combine with vegetables and simmer.
- 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
- Cut up the chicken. Pour in wine, sprinkle with ginger and spices. Leave for 30 minutes.
- Mix sauce, sugar, water, flour, water, onion and garlic. Keep simmering for about 25 minutes, then strain the sauce.
- 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
- Divide the wings into 2 parts.
- Mix chicken, flour, starch, salt, pepper. Fry for 15 minutes.
- Make a sauce from ginger and other ingredients. Boil it.
- 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
- Cut meat and vegetables.
- Fry the meat with onions and sauce.
- 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 a Korean-style meat salad, 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
- Meat with sauce, butter, garlic. Cool for 2 hours.
- Chopped vegetables are fried with ginger.
- The meat is fried.
- Boil funchose.
- Meat cooked in Korean is mixed with other ingredients.
Korean chicken gizzard hye
There are many interesting Asian dishes you can prepare, including Korean chicken heh. 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
- Cut the stomachs in half and boil for 1 hour.
- Make a mixture of chopped vegetables (except onions), sugar, sauce and vinegar. Stuff the stomachs with it.
- Fry onions and offal. Let soak for one hour.
Korean kuksi - recipe with meat
Cold soup 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
- Cut the meat and fry.
- Simmer the cabbage for 7-10 minutes.
- Make a broth: add vinegar, sand, spices, and salt to the water.
- Fry a pancake from a beaten egg.
- Cook spaghetti, lay it out in the first layer, followed by cabbage, then meat, cucumbers, tomatoes, chopped pancake.
- Pour in hot broth. Add sauce and garlic.
How to cook soy meat in Korean?
An excellent analogue to pork and beef will be Korean soy meat, 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.
Ingredients:
- carrots – 3 pcs.;
- soy meat – 100 g;
- sugar – 1 tsp;
- salt – 0.5 tsp;
- vinegar – 1.5 tsp;
- vegetable oil – 5 tbsp. l.;
- garlic – 3 cloves;
- spices.
Preparation
- Soak the meat in hot water for 10 minutes, squeeze out.
- Grate the carrots and mix with sugar. Combine with meat.
- Make a mixture of garlic, spices, oil, vinegar. Add to Korean soy meat and stir.
1. The main secret to the success of this dish is, of course, the marinade. To prepare it, you need to take hot tomato sauce (if you don’t have anything suitable on hand, you can use freshly prepared sauce, combine crushed tomatoes with chili peppers), a little soy sauce and sesame oil (if you don’t have it, it’s not recommended to replace it with other oil). Combine everything and mix. Chop the peeled garlic. Peel and grate the ginger. Add a little sugar to taste and sesame seeds to the sauce. Add a little hot pepper (if you like really spicy dishes) or ground paprika. Mix properly. It is better to taste the finished marinade so that if necessary, add more sugar, for example.
2. In the recipe for cooking Korean pork, you can use any part of the meat that is more to your taste. The meat must be washed, dried well and combined with the prepared marinade.
3. Gently mix the meat with your hands so that each piece is evenly coated with the sauce. If desired, you can leave the pork for 15-20 minutes, but this is not particularly necessary.
4. The last ingredient will be onions. It needs to be peeled and cut into medium half rings. If the onion is large, it is better to use half.
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;
Garlic;
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 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;
Garlic;
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.
The recipe is only for those who like meat with a sweetish taste.
I really liked this meat - soft, aromatic, with a sweet-sour taste and a spicy aftertaste.
But the children refused to eat it.
I modified the recipe from a book published in 1992 (I don’t know how authentic it is) a little to suit my taste - instead of rice vodka I took dry wine, put hot red pepper along with ginger, added lemon juice, since there wasn’t enough for my taste acids, and changed the order of introducing products - in the printed recipe, sugar is introduced not at the beginning of cooking, but at the end.
COMPOUND
500g pork or lean pork belly, 50g sugar, 50~60g dry wine or 20g rice vodka, 50g soy sauce, 0.5 teaspoon dry ground or 15g fresh ginger and/or 1/4 teaspoon hot red pepper, 250g water or broth, if desired - 3 tablespoons lemon juice
Cut the pork into small pieces.
If you are using brisket, carefully scrape the skin under running cool water. If the skin is very hard or there is unsalted stubble on it, then it is better to remove the skin completely.
The brisket should be lean - there should be twice as much meat as lard.
Cut the brisket, including the skin, into thin slices 4~5 cm wide.
Place a cast iron or saucepan over high heat and pour sugar into an even layer on the bottom.
You can add 1 teaspoon of water to make the sugar melt more evenly.
Melt the sugar until it turns into dark red caramel. There should be a slight smoke from the sugar.
Pour the chopped pork into the saucepan and stir.
The sugar may partially harden, but this is not a problem, because... then it will dissolve in the liquid.
Fry the pork for 5~7 minutes until it is golden brown.
If wine is used, pour it into a saucepan and reduce by half.
Pour in hot water or broth.
If you will be using rice vodka, pour it along with the water/broth.
Add soy sauce, ginger, red pepper. If desired, you can add lemon juice.
Cover the saucepan with a tight lid, reduce heat to low and simmer until the pork is tender - from 40 minutes to 1 hour.
Make sure that the liquid does not boil away completely!
When the pork becomes soft, remove the lid, turn up the heat to high and reduce the liquid to a sauce.
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