Calorie content: Not specified
Cooking time: Not specified

It is generally accepted that success meat dish largely depends on the quality of the meat. The softer and better it is, the tastier the meat will be in finished form. But there is another component of success - spices and marinade. Using marinade and spices, you can cook delicious meat, no matter how tender it was originally. Even tough beef will turn out juicy, soft and tender if the meat is kept for several hours in a soy sauce marinade with ginger and spices. True, there is one "but" - the marinade is very rich, taste natural meat v ready dish will not be. Korean-style meat, the recipe with a photo of the preparation of which you will learn today, will turn out to be spicy, spicy, tart, tasty, juicy and soft, cooked based on oriental cuisine... Why motivated? The explanation is simple - it is not always possible to buy some of the specific ingredients of sauces or marinades that are used in traditional Korean cuisine. Therefore, in the European version, some ingredients were replaced with more accessible and suitable to taste, leaving the very technology of cooking meat unchanged. We also advise you to see how it is prepared, perhaps this recipe will suit your taste.

Ingredients:

- beef - 400-500 gr;
- chili pepper - 3-4 pinches;
- ground black pepper - 0.5 tsp;
- sesame oil (or any vegetable oil) - 2 tbsp. spoons;
- dark soy sauce - 3-4 tbsp. spoons;
- garlic - 3 cloves;
- ginger - 1.5 tbsp. grated spoons;
- vegetable oil - for frying meat;
- green onions, hot peppers- for serving.

Recipe with photo step by step:

The meat should be cut as thinly as possible, in long strips, as is usually cut for oriental cuisine. It is very convenient to cut slightly frozen meat, then the strips will turn out to be the same, the meat is cut easily. But if you bought fresh meat, then, of course, it makes no sense to freeze it. Just try to cut it into thin slices, first dividing it into thin slices (like for chops) and then cutting them into strips. An important clarification: cutting must be done along the grain! Lightly pepper the beef, stir.

Mix freshly ground black pepper, chili pepper for the marinade (if you don't like very hot, then replace with paprika), pour in oil. Beat lightly.

Add soy sauce, mixing all the ingredients of the marinade until smooth. It is more convenient to add the sauce one spoon at a time.

Grate the garlic into the meat. Or pass the garlic cloves through a press, crush in a mortar in a gruel and add to the beef.

Peel a piece of ginger about the size of a matchbox. Grate on a very fine grater. Add to beef.

Stir the meat with garlic and grated ginger. Pour in soy sauce. Mix thoroughly so that the sauce, garlic and ginger are on each piece of beef. If the soy sauce is not very salty, add a little salt to the meat. But in general, this is not necessary, the spices will give their taste to the meat, it will not be bland. Leave the meat to marinate for several hours (you need to stand at least two hours).

It is better to fry meat in portions, so that it is fried in oil, and not stewed. Warm up not a large number of vegetable oil, put some of the pickled beef in it. Fry the meat over medium heat, stirring constantly to evenly fry.

Fry for about five minutes, no longer. The beef should brown slightly and darken.

Korean-style meat is served scalding hot to preserve its juiciness and softness. Place a serving of the grilled beef on a plate. Sprinkle with coarsely chopped green onions and chunks of hot or sweet peppers. Any side dish, at your discretion: fresh or vegetable stew, boiled rice, salads, pickled vegetables (Korean cabbage),

1. Wash the meat and dry it thoroughly. Cut across the fibers into thin slices, which we cut into thin strips.
2. Warm up on high fire dry frying pan with a thick bottom, lay out the meat, lightly salt and, stirring constantly, quickly evaporate the moisture. During this time, the meat changes its color. We put it in a bowl.
3. rub on a "Korean" grater or on a regular large - in thin strips. Finely chop the onion and chop the herbs. Salt all this a little and mix, add to a bowl of meat.
4. Pour soy sauce here, pepper, add some salt to your taste, pour vinegar and mix well.
5. Pour into the pan vegetable oil- so that only covers the bottom. Heat over high heat until light smoke appears. Then pour the hot oil into the dish and stir quickly. All that remains is to put it in a suitable dish - and on the table.

Option 2

Other authors claim that "He" is prepared only from raw meat and give your recipe.

Ingredients:

• the same as in the first version

Cooking method:

1. Cut the meat in the same way into thin strips or small cubes... We put it in a bowl - plastic or enamel. Here - shredded with thick rings or half rings, and there should be a lot of it - half the volume of meat. We mix all this with our hands with slight pressure so that the onion gives juice. Salt and pour so much 5% vinegar to cover the whole mixture.
2. We cover with a lid and put in the refrigerator for several hours, or better - for half a day. And when we move on to the final cooking, drain and remove the onion.
3. It remains to prepare the "accompaniment" for the meat. Chop onion thin semi-or rings, spread in a pan with soy or vegetable oil, from which smoke has already gone. Stir constantly, fry until light brown.
4. Remove the pan from the heat, after 1-2 minutes sprinkle with paprika powder, add 1-2 cloves of crushed garlic, hot pepper to taste and a little sugar. Pour into a bowl of meat, mix, taste for salt and vinegar.

Option 3

There is also a recipe for "Heh" from chicken fillet. It is even easier in it.

Ingredients:

• 300-350 g chicken breast
• 1 onion
• 1 teaspoon 20% vinegar
• salt, hot red and black pepper

Cooking method:

1. The chicken breast is cut into small cubes, finely chopped onions, salt and hot black and red are added to it.
2. All this is poured and mixed with 20% vinegar. Cover and leave for 5-6 hours, after which you can eat.

The only thing I would like to add: before preparing the Korean "He" - consult your stomach. A lot of vinegar and pepper is not something everyone can do.

Is a Korean dish that is steamed pies. They are very common in the Far East, Central Asia and Siberia. They are usually served with Korean carrot, hot sauces or Korean salads. You can adjust the sharpness of the baked goods to your liking. Let's find out with you how to cook pyanse in a double boiler.

Steamer Panse recipe

Ingredients:

For the test:

• white flour - 600 g;
• water - 300 ml;
• granulated sugar - 1 tsp;
• dry yeast - 10 g;
• salt - a pinch;
• vegetable oil - 2 tbsp. spoons.

For filling:

• onion - 1 pc.;
• garlic - 3 cloves;
• vegetable oil;
• chicken drumsticks - 500 g;
• white cabbage - 300 g;
• spices.

Preparation

Dissolve dry yeast, granulated sugar in a small amount of warm water and put in a warm place. When the dough comes up a little, knead the dough, adding the rest necessary ingredients, and put it in a warm place for 1 hour. In the meantime, we are preparing the filling: finely chop the cabbage, peel the onion, cut into cubes, and chop the garlic. WITH chicken drumsticks remove the fillet and chop it finely. Then lightly fry the meat, add cabbage, onion, garlic, salt and pepper. Simmer the filling for 10 minutes, stirring occasionally. Now we pinch off small pieces from the dough, make cakes, lay out the filling, pinch the edges and form pies. Coat the steamer with oil, spread the panse and cook for 40 minutes. After a lapse of time, tender delicious pyansa in a double boiler is ready!

Pyanse pies in a double boiler

Ingredients:

For the test:

• boiled water - 1 tbsp.;
• dry yeast - 2 tsp;
• vegetable oil - 1 tbsp. a spoon;
• wheat flour - 350 g;
• granulated sugar - 1 tsp.

For filling:

• beef pulp - 300 g;
• White cabbage- 300 g;
• onion - 2 pcs.;
• spices;
• garlic - 3 cloves.

Preparation

We dilute the yeast in water, add sugar and let the dough rise. Then pour in water, add flour, salt and knead soft, sticky dough. We cover it with a towel and put it in a warm place for proofing. Without wasting time, we prepare the filling. To do this, grind the meat in a way convenient for you, add the diced onion and garlic. Put chopped cabbage, mix everything, salt and pepper. We form even balls from the risen dough, flatten them and fill them. We seal in a convenient way, put in a double boiler and cook for 45 minutes.

Source: http://womanadvice.ru/pyanse-v-parovarke#ixzz41kyuve76

Korean meat - recipe

Meat cooked in korean style, combines three flavors typical for all oriental cuisine: sweet, sour and spicy. Moreover, the more balanced these tastes become, the more correct the traditional recipes will be.

Korean style marinated meat - recipe

Ingredients:

• beef (steak) - 500 g;
• sugar - 3 tbsp. spoons;
• soy sauce - 3 tbsp spoons;
• mirin - 2 tbsp. spoons;
• garlic - 2 cloves;
• hot chili to taste;
• sesame oil - 1 tbsp a spoon;
• green onions - 8 feathers;
• sesame seeds - 1 tbsp. a spoon;
• vegetable oil.

Preparation

Cut the beef steak into the thinnest possible slices. Mix sugar, soy sauce, sesame oil, mirin, garlic passed through a press and a little chili. Marinate pieces of meat in the resulting mixture for 10-15 minutes.

Heat the vegetable oil in a wok and fry the marinated beef in it for 40 seconds. Mix the fried meat with chopped green onions, sesame seeds and serve immediately.

If you do not eat animal food, then using this recipe as a basis, you can cook Korean soy meat.

Korean meat with mushrooms

Ingredients:

• sugar - 1/3 tbsp.;
• soy sauce - 5 tbsp spoons;
• hot pepper to taste;
• lime juice - 1 tbsp. a spoon;
• sesame oil - 1 tbsp a spoon;
• garlic - 4 cloves;
• beef steak - 360 g;
• oyster mushrooms - 200 g;
• salt, pepper - to taste;
• green onions - 1 bunch;
• kimchi cabbage.

Preparation

Combine sugar with soy sauce, hot pepper, lime juice and butter. add garlic pounded into a paste to the mixture. Put the beef steak in the resulting marinade and leave it there for 1 hour, not forgetting to turn it over to the other side after half the time.

Preheat the grill and remove the meat from the marinade. Cut the beef into thin slices and place them on a skewer. Quickly grill the meat for 2-3 minutes on each side.

Cut the mushrooms and simmer in vegetable oil until the moisture is completely evaporated. Mix mushrooms with green onions, fried beef and serve with kimchi cabbage. If desired, the dish can be wrapped in a flat cake and eaten in the manner of a taco, so it will come out even more satisfying.

How to cook Korean meat with vegetables?

You may not even have suspected that there are stew recipes in Korean cuisine, as well as in European cuisine. One of these recipes is - meat stew in Korean - described below.

Ingredients:

• garlic - 3 cloves;
• butter - 2 tbsp. spoons;
• onions - 1/2 pc.;
• beef - 1 kg;
• water - 6 tbsp.;
• rice wine - 3/4 tbsp.;
• soy sauce - 1/2 tbsp.;
• brown sugar - 1/2 tbsp.;
• honey - 1/3 st.;
• carrots - 1 pc.;
• dried Chinese mushrooms - 5 pcs.;
• Bell pepper- 1 PC.;
• salt, pepper - to taste;
• sesame oil - 2 tbsp spoons.

Preparation

Grind the garlic with onions and fry them in 2 tablespoons butter... Cut the beef into cubes and fry with the onion until golden brown. Fill everything with wine, soy sauce, add sugar, honey and warm water, just enough to completely cover the meat. Cover the meat with a lid and simmer for 50 minutes. After the time has elapsed, add pre-soaked and chopped mushrooms, bell peppers, and carrots to the stew. Salt and pepper everything, pour with sesame oil and continue cooking for about an hour. Exactly until the meat begins to break down into fibers and the vegetables soften.

Korean-style meat with carrots should be served like a regular stew: in a deep plate, sprinkled with a little greens. Boiled rice will be an excellent side dish for this dish. Bon Appetit!

Source: http://womanadvice.ru/myaso-po-koreyski-recept#ixzz41kz98rz9
WomanAdvice magazine - advice for all occasions

Heh from pig ears

Ingredients:

• boiled in broth pig ears, cut into strips - 4-6 pcs.;
• ground dry spices (coriander, anise, sesame and fennel seeds, allspice, cloves);
• red hot peppers and ginger in one form or another;
• lemon juice or lemongrass;
• garlic;
• fresh herbs for decoration (basil, parsley, cilantro).

Preparation

The garlic should be crushed in a mortar or pressed through a press. If the red hot pepper is fresh, it can be crushed together with garlic, a little salt and the rest of the spices in the form of seeds. The sauce can be made from broth with lemon juice and soy sauce. Lemongrass and ginger (if fresh) should be finely chopped. The proportions of the sauce ingredients are free - be guided by the taste.

Before pouring the sauce over the prepared ears, you can strain it, which, however, is not necessary. We marinate the cut ears for at least 2 hours, and preferably 5 hours. Serve with rice or rice noodles decorating with greens. You can serve soju or beer.

If you add honey, some other spices, and the juice of local fruits or fruit vinegars to this sauce (see above), it will acquire a more versatile generalized regional flavor.

Spicy pickled pork ears with beans

Preparation

We marinate the cooked and chopped pork ears in one of the salsa or mole options: light sauce made from lemon juice, garlic and hot red pepper (fresh unripe) and avocado fruit. Or in red sauce: tomato + hot red chili + garlic. Or in yellow sauce: garlic + hot pepper + pumpkin juice + lemon juice.

We marinate the ears for at least 20 minutes, mix with ready-made beans (colored, or red, or young green beans). Add a ripe yellow pear, red bell pepper, a lot of green coriander and parsley to this salad, pour sour cream or oil-vinegar dressing (natural wine vinegar). Serve with tequila, pulque, mescal or

Source: http://womanadvice.ru/marinovannye-svinye-ushi#ixzz41kzbnvrp
WomanAdvice magazine - advice for all occasions

Heh from pike

The traditional Vietnamese dish khe is slices of fish, usually predatory, marinated in large amounts of lemon juice or vinegar, with the addition of hot spices... In our area, at home, he can be easily prepared from the ubiquitous pike. The flesh of the pike is tender and juicy, and therefore delicious raw, and the river smell of fish is easily removed with the help of abundance citric acid... Read on how to make pike heh.

Pike heh recipe

Ingredients:

• pike - 1 carcass (1-1.5 kg);
• lemon juice - 100 ml;
• vegetable oil - 150 ml;
• garlic - 2-3 cloves;
• red pepper to taste;
• salt to taste;
• coriander seeds - 2 tsp.

Preparation

Before preparing pike heh, the fish itself must be washed, scaled and fins cut off. We rip open the fish belly with a flexible and sharp knife and remove all the insides, rinse the abdominal cavity. We walk along the ridge of the fish with a thin knife and separate the fillets, smoothly moving along the ribs. Cut the finished fillet into cubes or strips.

Fill the pieces of fish lemon juice and leave for 30-40 minutes.

After the lapse of time, you will find that a large amount of liquid has accumulated in the container with the fish - it should be drained. Salt the marinated pieces of pike thoroughly, add oil, add garlic, red pepper and ground coriander seeds. Mix the fish with spices and leave for another 15-20 minutes, after which the dish can be cooled and served.

Cooking pike khe in Korean

This recipe is distinguished by its easy preparation and taste. Lovers of minimalism will certainly like this option heh.

Ingredients:

• pike fillet - 500 g;
• rice vinegar - 500 ml;
• onions - 2 pcs.;
• sugar - 1 tbsp. a spoon;
• salt - 1 tsp;
• chili pepper - 1 pc.;
• mint leaves.

Preparation

We check the pike fillet for the presence of bones and, if necessary, remove them. Cut the fish pieces in half lengthwise and then along the strips. Pour rice vinegar (300 ml) over the fish slices and leave for 1 hour.

Cut the onions into thin rings and also fill them with vinegar mixed with sugar and salt. Leave the onion for 30 minutes.

Remove the fish from the marinade and dry it slightly on paper towels. Mix the fish and pickled onions, add chopped chili peppers to the mixture, from which you must first remove the seeds, as well as chopped mint leaves. Serve he chilled to the table.

Pike heh salad

Ingredients:

• pike - 1 carcass (1.5-2 kg);
• vinegar - 3-4 tbsp. spoons;
• salt to taste;
• ground hot pepper - to taste;
• ground coriander - 1 tsp;
• fresh cucumber- 1 PC.;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• vegetable oil - 70 ml;
• garlic - 2 cloves.

Preparation

We clean, wash and mill the fish. Cut the pike into thin strips and add a good salt. Put the salted fish in a bowl, fill it with vinegar, add the garlic passed through a press and mix. Let the fish marinate in the refrigerator for about an hour.

While the pike is cooking, let's take care of the vegetables. Wash carrots, peel and rub on a coarse grater. Add the carrots to the fish, mix and then season everything with red pepper and coriander. After the marinating time, we drain the excess moisture from the fish. The readiness of the fish can be checked very simply - if the pieces of pike turn white, then the fish is ready.

Cut the onions into rings and sauté until soft in vegetable oil. Add the onion and oil to the fish, then put the fresh cucumber cut into strips into the salad and mix everything again. Before serving the dish, it is advisable to infuse for about an hour in the refrigerator.

Source: http://womanadvice.ru/he-iz-shchuki#ixzz41kzikinD
WomanAdvice magazine - advice for all occasions

Heh salad from meat

Meat he salad is a traditional Korean hot dish. It is prepared quite easily, quickly and never gets bored. You can serve this salad with any side dish. Let's take a look at some recipes for heh salad with meat.

Korean beef heh

Ingredients:

• beef - 500 g;
• vinegar essence 70% - 2 tbsp. spoons;
• carrots - 3 pcs.;
• salt - 1 tbsp. a spoon;
• sugar - 2 tbsp. spoons;
• onion - 1 pc.;
• vegetable oil - 100 g;
• Korean seasoning- 2 tbsp. spoons.

For seasoning:

• vegetable oil - 1 tbsp.;
• garlic - 1 head;
• a mixture of ground peppers;
• paprika - a pinch;
• coriander - 2 tbsp spoons.

Preparation

So, first, let's prepare the seasoning. To do this, pour a glass of vegetable oil into the pan, heat it slightly, fry the crushed garlic in it for half a minute, add spices, mix well and turn off the heat. Carefully pour the resulting seasoning into a dry, clean jar, close the lid and store in the refrigerator.

Next, we move on to preparing the meat. It must be carefully selected as it will not be subject to any heat treatment, but only marinated in the essence. So, we freeze a layer of beef and cut thin slices from a piece of meat with a sharp knife to make a sliced ​​meat. Now we put it in a bowl, leave it to defrost for a while, then add half of the sugar to the meat, pour in a little vinegar essence and sprinkle with salt. The meat will turn slightly white in the vinegar and let the juice out. Leave the beef to marinate for about 1.5 hours and stir it every 25-30 minutes.

Without wasting time, let's take care of the carrots for now. To do this, rinse it, clean it and rub it on a special grater, or chop it into thin strips. Then add the remaining sugar, salt and vinegar essence to the grated carrots. Stir well and leave to let the juice flow for a while.

When about an hour and a half has passed from the moment of marinating the meat, peel the onion from the husk, chop it into thin half rings and sauté in butter. We squeeze the meat strongly, removing all excess juice and spread it on top of the carrots. Pour boiling oil and onions on top, add the prepared seasoning and mix thoroughly. Well, that's all, the real Korean meat he salad is ready! It remains only to be patient for another hour, letting the dish brew at room temperature and soak.

Source: http://womanadvice.ru/salat-he-iz-myasa#ixzz41kzoAjsl
WomanAdvice magazine - advice for all occasions

Korean kimchi recipe

Kimchi is a special kind of cabbage that grows in the Far East and Korea. We don't have it, so you can use alternative option and cook Korean kimchi cabbage from Peking. Let's find out together how to make this original dish.

Korean kimchi recipe

Ingredients:

• Chinese cabbage - 3 kg;
• salt - 2 tbsp. spoons.

For refueling:

• rice flour - 3 tbsp. spoons;
• water - 300 ml;
• Chinese pear - 1 pc.;
• radish - 1 pc.;
• onion - 1 pc.;
• garlic;
• grated ginger root - 1 tbsp. a spoon
• fish sauce- 100 ml;
• green onions - 1 bunch;
• kimchi sauce - 1 tbsp
• sugar - 1 tbsp. a spoon.

Preparation

Now we will tell you how to cook kimchi in Korean. We wash the cabbage thoroughly and cut it in half, while cutting out the stumps. Then we dip it in water so that it gets between the leaves. Next, take coarse salt and distribute it evenly between the leaves. Tear off 3 large cabbage leaves and salt them in the same way. Put the prepared half-cabbage in a container, fill it with water so that they are completely in the water and press down on top.

Leave the cabbage to pickle for about 6-8 hours. When it is salted, rinse well under running water, squeeze it slightly and put it in a colander for 30 minutes.

In the meantime, let's get busy with the gas station for now. First, let's prepare, we need to prepare a special rice broth: two tablespoons rice flour we breed in small quantities cold water, and boil the rest of the water and gradually add the diluted flour there. Mix everything well so that there are no lumps, and leave to cool. We should have a homogeneous paste. We wash the radish and Chinese pear, cut into thin strips. Chop the green onion finely, and chop the onion in half rings. Lightly add some salt to the radish, drain the released juice. We twist the garlic and ginger through a meat grinder, add the base dressing, sugar, paste and fish sauce.

Mix everything well and add the resulting mixture to the chopped vegetables. Let the sauce stand for about 30 minutes. Then we taste it with salt and, if necessary, add some salt. Next, put on rubber gloves, and generously grease each leaf of Peking cabbage with the resulting mixture. After that, we again tightly fold them back into the half-cabbage, take the longest leaf, carefully tie it around and put it in the container.

When everything is laid, cover the top with the leaves that were previously laid aside and leave the container for a day at room temperature, and then put it in the refrigerator for 3 days. Cut the spicy Korean kimchi cabbage into small pieces before use.

Korean kimchi cabbage recipe

Ingredients:

• Chinese cabbage - 1 kg;
• sugar - 1 tsp;
• pepper paste to taste;
• salt - 1 tbsp. a spoon.

Preparation

Let's take a look at another way how to cook kimchi in Korean. So, take Peking cabbage, rinse it thoroughly and cut it in half. Then we carefully cut out all the stumps and chop the vegetable into strips 1.5 centimeters wide. After that, put it in a bowl, season with sugar and salt, gently knead it with your hands.

Next, put the cabbage under a press and keep in this form for about 12 hours. Now we send the cabbage under running water, rinse it thoroughly, thereby freeing it from excess salt. Next, lightly squeeze the cabbage, put it in a saucepan, add the pepper paste and mix. Leave the cabbage for another 4 hours, then mix again and insist for exactly 6 hours. After the time has elapsed, lay out Korean kimchi in pre-prepared jars and put it in the refrigerator.

I propose to cook amazingly tasty Korean-style meat in a spicy marinade, of course, adapted to our conditions and method of preparation. Initially, bulgogi (fiery beef) was cooked over an open fire or on a charcoal grill. At home and in many restaurants, they now simply cook in a pan. The whole secret is delicious marinade and a quality, soft piece of meat.

For this dish, it is best to take a tenderloin or neck of beef. As a last resort, a spatula will do. The higher the quality of the meat, the tastier the result. I assure you you will not be disappointed.

Ingredients:

Cooking the marinade. To do this, mix all the ingredients until absolutely smooth.

Cut the beef into thin slices, the thinner the better. It is easier to do this if the meat is slightly frozen.

Then the meat must be beaten well on both sides.

Place the beef in the marinade and stir with your hands. Leave on for at least 1 hour. Can be refrigerated overnight or overnight. The longer it is marinated, the better.

Fry the marinated meat in a small amount of vegetable oil, it is better to do this in portions and not immediately.

Fry for 5 minutes, no longer. The meat should turn brown.

Place the beef on a platter, sprinkle with green onions and sesame seeds.

Serve with boiled rice(practically without salt), vegetables and Korean salads. Lettuce leaves are a must. A piece of meat is wrapped in a salad, Korean meat pasta, salads, peppers are added and eaten. Rice acts instead of bread.

Bon Appetit!

Korean cuisine is hard to imagine without traditional hot snacks and salads. Literally all dishes have a special pungency. At the same time, the range of spices used by local chefs is rather small. Hot red peppers, garlic, ginger, soy sauce, and sesame seeds are most commonly used in Korean cuisine. AND main secret consists in the skillful selection and use of these spices. The 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 name, it is they who partially open the technology of preparing salads. "Heh" - salads dressed with vinegar or vinegar essence. "Cha" - prepared on an acetic-free basis and seasoned with vegetable oil.

Today we will cook Korean pork heh ...

Prepare foods according to the list.

Meat for heh should be very fresh, it is better to use a neck or a ham. Wash the meat, dry it with a paper towel, cut off excess fat, film, veins from the meat. Cut the prepared meat into strips across the grain. To cut the meat 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, mix and leave to marinate for 2-3 hours, stirring occasionally.

While the meat is marinated, cook the carrots. Wash carrots, peel and grate on a Korean grater with strips.

Add the remaining sugar, salt and 1 tablespoon to the grated carrots. vinegar essence, mix and set aside. The carrots should start juicing.

Peel and cut onions into half rings.

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

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

Then add the grated garlic and spices, mix well, close the lid and refrigerate for 2-3 hours. Koreans almost always add a flavor enhancer (monosodium glutamate) to pork heh, it turns out much tastier, but there is a lot of controversy about monosodium glutamate itself, so whether to add it or not is up to you.

Bon Appetit!