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Korean meat heh

Korean-Style Spicy Pork Salad (Hoe)

A tasty, spicy, zesty salad of pork and Korean-style carrots! Hoe (pronounced "hweh") is a traditional Korean dish — an appetizer salad of carrots, onions, and meat. You can use whatever meat you like: pork or beef, it's up to you, and it's often made with fish too. Here we'll go with pork, which gives you a delicious, juicy, zesty result. Traditionally it's made with either raw or cooked meat; cooking it is the safer route. In Korea it's made quite fiery, with plenty of hot pepper and garlic, but you can dial the heat up or down to your taste.

Snezhana

Recipe author

Composition / ingredients

Servings:

Pork

200

Carrots

Onion

Garlic

Soy sauce

Vegetable oil

White wine vinegar

Salt

Ground black pepper

Ground red pepper

Fresh herbs

Sesame seeds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 6 g

Fats 50 % 14 g

Carbohydrates 29 % 8 g

165 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients. For the pork, tenderloin or sirloin works best so the meat stays soft and tender. Rinse it, pat it dry with a paper towel, trim off the fat and any sinew, and cut it into small, thin strips. Rinse the cut meat once more and dry it again with paper towels.
Step 2:

Set a dry skillet over the heat and let it get hot without any oil. Add the pork and cook off all the liquid it releases. Then pour in a tablespoon of vegetable oil, add a little salt, and fry the meat for about 10 minutes until lightly browned, stirring constantly.
Step 3:

Wash and peel the carrots and shred them on a julienne grater (the kind used for Korean-style carrot salad). If you don't have one, just cut the carrots into thin strips with a knife — it won't affect the flavor.
Step 4:

Peel the onions and slice them into half-rings. Peel the garlic cloves and grate them on a fine grater or press them through a garlic press.
Step 5:

Put the prepared carrots and onions into a deep bowl.
Step 6:

Add the meat to the bowl of vegetables.
Step 7:

Pour in the soy sauce, vegetable oil, and wine vinegar (you can swap in any other vinegar), then add the minced garlic, salt, and black and red ground pepper.
Step 8:

Toss everything together well and refrigerate the salad overnight to marinate. It's ready — before serving, sprinkle with chopped fresh herbs or green onion if you like. Serve it on its own, as an appetizer, or as a side for a main course. Enjoy!