Fish marinated in vinegar turns white in a couple of hours and is ready to eat. Soaked in vinegar and loaded with spices, heh salad can be stored in the refrigerator for a week or more. And it only gets tastier every day. But in practice, this dish "does not survive" so much - usually it is "swept away" on the first day.
When preparing heh salad, as is usually the case, our chefs often deviate from the canon. Not everyone likes Korean seasonings (and some doctors forbid spicy), vegetarians replace meat with mushrooms or eggplant - in general, everyone cooks to their own taste. We hope you enjoy the recipes presented.
Real Korean-style hee is sprinkled on top with garlic, spices and poured over with boiling vegetable oil. This significantly changes the taste of the dish.
How to cook heh salad - 15 varieties
This is how heh salad is prepared "according to the canon." When submitting, you can add Korean carrots, decorate with greenery.
Ingredients:
- Fillet of any fish - 700 g
- Bulbs - 500 g
- Garlic - 3-4 teeth.
- Vinegar 9% - 4 tablespoons
- Ground black pepper - 20 g
- Hot red pepper - 10 g
Cooking:
Cut the fillet into small pieces. Coarsely chop the onion and mix with the fish. Dilute vinegar, pour into a bowl with fish, mix, tamp. Close the container tightly and leave to marinate for 2 hours. Then drain the excess water, salt the salad to taste, pepper, put chopped garlic on top, sprinkle with peppers, pour boiling oil. Leave to marinate for another 2 hours, but overnight is better - it will be even tastier.
An excellent carp heh appetizer will decorate any table.
Ingredients:
- Carp fillet - 2 kg
- Acetic essence 70% - 2 tbsp. l
- Vegetable oil - 4 tbsp. l
- Soy sauce - 200 ml
- Bulbs - 4 pcs.
- Garlic - 4 tooth.
- Cucumbers - 3 pcs.
- cilantro, black and red pepper, paprika to taste
Cooking:
Fillet fresh carp cut into strips, salt, put in a bowl, pour vinegar, mix, leave for 2 hours. Place the chopped onion and garlic in a separate bowl. Cucumbers cut into thin half rings, squeeze the juice, put to the onion. Add chopped cilantro, stir. When the carp is marinated, put it in a saucepan, sprinkle with ground peppers on top and pour over hot oil. Add soy sauce, mix. Leave to marinate for half an hour.
Recipe fast food with fried beef. No need to wait several hours for the meat to marinate.
Ingredients:
- Beef - 500 g
- Carrot - 350 g
- Sunflower oil - 100 ml
- Large onion - 1 pc.
- Garlic - 3-4 teeth.
- Salt, pepper, vinegar to taste
Cooking:
Cut the meat into strips, salt and fry, stirring constantly. Put in a salad bowl. Send chopped garlic and onions, coarsely grated carrots, vinegar, salt and pepper there, mix. In a frying pan, heat the oil well (until smoke appears), pour into a salad bowl and mix.
Delicious hehe from pike perch - great snack on festive table.
Ingredients:
- Pike perch fillet - 300-400 g
- Vinegar 9% - 4 tbsp. l
- Salt - 1 tsp
- Sugar - 1 tsp
- Vegetable oil - 100 ml
- Medium carrot - 2 pcs.
- Bulbs - 3 pcs.
- Garlic - 4 tooth.
- Ground coriander - 1 tsp
- Ground black and red (chili) peppers to taste.
- Cucumber - 1 pc.
Cooking:
Cut pike perch fillet into small pieces, add salt, sugar, vinegar, mix. Place to marinate for 2 hours in the refrigerator.
Nishing carrots, onions, garlic, mix in a separate salad bowl. Add salt, sugar, vinegar, coriander, peppers, mix. Cover with a napkin, marinate for 1.5 hours in the refrigerator.
When the products are marinated, combine the fish with vegetables, mix and transfer to a separate bowl, while squeezing out the excess marinade. Pour in hot oil. Close the container, put in the refrigerator overnight. Serve with fresh cucumber.
A spicy snack for an amateur. If someone does not like too spicy, then you can do without peppers.
Ingredients:
- Squid - 1.5 kg
- Bulb - 1 pc.
- Vegetable oil - 5 tbsp. l
- Soy sauce - 1 tbsp. l
- Apple (or rice) vinegar - 1 tbsp. l
- Sesame seed - 1 tsp
- Ground coriander - 1 tsp
- Sugar - 1 tsp
- Garlic - 5-7 tooth.
- Black and red ground peppers - 1 tsp each
Cooking:
Boil squids, peeling from the film, then cool and cut into strips. Roast the sesame seeds in a dry frying pan. Pour in oil, soy sauce, vinegar, spices and crushed garlic. Pour the squids with the resulting marinade and leave in the refrigerator for 2 hours (or overnight). Serve garnished with greens and onion half rings.
Squid almost do not need heat treatment. You need to cook them for no more than 2 minutes, otherwise they will become tough.
simple and delicious salad with a minimum of ingredients. It cooks quickly and eats even faster.
Ingredients:
- Pike fillet - 1 kg
- Vinegar 70% - 1 tbsp. l
- Vegetable oil - 3 tbsp. l
- Tomato paste - 3 tbsp. l
- Carrot - 400 g
- Bulbs - 300 g
- Garlic - 3-4 teeth.
- Sugar - 1 tsp
- Red pepper (optional) - 0.5 tsp
- Salt to taste
Cooking:
Marinate the pike fillet for 3 hours with salt and a solution vinegar essence under load. Dilute tomato paste with water (200 ml), heat to a boil in a pan and add chopped carrots and onions. Simmer for 5-10 minutes. Add chopped garlic, sugar and the contents of the pan to the marinated fish, mix. Ready!
To prepare a recipe, you need to be sure of the quality of the meat. Marinated beef combined with vegetables is an excellent appetizer and an independent dish.
Ingredients:
- Beef - 250 g
- Vinegar 70% - 1 tbsp. l
- Cucumbers - 2 pcs.
- Tomatoes - 2 pcs.
- Carrots - 2 pcs.
- Bulbs - 2 pcs.
- Garlic - 3 tooth.
- Sunflower oil - 100 ml
- Pepper, coriander, other spices to taste
Cooking:
Cut the meat into strips, salt, pour vinegar, press down with a load, marinate for 5-6 hours. Chop vegetables, mix in a salad bowl. Then add marinated meat. Sprinkle with spices and chopped garlic. Heat the oil in a frying pan, salt, pour into the salad.
Ingredients:
- Veal - 500 g
- Vinegar 70% - 1 tbsp. l
- Carrots in Korean - 100 g
- Bulb - 1 pc.
- Soy sauce - 2 tbsp. l
- Vegetable oil - 70 ml
- Garlic - 3 tooth.
- Salt - 1 tsp
- Sesame - 1 tsp
- Ground coriander - 0.5 tsp
- Red hot and black pepper, cilantro to taste
Cooking:
Clean the veal tenderloin from films and fat, cut into strips.
Add salt, vinegar, mix and refrigerate for 4-6 hours, stirring occasionally every 1-2 hours. Chop onion and fry.
Squeeze the marinated meat from excess juice. Add soy sauce, sesame seeds, chopped garlic, hot and black pepper, ground coriander, chopped cilantro, fried onions, Korean-style carrots. Mix.
This recipe can also be prepared with boiled veal. Then 6-9% vinegar is taken for the marinade.
To prepare the dish, you need to buy ready-made Korean carrots. Then it only takes a few minutes to cook.
Ingredients:
- Chicken fillet - 900 g
- Korean carrot - 400 g
- Bulb - 2 pcs.
- Vinegar 9% - 200 ml
- Vegetable oil - 150 ml
- Korean seasoning for carrots - 2 tbsp. l
- Salt pepper
Cooking:
Cut the fillet into small pieces, onion into half rings. Mix everything with Korean carrots, put on a heated (with oil) frying pan and simmer for 5 minutes over medium heat, stirring constantly. Add Korean seasoning, vinegar, mix, simmer for another 5 minutes.
The dish is ready, but it is better to leave it to marinate in the refrigerator for another 8-12 hours.
Instant salad, without marinating for many hours. Of course, this is not a classic hehe of raw meat but safe and delicious.
Ingredients:
- Chicken breast - 300 g
- Bulgarian pepper - 2 pcs. (red and green)
- Cucumber - 1 pc.
- Bulb - 1 pc.
- Garlic - 1 tooth.
- Vinegar 9% - 1-2 tbsp. l
- Tomato paste - 1 tbsp. l
- Soy sauce - 2 tbsp. l
- spicy seasoning for Korean carrots - 1 tsp
- Vegetable oil - 70 ml
Cooking:
Chop bell peppers and cucumber into thin strips, onions into half rings. First, fry the seasoning in a pan, then the onion, chicken chopped into thin strips, chopped garlic. Reduce heat, add tomato paste, soy sauce, 1 teaspoon of vinegar, salt. Simmer for 7-8 minutes.
Transfer the chicken to a salad bowl with peppers and cucumber, mix. Can be served!
Great original salad seafood - an excellent appetizer for cold vodka.
Ingredients:
- Frozen squids and octopuses - 1 kg each
- Vinegar 70% - 2 tbsp. l
- Garlic - 5 tooth.
- Bulb - 1 pc.
- Carrot - 1 pc.
- Sugar - 2 tsp
- Sunflower oil - 100 ml
- Sesame oil - 0.5 tsp
- Soy sauce - 2 tbsp. l
- Black ground pepper - 0.5 tsp
- Ground chili - 2 tsp
- Ground coriander - 2 tsp
- Ground sesame seeds - 2 tsp
Cooking:
Boil the octopuses for 10-15 minutes, add squids to the pan and after a minute remove from the stove, leave to "reach" in warm water 10 minutes. Then drain the water, wash the cephalopods, chop.
Chop carrots, sprinkle with sugar and salt. When she gives juice - drain it. Put the seafood in a salad bowl, add salt, sugar, pepper, sesame oil, soy sauce, mix. Put chopped onion on top, then squeezed carrots, then spices and chopped garlic.
Pour in boiling oil, mix, refrigerate for 4-12 hours.
Great vegetarian recipe. Instead of oyster mushrooms, you can take champignons or other mushrooms.
Ingredients:
- Oyster mushrooms - 1 kg
- Red onion - 2 pcs.
- Korean carrot - 100 g
- Garlic - 5-6 tooth.
- tomato paste- 1 tbsp. l
- Sugar - 1 tsp
- Vegetable oil - 75 ml
- Vinegar 9% - 50 ml
- Soy sauce - 3 tbsp. l
- Hot pepper to taste
Cooking:
Mushrooms cut and boil for 5-7 minutes. In a salad bowl, mix chopped onion, chopped garlic, tomato paste, sugar, carrots, soy sauce. boiled mushrooms rinse in a colander, squeeze, put in a salad bowl, pour vinegar.
Heat the oil in a frying pan and pour over the salad. Cover the dishes, leave to marinate for 5-6 hours.
The original recipe, which bears little resemblance to the classic heh. However, you can surprise your guests with such an unusual and tasty dish.
Ingredients:
- boiled beef tenderloin- 300 g
- Soy sauce - 2 tbsp. l
- Olive (or sesame) oil - 20 g
- Green onions - 10 g
- Sugar - 10 g
- Pears - 200 g
- Garlic - 2 tooth.
- Salted sesame - 5 g
- Pine nuts - 8-10 pcs.
- Salt, pepper to taste
Cooking:
Cut the tenderloin into thin strips (bars) of 0.5 cm each, add oil, sugar, pepper, chopped garlic and onion, sesame seeds, mix everything. Peel the pears, cut into slices, dip in salted water, put around the perimeter of the plate. Put the salad in the center, sprinkle it with pine nuts and pour over the sauce (soy sauce + sesame oil).
Another version of the recipe is without pears. Beef is marinated for 2 hours in 50 g of vinegar, then served with unsalted rice as an appetizer for vodka.
A wonderful appetizer, a great gift for spicy lovers. Guests, even meat eaters, will be delighted.
Ingredients:
- Eggplant - 1.5 kg
- Acetic essence 70% - 15 ml
- Vegetable oil - 100 g
- Onion - 200 g
- Bulgarian pepper - 1-2 pcs.
- Cilantro seeds, ground - 1-2 tsp
- Garlic - 5-6 tooth.
- Red hot pepper chili - 1-2 pcs.
- Soy sauce - 50 ml
- Salt - 1-2 tsp
- Sugar - 1 tsp
Cooking:
Put the eggplant in boiling salted water, cook for 10 minutes until half cooked. Cool the boiled vegetables, cut into bars, put in a salad bowl. Add salt, vinegar, chopped onion (100 g) and bell pepper. Tamp, marinate.
Chop the remaining 100 g of onion, garlic, chili. Fry the onion in oil in a pan with sugar. Remove the pan from the heat, add the cilantro seeds, chopped garlic and chili, mix. Pour the contents into eggplants, adding soy sauce. Leave to infuse in the refrigerator for 3-24 hours.
Fragrant crispy vegetable salad, a great appetizer for alcohol and meat dishes.
Ingredients:
- Eggplant - 2 pcs.
- Bulgarian pepper - 2 pcs.
- Carrot - 1 pc.
- Red onion - 1 pc.
- Chili pepper - 1 pc.
- Garlic - 2 tooth.
- Sesame seeds - 1 tbsp. l
- Vinegar 9% - 2 tbsp. l
- Sesame oil - 2 tbsp. l
- Sugar - 1 tsp
- Salt, cilantro to taste
Cooking:
Cut eggplant into strips, mix with salt, leave for half an hour. Then rinse them with water, wring out, dry with a paper towel. Fry in sesame oil until golden brown(7-8 minutes), put in a bowl.
Add carrots and peppers, cut into strips, onion - half rings, finely chopped garlic and cilantro, then salt, sugar, vinegar, mix. Sprinkle with toasted sesame seeds. Leave to marinate in the refrigerator for 2-12 hours.
Heh from Korean meat is loved not only in Korea, but we also eat this salad with pleasure. There are a lot of recipes for such a salad, with the addition of bell pepper, tomato, cucumbers, eggplant and potatoes. I offer you a simple step by step recipe with meat, carrots, onions and spices. It is not prepared very quickly, but the result of Korean-style Heh Salad from meat with carrots will exceed all expectations. Bon appetit!
Cooking time:---
Servings:---
beef - 500 grams
carrots - 500 grams
vinegar essence 70% - 2 Art. spoons
sugar - 2 tbsp. spoons
salt - 1 Art. spoon
onion - 1 piece (medium)
vegetable oil - 100 grams
Korean seasoning - 2-3 Art. spoons
Cooking seasoning from a glass vegetable oil, heads of garlic, ground peppers (red and red, 1 tablespoon each), paprika (2 tablespoons) and coriander (2 tablespoons). Slightly heat the oil, fry crushed garlic in it for half a minute, add spices, mix, turn off the heat. Pour the resulting seasoning into a clean, dry jar and store it in the refrigerator. 
We carefully choose meat for heh - it will not be subjected to heat treatment, only marinated in essence. We freeze the layer of meat and from a piece of meat sharp knife cut thin slices to make stroganina. 
We put the stroganina in a bowl, let it defrost, add half the sugar, vinegar essence and salt to the meat. The meat will turn a little white, "cooking" in vinegar, and let the juice go. 
The meat should be marinated for at least 1.5 hours and mixed every 25-30 minutes. While there is time, let's take care of the carrots. It needs to be peeled, rubbed on a special grater or cut into thin strips (rub carrots on a regular grater for korean dishes- bad taste). In grated carrots, add the second half of sugar, salt and essence. Mix and let the juice flow. 
When an hour and a half has passed since you put the meat to marinate, peel the onion, cut it into thin half rings and fry in oil. 
Squeeze the meat hard, removing all the juice. Lay the meat on top of the carrots. Pour in more boiling oil with onions, add the finished seasoning, mix thoroughly.
Heh from fresh fish
For heh, small-boned fish are well suited - pike perch, trout, carp, pink salmon.
800 gr. fresh fish
2-3 large onions
5 teeth garlic
1 large carrot (you can do without it, but it's more beautiful with it)
1 tsp Sahara
red ground pepper 1-2 dessert boxes. (taste)
ground black pepper
ground coriander
vinegar essence 2 tsp
salt to taste
soy sauce 2-3 tsp.
2-3 tbsp. l. rast. oils
bunch of cilantro
Clean the fish, gut; separate the fillet, cut into long pieces. Pour the fillet with vinegar essence, put it in an enameled or glass bowl, and marinate for 1.5-2 hours. Cut the onion into rings or half rings, garlic through a garlic press, cut the carrots into cubes or you can grate for Korean carrot. Add onions, carrots, garlic, coriander, black pepper, salt to taste, sugar to the fish, mix everything.
Now we heat the oil well and add red ground pepper and quickly remove from heat (this enhances the smell and taste of red pepper), pour our fish with hot oil, add soy sauce and herbs, mix everything again
Heh done!
Heh from potatoes and meat
You will need:
Potatoes - 800 gr.
Meat (at your discretion) - 300 gr.
Carrot - 1 pc.
Small onion - 1 pc.
Garlic - 1 tooth.
Soy sauce - 1-2 tbsp. lies.
red ground pepper
salt
vinegar
vegetable oil
Recipe
We cut the meat for heh into thin strips and fry in portions so that the meat is fried, but does not let the juice out (the meat can be pre-marinated with onions and vinegar, and then fried). Finely chop or chop the potatoes (approximately like Korean carrots). We put 2 liters of water on the fire, when it boils, add 3 tbsp. lies. 25% vinegar (water should taste sour), salt and pour potatoes to boil. After the water boils, boil the potatoes for about 5 minutes and discard in a colander. Chop or grate carrots on a fine grater. Onion cut into thin half rings and pour a small amount vinegar and let stand for a few minutes, then rinse the onion cold water. Now mix potatoes, meat, carrots, squeeze a clove of garlic through a garlic press, add soy sauce, red pepper. Put the onion on top of everything and season with hot vegetable oil, mix and let it brew.
Heh pork with carrots
Ingredients for Pork Hee with Carrots:
2 large carrots
300 gr lean pork
300 gr onions
100 ml vegetable oil
vinegar, salt, pepper, spices to taste
Prepare all foods. Peel the carrots and onions from the skin and peel and rinse in cold running water.
Cooking heh from pork with carrots:
Cut the meat into very thin noodles. To cut the meat as thinly as possible, it is necessary to freeze it a little. You can also use veal in the salad, but in no case should you use old and tough beef, the salad will be tough and not tasty.
Cut the onion into very thin, almost transparent half rings. For this salad, you need to take the most juicy onions.
Mix meat with chopped onion.
Prepare the marinade, for this, pour half a glass of water into a deep bowl and pour 2/3 teaspoon of vinegar essence into it. Season with salt, spices, hot peppers and mix well
Pour marinade over meat with onions and let stand for 20-30 minutes, preferably under oppression.
Grate carrots for Korean carrots, or cut into thin long noodles.
In a large heavy-bottomed skillet, combine meat, onion and carrots. Add 3 tablespoons of vegetable oil and put on very slow fire, stir constantly. It is necessary to ensure that the onion in the salad does not boil and does not become soft. All salad ingredients should be crunchy, the meat can be determined that it is ready when it turns a little white.
Allow the salad to cool, also with constant stirring, and serve.
Korean salad "Heh with squid"
Boil 500 g squid fillet for 1 minute in boiling water, cool, cut into strips (squid tentacles can also be cooked). Add: 1-2 tbsp. apple or rice vinegar, 1 tsp salt, ground garlic and sesame oil, 1/2 tsp ground coriander, sesame seeds, sugar, a little black hammer. pepper. 1/2 tsp. calcined red pepper hammer in 5 tbsp. grow oils, pour squids, mix and let it brew for 1-2 hours. You can add 1/2 onions and 1/2 raw carrots, cut into strips, into this salad.
Heh beef
I must say right away that I do not urge anyone to eat raw meat!
But many, I know, are interested in this recipe. And proportions are very important in it, you can do it “by eye” only with some experience.
Men eat such meat with vodka.
You can add meat to the finished Korean carrots (but salt the carrots less than usual).
Everything is very simple. 300 g of beef tenderloin - EXACTLY BEEF and EXACTLY TENDERINGS! (Carefully cut off all the veins, freeze, cut into thin slices, then into thin strips)
Mix the meat well with spices and vegetables, put in a glass dish in the refrigerator for 2 hours. The meat will simply “cook” in this marinade.
Spices: 2 tsp salt, 1 tsp sugar, 2 tbsp. soy sauce, 1 tbsp. l. sesame oil, 2 tbsp. corn or soybean oil, 1 tsp sesame seeds, 1/2 tsp each ground black and red pepper, 60 ml apple cider vinegar, 1/2 onion (finely chopped), 4 garlic cloves (chopped).
Here is an option when ready-made beef heh is mixed with ready-made "Korean" carrots
Korean carrot (Carrot Che)
Finely chop the carrots, put in a bowl. Make a hole in the carrot, in the very middle. Squeeze garlic into this hole (I love spicy carrot, so I put a lot), add red pepper.
In a frying pan, heat the vegetable oil (strongly) and pour it into the same hole in the carrot. Stir, mash, add vinegar (to taste) and refrigerate, preferably overnight. Carrots will infuse and will be just right before serving.
Kimchi (kim-chi, kimchi) Korean cabbage
Ingredients:
Beijing (Chinese) cabbage 3 small heads
small chili peppers 5 pcs
salt
garlic 16-18 cloves
Cooking:
We disassemble the cabbage into leaves, put them in a deep bowl and pour boiling water, after diluting enough salt in it to obtain a saturated saline solution (the water should completely cover the cabbage) We put it under oppression and in a warm place for a day
We scroll the garlic with chili through a meat grinder or squeeze through a press, add a little salt, mix and put in the refrigerator for a day
After a day, drain the water from the cabbage and, if desired, wash the leaves (the cabbage should be soft) We also put it in a deep bowl, spreading each layer with a small amount of the mixture
We put it under pressure again and put it in a warm place for 2 days
After 2 days, remove the oppression, mix (part of the liquid can be drained) and put in the refrigerator until cool
Bon appetit!
Kadi-che Eggplant in Korean
Cut 2 kg of eggplant lengthwise into 4 parts, pour 3 liters of water into the pan, add 6 tbsp. l. salt, put eggplants, cook for 10 minutes, remove, cool, cut across.
Fill:
3 large onions (finely chopped), 1 bunch of parsley or celery (chopped); 5 cloves of garlic (pass through the garlic cloves); 150 g of vegetable oil and 9% vinegar, 2 tbsp. sugar, 1 tbsp. salt, 3 tbsp. boiled water, 3 red bell peppers (cut into strips).
Mix everything, pour eggplant, mix and refrigerate.
you can put everything in a 2-liter jar with a screw cap.
Kamdyatan spicy soup on the bones
We take pork bones (ribs, spine bones, mosses) cook well until the meat is well separated from the bones, as soon as the bones are cooked, we throw potatoes 3-4 pieces cut in half, then salt and put red pepper powder (to taste), boil the potatoes until cooked and there we begin to tear pieces of dough (ordinary dumplings) if there is soy paste, then add it to the soup dessert spoon, and if not, then it is possible without it, at the end we pepper with black pepper, throw in the parsley and chop green onion. Of course, some other spices are needed to make this soup, for example, ginger powder and sesame powder.
Puktyay (Soup)
Here are the products that we need:
pork, potatoes, Bulgarian pepper, fresh eggs, onion, salted pepper leaves (OPTIONAL), a little vegetable oil.
put a saucepan on the fire, but I prefer to cook in a cauldron, pour a little vegetable oil (if the meat is fatty, but you can do it without r.m.). Throw meat into hot vegetable oil
fry
after roasting a little golden brown, we throw onion,
fry for a couple of minutes
throw raw soy paste
cilantro (coriander) dry, ground
and yanimi, aka odomodo aka flavor enhancer
stir fry for a couple of minutes and throw everything else, potatoes, bell peppers, pepper leaves,
stir for a couple more minutes and pour in RAW WATER to the density you need, the soup should be of medium density.
20 minutes passed from the moment the meat was roasted until the moment the water was poured.
leave it all to a boil and cook until the potatoes are ready.
meanwhile those raw eggs that we had whipped lightly with a fork
and when the potatoes are boiled in the soup, pour in the beaten eggs in a thin stream and immediately turn off.
The soup is ready to enjoy!
the soup is very simple and delicious eat it with PABI (rice special preparation) I’ll write his recipe separately, maybe it will come in handy for someone:
1. everything is cut into cubes in the first picture you can see on the cutting board in the corner there is a box of matches, for comparison
2. meat - only pork in an exceptional case, a leg. As you noticed, the meat is fried and then boiled a little, only pork can be cooked so quickly.
3. Soy paste (tai) must be taken without any additives, otherwise the taste will be completely different.
And finally, I will write a salad recipe that I remembered quite by accident.
Salad "Chafan"
Salad "Chafan" became famous and gained popularity, having come to us from Siberia. For many, he has become very fond of on any holiday table. It is very juicy and nutritious, colorful in appearance and, most importantly, it makes it possible to combine the ingredients as you wish. Fantasies are where to play.
Beef meat - 500 grams
Large potatoes - 3 pcs.
Carrot - 1 pc.
Beets - 1 pc.
Onion - 1 bulb
White cabbage - 100 grams
Mayonnaise - 150 grams
Sunflower oil - (for frying)
Table salt - at your discretion
Ground black pepper - at your discretion
Clean beef meat from veins, rinse well under running water. Take a board and cut the meat into thin strips. We put the pan on the stove, pour in sunflower oil and fry the meat until tender. During frying, stir several times so that the meat does not burn. 5 minutes before cooking, cover the pan with a lid so that the meat sweats a little and softens. After our meat is ready, we transfer it to a plate and cool it to room temperature.
It is necessary to peel the potatoes and wash under the tap. Lay out on a paper towel and let the water drain. We take a grater (for Korean carrots) and rub the peeled raw potatoes. Also fry in vegetable oil, over medium heat. You should not bring the potatoes to full readiness, it is better to slightly half-cooked, it should be half-cooked. Transfer to a plate and set aside.
Carrots, beets wash well under water. We rub on a grater (for Korean carrots) vegetables, they will be raw with us (when serving raw vegetables not felt). Set aside on separate plates.
Wash white cabbage, peel and try to cut into thin strips. We shift it separately to a plate to the side (who is a burden to cut thinly, you can grate it for cabbage, this does not change the taste of the salad).
Onions are peeled and washed, cut into thin strips and poured with boiling water for 20 minutes (this is done in order to remove the pungent odor and bitterness). After a little squeeze the onion and transfer to a plate.
We take a large round dish and lay out the prepared foods in heaps in the following order - put the fried meat in the middle of the plate, our previously prepared ingredients follow around the meat, you should lay them out in heaps - carrots, potatoes, onions, beets and white cabbage. And we try to leave the edges of the plate 2 centimeters free. We take mayonnaise and distribute a little for each ingredient. Who lacks spice and salt, please add salt and sprinkle with black ground pepper above. To add beauty, you can decorate the salad with parsley or dill. When the guests are at the table, mix the Chafan salad with a spoon and enjoy the amazing taste.
Enjoy your meal!
Adviсe:
The salad can also contain a bit of spicy, because if you put a spicy Korean carrot there, it will not be equal. It turns out well, very tasty and nutritious, because it also contains meat.
Who does not like raw onions, I suggest frying it in vegetable oil, this will give the salad a delicate sweetish taste.
Kheh meat salad with carrots is very tasty, spicy and fragrant cold Korean snack, which originated in the cuisines of the Far East. She has a lot of fans around the world, most of them, of course, in Korea. But almost all over the world, this appetizer can be found on the menu of expensive restaurants.
Cooking a classic, standard, real heh is already much easier when in any city you can find exactly those spices that are required in this salad. IN classical form put everything in the salad raw foods, and meat too, of course, it is marinated first, but no more. And in our time there are already hundreds of recipes with processed meat, perhaps it is safer now ...
The main feature of this salad is its spicy taste and spicy aroma. Khe salad is prepared with beef, pork, chicken, and even, perhaps surprisingly, with a dog. It is customary to add spices to the appetizer, these are not only salt, sugar and pepper, but also ginger, coriander, soy sauces, as well as other preferred spices
To make the salad less high-calorie and fatty, you need not to fry the meat, but to boil it slightly, this way you will also save on oil.
How to cook heh salad from meat with carrots - 15 varieties
This the recipe will do to all gourmets who love spicy snacks. If there are such people among your guests, then you will definitely surprise them by preparing such an exquisite dish.
Ingredients:
- Beef - 500 gr.;
- Onion (bulb) - 2 pcs.;
- Carrots - 500 gr.;
- Vinegar (wine) - 2 tablespoons;
- Pepper (red and black) - 1 pinch each;
- Sugar - 1 tablespoon;
- Garlic - 3 teeth.
Cooking:
We rub fresh, washed carrots on a grater.
Peel the onion and cut into half rings.
Cook the beef for about an hour and a half, cool and cut into thin strips.
In a saucepan, mix meat, carrots and onions, add oil and spices.
Pass the garlic through a press and add to the pan along with sugar, salt and vinegar.
We cover the pan with a lid and send it to the refrigerator for a day, for high-quality pickling.
We serve salad to the table in small salad bowls.
Bon appetit!
An interesting snack, which is prepared from fresh meat, necessarily raw. This recipe will give the salad spice and deliciousness, as it uses Korean-style carrots. It is important to know that in this recipe the meat is not fried, not boiled, but only marinated. Vinegar will perfectly cook the protein and the meat will seem cooked, but the taste will be much richer.
Ingredients:
- Carrots (in Korean) - 100 gr.;
- Veal - 500 gr.;
- Sauce (soy) - 30 ml;
- Vinegar (70%) - 1 tablespoon;
- Salt - 1 tsp;
- Oil (vegetable) - 5 tablespoons;
- Garlic - 3 teeth;
- Onion (bulb) - 2 pcs.;
- Coriander - 0.5 tsp;
- Pepper (black) - 1 tsp;
- cilantro - 2 tsp;
- Sesame - 1 tsp
Cooking:
We wash the meat, remove the film and fat, send it to the freezer for 30 minutes. Then cut into strips.
We take a deep pan, put the meat in it and add vinegar and salt. Mix thoroughly and put the pan in the refrigerator for 4 hours. Stir every 40 minutes.
Peel the onion, wash and cut into small cubes. Fry it in a pan until golden brown.
My cilantro and grind it.
When 4 hours have passed, we take out the pan from the refrigerator, drain the juice from it, and put the meat in a bowl. Filling it up hot pepper, garlic cubes, coriander, fried onions, soy sauce, cilantro and carrots in Korean. Mix all ingredients well and serve.
Bon appetit!
A good feature of this recipe is that the ingredients do not need to be fried or boiled, they are all cooked at the same time, thereby saturated with each other, which betrays an incredible taste of the salad.
Ingredients:
- Carrots - 3 pcs.;
- Pork - 400 gr.;
- Onion - 400 gr.;
- Vinegar - 50 gr.;
- Spices - to taste;
- Pepper - to taste;
- Salt - to taste.
Cooking:
Wash the pork well and cut into thin strips.
Cut the onion into transparent half rings.
In a salad bowl, mix onion with meat.
Pour 300 ml of water and 50 ml of vinegar into a small bowl, season with spices, salt and hot pepper, then mix thoroughly.
Pour the contents of the marinade into a salad bowl and leave for 30 minutes, covering cling film
Grate fresh carrots or cut into strips.
Choose the most large frying pan, preferably with a thick bottom, add vegetable oil and put meat, carrots and onions. We set the smallest fire and always mix. Fry until all the ingredients begin to crisp and the meat turns white.
We spread the salad in a bowl and cool it, and then boldly serve it to the table.
Bon appetit!
spicy salad with fresh vegetables will please your whole family, in this recipe you need to focus on choosing quality pork. It should be tender and a little oily, this is how the salad will have a wonderful taste and aroma.
The thinner you cut the meat, the better it marinates. To cut meat like this, you first need to put it in the freezer for 30 minutes, and only then start cutting it.
Ingredients:
- Pork - 200 gr.;
- Carrot - 1 pc.;
- Onion (bulb) - 1 pc.;
- Vinegar - 100 ml;
- Paprika (ground) - 1 tsp;
- Seasoning (for Korean carrots) - 1 tbsp;
- Oil (vegetable) - 70 ml.;
- Sugar - 1 tsp;
- Salt - 1 tsp
Cooking:
Before we start cooking, we send the pork to the freezer for 20 minutes, and then cut it into thin strips.
In a deep bowl, mix meat, sugar, salt and paprika. Add half the vinegar and spices. mix, cover with cling film and send to the refrigerator for 2-3 hours, for a good pickling.
Cut the carrot into thin noodles, onion into half rings.
We add carrots and onions to the meat, pour the second part of the vinegar.
Fry seasoning for Korean carrots in vegetable oil for about 2 minutes and pour over carrots and onions. Mix everything well and send it to the refrigerator for 40 minutes.
Drain all the liquid from the marinated meat, and transfer the meat to the onions and carrots, mix thoroughly again.
A wonderful salad is ready, you can serve it to the table.
Bon appetit!
Fresh veal will make this salad very tender, we strongly do not recommend using old veal, this will only spoil the salad, and it will be tough and hard to chew.
If you want to make the salad more satisfying, then double the amount of meat, naturally then you will need to add more vinegar, spices, soy sauce.
Ingredients:
- Veal - 200 gr.;
- Carrots - 500 gr.;
- Vinegar (9%) - 1 tsp;
- Sauce (soy) - 1 tsp;
- Bow - 1 pc.;
- Garlic - 2 teeth;
- Oil (vegetable) - 4 tablespoons;
- Pepper (ground) - 5 gr.;
- Sesame (seeds) - 5 gr.;
- Sugar - 2 tsp;
- Salt - 2 tsp
Cooking:
Carrot cut into thin strips. Place in a bowl, add sugar and salt, then mix and leave for 20 minutes.
We wash the meat, remove the film from it and cut it into thin strips.
Peel the onion and cut into half rings.
Fry the meat in vegetable oil, add soy sauce, onion and fry until the onion gives off a golden hue.
Adjust the smallest fire and season the meat with sugar, salt, red and black pepper, mix everything well and remove from heat.
Put carrots in a salad bowl and add fried meat with onions, vinegar, garlic, sesame seeds to it and mix everything well. We serve to the table.
Bon appetit!
Enough interesting recipe, in which we use fresh cucumbers, the main thing is that they do not have large seeds, they should also be with a thin skin. This salad is moderately spicy, so you can safely cook it for your family and guests.
Ingredients:
- Meat - 400 gr.;
- Cucumbers - 4 pcs.;
- Pepper (Bulgarian) - 1 pc.;
- Bow - 1 pc.;
- Oil (vegetable) - 3 tablespoons;
- Garlic - 2 teeth;
- Sugar - 1 tsp;
- Vinegar (9%) - 20 ml;
- Pepper - 1 tsp;
- Coriander - 1 tsp;
- Salt - to taste.
Cooking:
Cucumbers are cut into slices about 5 cm in size, and then each of the slices is divided into 3 parts. Thus, we will get sliced \u200b\u200bcucumbers in the shape of a triangle. We shift the cucumbers into a bowl, add vinegar, salt and set aside.
After 30 minutes, squeeze the cucumbers and pour the weight of the juice. Add sugar, coriander, garlic and salt, and sprinkle with hot pepper.
We cut the meat into thin strips, like onions along with sweet peppers.
Fry the meat in vegetable oil along with onions and peppers.
Pour cucumbers with soy sauce and put meat and vegetables on top of it.
We cool our salad and present it to the table.
Bon appetit!
A simple appetizer that includes a ton of ingredients, this dish tastes divine, spicy and amazing. Everyone who tries this salad will be interested in its preparation, so be sure to write down this recipe.
Ingredients:
- Meat - 300 gr.;
- Bow - 1 pc.;
- Potatoes - 5 pcs.;
- Carrot - 1 pc.;
- Pepper (red) - 5 gr.;
- Garlic - 2 teeth;
- cilantro - 5 gr.;
- Oil (vegetable) - 3 tablespoons;
- Vinegar - 50 ml;
- Salt - 1 pinch.
Cooking:
We mix water (2.5 l) with 70% vinegar (50 ml), throw 5 grams of salt and put on fire.
Cut the potatoes into strips, throw into a saucepan with boiled water and vinegar, cook for about 8-10 minutes. Then you need to drain all the water.
We cut carrots, onions and meat into strips.
Fry the carrots separately in one pan, and fry the onion with meat in the second
We mix all the ingredients, cover with a lid, insist about 2-3 hours. And then we bring it to the table.
Bon appetit!
In order for the salad to turn out as beautiful as possible, ideally, you need to use peppers of different colors. The taste of the salad will be provided even without a variety of peppers, but if you want to surprise your guests with colorfulness, then pay attention to the colors of the bell peppers themselves.
Ingredients:
- Meat - 300 gr.;
- Cucumber - 2 pcs.;
- Pepper (Bulgarian) - 3 pcs.;
- Carrot - 1 pc.;
- Korean spices - 1 tsp;
- Soy sauce - 40 ml;
- Vinegar - 30 ml.
Cooking:
Cut peppers and cucumbers into strips, sprinkle vinegar on them.
We rub the carrots into thin straws, add salt, soy sauce and spices. We tamp, mix well in parallel and insist about 2 hours.
We cut the meat into strips, fry it and put it to the pepper.
Mix the salad, add salt or pepper, and put in the refrigerator for 1 day.
After the elapsed time, the salad is well soaked and it can be served at the table.
Bon appetit!
Perhaps the easiest way to prepare this salad is to cook it with Korean carrots. Beef is best used fresh, so you can improve the taste and aroma of the salad.
Ingredients:
- Beef - 400 gr.;
- Bow - 1 pc.;
- Carrots (Korean) - 400 gr.;
- Vinegar - 1 tsp;
- Salt - a pinch;
- Sugar - a pinch;
- Vinegar - 20 ml;
- Oil - 30 ml.
Cooking:
We cut the meat into strips, fry it and marinate it. To do this, mix vinegar with sugar and salt and leave the meat in this marinade for 12 hours.
Cut the onion into rings and fry until golden brown.
Lightly heat the pepper in oil and add it to the meat.
Lastly, mix the carrots with the meat.
Bon appetit!
The balanced sharpness of the salad is accompanied by juicy and gray beets, and to dilute the taste of the salad, we add carrots.
Ingredients:
- Meat - 300 gr.;
- Carrots - 100 gr.;
- Beets - 250 gr.;
- Vinegar - 50 ml;
- Oil (vegetable) - 50 ml.;
- Garlic - 2 teeth;
- Ginger - 1 tsp
Cooking:
We rub carrots and beets on a grater (straws).
Add vinegar, pepper, salt and chopped garlic to beets and carrots, season with spices.
We heat the oil in a pan, and pour the vegetables over it, mix and leave oppression on it for at least 5 hours. This will help to soak the beets, which are generally tough.
We take out the vegetables, drain the liquid.
We cut the meat into thin strips, fry in oil, salt, pepper to taste and mix with ginger and beets.
We send the finished snack to the refrigerator for 6-12 hours, before serving it on the table, drain the liquid as needed
Bon appetit!
This recipe uses only veal, because only it goes well with eggplant, of course, you can try to cook this recipe with pork or chicken, but believe me, it is veal that will make this salad so rich and tasty that you can’t even imagine.
Ingredients:
- Veal - 300 gr.;
- Carrot - 1 pc.;
- Eggplant - 3 pcs.;
- Pepper - 3 pcs.;
- Vinegar - 3 tablespoons;
- Oil (vegetable) - 4 tablespoons;
- Garlic - 2 teeth;
- Pepper - 0.5 tsp;
- Salt - 10 gr.;
- Spices - 20 gr.;
- Greens - 1 bunch.
Cooking:
We cut the meat into thin strips, add salt, vinegar and put in the refrigerator for 3-4 hours.
We also cut fresh eggplants into thin strips, put a spoonful of salt and keep in the refrigerator for about 3 hours.
We squeeze the meat, grate the carrots, chop the garlic, and cut the bell pepper into strips.
Cut the onion into half rings and pour over with boiling water. Add to the pot with meat, sprinkle with Korean spices, pepper and pour soy sauce.
We squeeze the eggplants, fry in vegetable oil by setting a large fire. Mix the salad well and let it brew in the refrigerator for about 6-8 hours.
Bon appetit!
Enough easy recipe, which you can cook very quickly. The cooking time of this salad depends on the choice of meat, we advise you to use veal. And while it is being cooked, you will have time to prepare all the ingredients, and then just mix them.
Ingredients:
- Veal - 300 gr.;
- Cabbage - 500 gr.;
- Bow - 2 pcs.;
- Oil (vegetable) - 100 ml;
- Garlic - 1 pc.;
- Dill (dry) - 1 tsp;
- Vinegar - 30 ml;
- Pepper - 5 gr.;
- Salt - 5 gr.;
- Sugar - 5 gr.;
- Spices (Korean) - to taste.
Cooking:
Cut the meat into strips, add sugar, vinegar and salt. Set aside for 2 hours.
We cut the cabbage, add vinegar, salt, spices and a little.
Separate the meat from the marinade and pour into a saucepan with cabbage. Sprinkle meat with cabbage dill and garlic.
Cut the onion into thin rings, fry over medium heat until golden brown.
Cool, mix and send the salad in the refrigerator for 4 hours.
We serve to the table.
Bon appetit!
This recipe can be prepared with any meat, but it is best to use veal. If you want to receive tender salad then cook this recipe with pork meat. But there are lovers chicken fillet, with it you can also cook a good, juicy and tender Heh.
Ingredients:
- Veal - 600 gr.;
- Carrots - 400 gr.;
- Bow - 2 pcs.;
- Salt - 20 gr.;
- Chili pepper - 1 pc.;
- Sugar - 20 gr.;
- Garlic - 4 teeth;
- Seasoning (Korean) - 3 tablespoons;
- Coriander - 5 gr.;
- Paprika -5 gr.;
- A mixture of peppers - 1 tsp;
- Vinegar (70%) - 2 tablespoons;
- Oil (vegetable) - 50 ml.
Cooking:
Fry the garlic in hot oil for a minute, add spices, heat well and remove from heat.
Before cutting the meat, send it to the freezer for 1 hour, then cut it into thin strips.
Add vinegar, sugar and salt to the veal. Mix well and set aside for 2 hours in the refrigerator, stir every 40 minutes.
Grate carrots on a medium grater. Add sugar, vinegar and salt to carrots, mix well. Marinate for about 40 minutes.
We squeeze the meat from the marinade and put it on the carrots.
We cut the onion into rings, fry in vegetable oil. We fill it with carrots with meat.
Season with Korean seasoning, mix well and leave for 2 hours.
The appetizer is soaked, we can serve it to the table.
Bon appetit!
A very interesting, and most importantly tasty and tender salad with pike fillet, which can be prepared easily in a few hours, the cooking time takes more for the marinade than for the preparation itself.
Ingredients:
- Pike (fresh) - 800 gr.;
- Carrots - 3 pcs.;
- Vinegar (70%) - 1 tbsp. l.;
- Radish - 2 pcs.;
- Bow - 1 pc.;
- Salt - 5 gr.;
- Garlic - 2 teeth;
- Pepper (red) - 1 pc.;
- Vinegar - 50 ml;
- Oil (vegetable) - 50 ml.
- Paprika - 5 gr.
- Sesame - 1 tsp;
- Spices - to taste.
Cooking:
We cut the fillet from the pike, cut it into small steaks. We place them in a deep bowl and pour 10 ml. vinegar. Mix well and put in the refrigerator for 2 hours.
Cut the onion into rings, add them to the fillet.
We clean fresh carrots, grate them for Korean carrots, put them in meat, salt and pour 40 gr. vegetable oil. Season with hot pepper and paprika, mix and add 1 tsp. soybeans and put in the refrigerator for 2 hours for pickling.
We spread the salad in salad bowls, mix well and serve.
Bon appetit!
The recipe is made from raw beef, but in order for the salad to turn out delicious, it must be properly marinated. In Korean cuisine, this dish is considered quite simple because there is nothing to cook, you just need to cut and combine the ingredients, and, of course, prepare a good marinade.
Ingredients:
- Beef - 300 gr.;
- Onion - 100 gr.;
- Carrot - 1 pc.;
- Oil (vegetable) - 1 tablespoon;
- Vinegar - 100 ml;
- Garlic - 3 teeth;
- Pepper (red and black) - 5 gr each;
- Sesame - 5 gr.;
- Salt - 5 gr.
Cooking:
We freeze the beef first, and then cut it into slices.
We clean the onion and cut it into half rings, and the carrot into strips.
Put beef, onions and carrots in a bowl, mix and season with salt, black and red pepper, add 40 ml. vinegar, tamp and send to the refrigerator for an hour and a half.
Put the contents of the bowl in a sieve and squeeze the salad so that there is no juice in it.
Grate garlic and add soy sauce.
Decorate the salad with sesame seeds.
We serve to the table.
Calories: Not specified
Cooking time: Not indicated
Usually, fish is cooked in this way, but as it turned out, the meat turns out to be no less tasty, spicy, fragrant and, what is important - hearty meal. And if you consider that it is prepared quite quickly, since the technology does not provide for aging in the cold, then the Heh salad of meat with carrots can be made just before the guests arrive. My detailed recipe will help you to easily prepare it at home yourself. I think you'll like this one too.
To such moderately sharp Asian snack can apply vegetable salad And boiled rice- then dinner will be quite balanced in taste and nutritional ingredients. You can take any meat for snacks (pork, chicken or beef), but be sure to tenderloin or sirloin so that it can be cooked quickly and remains tender and juicy.
The taste of lightly fried meat is set off by vegetables - carrots and onions, as well as soy sauce. But the sharpness and piquancy of the appetizer gives vinegar (you can take table or fruit). Optionally, you can also add your favorite cilantro, basil or parsley.
- meat (pork, beef) - 400 gr.,
- turnip onion 1 pc.,
- carrots - 350 gr.,
- refined oil (can be olive) - 2-3 tablespoons,
- table vinegar (9% - 3 tablespoons,
- soy sauce - 1 tablespoon,
- fresh herbs (dill, parsley, cilantro) - a bunch,
- finely ground salt - to taste,
- ground pepper - to taste.
How to cook with a photo step by step
First of all, we prepare the meat for the dish. We thoroughly wash the tenderloin, dry it with a napkin (this is important so that it does not burn during frying). After that, cut it into very thin strips. 
Next, fry the meat in a dry frying pan, be sure to stir it so that it does not burn, as soon as all the moisture evaporates from it, it is ready. 
Finely and finely chop the peeled onion.
We clean the carrots and chop on a shredder with long straws. 
We wash the greens and cut them finely. 
Mix vegetables and herbs, add salt. Then put the meat, soy sauce and ground pepper here. 
Next, add vinegar and mix well.
Pour oil into a heated frying pan and heat it until the boiling process begins (a light smoke appears). You can cook just great for this salad.
