And put it on a piece of bread, creating a charismatic sandwich. And put it in a herring bowl to serve as an appetizer with strong alcoholic drinks. And as a main dish for hot boiled potatoes. Korean-style herring with onions and tomatoes turns out incredibly aromatic, tender and tasty. In addition to red and black pepper, the dish can be seasoned with ground coriander, paprika, nutmeg or turmeric. Spices will make it more spicy and piquant. Be sure to try making marinated homemade herring This recipe is very tasty!
Ingredients:
fresh frozen herring1 kg
medium size carrots 1 pc.
onion5 medium sized heads
tomato paste 2 tbsp. l.
vegetable oil refined125 ml
table vinegar 9%50 ml
red hot pepper 1 tsp.
ground black pepper 1 tsp.
salt coarse grind 1 tbsp. l.
Number of servings: 12 Cooking time: 60 minutes
Step 1: Defrost the herring
For this recipe, the fish must be defrosted first. To do this, I simply take it out of the refrigerator, take it out of the plastic bag and transfer the fish to a large, deep bowl. Then I wait until the herring is completely thawed at room temperature. Fill it with water, defrost in microwave oven or carrying out any other manipulations with fish is undesirable.
Step 2: Cutting the fish
When the herring is defrosted, we will start cutting it. No matter how much one would like to delay this long process, they still have to do it. So, let's stock up on a knife with a small sharp blade, a cutting board, parchment paper and paper towels and let's get started. I usually line my cutting board with parchment paper (you can use regular clean sheets) to make it easier to clean later. Then all fish waste can simply be thrown away along with the paper.
Take the herring by the back and make a longitudinal cut along the belly. Try to make the cut exactly in the middle. There will be either caviar or milk inside. They can be eaten or simply thrown away. Everything else inside the herring is inedible, so carefully remove all the insides and carefully scrape the belly with a knife to remove the mucus.
Now let’s cut off the fish’s head by placing the knife blade all the way under the fin. Next, cut off the tail. We thoroughly rinse the fish carcass under running water, outside and inside, to completely remove the black film and bitterness.
Place the herring on a board covered with paper and make a cut along the back from head to tail. Cut out the fin by going around it with a knife on both sides. In the same way we cut out the second fin, which is located near the tail.
Now carefully remove the skin from the fish. To do this, pick it up near the head of the herring and remove it completely, moving towards the tail. This is quite easy to do, the main thing is not to rush and not make sudden movements.
Now it remains to separate the fillet from the ridge, starting from the head. First, separate one half of the fillet, then the other. Some of the bones will be removed along with the ridge. We will get the rest by hand. Finished fillet cut into oblong pieces 2 centimeters wide and place in a deep bowl or bowl.
Step 3: Prepare the marinade
Pour vegetable oil into a frying pan or small saucepan. For this recipe we will use unscented clarified butter. Add tomato paste and mix. The mixture will not become homogeneous, but we don’t need that. Place it over medium heat, bring to a boil and cook, stirring constantly, for several minutes. Remove the marinade from the heat and cool until room temperature.
Step 4: Three carrots and add to fish
Let's wash and peel the carrots. We grate it on a special Korean carrot grater, as required by the recipe. If you don’t have such a grater, you can cut the carrots into thin strips or chop them on a regular coarse grater.
Place the carrots in a bowl with herring.
Step 5: Chop the onion and add to the rest of the ingredients
Peel 5 onions. For this recipe I used medium sized onions. Cut it in half and cut it into half rings of medium thickness. Do not cut the onion into too thick slices, otherwise it will not marinate and will remain bitter.
Place the chopped onion in a bowl with other ingredients.
Step 6: Add vinegar, salt and spices
Now pour 50 ml of vinegar into the resulting mixture, as indicated in the recipe. It's better not to use apple juice or vinegar. This will give the finished dish a characteristic taste. Regular table vinegar will be just right. Add salt and two types of peppers. If you are not a fan of too spicy food, you can reduce the amount of pepper.
Mix all the ingredients until they are combined and saturated with spices.
Step 7: Pour marinade over ingredients
According to the recipe, pour the cooled marinade into a bowl with fish and vegetables.
Mix everything carefully.
Now put the fish into a tightly sealed container (preferably not made of plastic) and put it in the refrigerator. After 12-18 hours, the Korean herring will be completely marinated and ready.
Step 8: Feed
The finished dish can be served with a side dish, such as hot potatoes or rice. You can also use it as a snack by placing it on small pieces of fresh bread.
In Korean
Heh salads, along with Korean carrots, are one of the most popular savory appetizers. You can buy one at any market or even in a supermarket - there will be something for the most demanding taste: fish, seafood, vegetables, chicken or meat. Is it true, classic version It is still considered to be made from fish. In this case, the fish is taken raw and (like the other components of the appetizer salad) is not subjected to any heat treatment. Just marinating. If you have never cooked khe yourself, I recommend starting with Korean herring khe. You can find different recipes with photos on the Internet, I suggest sticking with the simplest and most delicious. To prepare it, it will be enough to take fresh herring (you can even just fillet), the most budget-friendly vegetable set of carrots and onions, and a bag of a ready-made set of spices. All other components are always available in every kitchen. The salad turns out to be quite spicy, with barely noticeable sourness and an amazing, appetite-stimulating aroma!
Ingredients:
- fresh herring – 2 pcs. (mine came out at 700 g),
- carrots – 1 large (per 200 grams),
- onions – 2 heads (about 180-200 g),
- garlic – 6 large cloves,
- salt – 3/4 tbsp. l.,
- sugar – 2.5 tbsp. l.,
- vinegar 70% – 1 incomplete tbsp. l.,
- vegetable oil – 50 ml,
- ground pepper (red or a mixture of peppers) – 1/3 tsp,
- seasoning for Korean carrots– 1 tsp.
How to cook herring hye in Korean
Let's start with herring. Wash it with cool water and cut it into fillets in the usual way. I feel comfortable doing this. I cut off the head and the tip of the tail, take out the insides, and rinse the fish again. Then I make a cut along the ridge about half a centimeter deep.
Afterwards, I place the fish on a cutting board and gently press it until a slight crunch appears.
Then I turn the fish over with its belly facing up - and the ridge with bones is already partially separated from the carcass. All that remains is to help him a little with your hands. Slowly and carefully I free one half of the herring from the backbone and bones.
Then I free my other half.
I remove the remaining bones (there are usually two or four of them on each fillet) and remove the skin.
That's it, the fillet is ready. We cut it into larger or smaller pieces - as you like. I cut it about 1-1.5 cm thick. Place the chopped herring in a deep bowl.
Chop the onion into thin half rings.
Cut the carrots into thin long strips. The longer and thinner you get it, the better. It is very convenient to do this using a double-sided vegetable cutter.
Place the onion half rings and carrot sticks in a bowl with the herring pieces. Finely grate the garlic there (or pass the cloves through a press).
Add some salt to our heh and sprinkle with sugar.
Next, add seasoning for carrots and ground pepper (I use a mixture of coarsely ground peppers, a very aromatic thing). Eat ready-made mixtures seasonings for Korean carrots from different manufacturers; for herring heh, I prefer the option from Pripravycha. This mixture is noticeably spicier and there is less coriander there than, say, in Trapeza.
Season the heh with vinegar and vegetable oil, and carefully, so that the pieces of herring do not get wrinkled, mix the salad with your hands. If desired, at the same stage you can add soy sauce.
We press the heh with a light press and put it in the refrigerator to infuse. After 1.5-2 hours, the appetizer can already be served. But it will taste better if it sits in the refrigerator overnight. Then each ingredient will be evenly saturated with seasonings and each other’s juices. The taste will become brighter and more balanced.
Herring heh prepared in this way can be stored in the refrigerator for up to 3 days. But it is usually eaten much faster. Heh can be served as a salad (in addition to the main dish) or as an appetizer, say, with alcoholic drinks.
Note. The proportions of ingredients, as well as the amount of salt, vinegar and spices, can always be adjusted to suit your preferences.
Have you been ripe for something new for a long time? Do you have a little patience and free time for self-improvement? Then surprise your family unusual dishes from simple herring. Prepare it with “spark” in best traditions Korean cuisine.
Food prepared for the table in asian style, even adapted to a set of domestic substitute products, will always leave behind a characteristic intriguing aftertaste.
Korean herring with tomato
| Ingredients | Quantity |
|---|---|
| fresh frozen herring - | 2-3 carcasses |
| onions - | 6-7 small heads |
| concentrated tomato paste - | 100g |
| 9% vinegar (unscented) - | 4-5 tablespoons |
| deodorized vegetable oil - | 120-180 milliliters |
| allspice - | 10-15 peas |
| hot red pepper - | 2 pinches |
| salt - | 2 teaspoons |
| ground cilantro seed - | 1 pinch |
| fresh herbs (dill, parsley) - | 1 bunch |
| Cooking time: 600 minutes | Calorie content per 100 grams: 193 Kcal |
Step-by-step recipe for preparing Korean herring at home:
- Let's prepare the marinade for the appetizer. In an enamel ladle on the stove, bring the mixture of vegetable oil and tomato paste to a boil. Boil for 3-5 minutes and add vinegar, salt, a pinch of cilantro seeds, fragrant and hot peppers. Mix well and leave to cool on the stove;
- Frozen fish carcasses must be removed from freezer and thaw a little at room temperature in a deep plate or bowl. Do not melt the fish completely, otherwise it will lose its aesthetic appeal. appearance– will turn into porridge when cutting;
- Prepare workplace, spread a sheet of paper or a plastic bag on the bottom and start filleting the herring;
- Using a sharp knife, carefully rip open the bellies of the fish, trying to ensure that the cut is exactly in the middle, and it is also not advisable to damage the valuable contents - caviar or milt. Use a knife to remove entrails and membranes from the belly. Place the caviar (milk) on a plate. Cut off the fish's heads with front fins and tails, rinse under running water;
- Place the carcasses on the prepared bottom, make a deep longitudinal cut along the entire ridge, cut out the dorsal fins. Slowly remove the skin, starting from the head;
- All that remains is to remove the ridge and small bones. The fish is completely cut. Ideally, you have a fillet (several pieces), which needs to be cut into longitudinal strips 3-3.5 cm wide;
- Peel the skins of the onions and cut into rings;
- Cut the caviar (milk) and combine with fish pieces;
- Place onion rings in a deep bowl (glass, ceramic or enamel), with strips of fish and spicy tomato sauce on them. Do this several times, alternating layers. Complete onion rings And tomato marinade. Cover the top with a plate or lid (a slight pressure will not hurt, but this is not necessary) and place it on the bottom shelf of the refrigerator. Leave for at least 3.5-6 hours;
- Serve the finished fish on a separate plate along with onion rings, garnished with fresh herbs.
Pickled spicy herring with carrots
You will need:
- 300-400 grams of lightly salted herring fillet;
- 4-6 medium carrots;
- 1.5 tablespoons of soy sauce;
- 1 small onion;
- 2 teaspoons table vinegar (9%);
- 4-5 cloves of garlic;
- 2 pinches of cilantro seed powder;
- a mixture of peppers to taste;
- red hot pepper on the tip of a knife (to taste);
- salt and sugar to taste (1/2 and 1/3 teaspoon);
- 20 grams of sesame seeds;
- 50 grams of vegetable oil.
The preparation time for the snack is about 2 hours. Calorie content per one hundred gram serving is 135 kcal.
Work progress:
- Peel the carrots, grate them using a special shredder for Korean carrots, or cut them into thin long strips. Place in a deep salad bowl (pan);
- Sprinkle the carrots with a mixture of peppers, cilantro powder, squeeze out 2 cloves of garlic, add salt and sugar;
- Fry peeled and chopped onions and garlic in vegetable oil. When they turn golden, remove the pan from the stove and remove them from aromatic oil. Pour the fragrant mixture over the prepared carrots and mix well;
- Cut the herring fillet into small pieces at your discretion, add to the carrots;
- Combine soy sauce, vinegar and hot pepper in a bowl and generously season the dish. Mix thoroughly, put under a press for a couple of hours;
- The finished appetizer is best served chilled, sprinkled with sesame seeds (optional).
Asian herring heh with carrots
Ingredients:
- 0.6-0.7 kg of fresh or frozen herring;
- 0.2 kg onions;
- 0.3 kg carrots;
- a packet of seasoning for Korean carrots;
- 2 cloves of garlic;
- a glass of vinegar (9%);
- 1/4 cup sugar;
- salt to taste;
- 2 pinches of cilantro seeds;
- 50 milliliters of soy sauce;
- 20 milliliters of deodorized vegetable oil;
- a teaspoon of hot red pepper powder;
Cooking time - 3-4 hours. Calorie content: per 100 grams 118 kcal.
Recipe for making herring hye in Korean:
- We first defrost the fish, gut it, cut off the fins, head, and tail. We carefully select all the small seeds. Do not chop the pulp too much large pieces and put it in the pan. Pour a glass of vinegar and leave for 20-30 minutes;
- Peel the vegetables. Cut the onion into thin half rings, grate the carrots on a special grater (in thin strips). Pass the garlic cloves through a garlic press;
- Grind the cilantro seeds in a coffee grinder;
- Drain the liquid from the herring and squeeze lightly with your hand without disturbing its structure (throw it in a colander);
- Combine herring, onion, carrots, garlic, seasoning for Korean carrots, cilantro, and hot pepper in one bowl. Season everything with soy sauce, vegetable oil, add salt and sugar and mix well;
- Let the appetizer brew for 1.5-2 hours.
Never marinate in aluminum or cast iron dishes, they are susceptible to oxidation, and you will not be pleased with the final taste of the product. Use containers made of glass, ceramics, enamel pans no damage or internal chips, high-quality plastic (for cold foods).
Prepare your work area for cutting fish by laying down paper and cellophane; it’s easier to throw them away than to spend a long time washing the table and boards.
Korean herring with tomato paste- this is great spicy snack, which can be enjoyed not only on family dinner, but also to surprise guests for festive table. The combination of well-known ingredients will give an indescribable spicy taste, which will not leave anyone indifferent.
Korean-style herring is also suitable for cold snack, and as an excellent addition to boiled potatoes. Using various seasonings, you can achieve an original aroma. But first of all, you need to properly prepare the fish. First you need to defrost the herring and sharp knife cut off the tail and head. Gut the insides, cut off the fins, carefully remove the skin (by making a cut along the back) and separate the fillet from the backbone. Try to remove the small bones as carefully as possible with tweezers, and then cut the fish into small pieces one and a half centimeters wide. In fact, this is the most troublesome and time-consuming part of the recipe. Now all that’s left to do is prepare a delicious marinade.
Recipe No. 1
We will need the following ingredients:
Place the fish pieces in a suitable container and add a tablespoon of salt, a teaspoon of black ground pepper, two teaspoons of ground red pepper. Now add a tablespoon of tomato paste and stir very well to allow the salt to dissolve. Now you need to add liquid components - 60 ml. vinegar and 125 ml. vegetable oil. Mix well again. Peel four onions and cut into half rings, mix with herring. Close the container with a lid and film, put it in the refrigerator. You need to wait at least 24 hours so that all the pieces marinate evenly.
Recipe No. 2
Try cooking Korean herring with tomato paste using another recipe. Here the marinade is prepared differently and the following ingredients are needed:
- Two herrings, 400-500 gr. ;
- Vegetable oil – 150 ml. ;
- Sugar, salt, spices;
- Onion;
- Tomato paste – 2 tablespoons;
- Vinegar (9%).
Pour vegetable oil into a small saucepan and add a tablespoon of salt, a little sugar, a teaspoon of paprika, hot pepper, a teaspoon of coriander. Now add tomato paste and five peas of allspice to the marinade. The mixture must be brought to a boil and removed from the stove. Pour in five tablespoons of vinegar and mix thoroughly. While the marinade is cooling, you need to peel and cut four onions into rings (or half rings). There is no need to make it too small. The pickled onion pieces will become juicy and have an appetizing crunch. Now you need to lay out pieces of fish and onions in the prepared container in layers (they need to lay out the very top layer). Now you need to carefully pour in the marinade and place the container, covered with a lid, in the refrigerator for a day.
Recipe No. 3
This recipe will definitely appeal to those who like to use soy sauce in cooking. This product is great for marinating and gives ready-made dish pleasant aroma and original taste.
To prepare herring in Korean we will need the following products: 
- Fresh frozen herring – 2 pieces;
- Tomato paste;
- Soy sauce;
- Onion;
- Vegetable oil and vinegar;
- Spices
In a small saucepan, mix half a glass of vegetable oil and a tablespoon of tomato paste. Bring the mixture to a boil and first pour in 80 ml. table vinegar and a tablespoon of soy sauce. Remove the saucepan from the heat. Add salt and your favorite spices to the slightly cooled marinade. Cut several onions into half rings and mix with the marinade. Now place the fish pieces in a suitable container and pour in the mixture from the saucepan. Place a weight on top and refrigerate for at least 12 hours.
Korean pickled herring with tomato paste always turns out incredibly tasty.
There are quite a few variants of this dish; Korean-style herring remains one of the favorites for most Russians; just look how spicy it looks, and parsley leaves add even more charm.
What can you serve this appetizer with? With absolutely any creations, for example, it goes well with baked, remember its crispy crust, or you prefer to cook dishes on a quick fix, such as with stewed meat or
You won't believe it, but it's incredibly delicious. Moreover, you yourself can create this wonderful creation. For this you need a minimum of ingredients, the main thing is to have fresh herring and your favorite spices, such as those in this recipe description.
We will need:
- onions - 1-2 pcs
- fresh frozen herring - 1 pc.
- salt - 1 tsp
- sugar -1 tsp
- ground black pepper - 0.5 tsp
- paprika - 1 tsp
- mixture for Korean carrots - 1 tsp
- tomato paste - 1 tsp
- apple cider vinegar 9% – 50 g
- vegetable oil - 50 g
Cooking method:
1. In order to cook such a fish, all you need to do is peel the herring in advance, remove all unnecessary things, including the head, fins and preferably bones. Then cut it into neat pieces.
2. C onion you need to do this, cut it into thin plastics in the form of half rings. Take a convenient bowl and mix the chopped fish fillets with onions, mix well with your hands.
3. Prepare all spices, salt and sugar according to the list. Make a filling from this, mix apple cider vinegar essence with vegetable oil + tomato paste + everything else (salt, granulated sugar, paprika, black pepper, mixture for Korean carrots). Stir the resulting sauce well and pour it over the fish mixture.
4. Stir with a tablespoon and leave for 4 hours, and after this time you can be completely sure that everything is ready.
Important! Don’t forget, to put the herring in the refrigerator, you will need to cover it with a lid or cling film so that it does not get winded.
This way you can very quickly marinate any fish, including mackerel or capelin, and serve it to the table, if you are interested in serving this dish with a twist. Bon appetit!
Video on how to cook herring in Korean
This recipe is truly Korean, it will use soy sauce, sesame oil, teriyaki sauce, hot pepper, so if you are a fan of spicy foods, then you should definitely watch this video.
Amazingly delicious Herring He with tomato paste
I know that those who love tomatoes will be happy now. Because exactly tomato filling This version of the fish makes it just drop dead delicious, it will make your mouth water. Prepare this delicacy and you will be delighted with what you see.
We will need:
- herring - 1 pc.
- tomato paste - 2 tbsp
- salt - 2 tbsp
- sugar - 1.5 tbsp
- red onion - 1 head
- any greens - for example, basil and dill to taste
- chili pepper - 1 pod
- ground black pepper - a pinch
- grape vinegar - 3 tbsp
- ground cloves - a pinch
Cooking method:
1. Add 1.5 tablespoons of sugar and 2 tablespoons of salt to the tomato paste. Add about 1 glass of water and put it on the fire to cook.
2. Bring the red mixture to a boil and cook for about five minutes so that all the spices release their taste qualities, then pour in vinegar, stir. Next, cool the prepared marinade.
Important! The marinade should be poured over the herring when it is completely cold, otherwise the fish will turn out boiled. By the way, taste the marinade, since everyone has different preferences, maybe you add more salt.
3. Place peeled and chopped fresh pieces of herring in a glass jar, add onion rings and chopped herbs on top.
4. Pour the red aromatic filling over the entire fish, and let it stand in the jar for about 8 hours under a closed lid in the refrigerator.
Pamper your loved ones with this delicacy! Yum-yum is a signature recipe that chefs use in restaurants.
Korean herring hye with sesame seeds
If you are familiar with the Chinese and Koreans, then you should be aware that they always add soy sauce and sesame seeds to such dishes, but again not dry, but fried in a frying pan. But we Russians usually skip this moment, because we really like to do everything quickly in a hurry:
Classic recipe for Heh with soy sauce
This option is quite original, because vinegar essence the herring fish will be soaked, which in turn will save us time. And the end result will look quite tempting and will attract everyone with its aroma and brightness.
We will need:
- fresh frozen herring - 3 pcs.
- vinegar 9% - 200-250 ml
- soy sauce - 5 tbsp
- garlic - 3 cloves
- vegetable oil - 3 tbsp
- carrots - 3 pcs.
- sesame - 2 tbsp
- salt - 1 tbsp
- vegetable oil - 3 tbsp
- onions - 3 pcs.
Cooking method:
1. Fillet the fish, then chop into pieces.
2. Place the cubes in a deep container and pour in vinegar, pour in enough so that the vinegar covers all the pieces.
3. Cover with a plate, it will be a kind of press. Leave to marinate for 30 minutes.
4. Clean fresh vegetables, such as carrots and onions.
5. Grate the carrots Korean grater, chop the onion into half rings. After half an hour, drain all the liquid from the fish. Add onion to the fish and mix with your hands.
6. You can stir using a tablespoon.
7. Take the grated carrots and add them there; you will have to change the container for a larger one. Mix everything again.
8. Pour in soy sauce, sprinkle with sesame seeds, add salt and vegetable oil. Peel the garlic and pass through a press. Add it here too. Stir. Place under pressure in a cold place for 1 day or 24 hours in a cold place.
9. It looks so cool, like it’s kind of cool, doesn’t it?
Instant herring heh without carrots with 9% vinegar
In general, you can eat such yummy food like this until you pull your ears off))). The guests will definitely be salivating right away. My husband calls this snack the food of the gods, wow, what do you think? Do you like this way of cooking? Write your reviews and suggestions, I will be glad to communicate.
We will need:
- herring - 2 pcs.
- sugar - 1 tbsp
- salt - 1 tbsp
- peppercorns - 5 pcs.
- allspice - 5 pcs.
- coriander - 5 pcs.
- ground black pepper - 0.5 tsp
- ground red pepper - 0.5 tsp
- paprika - 0.5 tsp
- ground coriander - 0.5 tsp
- tomato paste - 2 tbsp
- onions - 3 pcs.
- garlic - 1 head
- sunflower oil - 150 g
- vinegar 9% - 3 tbsp
Cooking method:
1. Make the marinade first. Pour sunflower oil and tomato paste into a saucepan and stir with a spoon. Add all spices, salt and sugar. Place on the stove for slow fire and cook after boiling for 30 seconds. Next, the marinade should cool.
2. After handling the herring, defrost it and wipe it with a napkin. Separate, remove all excess, cut into pieces. Next, cut the onions into rings and half rings. Add it to the bowl with the herring.
Peel the garlic and chop it into small pieces, add it there.
3. Now pour in the prepared filling, it should be at room temperature and distribute it over the entire surface of the fish, stir everything thoroughly with your hands.
