Korean pickled herring

For the herring recipe you will need:

herring – 1kg
onion – 500g
vinegar (9%) – 80g
salt – 1 tbsp. l.
sugar – 1 tsp. l.
tomato paste – 1 tbsp. l.
reddish pepper (ground) – 1 tsp.
dark pepper (ground) – 1 tsp.
Korean seasoning (ready) – 1/2 tsp.
sunflower oil – 120 ml.

Herring recipe:

Let's prepare the onions. It must be peeled, cut in half and cut into thin half rings.

In a deep bowl, mix salt, sugar, vinegar, a teaspoon of each pepper, seasoning for Korean carrots, tomato paste and vegetable oil. Heat the resulting mixture well and heat it over low heat.

Add the onion, cut into half rings, into the bubbling marinade. Mix well and set aside until completely cool.

While the marinade is cooling, let's take care of the fish. We cut off the head of each herring, remove the fins, tail, entrails, and carefully remove the skin. Then we cut the fish in half lengthwise along the ridge and remove the bones.

Cut the herring into portions. Cut the caviar and milk into pieces and marinate along with the fish.

Now place the fish and pickled onions in layers in a small saucepan or other container with a lid. First add the onion. Place one layer of herring on top of the pickled onions and cover it with onions again. We continue this way until all the products are completed. The top layer should definitely be onions. After that, cover the pan with a lid (you can simply wrap it in cling film) and put it in the refrigerator for 12 hours. You can do this evening and stop marinating at night (that is, in the dark) .

Transfer the finished Korean pickled herring to a plate and serve. Bon appetit!

To prevent the essential oils of onion juice from irritating your eyes when cutting, hold a slice of bread between your teeth. A piece of bread will absorb everything, and your eyes will remain fine. And don’t forget to wash your hands after working with onions.

Korean pickled herring

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3 best Korean herring recipes

Salted and pickled herring is one of the favorite snacks among Russians. It is tasty, fatty, suitable for making at home using various methods, and its cost is low, which makes this fish very affordable. One of the most beloved and delicious snacks made from it is Korean-style herring.

Korean style with tomato paste

One of the most favorite recipes is Korean herring with tomato paste. There is a minimum of effort and fuss, and the result is beautiful. It turns out very tasty, you'll just lick your fingers. And it looks bright and elegant on a formal table.

Fresh frozen herring 2 pcs
Onions 2-3 pcs
Vinegar 6% 50-60 ml
Refined vegetable oil 200 ml
Tomato paste 2 tbsp
Salt 1 tbsp without a slide
Granulated sugar 1 tsp
Dark and reddish pepper - to taste

Advice - it is easier to fillet the herring and cut it evenly if it is not completely defrosted, leaving it slightly frozen.

With garlic and carrots

What's a Korean salad without carrots? So almost all housewives say that I cook Korean-style herring at home with this orange root vegetable - it’s delicious, and it looks great on the table, and the hostess did everything in a matter of minutes.

Salted herring fillet – 500 gr.;
Carrots – 2 pcs. average;
Garlic – 3-4 cloves;
Onions – 1-2 pcs.;
Vinegar 9% – 2-3 tablespoons;
Vegetable oil – 2-3 tablespoons;
Ground coriander - half a teaspoon;
Salt and pepper to taste;
Greens - a couple of sprigs for serving.

Preparation time: 20 minutes. Marinating time: 3-5 hours.

Approximate nutritional value of 100 g of the finished product: proteins - 11.4 g, fats - 17 g, carbohydrates - 3.3 g, calorie content - 200 kcal.

Grate the carrots using a Korean salad shredder or a regular large grater.

In a frying pan, lightly heat the oil with coriander, black and red pepper to prepare a fragrant filling. When it cools down slightly, pour in the vinegar and add finely chopped garlic. Pour the still warm sauce over the carrots and stir thoroughly.

Tip - if you come across carrots that are not very sweet, just add 1 teaspoon of sugar to the vinegar when you are ready to make the sauce. The contrast of taste, the combination of salty fish and sweetish vegetables will be simply wonderful and this recipe will become your favorite.

With pepper

This snack option comes out tender and special right away. Spices highlight, rather than overwhelm, the taste of fish.

Herring – 2 carcasses;
Salt – 1 tablespoon (without a slide);
Ground dark (or white) pepper - half a teaspoon;
Ground coriander - half a teaspoon;
Ground red pepper or flakes - to taste;
Vinegar 6% - 50-60 ml;
Refined vegetable oil – 75-100 ml;
Onion – 1 medium head.

Preparation time: 25 minutes. Marinating time: 12 hours.

Approximate nutritional value of 100 g of the finished product: proteins - 13.4 g, fats - 18 g, carbohydrates - 2.3 g, calorie content - 210 kcal.

Thaw the herring and fillet it, but do not remove the skin. Cut into portions and place in a bowl or container. Salt and add spices. Be sure to grind the pepper yourself instead of taking it already prepared from the pack. This will give an amazing smell to your Korean snack.

Stir the herring and onion, pour oil over everything. Place in the cold to marinate overnight (that is, in the dark) .

Advice - if you find the taste of raw onions very strong in salads, simply place them in a colander and scald with boiling water.

Conclusion

Korean herring is good in any form. Experiment, and you will certainly find the exact recipe that will suit your taste preferences.

Korean herring - the most delicious recipes for a unique, special snack

Korean-style herring is a versatile, special appetizer that will be equally at home on a formal table and at an everyday meal. It is especially delicious to serve the delicacy with boiled potatoes, on a slice of fresh crusty bread, or simply with a side dish.

How to cook herring in Korean?

Preparing herring in Korean is trivial, and if you have the right recipes and relevant tips on how to prepare basic and additional items at hand, anyone can prepare a similar appetizer.

Fresh or lightly salted herring is cut, getting rid of the head, entrails and skin.
Separate the fillet from the bones.
The product is cut into small pieces and supplemented with marinade components, following the technology of the chosen recipe.
The spiciness of the snack can be adjusted to taste by varying the amount of hot pepper and other “hot” additives.

Korean pickled herring

Home-made Korean-style pickled herring is made from lightly salted fish, which is properly filleted and cut into portions. In just 3-4 hours of soaking in the marinade prepared according to the recipe with vegetables, a delicious, mouth-watering appetizer will be ready.

herring – 0.5 kg;
onions and carrots - 1 pc.;
vinegar and sugar - 1.5 teaspoons each;
soy sauce and oil - 1 tbsp. spoon;
dark and reddish pepper – ¼ teaspoon each;
salt – 0.5 teaspoon;
ginger, basil, coriander, nutmeg - 1 pinch each;
water – 1/3 cup.

Prepare herring fillets and cut them.
Chop the onion and grate the carrots on a Korean grater.
Combine the ingredients of the marinade and pour the mixture over the fish mixed with vegetables.
In 3-4 hours, the Korean pickled herring will be ready.

Korean herring with tomato paste

Korean-style herring with tomato, prepared according to the following recipe, is breathtakingly tasty. In this case, the freshest (thawed) fish is used as a base product, which eliminates the risk of getting an over-salted dish. The carcass is prepared by usually gutting and filleting, but leaving the skin on.

herring – 0.5 kg;
onions – 3 pcs.;
vinegar – 40 ml;
tomato paste – 1 tbsp. spoon;
oil - ¼ cup;
hot pepper – 1 teaspoon;
salt – 0.5 tbsp. spoons;
allspice – 0.5 teaspoon.

Prepare the fish and combine with onions.
Combine the oil with tomato paste, heat to a boil, add vinegar, cool.
Add all the spices to the marinade, pour it over the fish and onions, and place the weight on top.
In 12 hours, the Korean herring will be ready.

Korean herring with carrots

Another recipe for Korean-style herring at home with the addition of carrots will allow you to get an excellent fragrant snack. As in the previous case, the basis of the dish is freshly frozen fish, which is defrosted under gentle conditions, transferred to the bottom shelf of the refrigerator and left until thawed.

herring – 0.5 kg;
onions – 3 pcs.;
carrots – 1 pc.;
vinegar – 30 ml;
tomato paste – 1 tbsp. spoon;
oil - ¼ cup;
dark ground and reddish pepper – 1 teaspoon each;
salt – 0.5 tbsp. spoons.

Prepare the fish fillet, combine it with grated carrots and onions.
Combine pasta and oil in a saucepan, heat to a boil and let sit for 2-3 minutes.
Remove the marinade from the heat, add vinegar, cool and add spices.
Pour the fish and vegetables to the acquired consistency.
In 12 hours, the Korean herring and carrots will be ready.

Herring heh in Korean - recipe

Once you try Korean-style herring hye, you will forever remain a loyal admirer of this amazing appetizer. It harmoniously mixes fish with carrots and onions. Soaked in a sweet and sour spicy marinade, the ingredients taste wonderful and will be a beautiful addition to any table.

fresh frozen herring (fillet) – 0.5 kg;
onion – 1 pc.;
carrots – 250 g;
garlic – 1-2 cloves;
vinegar – 100 ml;
soy sauce – 1 tbsp. spoon;
oil – 10 ml;
sugar – 1.5 tbsp. spoons;
sesame – 0.5 teaspoon;
hot reddish pepper – 1 pinch;
salt – 0.5 tbsp. spoons.

Thawed herring is prepared, cut, and soaked in vinegar for 30 minutes.
Drain the fish into a sieve, dry it, combine with onion, garlic and grated carrots.
Add all other ingredients from the list and mix.
In an hour, the savory Korean-style herring will be ready.

Spicy herring in Korean

Korean-style herring at home, prepared according to the following recipe, will especially please lovers of a thoroughly fiery spice. The laconic composition of the snack presented below can be supplemented with chopped onions, garlic and grated carrots. Already 6 hours from the start of marinating, you can take the first sample.

fresh frozen herring – 1 pc.;
salt and dark pepper - ½ teaspoon each;
ground chili pepper – 1-2 teaspoons;
garlic – 1-2 cloves;
vinegar – 50 ml;
tomato paste – 1 tbsp. spoon;
vegetable oil – 2 tbsp. spoons.

Making herring in Korean usually begins with cutting the fish and preparing the fillet.
The product is cut, combined with the marinade, purchased by mixing the components from the list.
Press down the fish with a weight and leave for at least 6 hours.

Korean herring salad

If you want to get a spicy snack in a short time, it’s time to prepare herring fillet in Korean according to the following recipe. In this case, lightly salted fish is mixed with onions and carrots and seasoned with a spicy marinade, which gives the delicacy the appropriate oriental taste and unsurpassed smell.

herring – 1 pc.;
salt and dark pepper - 1/3 teaspoon each;
ground chili – 1/2 teaspoon;
garlic – 4 cloves;
vinegar - 2 tbsp. spoons;
onions and carrots - 1 pc.;
vegetable oil – 4 tbsp. spoons.

Combine onion half rings with carrot strips, add salt, pepper, add garlic, vinegar, oil, stir.
Prepare the fish fillet, cut it and add it to the vegetables.
All that remains is to mix the ingredients and the Korean herring is ready to serve.

Korean herring with onions

Korean-style herring, the recipe for which will be described below, is decorated with an impressive portion of onions. The last one comes out no less tasty than fish and is eaten even faster. Having created a similar snack in the evening, in the morning you can taste the fruits of your own efforts, adding boiled fried potatoes as a delicacy.

fresh frozen herring – 1 kg;
onion – 1 kg;
vinegar – 100 ml;
tomato paste – 2 tbsp. spoons;
oil – 0.5 cups;
hot reddish and dark peppers – 1 teaspoon each;
salt – 1 tbsp. spoon;
allspice – 1 teaspoon.

Combine the paste and oil, heat to a boil, boil for several minutes, add vinegar.
After the consistency has cooled, add other components of the marinade.
The fish fillet is cut, combined with onion rings, and poured with marinade.
Press down the fish and onions with a weight and let them soak.

Herring heh - a real Korean recipe with carrots and soy sauce

Greetings to all regular and new readers! Friends, has anyone thought about the question why an ordinary Korean herring can simply compare in taste to the most unique fish delicacy? Naturally, even without Korean seasonings it is a favorite snack, but from time to time you crave contrast.

About the herring He and Korean cuisine - no secrets

It turns out that an unusual taste can be achieved using the usual technological method of producing very simple and most accessible ingredients. I share my experience in every detail. So, herring He - a recipe in Korean, with love for you, in Russian. By love, in this case, I mean an open and conscientious account of all aspects of my savory experience, with step-by-step production and photos.

But first, I’ll give a small introductory part: for those who are not yet in the know, a little theory won’t hurt. I don’t speak Korean, so I had to look up the meaning of the word “he” in dictionaries.

How to cook Heh correctly at home?

It turned out that this is the development of the production of raw fish, meat or poultry, and even vegetables, “shock” marinating, in which products achieve an edible state simply by being in a very strong vinegar solution.

The time for “cooking” the raw product in vinegar is chosen personally: for salted herring or mackerel, for example, 2 hours is enough. For raw meat or fish products, for preservation purposes, it is better to keep the dish in the refrigerator for at least 6-8 hours. Vegetables, of course, pickle quickly, and you can completely relax and eat them raw, seasoning them with spices and waiting for them to release their juice.

Pay attention! Raw river fish and meat for making heh must be soaked in vinegar with special zeal and diligence. In freshwater reservoirs there are thousands of times more pests of the human body than in salty sea water. This serious “Chinese warning” also applies to unsalted herring. For some reason, she is also very susceptible to attacks from microscopic monsters.

Spices and seasonings of Korean cuisine

A dish of marinated fish is perfectly complemented by soy sauces, light and dark. Any of them has a secret property - enhancing the taste of the dish. It would be possible to slow down on this, but the Koreans have another favorite “trick”. For them, the concept of “savory or very tasty” equals the assessment “bitter” or “very bitter.” With hot pepper, in addition to vinegar essence, they further disinfect food. Garlic, which is also used in Korean dishes quite often and in various proportions, has the same qualities.

This completes the list of flavoring and aromatic additives in classic Korean cuisine. The use of coriander is an invention of Russian Koreans. By the way, everyone’s favorite, Korean-style carrots, were also invented by them, although a tasty salad made from the cheapest and most accessible vegetables corresponds to the traditions of state cuisine.

Step-by-step recipe for Heh from salted herring

The most exciting practical part. My choice is the most ordinary option, but what is simple is amazingly delicious! In addition, it is completely cheap, accessible and fast.

Two salted herrings (approximately 1 kg);
Sweet carrots 750 gr.
Onions 250 gr. (more is possible);
Garlic 1 medium head (30-40 gr.);
Hot reddish pepper, ground 3 tbsp. l.
Soy sauce, light and dark - one tablespoon each;
Table vinegar, 9% - 4 tbsp. l.
Sugar 50 gr.
Water, cool 300-400 ml;
Frying oil, vegetable 50 ml;

Additional ingredients for beauty and taste - optional:

2 tbsp. l. tomato paste;
Sweet pepper 1 pc. (250 gr.);
Sesame 3 tbsp. l.
Coriander, ground ½ tsp.
Cloves, ground ¼ tsp.
Parsley 30 gr.
Fragrant pepper.

The first photo above is my first attempt to cook Heh. For the first time I added tomato paste, aromatic pepper, ground coriander and cloves to the marinade. Nothing is written about cloves in Korean recipes, but I really wanted it, and I made the right decision - my home, my kitchen and conditions are also mine. I do what I wish.

Other additions, in the form of sweet peppers and herbs, are not my invention. If you want to add cucumbers, Chinese cabbage, you can too. There is no need for salt, because everything is already salted without us, but be sure to add something sweet - it harmonizes wonderfully with the acid.

A lyrical digression on preparing herring fillets

Maybe someone, like me, saw an unpeeled herring on the table at a party, with the backbone, skin and bones? It's really a disgusting sight, isn't it? I love herring in any dish, but when it is served in this form, I will never eat it! Heh is a very unique Asian-style salad, worthy of a gala menu. Therefore, be sure to clean the skin, remove not only the backbone, but even the smallest bones, rinse the finished fillet so that it shines with beauty and arouses appetite.

It is very awkward to photograph the process of cutting fish, so I did not capture this step in the photo. All the dirtiest work remained behind the scenes. Moreover, material on this topic has already been posted on the blog for a long time and there is no reason to repeat it.

Manufacturing procedure, step by step:

Cut the finished fillet into strips and place in a bowl. Stripes can be of different widths. Some herring lovers prefer the pieces to be visible, but they are very large and do not look very good. 1.0-1.5 cm is just right!
Add vinegar to the water. There is a pattern here: the more acidic the solution, the faster the fish marinates. The signal that the herring is ready is cloudy water and very light flesh. My herring lay in the marinade for about an hour, but only because I took it frozen and salted it myself. For myself, I trust, bye!
Let's continue. We cut the onion into thin half rings, and, of course, grate the carrots on a special “Korean device”. I have an exclusive grater, very comfortable, all-purpose, I bought it on the market, from the master “Samodelkin”. But using a modern vegetable cutter is not prohibited. By the way, some people prefer a slightly larger tenderloin. That's possible too.
Now, almost all the components of the salad are prepared. Next, everything is simple and pleasant.

Snack of real Koreans

I am showing the 2nd manufacturing option because it is the most unusual. In the photo above there is an ordinary salad, and there is nothing tricky in its preparation: the products are chopped, seasoned with soy sauce, vinegar, tomato paste and spices. Herring with sautéed vegetables seemed the most exotic to me. That’s why I decided to show how true Koreans prepare it. Just toss the pepper into the bubbling oil.
Soak the peppers in the bubbling oil for a minute and add the chopped onion. Do not fry, but keep in boiling fat until soft and transparent. I’ll explain a bit below what the trick is.
We do the same with carrots.
The carrots should also become soft. Turn off the stove. Vegetables need to be cooled to room temperature.
We remember the herring yearning on the sidelines. Drain the marinade and let it drain thoroughly so that the dish does not turn out to be too sour.
Place the prepared pieces into a bowl. They are already tasty, but they need to enhance the effect.
Place warm vegetables on top, along with the oil in which they were fried. I’m sharing the promised secret: warm oil perfectly absorbs the odors of spices and preserves them for a long time. But just don’t overdo it - the hot oil will cause the herring to fall apart and begin to emit a nasty smell.
Chop the garlic. Well, at least that's what Korean traditions require. Although, I liked Heh without garlic better.
Add sugar, ground spices, soy sauce. I hope that there is no need to remember that spices need to be crushed specifically before production.
Add sesame seeds and stir everything.
Until serving and decorating the dish, cover the bowl with film and keep it in the refrigerator so that all the odors merge and nourish the herring fillet.

Successful tests in mastering Asian dishes and unusual snacks, bon appetit, and see you soon! I will be very glad if you like my recipe. How will I know about this? Naturally from your explanations.