Secrets of making heh

Secrets of making heh

If you love hot and spicy dishes, but have never tried heh, we strongly recommend creating this, because for lovers of the brightest flavors, this is one of the best options for spicy dishes.

Heh is considered both a salad and an appetizer; unlike Korean carrots, it is really popular in Korea and is served in virtually every eatery. It is believed that the prototype of this dish was “hwe”, prepared only from raw fish and meat, which came from China and was very popular until the 11th century. After the epidemic that overtook the country in the 11th century, this dish disappeared from Chinese cuisine, and he in the form in which it is prepared now became a Korean “reinterpretation” of the usual Chinese “hwe”.

Heh was one of Confucius's favorite dishes, and was considered a fashionable dish during the period of the spread of Confucianism.

Nowadays, traditional heh is a spicy dish of marinated tuna, pollock or mackerel.

The Russian interpretation of this common Korean dish, however, provides for heat treatment of goods - it’s both calmer and more familiar. Otherwise, the manufacturing process is virtually no different from the Korean one, and any culinary specialist can master it. Naturally, we are talking about a lightweight technology, which Korean chefs themselves use, and the traditional version is very labor-intensive, although the taste of such heh is no different from that prepared according to lightweight recipes.

HOW TO COOK HE

You can prepare heh from fish, poultry or meat both for a daily meal and for a ceremonial table to the surprise of guests and loved ones. All lovers of spicy and special dishes will definitely appreciate heh, but note: since this dish is spicy, you shouldn’t get too carried away with it - everything is great in moderation.

So, how can you prepare heh at home?

RECIPE FOR PREPARING KHE FROM FISH

Useful: 500 g fish fillet (catfish, silver carp, tuna, pollock, etc.), 4 onions, 2 carrots, 2 cloves of garlic, 1 tbsp. vinegar essence, sweet pepper, herbs, coriander, spices, sugar, salt.

How to cook heh from fish.
Wash the fillet, cut into narrow long strips no more than 1 cm wide, pour in vinegar and leave for 30 minutes. Cut the carrots into long strips, sauté in vegetable oil, add salt, and place on top of the fish. Place a layer of sweet peppers cut into strips on the carrots, then onion in half rings, pour over the remaining vinegar, sprinkle with spices, sugar, salt, mix everything, adding finely chopped garlic and cilantro, put in the refrigerator for a day.

If you doubt the quality of the fish, marinate it for at least a day - this is the longest marinating time. For heh, you can eat almost all types of fish - pink salmon, trout, pike perch, mullet, pelengas, mackerel, pike, catfish, sockeye salmon, salmon, carp and others.

As for spices, usually reddish hot pepper, dark pepper, coriander are used for heh, and soy sauce is often added to heh. Now on sale you can see special consistencies of spices for heh; it is also often made with Korean seasoning for carrots; whether to use them or to combine various spices without the help of others is up to each housewife to decide for herself.

Another method for preparing homemade fish heh:

HOMEMADE FISH KHE RECIPE

Useful: 1-1.5 kg of carp, 3-4 tbsp. vinegar 20%, 4 onions, 300 g vegetable oil, salt, 1 tbsp. sugar, reddish and dark pepper.

How to cook homemade fish heh. Cut the fish carcass into fillets, cut it like beef stroganoff - into strips, place in an enamel pan, pour over vinegar, put in the refrigerator for 2 hours, cover with a lid, then put in 3 onions cut into half rings, mix, put back in the cold for another 2 hours. Heat the oil in a frying pan until smoking, turn off the stove, add the onion cut into half rings (the remaining 1 head), salt the fish in the pan, add sugar, pepper, pour in the oil and onion from the frying pan, mix well and refrigerate for another 3-4 hours, covered with a lid.

If you do not want to eat raw fish for heh, especially when it comes to river fish, you can boil the fillet for 15 minutes in a double boiler, after which you can cut it for heh.

Heh, as already noted, is prepared not only from fish, but also from meat.

RECIPE FOR PREPARING BEEF KHEE

Useful: 800 g beef, 200 g freshly squeezed orange juice, 100 g bell pepper, 3 tbsp. tomato paste, 1 onion, cumin, dill, parsley, basil, sugar, reddish and dark ground pepper, salt.

How to cook beef heh. Cut the meat into cubes like beef stroganoff. Mix tomato paste and orange juice, chop the greens finely and add to the meat. Grate the onion on a small grater or grind it into porridge using a blender, along with salt and pepper, also add bell pepper cut into narrow strips to the consistency of tomato and juice, mix. Place foil on a baking sheet, place the meat on it, pour the prepared sauce over it, cover with foil on top, bake for 40 minutes in an oven preheated to 150 degrees. Place the finished heh on a dish and garnish with herbs.

This recipe for meat heh is non-hazardous and heat-treated. There is another option for making meat heh by frying the meat before marinating.

RECIPE FOR HOMEMADE KHEH FROM MEAT

Useful: 400 g beef fillet, 500 g carrots, 2 heads of garlic, 3 tbsp. vegetable oil, 1 tbsp. vinegar, dark ground pepper, ground coriander, dill, parsley, salt.

How to cook heh from meat. Cut the carrots into strips (it is better to use a special grater for Korean carrots), add salt, mix, throw in, finely chop the garlic. Remove fat and veins from the beef, cut into strips along the fibers into pieces 2-3 cm long, pour in vinegar, stir for 10-15 minutes. Heat oil in a saucepan, add meat, fry for 10 minutes, stirring continuously, add garlic, carrots, pepper and sprinkle with coriander to taste, stir, heat for another 5 minutes. Cool the heh at room temperature, then refrigerate for several hours.

If the carrots you use for heh are not very juicy and sweet, add 1-2 tbsp to it for any 1 kg of carrots. cool water and sweeten it with sugar. It is better to cut frozen meat, but the main contribution to the excellent taste of such meat is long-term marinating after cooking in the refrigerator.

If you want to cook heh from chicken, you can’t go wrong either - the dish will turn out very tasty and will appeal to all lovers of poultry and savory snacks.

RECIPE FOR PREPARING CHICKEN KHEH

Useful: 500 g chicken fillet, 150 g vegetable oil, 2-3 onions, 3 carrots, 1 tbsp. vinegar 70% or 9% vinegar 7-8 tbsp, ground dark pepper, salt, 2 tbsp. seasonings for Korean carrots.

How to cook chicken heh. Cut the chicken into the narrowest strips possible, grate the carrots on a Korean grater, and cut the onion into half rings. Heat the oil in a frying pan, check its “readiness” with a toothpick: throw it into the oil - if it lights up, it means the oil is ready, pour the oil over the chicken with onions and carrots, stir, pour in the vinegar, add all the seasonings, pepper and salt, stir again, remove in the cold for a day.

The trick to this recipe is that the spices are added to the main ingredients after the oil - this way they retain all their own flavor, rather than if you pour oil into the spiced foods. It is best to take chicken breast for heh, and for ease of cutting it is better to slightly freeze it.

Heh – it’s delicious, very appetizing and special. From such a dish there will quickly be nothing left on the festive table, and you will receive a lot of compliments!

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My favorite salad “Heh”

We brought the recipe for this dish from Siberia, where we lived for 10 years. I tried several options: with beef, and with fish, and with chicken, but I like this one the most.

Ingredients for “My Favorite Heh Salad”:

• Pork – 500 g
• Carrots – 500 g
• Onion - 1 pc.
• Sugar - 2 tbsp. l.
• Salt - 1 tbsp. l.
• Vinegar essence (70%) - 4 tsp.
• Vegetable oil – 100 ml
• Garlic - 2 teeth.
• Seasoning (for Korean carrots) - 1 pack.

Nutritional and energy value:

Recipe for “My Favorite Salad “Heh””:

First, you need to be very careful when choosing meat, because it will not be subjected to heat treatment, but will only be marinated. For this salad, I prefer polendvitsa (low-fat cuts or carbonade). We cut off all the films and fat (if any) from it and put it in the freezer for a short time. Cut the slightly frozen meat into thin slices and leave to defrost in a bowl.

Add half the sugar, salt and vinegar essence to the melted meat. Mix. The meat will whiten slightly and release juice. Let it marinate for at least 1.5 hours. You need to stir it a couple of times.

When 1.5 hours have passed since the meat was marinated, peel the carrots and grate them on a Korean carrot grater, or cut them into small strips. Pour the remaining half of the sugar, salt and vinegar essence into the carrots, mix well and leave to release the juice

While the carrots are marinating, chop the onion into thin half rings and fry in hot oil

We squeeze the meat very much from the juice and place it on top of the carrots, pour in more bubbling oil with fried onions, add the prepared seasoning and chopped garlic. Mix well and leave to brew for 2-3 hours at room temperature.

Place the finished salad in a salad bowl and now you can enjoy the taste

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Khe from fish: how to cook at home according to a traditional recipe and how long it can be stored

Greetings, dear friends! Now I’ll tell you how to deliciously cook heh from fish at home, what kind of fish is best to make a salad from and how long it can be stored in the refrigerator.

Hye is an age-old dish in Korean cuisine. It is even more difficult to prepare than the European versions. In the traditional version, it is usually prepared using raw fish. The most commonly used ingredients in salad recipes include onions, carrots, reddish ground pepper, vinegar and soy sauce. The dish usually turns out juicy, very appetizing, fragrant and indescribably delicious.

Ingredients

Step-by-step manufacturing recipe

Video recipe

Benefits and harms of herring hex

1. Doesn't contain enough calories - can be added to your diet.
2. It is easily absorbed by the body because fish contains 20% highly nutritious protein.
3. Herring contains omega-3 fatty acids, which prevent the development of atherosclerosis (atherosclerosis is a chronic disease of the elastic and muscular-elastic arteries) . In addition, they help restore blood vessels in the body, lower cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) in the blood (the internal environment of the human and animal body) and have a beneficial effect on vision.
4. The dish is enriched with vitamins A, D, E, thiamine and pyroxidine. They have a beneficial effect on the musculoskeletal system, inhibit the development of cancer cells, and improve the condition of the skin, hair and nails.
5. Restores the functions of the thyroid gland.
6. Contains selenium, which helps remove oxidation products from the body.
7. Herring contains iron. It improves blood circulation (blood circulation throughout the body) , prevents the formation of blood clots, and strengthens the walls of blood vessels.

It is not recommended to consume heh from fish often and in large quantities, as edema (excessive accumulation of fluid in the extracellular tissue spaces of the body) , kidney problems and surges in blood pressure may appear. The dish should not be included in the diet of people with diseases of the digestive system and cardiovascular system.

Useful tips

1. I recommend eating the freshest fish, but you need to freeze it beforehand.
2. Vinegar will help get rid of the specific aroma of a raw product. It will also kill tiny harmful organisms and marinate the fillet perfectly.
3. Garnish with chopped parsley and pepper rings.
4. If desired, you can vary the dish with other ingredients - cucumbers, Korean carrots, bell peppers, carrots, tomatoes.
5. Among the spices, cilantro, snow-white, dark or reddish ground pepper, and parsley are excellent.

5 unique options

• From cod

A delicious cod appetizer that will not leave any of the guests at the festive table phlegmantic. To make it, you should take cod fillet, carrots, onions, tomato paste, vegetable oil, vinegar, and spices. I recommend marinating the fish for 12 to 18 hours, always in the refrigerator.

• From bearings

The usual snack recipe. For a special taste, add ground coriander, garlic and reddish hot pepper. Prepare the marinade using table vinegar, soy sauce and onions. The dish needs to sit for 1 hour before serving. You can decorate it with parsley and lemon slices.

• From mullet

A tender and juicy salad that goes perfectly with boiled potatoes or black bread. For the mullet marinade, use dark pepper, bay leaf, mustard seeds, onion, sugar and sea salt. Add a couple of tablespoons of vegetable oil and snow-white wine vinegar to the warm marinade, pour it over the fish and put it in the refrigerator for 3-4 hours. Before serving, garnish the dish with sliced ​​cucumbers and chopped herbs.

A light, appetizing and spicy salad appetizer. Suitable for lovers of culinary tests. You can cook not only for holidays, but also on fasting days. The freshest trout, sweet blue onions, carrots, garlic cloves, coriander, vegetable oil, salt, sugar, hot chili pepper, vinegar 70% will come in handy. When serving, sprinkle the dish with cilantro.

A delicious cool snack that comes out special and flavorful. It will look appropriate both on weekdays and on a formal table. To make it, just take pollock, carrots, onions, garlic, sunflower oil, diluted vinegar, dried basil, salt, ground coriander, ground red pepper. I recommend infusing the dish for at least 24 hours.

Conclusion

In the article we looked at a step-by-step recipe for making heh from fish with a photo. To make the dish tasty and aromatic, you should combine the ingredients correctly and use spices in moderation. It is recommended to store marinated fish in the refrigerator for no more than 2-3 days, covered with plastic.

Do you like to cook heh from fish? Tell us about it in the comments!

Heh - Korean salad for those who like it spicy

In our family there were two brightest representatives of the “bitter Ostroezhki”. This is mother and my daughter. In her youth, my mother lived in the Caucasus for some time and became addicted to the spicy Caucasian cuisine with almost all herbs, spices, and sauces. The daughter - probably due to some call of blood (the internal environment of the human and animal body) - also grew up as a lover of spicy food. When they got together, their favorite pastime was to drink tea with salted herring, eat a sandwich with horseradish, mustard, and so on in the same spirit. When Korean dishes entered our kitchen, the pedestal of honor for our bitter-spicy ones was firmly occupied by the heh salad.

And so on until now. Every year, when we call our daughter in December, we begin to discuss the New Year's menu. I ask: “What salads will you make this year?” And I constantly hear the constant: “Oh, mother, I don’t even understand... I’ll literally make a bucket for myself, heh, and then I’ll see. “I think you can understand how much Yulia loves hehe if the volume of salad is measured not in basins, but in buckets. Naturally, everything is figurative, but quite impressive.

So, heh is a Korean salad that uses raw (marinated) meat, carrots, onions, garlic and a lot of hot spices.

Let’s agree right away that if raw meat “stresses” you, then when making a salad, the meat can be lightly fried. I’m showing you how the recipe has stuck with us.

Ingredients

• meat (chicken breast) - 300 g
• carrots - 0.5 kg
• onion - 2-3 large onions
• garlic - 6-7 cloves
• vegetable oil - 1/2 cup

Spices

• reddish and dark peppers
• special seasoning for “Korean carrots”
• salt
• sugar
• vinegar

Manufacturing

First you need to marinate the meat. It’s better to create this the other day. For example, from evening to night (that is, the dark time of day) . Cut the meat into strips, add water and vinegar. The solution should have a pronounced sour taste. It is better to marinate the meat for 4 to 8 hours.

We clean the carrots, wash them, and chop them on a special grater for Korean salads. Salt (I use Adyghe salt), sugar to taste, rub with your hands so that the carrots release their juice and are saturated with salt and sugar. Let it stand for 20-30 minutes.

Peel the onion, wash it, cut it thinly into rings or half rings. Pour vegetable oil into a frying pan (for the entire size of the salad at once), heat it up very high and add the onion. Don't fry! Sauté the onion a little, add dark pepper and fragrant spices and turn off the heat.

Peel the garlic, grate it or grate it using a garlic press (chop it using whatever method is convenient for you), pour a little oil into the frying pan, heat it up, throw in the garlic, mince it a little, pepper it with reddish pepper, turn off the heat.

All components are prepared. You can collect salad.

Place the meat in a colander and let the marinade drain. Combine carrots, meat, onions, garlic. Mix everything very thoroughly. You can add a special seasoning for Korean carrots, or you don’t have to add it. After mixing, the salad must be tested and taste adjusted for acid, salt, sugar, and pepper.

The result should be a spicy, sour and salty salad, with a sweetish note, crispy carrots, soft juicy meat and onions, with a catchy garlic taste.

This salad is not bad even after it sits in the refrigerator for a day or two. (I usually put this salad in a glass jar with a lid.)

The New Year is approaching. And I literally understand what kind of salad will certainly be on the table in my daughter’s family. And without he, the New Year will not come.