Korean fish salad with carrots. Heh from fish with carrots in Korean recipe Heh from pollock fillet in Korean

17.03.2024 Bakery

Ingredients:

Fish (fillet) - 0.5 kg.
Large carrots - 2 pcs.
Onion - 4 pcs.
Sweet pepper - 1 pc.
Garlic - 2-3 cloves.
Vinegar - 2 tbsp. l.
Spices (chili, black pepper, coriander).
Cilantro.
Sugar - 1 tsp.
Sunflower oil.
Salt.

Spicy snack

The most popular snack in Korea is not spicy carrots, as many people think, but salad he or, as it is also called, hwe.

Koreans traditionally prepare heh salad from carrots and mainly with raw meat or fish, and as a dressing they use sesame oil, rice wine and many aromatic and fiery spices, which give the appetizer an amazing, subtle taste. Anyone can make heh salad, even if they don’t follow the entire original Korean recipe.

The recipe for heh salad came to Korea from China, where the traditional hweh appetizer was prepared until the epidemic that hit the country in the 11th century. After this, the popularity of the dish among the Chinese population gradually declined, and soon they stopped cooking it altogether.

But the Koreans took over the baton and created their own version, which is still known today. By the way, it is believed that he salad made from meat and carrots was Confucius’s favorite dish, as a result of which the snack became extremely popular during the heyday of Confucianism.

Traditional heh salad is made from fish: marinated tuna, herring, cod, mackerel. In a real Korean salad, heh, the fish is only marinated, without any thermal processing, but if desired (or for safety reasons), it can be boiled or fried in advance.

There are also recipes for heh with meat and poultry. In Korea, they use beef and lamb, but in no case pork, this is most likely due to the fact that the latter is harmful in its half-raw form. Our housewives can prepare heh salad with any meat, including pork, because without heat treatment it is somehow unusual and unsafe.

Korean-style khe is prepared according to a simplified recipe; even professional chefs rarely use the original one; the taste of the dish practically does not suffer from this. The main thing is to use only fresh and high-quality products for cooking.

Particular attention should be paid to carrots, they should be sweet and juicy, but if they are a little dry, add a couple of tablespoons of cold water with sugar. Spices are often selected according to taste; red hot pepper and coriander must be present. You can buy a ready-made set of seasonings or use the same ones that are added to Korean carrots.

Not he, and a Chinese salad with a similar name - hey he (heihe). The latter is an appetizer of fresh vegetables, noodles, mushrooms and spicy dressing.

To prepare heh salad, use one of the recipes with photos to please yourself with one of the best savory appetizers as simply and quickly as possible.

Preparation

Khe fish salad with carrots is considered traditional. For cooking, you can use almost any fish: salmon (pink salmon, salmon, trout), tuna, cod or pollock, pike, herring or mackerel, pike perch, pelengas, etc.

The recipe for fish heh does not depend on the type of fish. The only thing is that it is better to use fresh rather than frozen. If the quality of the product is in doubt, then it needs to be marinated longer (at least a day).

Before preparing the heh salad, the fish should be washed and the fillets cut into strips approximately 1 cm wide or less. The thinner the pieces, the better they marinate. Pour vinegar over the fish straws and leave for at least half an hour.
Using a Korean grater, chop the carrots and lightly fry them in vegetable oil (they should not become soft), add salt at the end. Place the carrots in an even layer on the fish.
Cut the sweet pepper into thin long strips and place it on top of the carrots.
Chop the onion into thin half rings and place in the next layer.
Pour vinegar over everything, sprinkle generously with spices mixed with sugar, add a little salt. Mix well, adding chopped garlic and chopped cilantro.
Place the finished Korean fish salad in the refrigerator for 24 hours.

The amount of spices and vinegar depends on personal preference, heh can be less spicy or more spicy. To make the snack taste even more Asian, you can pour soy sauce on it.

Options

Chicken heh salad with carrots is very popular. It is prepared in a slightly different way.

Cut the chicken fillet, carrots and onions into thin strips and pour over hot vegetable oil in a frying pan, mix well.
At the next stage, pour vinegar over the salad, sprinkle with spices and garlic, salt, mix again, and let it brew for 24 hours.

Heh salad with herring turns out to be very tasty, a unique alternative to traditional holiday appetizers made from this fish.

Cut the herring fillet into thin slices, pour vinegar for 30 minutes, then place in a colander and allow excess liquid to drain.
To the fish add carrots chopped on a Korean grater, onion half rings, crushed garlic and spices.
Mix everything thoroughly, then pour over soy sauce and vegetable oil.
Add crushed sesame seeds there and mix everything well again.
If the heh salad was prepared from fresh herring, it can be eaten immediately, and if it is made from frozen, leave it to marinate for 12-24 hours.

By the way, herring heh salad can be prepared with carrots, daikon, or a mixture of them.

On weekdays and on holidays, heh salad will be an excellent addition to food and table decoration; photos will help you decorate it effectively and surprise guests with a bright, spicy appetizer.

Korean khe fish - a tasty, fast, safe, inexpensive way to cook

A tasty, fast, safe, inexpensive way to prepare heh fish.This recipe is good because even those who make heh for the first time always get a stable result, with a guaranteed traditional taste.

Pollock - 1-2 pcs (300g)
Onion - 1 piece (50g)
Carrots - 1 piece (100g)
Garlic - 1 clove
Sugar - 1 tbsp. spoon
Salt - 1 teaspoon
Vinegar 9% - 1 tbsp. spoon
Soy sauce - 1 teaspoon
Ground red hot pepper - 0.5 teaspoon
Ground paprika - 0.5 teaspoon
Ground coriander - 0.5 teaspoon
Whole coriander - 0.5 teaspoon
Vegetable oil - 2 tbsp. spoons

I deliberately used the most accessible ingredients. Although: pollock can be replaced with a more noble, not very fatty fish. For example, chum salmon or pink salmon. It is better to use rice vinegar. And hot red pepper is preferably coarsely ground (flakes).

Preparation:

We clean pollock, usually the so-called backs of pollock, from the remaining entrails and black film.

Cut it in half. Cook in the microwave for about 1 minute, no longer. This is an important point. We need to get boiled, but not overcooked fish. Even slightly undercooked is better.

Ignore the tail. Around it, the meat was overcooked, but the bulk of the pulp turned out just right. Remove bones, fins and skin.
Divide the fillet into segments. The fillet of almost all fish consists of such slices. Sprinkle half the sugar (0.5 tbsp), half the salt (0.5 tsp), pour half the vinegar (0.5 tbsp). Mix. And for now we set aside to marinate.

Cut the onion into sickles, lengthwise (not across, in half rings) of the onion halves. Put it in another cup. Pour in a quarter of salt (0.25 teaspoon) and sugar (0.25 tablespoon) from the indicated proportions, pour in the remaining half of vinegar (0.5 tablespoon).

Stir and set aside to marinate. Let's start preparing the carrots. Shred the carrots on a Korean grater.

Add the remaining salt (0.25 teaspoon). Knead with your hands until soft for a couple of minutes. We get three cups of semi-finished products - pickled fish and onions, and salted carrots.

A little difficult, but it will definitely work. Next, pour the rest of the seasonings into the carrots - chopped garlic, red hot pepper and paprika, ground and half of whole coriander. Pour in soy sauce.

Heat the oil in a small container and pour it onto the spices placed on top of the carrots.

Mix it all well. That is, in essence, we are preparing carrot-cha, Korean carrots.

Place pickled onions in carrots.

This dish is loved by many. Heh can be made from anything: meat, poultry, mushrooms. I offer a recipe for making Hei pollock. This dish is available to each of us. Pollock is an inexpensive fish. And it’s not in short supply. The remaining ingredients can also be easily found in kitchen cabinets. But the result of cooking He from pollock will pleasantly surprise you. The fish comes out with an extraordinary taste.

What I really like about this recipe is that you can adjust the spiciness of the finished dish to suit your taste. , is known to be very spicy. I prefer a milder taste. You can adjust the spiciness using spices and the amount of garlic used.

Important: when the fish is marinated in vinegar, be sure to squeeze it lightly. There is no need for excess liquid in the finished dish. And the vinegar should only be slightly felt in the pollock Heh. As for adding parsley, this is purely my innovation. I like its scent.

In my opinion, parsley not only saturates the dish, but also helps to experience the whole aftertaste in a new way. But I don’t put the onions on which the fish lay on during cooking on the serving plate with the dish. Although many cooks place it on a serving plate as an addition to the dish. But, again, this is a matter of taste.

Cooking steps:

1) Cut the fish into strips about 5 cm in length. For this dish use fillet. Pour vinegar over the fish and marinate in the refrigerator for 1 hour.

2) Next you will need a deep bowl. The bottom of the bowl is covered with onion, cut into rings. After 1 hour, the pollock must be removed from the refrigerator, squeezed lightly to drain the vinegar and liquid released during marinating. The onions that were used for marinating in vinegar are no longer needed. The fish is covered with soy sauce.

Ingredients:

Pollock (fillet) 600 g, vinegar 100 ml, soy sauce 100 - 150 ml, spices to taste, garlic 3-4 cloves, parsley 30 g, onion 1 pc., olive oil (optional) 1 tbsp. spoon.

Hye is considered a dish of Korean national cuisine, which differs from any other cuisine by using a large amount of red pepper, i.e., exceptional spicy spiciness.

Koreans also love carrots, so this root vegetable is also often found in Korean dishes. Modern Korean cuisine is noticeably different from its neighbors - Chinese and Japanese, however, if you believe experts in the history of cooking, it would be more fair to consider China as the homeland of he. It was the Chinese who, until the 11th century, ate popular dishes with raw meat and fish in those days, until at the end of the 11th century an epidemic of a contagious disease broke out in this country, after which raw meat and fish gradually disappeared from the Chinese diet.

Modern Korean he is a kind of successor to Chinese he, although it has significant differences.

Since Koreans do not accept the classic division of dishes into salads, first, second, etc. he is considered a kind of hybrid between a salad and a second course.

Most often, classic Korean heh is prepared from fish - this dish is most delicious from fresh mackerel, tuna, pollock and some other sea fish. However, meat heh is also very common, and these dishes are popular not only in Korea, but also in many other countries where heh is prepared from fish, beef, and poultry. But pork is not traditionally used to prepare this dish.

A characteristic feature of this dish is initially the lack of heat treatment of the ingredients, which are only marinated in spicy marinades and solutions.

The classic version of the Korean khe recipe is very labor-intensive, although the taste of such a dish is practically no different from that prepared according to simplified recipes, so even in restaurants, chefs and specialists often prepare khe using simplified technology.

Try to prepare such a dish using the recipes below.
Fans of spicy and savory dishes will certainly appreciate heh, but do not forget: since this dish is spicy, you should not get too carried away with it - everything is good in moderation.

What kind of fish is suitable for heh?

For preparing heh, sea fish is best suited, ideally, as mentioned above, fresh tuna, pollock or mackerel; good heh is made from salmon, chum salmon, pink salmon and mullet.
Of the river and lake fish, trout, sterlet, carp, catfish, silver carp, pike perch and pike are well suited for heh.
You should choose fish for heh taking into account the size, number of fillets and the presence of bones.

Some housewives, when using river fish for khe, first boil it for a quarter of an hour in a double boiler, and only after that cut it for cooking.

As for spices, traditionally, red hot pepper, black pepper, coriander are used for heh, and soy sauce is often added. On sale you can see ready-made spice mixtures for heh; whether to buy them or select a set of spices yourself is a matter of taste and preference of the cook.

Heh classic in Korean

The fish is cleaned, washed thoroughly, freed from skeletal bones, then cut into thin slices or strips.
Sprinkle these slices with salt, add vinegar, mix thoroughly and put in the refrigerator to marinate for about 1 hour.
While the fish is marinating, prepare the vegetables. You can take any vegetables - onions, cucumbers, radishes, carrots, tomatoes, sweet peppers.
We cut the onion into half rings, cucumbers, carrots and radishes into strips (you can simply chop them on a large Korean grater), it is better to cut the tomatoes into small cubes, and sweet peppers into thin half rings.
Place a small mound of ground red and black pepper, ground coriander seeds, garlic on top of the fish, then pour it all over with oil heated in a frying pan. Place vegetables here and mix, adding a little sugar.
If necessary, you can add more salt and vinegar.
The finished dish is sent to the refrigerator for a couple of hours to ripen and cool.

Herring heh

fresh frozen herring - 3 pcs.;
carrots - 3 pcs.;
onions - 2 pcs.;
garlic - 2 cloves;
vinegar 9% - 200 ml;
vegetable oil - 2 tbsp. spoons;
soy sauce - 4 tbsp. spoons;
sesame - 2 tbsp. spoons;
salt - 1 teaspoon.

Recipe:

Thaw the herring, remove the bones and cut into pieces. Place the pieces of herring in an enamel pan, pour in vinegar and leave for 30 minutes.
Cut the onion into half rings, grate the carrots on a Korean carrot grater (into thin strips). Peel the garlic and pass through a press.
Drain the vinegar from the herring (you can put it in a colander, or pour the vinegar over the edge of the pan so that a little liquid remains in it). Then add onions, carrots, garlic, oil, soy sauce, salt and sesame seeds.
Mix everything well and put it in the refrigerator for a couple of hours. The dish is ready!

Korean fish khe

fillet of fish (catfish, silver carp, tuna, pollock, etc.) - 500 g;
onions - 4 heads;
carrots - 2 pcs.;
garlic - 2 cloves;
sweet pepper, herbs, coriander, spices, sugar, salt - to taste;
vinegar essence - 1 tbsp. spoon.

Recipe:

Rinse the fish fillet thoroughly, cut into thin long strips no more than 1 cm wide, pour in vinegar and leave to marinate for half an hour.
Cut the carrots into long strips, sauté in vegetable oil, adding a little salt, then place the carrots on top of the fish.
Place sweet peppers cut into strips in layers on the carrots, then onions, cut into half rings, pour over the remaining vinegar, sprinkle with spices, sugar, salt, mix everything, add finely chopped garlic and cilantro. Place in the refrigerator to marinate for about a day and you are ready to eat.

Heh homemade fish

Another recipe for making fish heh at home. Carp fillet is used as the main ingredient, and larger fish with fewer bones is preferable.
However, such a dish can also be prepared from other fish - sea, river or lake.

carp - 1. 1.5 kg;
onions - 4 heads;
vinegar 20% - 3.4 tbsp. spoons;
vegetable oil - 300 gr.;
sugar - 1 tbsp. spoon;
salt, red and black pepper - to taste.

Recipe:

Cut the fish carcass into fillets, cut the fillets into thin strips (as for beef stroganoff), place in an enamel pan, pour over vinegar, put in the refrigerator for 2 hours, covering with a lid.
Add 3 onions cut into half rings, mix and refrigerate for another 2 hours.
Heat the oil in a frying pan until smoking, turn off the stove, add the remaining onion, chopped into half rings.
Salt the fish in a pan, add sugar, pepper, add oil and onions from the frying pan, mix well and put in the refrigerator for another 3-4 hours, covering with a lid.

Fish heh is especially popular among fans of spicy and savory appetizers. This dish can be eaten simply with bread or in combination with vegetable salad. Many may think that preparing a snack is quite difficult, but in fact, everything is simple here. Read the article and feel free to start cooking Korean dishes.

Korean cuisine has long won the hearts of Russian gourmets. One such dish is fish khe. To prepare the appetizer, raw fish fillet is used, which is marinated with the addition of various spices and herbs.

For Koreans, fish heh is both an appetizer and a full meal. If we talk about fish, Korean chefs give preference to tuna or pollock, but you can use other sea and river inhabitants - mackerel, pike perch, catfish, salmon, pink salmon, mullet, herring. You can marinate pike, although chefs are not too fond of it due to the large number of small bones.

It is best to choose fresh fish for an appetizer, since a frozen carcass loses its integrity when defrosted.

To reduce the cooking time, you can buy ready-made fillet, but the main thing is to cut it into thin slices, and be careful when stirring so that the appetizer does not turn into a mushy mixture. You can use different spices for heh, but the correct heh recipe requires the use of coriander and red pepper.

Classic recipe

For the classic heh recipe, you can take any fish, as long as there are no small bones in its meat. If you have a fresh catch on the table, then the appetizer will turn out excellent, all you have to do is choose the appropriate spices and seasonings.

Ingredients for 0.5 kg fish fillet:

bulb;
three garlic cloves;
a spoonful of sweet sand;
two tablespoons of soy seasoning;
two tablespoons of sesame oil;
two spoons of red pepper;
spoon of vinegar essence;
a spoonful of coriander seeds.

Cooking method:

We cut the fish fillet into thin strips no more than three centimeters thick, add some salt, and pour in vinegar essence, which oxidizes the proteins of the fish and the fillet ceases to be raw. Marinate for three hours, longer if possible.
Sauté chopped onion and spicy vegetables in sesame oil, then sprinkle with sweet sand, add fish, add soy seasoning, mix and remove from heat.
Grind the coriander seeds in a mortar and add them to the fish along with red pepper, mix again, let the appetizer brew for an hour, and serve with parsley leaves.

Cooking with vegetables

Today, in addition to the classic fish heh recipe, there are many other variations of preparing the snack. So, along with the fish, they began to pickle fresh vegetables, which refresh the appetizer and awaken the appetite. So, for the recipe we take 300 g of non-bony white fish.

Ingredients:

half a bell pepper;
one fresh cucumber;
110 g Korean carrots;
two onions;
three garlic cloves;
a bunch of parsley;
a spoon of paprika;
three tablespoons of soy seasoning;
three spoons of vinegar essence;
0.5 spoons of coriander (ground);
a spoonful of sesame seeds;
110 ml oil (refined or sesame).

Cooking method:

We also cut the fish fillet into thin strips, pour it with vinegar essence, add a little salt and marinate for at least two hours.
Chop the spicy vegetable and parsley, cut the cucumber into thin strips, chop the onion into quarters.
Mix the prepared vegetables and herbs with pickled fish pieces, add soy and oil, add all the spices, mix, cool the appetizer and serve.

How to make red fish

Red fish is considered a real delicacy, so any dishes made from it always turn out very tasty. Let's try to cook heh from such fish. Take any red fish, preferably fresh, weighing 400 g.

Ingredients:

one fresh cucumber;
three garlic cloves;
half a lime;
two tablespoons of sesame oil;
two tablespoons of soy seasoning;
two spoons of red pepper;
half a spoonful of cumin and dried cilantro.

Cooking method:

Marinate thin slices of red fish fillet in salt and lime juice for three hours.
In heated oil, simmer fresh cucumber strips and thin slices of garlic, pour in soy seasoning.
Mix the marinated fish with the resulting vegetable dressing, add all the spices, mix and you can enjoy the delicious appetizer.

Korean fish khe

For Korean-style heh, you can take any deep-sea or sea fish weighing half a kilogram. Korean chefs use a blend of hot seasonings for this appetizer, but we will focus on seasonings for Korean carrots.

Ingredients:

three tablespoons of sesame oil;
hot pepper pod;
three garlic cloves;
onions (not sweet);
two spoons of spice for Korean carrots;
a spoonful of sugar and vinegar;
a couple of sprigs of cilantro.

Cooking method:

Remove the seeds from the red pepper pod, cut it into rings and fry in well-heated oil for a few seconds. Then add onion half rings to it, followed by chopped garlic.
Mix thin slices of fish fillet with all the spices, add a little salt, add vinegar, add fried vegetables, mix, cover and leave indoors for three hours.
To ensure that the fish is well soaked, you can place a weight on top.
The original prepared snack can be served like this. Place heh on a lettuce leaf, roll it up and serve with any Korean sauce, for example kimchi.

Herring recipe

Despite the fact that heh is quite a spicy snack, it is very healthy and, of course, very tasty. It is better to prepare such a dish yourself rather than buy it, in order to be sure of the quality of the ingredients used. We will tell you how to make heh from herring. We use fresh fish, not salted or pickled.

Ingredients for 1 kg of fish:

half a kilo of carrots;
bulb;
three garlic cloves;
185 ml vinegar;
two tablespoons of soy seasoning;
a pinch of hot pepper;
three spoons of sweet sand;
a spoonful of sesame seeds;
spoon of butter.

Cooking method:

Cut the herring fillet into pieces and marinate in vinegar for an hour.
Then drain the excess liquid from the fish, add the spicy vegetable passed through a press, chopped onions and carrots, and crushed sesame seeds.
Add soy and oil. Then pepper and salt to taste, mix and infuse the appetizer for two hours.

From mackerel

Mackerel is a fatty, healthy and tasty fish. It has few bones, making it ideal for making heh.

Ingredients for one mackerel weighing 400 g:

two onions of two varieties;
three tablespoons of vinegar;
a spoonful of salt and sweet sand;
a pinch of ground coriander;
three tablespoons of refined oil;
half a spoon of pepper mixture;
spoon of soy seasoning if desired.

Cooking method:

Cut the fish fillet into small pieces, mix with vinegar and leave for half an hour.
We take two types of onions, chop them into thin quarters, mash them a little with our hands so that the vegetables release their juice.
Combine the onion with the fish, pour in the oil and soy, add all the seasonings, mix, cover and leave in a cool place for a couple of hours.

Delicious pollock heh

Fish such as pollock is especially popular among our housewives. Fish is tasty, healthy and affordable. It can not only be stewed, fried, or baked, but also used to prepare heh. For the recipe you will need a fish fillet weighing half a kilogram.

Ingredients:

two carrots;
three heads of onions;
two sweet peppers;
two garlic cloves;
spoon of vinegar essence;
half a spoon of ground pepper (black);
a spoonful of crushed coriander;
salt and sugar to taste;
three sprigs of cilantro;
three peas of allspice;
three tablespoons of oil.

Cooking method:

We cut the fish fillet into pieces 1.5 cm thick. We dilute the vinegar essence with water (ratio 1:6), pour it into the fish, add salt and marinate.
Cut the pepper into strips, chop the onion into thin rings, finely chop the spicy vegetable, and grate the carrots.
Combine peppers and onions with fish. First fry the garlic in heated oil, then add the carrots to it, sauté for no more than a minute, then mix with the rest of the ingredients.
Season the appetizer with all the spices; you don’t have to chop the peppercorns. We put chopped cilantro, mix everything, cover, put pressure on top, and leave the appetizer for five hours, or better yet, all night.
a spoonful of ground pepper (red and black);
a spoonful of coriander;
a small head of garlic;
three tablespoons of salt and sand;
two tablespoons of vinegar essence;
sesame oil (refined).

Cooking method:

We fillet the pike, remove the bones and cut into strips. Mix with onion half rings and carrots chopped on a Korean grater, add dry seasonings and spices.
Fry the chopped garlic in oil for 30 seconds and pour in the fish and vegetables along with vinegar. Cover the appetizer and leave for two days.

As it turns out, preparing delicious fish in Korean is quite simple. The main thing is to pay attention to the quality of the fish and choose the spices. At the same time, you yourself can adjust the spiciness and taste of the dish.