The traditional dish of the national cuisine is he, which is prepared from fish, seafood, meat, poultry and even offal, with the addition of a large amount of spices, various vegetables, sauces and dressings. There are no second courses in Korean cuisine, for this reason he is an appetizer salad. This dish is served in Korea in almost any restaurant or diner. In our country, he is not so common, but we also have connoisseurs of it. It takes a long and difficult time to prepare a real he, but there are adapted versions, according to the recipe of those it will not be difficult to cook a dish at home.

Herring heh recipe

A Korean dish with a domestic bias - heh made from fresh herring. Its essence lies in the fact that the fish does not lend itself to heat treatment, but is marinated in a very spicy mixture of vinegar, garlic, onion, pepper, salt, sugar, coriander, soy sauce and other spices. Fresh fish should be cut into small strips, covered with spicy marinade and put in the cold for a couple of hours, stirring occasionally. There are many variations in the preparation of such a Korean snack, and each recipe can be modified to your liking.

The classic recipe for herring heh with onions

• Time: 70-80 minutes.
• Servings Per Container: 2-3 Persons.
• Calorie content of the dish: 136 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: Korean.
• Difficulty: easy.

He is prepared from fresh fish, in which there are few bones - trout, pike perch, pink salmon, mackerel and even herring will do. This unusual dish contains onions, any acid and a mixture of spices, the presence of which in the appetizer can be regulated. The photo recipe for herring he includes hot red pepper, so you need to be careful during the preparation process and not sprinkle hot spices. He of salted herring is a quick option, the appetizer is ready immediately, after dressing with sauce.

Ingredients:

• fresh frozen herring - 250 g;
• onions - 2 pcs.;
• vinegar - 30 ml;
• soy sauce - 3 tbsp. l .;
• salt - 0.3 tsp;
• greens to taste;
• vegetable oil to taste;
• red chili - 0.5 tsp or to taste.

Cooking method:

1. The herring must be thawed in advance in cold water or at room temperature. Cut off the head and fins.
2. Cut into fillets, remove seeds and ridge. Cut into thin slices.
3. Pour in the sauce, add salt and hot pepper. Stir.
4. Peel the bulbs. Cut into half rings or smaller. Add to fish.
5. Pour vinegar last, mix thoroughly.
6. Leave in the cold for 30-45 minutes to marinate, stirring occasionally.
7. Garnish with herbs and vegetable oil to taste before serving.

Herring heh with tomato paste

• Servings Per Container: 8-10 Persons.
• Calorie content: 156 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: Korean.
• Difficulty: easy.

To diversify or soften the taste of spicy pickled fish, you can add a variety of sauces, in this case we will talk about tomato paste, which will add tenderness and piquancy to the dish at the same time. Heh is a very spicy snack, so you shouldn't get too carried away with it. Pay attention to the fact that the salad is delicious, but it is difficult for them to gorge themselves, because contains acid.

Ingredients:

• herring - 1 kg;
• onions - 3 pcs.;
• tomato paste - 2 tbsp l .;
• vegetable oil - 100 ml.;
• vinegar - 50 g;
• black pepper to taste;
• red pepper to taste;
• coriander - 0.3 tsp;
• greens (basil, dill, parsley) - to taste.

Cooking method:

• Mill herring, remove all bones.
• Peel and chop the onion.
• Heat vegetable oil in a saucepan, add tomato paste, fry for 3 minutes, after boiling. Add spices at the end. Cool down.
• Cut the fillet into small slices. Pour with a spicy mixture, add acid. To stir thoroughly.
• Leave to marinate in a cold place for 3.5-4.5 hours.
• Serve chilled and garnish with herbs.

With sesame seeds

• Time: 120 minutes.
• Servings Per Container: 8 Persons.
• Purpose: appetizer.
• Cuisine: Korean.
• Difficulty: easy.

The national Korean cuisine differs from others in the use of a large amount of hot pepper and exceptional pungency. The unusual taste of herring heh at home is obtained through the use of a combination of garlic, sesame seeds and soy sauce, which is traditional for Korea. Vegetables can be taken at will - onions, garlic, zucchini, radishes, carrots, bell peppers.

Ingredients:

• fresh herring - 1 kg;
• carrots - 0.5 kg;
• onions - 100 g;
• garlic - 2-3 teeth.;
• vinegar - 150 ml.;
• soy sauce - 3 tbsp. l .;
• sunflower oil - 1 tbsp. l .;
• cane sugar - 3 tbsp l .;
• sesame seeds - 2 tsp;
• ground red pepper - to taste;
• salt - 1 tbsp. l.

Cooking method:

1. Peel the fish and entrails, remove bones, spine. Cut the fillet into thin strips.
2. Fold in an enamel container, pour vinegar, stir and leave for 25 minutes, covered with a lid.
3. Peel the vegetables. Grate the carrots on a special "Korean" grater.
4. Cut the onion into half rings.
5. Press the garlic through a press.
6. Cement sesame seeds in a mortar.
7. Drain the liquid from the fish through a colander.
8. Add vegetables, spices, sesame seeds, oil and sauce. To stir thoroughly.
9. Leave to infuse for about an hour in the refrigerator.

With carrots

• Time: preparation - 40 minutes, marinating - 4 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 147 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: Korean.
• Difficulty: easy.

Herring heh with vinegar is as popular a salad in Korea as we have Korean carrots, and you can buy such a dish in almost any supermarket or diner. If the presence of raw fish is alarming, then to be sure it can be fried for several minutes in sesame oil, or boiled in a double boiler for 10-15 minutes. It is not difficult to prepare herring hee salad with carrots, and the result will surprise even a gourmet.

Ingredients:

• fresh herring - 700 g;
• carrots - 200 g;
• onions - 150 g;
• garlic - 5 teeth;
• salt - 20 g;
• sugar - 50 g;
• soy sauce - 30 ml.;
• vinegar - 70 ml.;
• vegetable oil 65 ml.;
• red or a mixture of peppers - 0.5 tsp;
• seasoning for carrots in Korean - 1 tsp.

Cooking method:

1. Rinse herring, clean and remove the vertebra and bones. Cut into thin slices.
2. Place fish in a bowl, add chopped onion, half vinegar, soy sauce and pepper mixture, stir. Cover with plastic wrap, refrigerate for 60 minutes.
3. Peel the carrots and grate on a "Korean" grater.
4. Add the second part of the vinegar, seasoning, chopped garlic, salt, sugar. Massage the mass with your hands.
5. Drain the juice from the fish, add the carrot mixture and vegetable oil. Stir well.
6. Leave to marinate for three hours.
7. The dish is ready.

With daikon

• Servings Per Container: 6 Persons.
• Calorie content of the dish: 135 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: Korean.
• Difficulty: easy.

Especially tasty fish he is obtained from herring with the addition of daikon - this is a Chinese radish, it tastes like an ordinary white one, but it has less bitterness. This root vegetable will add its own unique flavor to the salad. Daikon can be replaced with ordinary radish, but it is recommended to soak it in water beforehand. It is recommended to cut the fish into small strips, so it will marinate faster, you can cut it into large ones, but this will take longer.

Ingredients:

• herring - 1 kg;
• carrots - 300 g;
• daikon - 350 g;
• vinegar - 200 ml.;
• soy sauce - 20 g;
• onions - 2 pcs.;
• garlic - 4 teeth.;
• red hot pepper - to taste;
• cloves to taste;
• peppercorns - 3-5 pcs.;
• sesame oil - 2 tbsp l .;
• sugar - 25 g;
• salt - 1 tbsp. l.

Cooking method:

1. Cut the herring fillet, peeled from skin and bones, into strips.
2. Pour in vinegar, stir. Put oppression on top, for example, a plate, and a jar of water on top. Leave for half an hour.
3. Peel all vegetables.
4. Grate the carrots and daikon on a "Korean" grater, add a little salt.
5. Drain the liquid from the fish.
6. Mix fish and vegetables, add crushed garlic, chopped onion, sesame oil, sugar, salt, sauce, red pepper, cloves, pepper. Stir and leave for 35 minutes.

With vinegar

• Time: preparation - 30 minutes, marinating - 1 hour.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 144 kcal per 100 g.
• Purpose: appetizer.
• Cuisine: Korean.
• Difficulty: easy.

The prototype of the current he was a dish that was cooked in China in the X-XI centuries. The current Korean snack is a kind of rethinking of the ancient Chinese he. It is prepared by pickling it in table vinegar, but you can choose apple, grape, wine, balsamic or any other. The same applies to spices, each spice is interchangeable, and in stores you can find ready-made seasoning "Khe".

Ingredients:

• herring - 500 g;
• olive oil - 1 tbsp l .;
• soy sauce - 2 tbsp l .;
• vinegar - 20 ml.;
• Dijon mustard - 1 tbsp l .;
• sugar - 1 tbsp. l .;
• onions - 2 pcs.;
• greens to taste;
• salt - 0.5 tbsp. l .;
• seasoning "Khe" - 1 tsp.

Cooking method:

1. Peel the herring, separate from the bones, cut into thin pieces.
2. Mix oil with mustard, soy sauce, vinegar, sugar, salt. Shake a little.
3. Peel the onions, cut into half rings. Add it to the fish.
4. Pour the sauce over the herring.
5. Leave to marinate for 60 minutes.
6. Serve garnished with herbs.

Video

Herring he - a classic Korean recipe

Ingredients:

• fresh frozen herring - 980 g;
• onions - 110 g;
• carrots - 480 g;
• garlic teeth - 3 pcs.;
• granulated sugar - 75 g;
• non-iodized rock salt - 15 g;
• table vinegar 9% - 190 ml;
• soy sauce - 50 ml;
• refined olive or sunflower oil - 20 ml;
• - 10 g;
• ground red hot pepper - 1 pinch.

Preparation

The most time-consuming stage in the preparation of he herring is the preparation of fish fillets. To do this, first defrost the carcasses in gentle conditions on the lower shelf of the refrigerator. Then we clean the fish from the skin, get rid of the entrails, head and tail, after which we rinse, clean the abdomen from the black film and separate the fillet from the bones. Cut the pulp into strips and place them in an enamel or glass dish. Fill the fish with vinegar and leave for thirty minutes. During this time, we peel and grind the carrots on a special grater for cooking in Korean, and also chop the onion in half rings. Salt the vegetable mass a little. We also clean the garlic cloves and chop finely with a knife, and grind the sesame seeds a little in a mortar.

Over time, we put the herring on a sieve, let the vinegar drain, and dry the slices with paper towels. Now we transfer the fish to a bowl (glass or enamel), add carrots with onions, garlic and sesame seeds, pour in soy sauce and refined oil, add granulated sugar and ground pepper. We mix the contents of the vessel thoroughly, let it brew for about an hour and we can try.

How to make he from Volga herring at home without carrots?

Ingredients:

Preparation

We clean the Volga herring, cut and remove the bones, and cut the finished fillet into transverse slices. We put them in an enamel or glass container, alternating with half rings of onions and sprinkling the layers with salt, sugar, ground coriander, broken bay leaves and pepper (black, red and peas). Now mix the vinegar, refined oil and soy sauce in a bowl and pour the resulting liquid into the herring with onions and spices. We give the appetizer to soak and marinate for an hour and a half and we can taste it.

In fact, almost any fish with a rather dense pulp and odorless can become the basis of he, therefore all the recipes presented below can be easily adapted to your tastes.

Herring heh - Korean recipe

The essence of the preparation of such fish is to process the raw fillet with acid (in our case, vinegar). As a result, thin fish pieces are cooked without direct heat treatment, remain tender and acquire a pleasant sour taste.

Ingredients:

• herring carcasses - 2 pcs.;
• carrots - 145 g;
• onions - 95 g;
• soy sauce - 25 ml;
• garlic - 3 cloves;
• vinegar - 215 ml;
• vegetable oil- 15 ml.

Preparation

You can cook he from the Volga or any other herring, the main thing is that the carcasses are fresh, well gutted, and the fillet is separated from the bones. Rinse and dry the prepared fish fillet, and then divide into small pieces.

Use a regular Korean carrot grater to chop the vegetables. Purée the garlic and add it to the carrots and onions. Pour the vinegar, oil, and soy over the vegetables. Then add the pieces of herring and stir. Covering the dishes with fish and vegetables with foil, leave the herring he salad with carrots to marinate in the cold overnight, and take a sample in the morning.

Herring heh - a classic recipe at home

As part of this recipe, we will combine classic oriental flavors in a marinade: a little soy sauce, sesame oil and fresh ginger will make the usual herring taste unrecognizable.

Ingredients:

• herring carcass - 1 pc .;
• carrots - 340 g;
• onions - 135 g;
• vinegar - 185 ml;
• soy sauce - 55 ml;
• a pinch of sugar;
• grated ginger - 1 tsp;
• vegetable oil - 45 ml;
• hot pepper to taste.

Preparation

Start by cutting up the herring. When the fish is gutted, filleted and deboned, it is cut into small pieces and allowed to dry. Prepare vegetables chopping carrots along with onions. Season vegetables with vinegar, soy and oil, add garlic and ginger paste and hot peppers. Don't forget the sugar and salt. Put the pieces of fish fillet in the marinade, and after mixing, leave the herring heh at home cool for half a day.

Let's say an express cooking option, in which the fish is left in the marinade for a couple of hours, but then the amount of vinegar is increased to 200 ml.

After cooking, the fish can be served immediately with the vegetables.

He salads, along with Korean carrots, are one of the most popular savory appetizers. You can buy this at any market or even in a supermarket - there is heh for the most demanding taste: from fish, seafood, vegetables, chicken or meat. True, he is still considered a classic option from fish. In this case, the fish is taken raw and (like the rest of the components of the appetizer salad) is not subjected to any heat treatment. Pickling only. If you have never cooked he yourself, I advise you to start with Korean herring heh. You can find different recipes with photos on the network, I propose to dwell on the simplest and most delicious. For cooking, it will be enough to take fresh herring (you can even immediately fillet), the most budgetary 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 a barely noticeable sourness and an amazing aroma that stimulates the appetite!

Ingredients:

• fresh herring - 2 pcs. (mine came out at 700 g),
• carrots - 1 large (gram per 200),
• 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 make khe from herring in Korean

Let's start with the herring. Wash it with cool water and cut it into fillets in the usual way. It is convenient for me to do so. I cut off the head and the tip of the tail, take out the entrails, rinse the fish again. Then I make an incision along the ridge about half a centimeter deep.

After that, I put the fish on a cutting board and gently press it until a slight crunch appears.

Then I turn the fish belly to the top - and the ridge with bones has already partially separated from the carcass. It remains only to help him a little with your hands. Slowly and carefully, I release one half of the herring from the ridge and bones.

Then I release the soul mate.

I remove the remaining bones (there are usually two or four of them on each file) and remove the skin.

Everything, the fillet is ready. We cut it into larger or smaller pieces - whoever likes it. I cut about 1-1.5 cm thick. We send the chopped herring into 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 with a double-sided vegetable cutter.

Onion half rings and carrot straws are sent to a bowl with pieces of herring. Rub the garlic finely-finely there (or pass the cloves through a press).

We add some salt to our heh, sprinkle with sugar.

Next, add the carrot dressing and ground pepper (I take a mixture of coarsely ground peppers, a very fragrant thing). There are ready-made mixtures of spices for carrots in Korean from different manufacturers, for me it is for herring heh that I prefer the option from "Prypravych". This mixture is noticeably sharper and there is less coriander than, say, in "Trapeza".

Season he with vinegar and vegetable oil, and carefully so that the pieces of herring are not crumpled, stir the salad with your hands. If desired, add soy sauce at this stage.

We press the heh with a light press and remove the infusion in the refrigerator. After 1.5-2 hours, the appetizer can already be served. But it will be tastier if it stands in the refrigerator overnight. Then each heh ingredient is evenly saturated with both 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. He can be served both as a salad (in addition to the main dish) and as an appetizer, for example, for alcoholic beverages.

Note. The proportions of ingredients, as well as the amount of salt, vinegar and spices, can always be adjusted to suit your preferences.

Greetings to all regular and new readers! Friends, has anyone thought about the question of why an ordinary Korean herring in taste can easily be compared to the most exquisite fish delicacy? Of course, it is a favorite snack even without Korean spices, but sometimes you want variety.

About herring Hee and Korean cuisine - no secrets

It turns out that an extraordinary taste can be achieved using a simple technological method of preparing completely uncomplicated and most affordable ingredients. I share my experience in all the details. So, He's herring is a recipe in Korean, with love for you, in Russian. By love, in this case, I mean an open and honest story about all the nuances of my delicious experience, with step-by-step cooking and photos.

But first, I give a small introduction: for those who are not yet in the know, a little theory will not hurt. I do not speak Korean, so I had to find out the meaning of the word "he" in dictionaries.

How to cook He properly at home?

It turned out that this is a technology for preparing raw fish, and even vegetables, "shock" pickling, in which the products reach an edible state, just being in a very strong vinegar solution.

The time for "boiling" the raw product in vinegar is selected individually: for salted herring or mackerel, for example, two hours are enough. For raw meat or fish products, for safety reasons, it is better to keep the dish in the refrigerator for at least 6-8 hours. Vegetables, of course, are pickled quickly, and they can generally be safely eaten raw, seasoned with spices and waiting for them to let the juice out.

Note! Raw river fish and meat must be soaked in vinegar with special zeal and diligence for cooking he. In freshwater reservoirs, all kinds of pests of the human body are thousands of times more than in salty seawater. The same strict "Chinese warning" applies to unsalted herring. For some reason, she is also too susceptible to attacks by microscopic monsters.

Korean food spices and condiments

The pickled fish dish is perfectly complemented by light and dark soy sauces. Each of them has a secret property - enhancing the taste of the dish. This could, it would be, and stop, but the Koreans have another favorite "trick". For them, the concept of "tasty or very tasty" is equated with the assessment of "bitter" or "very bitter". Hot peppers, in addition to vinegar essence, additionally disinfect food. Garlic has the same properties, which is also used in Korean dishes very often and in different proportions.

On this, the list of flavors and aromas in traditional Korean cuisine can be considered exhausted. The use of coriander is an invention of the Soviet Koreans. By the way, everyone's favorite was also invented by them, although a delicious salad made from the cheapest and most affordable vegetables corresponds to the traditions of the national cuisine.

Step-by-step recipe for salted herring He

The most interesting practical part. My choice is the easiest option, but what is simple is awesome delicious! In addition, it is quite inexpensive, affordable and fast.

Ingredients:

• Two salted herrings (about 1 kg);
• Sweet carrots 750 gr.
• Bulb onions 250 gr. (more is possible);
• Garlic 1 medium head (30-40 gr.);
• Hot red pepper, ground 3 tbsp. l.
• Soy sauce, light and dark - one tablespoon each;
• Table vinegar, 9% - 4 tbsp. l.
• Sugar 50 gr.
• Cold water 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.
• Ground coriander ½ tsp.
• Cloves, ground ¼ tsp
• Parsley 30 gr.
• Allspice.

The first photo, above, is my first attempt at making He. For the first time, I added tomato paste, allspice, ground coriander and cloves to the marinade. There is nothing written about cloves in Korean recipes, but I really wanted to, and I made the right decision - my house, my kitchen and conditions are also mine. I do what I want.

The rest of the additions, in the form of sweet peppers, herbs, are not my invention. If you want to add cucumbers, Chinese cabbage, you can also. Salt is not needed, because everything is already salted without us, but add sweet things - it harmonizes magically with acid.

Lyrical digression on the preparation of herring fillets

Maybe someone, like me, saw an unpeeled herring on the table, with a ridge, skin and bones? Isn't it an unpleasant sight, isn't it? I love herring in any dish, but when it is served in this form, I will not eat it for anything! Heh is a very sophisticated Asian-style salad worthy of a festive menu. Therefore, be sure to cleanse the skin, remove not only the ridge, but also the smallest bones, wash the finished fillet so that it shines with beauty and arouses appetite.

It is extremely inconvenient to photograph the process of cutting fish, therefore I did not capture this stage in the photo. All the dirtiest work was left behind the scenes. Moreover, it has long been published on the blog and there is no reason to repeat it.

Cooking procedure, step by step:

A real Korean snack

1. I am showing the second cooking option, because it is more unusual. In the photo above is an ordinary salad, and there is nothing tricky about cooking: the food is cut, seasoned with soy sauce, vinegar, tomato paste and spices. Herring with sauteed vegetables seemed more exotic to me. Therefore, I decided to show how real Koreans prepare it. Just toss the pepper into the boiling oil.
   
2. Soak the peppers in boiling oil for a minute and add the chopped onions. Do not fry, but hold in boiling fat until soft and transparent. I'll explain below what the trick is.
   
3. We do the same with carrots.
   
4. The carrots should be soft too. Turn off the stove. Cool vegetables to room temperature.
   
5. Remember the herring bored aside. We drain the marinade, let it drain well so that the dish does not turn out to be too sour.
   
6. Put the finished pieces in a bowl. They are already tasty, but the effect needs to be enhanced.
   
7. Put warm vegetables on top, along with the oil in which they were fried. I spread the promised secret: Warm oil perfectly absorbs the smells of spices and retains them for a long time. But just do not overdo it - the herring will crumble from the hot oil and begin to emit an unpleasant smell.
   
8. Chop the garlic. Well, at least that's what Korean traditions demand. Although, I liked He without garlic more.
   
9. Add sugar, ground spices, soy sauce. Hopefully there is no need to remind you to grind the spices just before cooking.
   
10. Add sesame seeds and stir everything.
    
11. Until serving and decorating the dish, cover the bowl with foil and keep it in the refrigerator so that all the aromas combine and nourish the herring fillet.

Successful experiments in mastering Asian dishes and