He is a Korean dish with a pungent pungent flavor and spicy aroma. They use it both as a snack and as an independent dish. Heh can be based on both meat and vegetables, but the most common version of the dish is fresh fish.

Fish fillet contains a lot of essential vitamins, proteins and amino acids

As part of he, fish fillets are processed with vinegar, lemon juice, salt and spices. So, in fact, the fish becomes pickled. But still, in order to eat fish in Korean he without harm to your health, you need to know some rules.

The product must be of the highest degree of freshness. The best option is to use freshly caught fish for heh.

Fish for heh can be bought from fishermen or in a specialty grocery store where sea and river inhabitants are kept in aquariums

If this is not possible, purchase a chilled snack ingredient. Be sure to pay attention to the gills and eyes. The former should be bright red and by no means black, and the latter should be transparent.

To buy fish, it is better to prefer large stores with high traffic, so the chances of buying a fresh product become higher

Try to sniff the fish before buying. The smell can tell a lot about this product.

It's a paradox, but fresh fish does not smell like fish - it has a fresh, mild aroma of the sea, but the presence of an unpleasant smell is a reason to refuse to buy

To avoid cheating, buy whole fish. Fillet will not be able to tell about its freshness, moreover, it is often subjected to repeated defrosting, which significantly reduces its taste.

Recipes for making fish heh

Korean appetizer cooks very quickly. The main part of the time is spent cutting fish into fillets. If you do this in advance, the cooking will not take longer than 15–20 minutes.

Pike heh with coriander and soy sauce

The pike has a dense white fillet that quickly absorbs the aroma of spices. Korean appetizer from this fish turns out to be very tasty and tender.

You need to prepare:

• 1 kg pike fillet;
• 4 onions;
• 5 cloves of garlic;
• 100 g of sunflower oil;
• 3 tbsp. l. vinegar essence;
• 2 tbsp. l. lemon juice;
• 3 tbsp. l. soy sauce;
• 1 tbsp. l. salt;
• 1 tsp ground coriander;
• 1 tsp Sahara;
• 5-6 peas of black, red, white and green peppers.

1. Butcher the pike.
   

   Pike has very dense meat, so it is easy to butcher even for a beginner.

2. Cut the fillets into medium-sized slices.
   

   Too thin fish slices will lose their shape during the marinating process, and too large ones may remain untreated with brine

3. Combine lemon juice, vinegar, salt and sugar. Pour the marinade over the fish pieces.
   

   Do not exceed the amount of vinegar indicated in the recipe, otherwise the taste of heh will change for the worse

4. Chop the onion into half rings and chop the garlic.

   Chop both onions and garlic with a sharp knife

5. Heat the oil.

   Heat oil over low heat to heat the pan properly

6. Fry the onion and garlic.
   

   Fried onions will give heh a very pleasant aroma and taste.

7. Grind the coriander in a mortar.
   

   Too fine grind for he is not needed, just lightly grind the coriander

8. Chop the pepper mixture next to the coriander. Add spices to a skillet with hot oil, onions and garlic.

   It is better to take pepper in peas and grind it yourself before cooking heh

9. Now add soy sauce to vegetables and spices, mix everything and combine with fish. Stir again and refrigerate for 2-3 hours.
   

   For he, it is better to choose classic soy sauce without additives

10. Put the finished appetizer on a dish and serve.
    

    Heh from pike turns out to be very appetizing and aromatic

Video: how to quickly cut a pike into fillets

The classic pike perch heh recipe

Zander is one of the largest freshwater predators. Despite the fact that there is little fat in pike perch fillet, it has a pronounced taste and delicate structure.

Have to take:

• 1 kg pike perch fillet;
• 4 onions;
• 3 carrots;
• 5 cloves of garlic;
• 150 ml of vegetable oil;
• 5 tbsp. l. vinegar essence;
• 1 tbsp. l. sea \u200b\u200bsalt;
• 1 tsp mixture of peppers;
• 1 tsp dry red pepper.

So, you need to do the following:

1. Fillet the pike perch. Cut obliquely into slices.
   

   Use a sharp knife to cut the pike perch fillets

2. Pour vinegar over the fish and refrigerate for 3 hours.
   

   In 3 hours the pike perch fillet will be properly marinated

3. Cut the onion into half rings.
   

   Choose large onions for he, they are sweeter than small onions

4. Grate the carrots on a Korean grater.
   

   You will need fresh and juicy carrots for this dish.

5. Grind the crystals of sea salt and peppercorns in a mortar.
   

   Sea salt and a fragrant mixture of peppers will give zander heh an excellent taste and aroma.

6. Chop the garlic.
   

   Chop the garlic with a sharp knife to avoid losing juice

7. Heat the oil.

   Choose the highest grade oil, the taste of heh will largely depend on it

8. Pour dry red pepper into hot oil and leave for 3 minutes. At this time, combine the onions, garlic, carrots and spices with the pike perch slices. Pour hot oil into the fish and vegetables and stir. Cover and leave for 30-40 minutes.

   Choose freshly ground red peppers for the heh to give the dish the spice it needs.

9. After the specified time has passed, serve the pike perch heh on the table.

By the way, from some waste when cutting pike perch (head, ridge, tail), an excellent light fish broth is obtained. It can be used to make sauce or soup.

Video: filing pike perch

Heh from carp with daikon and sesame seeds

This recipe uses daikon instead of carrots. The root vegetable gives the dish an original taste.

Ingredients:

• 1 kg of carp fillet;
• 1 daikon;
• 5 cloves of garlic;
• 3 onions;
• 2 tbsp. l. vinegar essence;
• 100 ml of vegetable oil;
• 1/2 tsp coriander;
• 1/2 tsp Chile;
• 1 tsp salt;
• 1 tbsp. l. sesame seeds.

Step by step recipe:

1. Butcher the carp.
   

   Cut the carp fillet into thin slices, mix with the onions and pour the vinegar into the mixture.

   Do not substitute sesame seeds for another ingredient in this recipe, because sesame seeds give the dish its special taste.

2. Keep the finished heh in the cold for 3-4 hours, and then serve.

Video: original Korean snack from Natalia Kim

I started to cook heh from fish recently. For a long time, I was skeptical about eating raw fish. However, after reading the Korean appetizer recipes more carefully, I discovered that the fish in the heh is not at all raw. The use of vinegar and a hot marinade based on oil and spices is ample processing for the product. As a result of cooking, a pickled fish, saturated with spices, is obtained. It is good to make such an appetizer in advance for the festive table, since he takes some time to prepare it. An important tip: I recommend that you do not drain the juice released during the marinating of the fish. It goes well with hot oil marinade.

Observing the simple rules for preparing he from fish, you can prepare a fragrant and healthy dish. Do not forget that you should not overuse the Korean snack, as it contains a lot of spices.

The correct classic Korean fish heh recipe requires the use of seafood. But in our country this dish is often made from the river. And it turns out to be no less tasty and original. So now we are going to cook he from catfish.

Many people get scared when it comes to eating raw river fish. In this case, there is nothing to worry about. Since in order to cook fish he at home, we will use vinegar. As a result, the fish will be marinated. And vinegar will kill harmful microorganisms and eliminate the unpleasant smell of raw fish.

Ingredients

• Fish (any white) we have catfish - 1 kg.
• White onion –3 pcs.
• Vegetable oil - 150 ml.
• Carrots - 2-3 pcs.
• Salt - 1 teaspoon.
• Ground black pepper - 0.5 teaspoon.
• Vinegar - 6 teaspoons.
• Seasoning for Korean carrots - to taste.

You can use any white sea or river fish, including frozen ones. The main thing is to choose a variety with fewer seeds. You can take whole carcasses, as well as steaks, and fillets.

Sesame oil is best. If there is none, olive oil.

To make khe fish really tasty, be sure to add the Korean seasoning. If you don't want to use a ready-made spice, make the mixture yourself. To do this, combine chopped garlic, red and black pepper, ground coriander and salt. Adjust the ratio of ingredients to your liking.

Cooking steps

Well, now the real classic Korean heh fish is ready to serve. We take it out of the refrigerator and enjoy it.

There are many varieties of this dish. Koreans prepare he from meat, fish, poultry, mushrooms, vegetables, etc. Yesterday we had grandma's birthday, and one of the dishes on our holiday table was beef tongue heh. As the old Russian proverb says - a tongue without bones. In our case, this fact is an indisputable advantage that makes the process of cooking (and eating) a dish a pleasure. Under certain conditions, this dish cooks very quickly, which I will share today.

How to make a recipe for he from the tongue:

Ingredients for the "he from the tongue" recipe:

2 kg beef tongues
5 pieces. Wednesday onion
½ bunch green onions
1 PC. bell pepper (red, yellow, green)
2 bunches fresh cilantro
2 tbsp. l. vinegar
red pepper, paprika, salt to taste
1 PC. carrot
1 tsp sugar
5 teeth garlic
80 gr. vegetable oil
pinch of yanimi (umami)
1 tsp coriander
1 tsp sesame seeds.
2 tbsp. l. soy sauce

The Korean dish he is familiar to many. It can be prepared from meat, vegetables, fish. If you decide to cook heh from fish, it is better to take one with few bones.
And in order not to suffer with bones, this spicy and spicy dish can be prepared from the sole. Of course, true connoisseurs of Korean cuisine may be outraged, but this is how new recipes appear when the hostesses fantasize, replacing one product with another.

To prepare neobnye he from the sole you will need:

• 1 large carcass of sole;
  - 1 large carrot;
  1 teaspoon Korean dry carrot seasoning
  - 1 large onion;
  - 3 cloves of garlic;
  - 1 teaspoon of paprika;
  - 1/3 teaspoon red hot pepper;
  - 3 tablespoons of vinegar;
  - 1 tablespoon of soy sauce;
  - 1 teaspoon of salt;
  - 3 tablespoons of sunflower oil.

Cooking heh from fish, a simple recipe with a photo:

Wash the sole of the sole, dry and cut into narrow slices.

Salt the fish and leave for 30 minutes. After half an hour, you do not need to rinse the fish, just drain the salt water and that's it. Then add vinegar, stir and refrigerate for 2 hours. When the fish is marinated, squeeze it out and put it in another bowl. You no longer need the remaining liquid, you can safely pour it out.

Grate the carrots on a Korean grater, add the Korean carrot seasoning and stir.

Cut the onion into half rings and cover the fish with it.

Place the carrots on top of the onion. Pour in the soy sauce and some more vinegar. You can add a little salt, as soy sauce may not give you the salty taste you are used to.

Pass the garlic through a garlic press and place on the carrots in a heap. Pour paprika and hot peppers here. Do not stir.

Heat the sunflower oil until smoky and pour over the garlic. Close the bowl immediately with a lid and leave until all food has cooled completely.
Stir the heh and refrigerate for a few hours. You should not eat this dish, as some advise, after two to three hours. The fish must be properly marinated so that it becomes completely safe for further consumption.
If you want to include khe in Korean on the menu for the New Year, then I recommend that you start cooking it the day before, that is, at about the time when you are cooking