Korean herring with tomato paste. Korean Herring Hye

25.07.2019 Snacks

We’ll prepare a Korean herring appetizer at home. The prefix itself in the name of the dish "in Korean" always sets us up to the fact that the food will be spicy, spicy and certainly fragrant. Dishes prepared in this style always contain more than the usual amount of red pepper. Extra spices will also be appropriate.

If we talk about pickled herring, then red pepper and onions will be quite enough here. The latter itself becomes an appetizing snack. Crispy sharp onion rings can be put on a slice of brown bread and an excellent sandwich will come out.

Korean Herring Appetizer Recipe

Dish: Snacks

Cuisine: Korean

Preparation time: 30 min.

Time for preparing: 12 hours

Total time: 12 hours 30 minutes

Ingredients

1 PC. herring fish
200 g onions
2.5 tbsp. l vinegar 9%
0.5 tsp Red pepper
50 ml vegetable oil
1 tbsp. l tomato paste

Step by step recipe with photo

How to cook Korean herring at home

Salted herring should be chosen for this dish. Cut off her head. Remove the skin. We wash everything inside. We remove the ridge and all the small bones.

Cut the resulting herring fillet into slices. We put it in a deep bowl (it is better not to take a metal one).

Tomato paste must first be overcooked. To do this, we dilute it with a small amount of water and pour it into a pan. We put a pan with tomato mass on fire. After three minutes, the tomato will boil. Keep on fire for another four minutes.

During this time, we will clean and cut the cooked onions into a quarter ring. Pour the onion into a bowl to the chopped herring.

Add red pepper. In this case, it is coarse grinding. If powder is available, then reduce the amount by half.

Pour the oil into the herring. Add vinegar there.

If our tomato dressing is ready for this moment, carefully pour it into a bowl with herring.

Salt, depending on the initial taste of herring. If it was lightly salted, then half a teaspoon is enough. If the fish is salted, then you should consider not using salt at all in the marinade. You can put black pepper, but this is not necessary.

Mix the contents of the bowl. Korean herring will be infused in a cold place for 12 hours.

Fragrant, tasty, tender and piquant Korean herring, cooked at home, will delight everyone! Choose the best recipe!

Korean herring with onions and tomatoes is incredibly aromatic, tender and tasty. In addition to red and black pepper, the dish can be seasoned with ground coriander, paprika, nutmeg or turmeric. Spices will make it more spicy and piquant. Be sure to try to cook pickled homemade herring according to this recipe, it is very tasty!

fresh frozen herring 1 kg
1 medium-sized carrot
onions 5 medium-sized heads
tomato paste 2 tbsp. l
refined vegetable oil 125 ml
table vinegar 9% 50 ml
red hot pepper 1 tsp
black pepper 1 tsp
coarse salt 1 tbsp. l

For this recipe, fish must first be thawed. To do this, I just take it out of the refrigerator, remove it from the plastic bag and put the fish in a large deep bowl. Then I wait until the herring completely thaws at room temperature. It is undesirable to fill it with water, defrost it in a microwave oven or carry out any other manipulations with the fish.

When the herring unfreezes, we will deal with its cutting. No matter how much you want to delay this long process, they still have to tackle it. So, stock up with a knife with a small sharp blade, a cutting board, parchment paper and paper towels and proceed. I usually cover the cutting board with parchment paper (you can use ordinary clean sheets) so that later it is easier to wash. Then all the waste from the fish can simply be thrown out with the paper.

Take the herring by the back and make a longitudinal section along the abdomen. Try to make the cut exactly in the middle. Inside there will be either caviar or milk. They can be eaten or just thrown away. Everything else inside the herring is inedible, so carefully remove all the insides and carefully scrape the abdomen with a knife to remove the mucus.
Now cut off the head of the fish, bringing the blade of the knife all the way under the fin. Next, cut off the tail. Thoroughly wash the carcass of the fish under running water from the outside and from the inside to completely remove the black film and bitterness.
We put the herring on the board, covered with paper, and make an incision along the back from head to tail. Cut out the fin, bypassing it with a knife on both sides. In the same way, we cut out the second fin, which is located near the tail.
Now gently remove the skin from the fish. To do this, pick it up near the head of the herring and completely remove it, moving to the tail. This is easy enough to do, the main thing is not to rush and do not make sudden movements.
Now it remains to separate the fillet from the ridge, starting with the head. First, separate one half of the fillet, then the other. Part of the bones will be removed along with the ridge. We get the rest manually. Cut the finished fillet into oblong slices 2 centimeters wide and transfer to a deep bowl or bowl.

Pour vegetable oil into a pan or small pan. For this recipe we will use odorless refined oil. Add tomato paste and mix. A homogeneous mixture will not, but we do not need it. Put it on medium heat, bring to a boil and fry, stirring constantly, for several minutes. Remove the marinade from the heat and cool to room temperature.

Wash and clean the carrots. Rub it on a special grater for carrots in Korean, as required by the recipe. If there is no such grater, carrots can be cut into thin strips or chopped on a regular coarse grater.

Put the carrots in a bowl with herring.

We clean 5 heads of onions. For this recipe, I used medium-sized onions. We cut it in half and cut it into half rings of medium thickness. Do not cut the onion into too thick slices, otherwise it will not be marinated and will remain bitter.

Put the chopped onion in a bowl with other ingredients.

Now pour 50 ml of vinegar into the mixture, as indicated in the recipe. It is better not to use apple or wine vinegar. From this, the finished dish will acquire a characteristic taste. Regular table vinegar will be just right. Add salt and two kinds of peppers. If you are not a fan of too spicy food, the amount of pepper can be reduced.

We mix all the ingredients so that they combine and become saturated with spices.

According to the recipe, a cooled marinade in a bowl with fish and vegetables.

Mix everything carefully.

Now we put the fish in a tightly closed dish (preferably not plastic) and put it in the refrigerator. After 12-18 hours, the herring in Korean is completely marinated and will be ready.

Ready meals can be served with a side dish, such as hot potatoes or rice. And you can use it as a snack by putting it on small pieces of fresh bread.

Recipe 2: Korean herring at home

Korean herring according to this recipe turned out to be excellent, with a very interesting taste. Even sweetish, which is surprising. After all, sugar is not added to the marinade at all.

We use herring freshly frozen. Separately, I will pay attention to the onion. I advise you to use it a lot. As for me, onions turn out to be a hundred times tastier than the fish itself. As for spices, you can add any favorite spices for fish.

Herring 2 pcs.
Onions 3-4 pcs.
Vegetable oil 1 cup
Tomato sauce 2 tbsp. spoon
Vinegar 50-70 ml
Spices 1-2 tbsp. spoon
Salt 1 tbsp. spoon

Let's start with the herring. This is the most responsible and time-consuming step. First, clean the fish from the insides, cut off the head. The skin is not removed. After we cut along the ridge and prepare the fillet. It is important that there are no bones (especially large ones).

Cut herring fillet into slices. And also at this stage you should peel the onions and cut it into thick half rings or rings (as you like).

Now let's get into the marinade. In vegetable oil we put the indicated norm of tomato sauce (or paste). Mix and set on fire. Bring to a boil and remove. Pour vinegar here and leave to cool for a short time - for 5-7 minutes.

Add spices for fish, a mixture of peppers, salt and mix. Cover the marinade and leave to rest for 7-10 minutes.

In a food container or in a glass jar, lay out herring and onion in layers. If you pickle and milk (or herring caviar), then we spread them at the very end from above.

Fill the marinade and close the lid. Now you need to shake everything well. Well, it remains only to put under the press and send it to the refrigerator. After 2 hours, herring in Korean may already be served. But it will be tastier in 12-15 hours. Done! We try!

Recipe 3, step by step: Korean herring salted

1 kilogram of fresh-frozen herring;
2 teaspoons of salt;
1 teaspoon ground coriander;
½ teaspoon red pepper;
½ teaspoon black pepper;
1 dessert spoon of tomato paste;
3 tablespoons of vinegar;
½ cup odorless sunflower oil;
3 to 4 bulbs.

Thaw herring, gut it, cut it into fillets, rinse well

Cut herring into slices two centimeters wide.

Peel the onion, cut into rings.

In the bowl, mix salt, ground coriander and two types of pepper, sprinkle the chopped herring with the mixture and mix it well so that the spices are evenly distributed over the fish.

Let stand herring with spices for about ten to fifteen minutes.

After that add onion, vinegar, sliced \u200b\u200bin rings to the fish, mix again. Pour sunflower oil into an enameled bowl, dilute the tomato paste in it and warm the mixture well, but do not bring to a boil. Pour the herring with a hot mixture of oil and tomato paste, mix again.

Put the herring in a glass jar, pour the remaining marinade, cover and refrigerate for at least twelve hours, you can take longer.

The longer the recipe herring is infused, the tastier the fish will be.

Recipe 4: Korean Herring in Tomato Sauce

I offer a very simple and incredibly delicious recipe for pickling herring in tomato sauce! Herring marinated in tomato sauce is an instant snack. The combination of tomato paste, onion and fish create a pleasant, rich, vibrant and piquant taste.

Fresh herring, fillet - 1 kg
Onions - 3 pcs.
Tomato paste - 1 tbsp. l
Vinegar 9% - 100 g
Sunflower oil - 0.5 cups
Salt - 1 tbsp. l
Ground red pepper - 1 tsp.
Ground black pepper - 1 tsp.

Prepare herring marinating products. Clean the fresh herring, separate the fillet from the bones.

How to cook homemade pickled herring in tomato sauce:

Cut the prepared herring fillet into pieces.

Onion cut into half rings.

Pour vinegar into a pan, heat, add oil and tomato paste, mix thoroughly.

Add salt, red pepper, black pepper, onion and cooked cooled tomato marinade to the chopped herring. Mix thoroughly, cover the container with a lid and place the herring with onions and tomato sauce in the refrigerator for 3 hours.

After 3 hours, the homemade herring marinated in tomato sauce is ready. Enjoy your meal!

Recipe 5: Korean herring fillet (step by step with photo)

herring: 2pcs (frozen or fresh)
bow: 4pcs
ground black pepper: 0.5 tsp.
ground red pepper: 0.5 tsp.
salt: 1 tablespoon
tomato sauce: 1 tablespoon
vinegar: 50-60ml
vegetable oil: 125ml (refined)

Divide the herring into fillets, stretching out the bones (do not remove the skin).

Cut the resulting fillet into pieces and put in a bowl.

Add salt, black and red pepper, as well as tomato sauce.

Add vinegar and mix well.

Peel and chop the onion in half rings.

Pour onion to herring, add vegetable oil and mix.

Cover the bowl (I cover with cling film) and put in a cool place for several hours (preferably at night).

While the herring is standing, it needs to be mixed several times.

Recipe 6: Korean Herring with Korean Carrots

If you have not tried raw fish and vegetables hehe, but decided to try it, then this cooking method is suitable for you. I cook it for every holiday. This is the highest snack for alcohol and everyone really likes it. Some Koreans add eggplant, cabbage, zucchini, but I offer a simple recipe with simple ingredients.

For this salad, it is better to take not frozen fish, but chilled, then he will be much tastier

Large herring - 2 pcs.
Carrots - 2 pcs.
Onion - 3 pcs.
Garlic - 4 cloves.
Soy sauce - 4 tablespoons.
sesame seeds - 1 tablespoon.
Water - 230 gr.
Vinegar 70% - 1 teaspoon.
Hot red pepper - 1 teaspoon.
Sugar - 1 tbsp. spoon.
Black pepper - a whisper.
Coriander - 0.5 tsp.
Vegetable oil for frying - 6 - 8 tbsp. spoons.
Sesame oil - 0.5 tsp.

We clean the fresh herring, remove the bones, make the fish fillet into small pieces. Add water and fill our fish, 1 cm higher than it. Pour vinegar there, stir and leave for 20 - 25 minutes.

As soon as a white coating appears on the water, this means the protein has curled up and the herring is pickled. If you are not sure about the readiness of the herring, then you can hold it for another 5 minutes, nothing bad will happen

While our fish is pickling, we do the following. Cut the onion in half rings, grate the carrots on a Korean grater

Now fry the onions and carrots. To do this, pour oil in a skillet and pour red hot pepper with flakes there a little - fry it a little and add onion, fry it until it becomes soft.

When the onions are fried, add the carrots there, mix with oil to make the carrots softer and remove from the heat in a minute.

When the herring is pickled, drain the water through a colander and put it in a bowl.

Add the cooled carrots with onions, garlic squeezed through a press, add sugar, soy sauce, sesame, sesame oil, black pepper, coriander, now mix everything well and taste it. Since we do not add salt, it may not be enough, so you can add sauce or seasonings.

Leave to brew for 1 hour and you can eat.

Recipe 7: Tender Korean Herring with Spices

Korean herring at home is so delicious that you eat it with great pleasure. For all lovers of pickled homemade fish, I present below my recipe with step-by-step photos.

400 grams of fresh-frozen herring,
1 onion,
1 small carrot,
1 tea l ground coriander
½ tea l ground red pepper
½ tea l salt
½ tea l granulated sugar
40 grams of vegetable oil,
3 tables. l 9% vinegar.

We prepare vegetables: chop the onions with thin half rings, then rub the carrots on a Korean grater. Carrots and onions will be perfectly combined with herring, to which they marinate with it, and you can eat herring with vegetables. Get both vegetables and a herring with a Korean flavor.

Defrost the herring by half to make it easier to clean. We cut off the head, remove the skin, take out the insides and take out the ridge. There remains a fillet, which we cut into medium pieces, so that it is convenient to eat. Add the pieces of herring fillet to the vegetables.

Pour all the spices: granulated sugar, salt, coriander and red pepper.

Stir a couple of times so that the spices soak all the foods.

Pour vinegar and vegetable oil, mix again and put in the refrigerator for at least 12 hours. You can pickle such a herring for 24 hours in the refrigerator, it will be even tastier.

We serve the finished herring in Korean to the table and treat everyone.

Recipe 8: Korean Herring with Garlic and Carrots

The dish can be served with stewed vegetables, rice, in the form of a sandwich. Xe is also an excellent snack for drinking hard liquor.

Let's get started with a review of the homemade recipe for this delicious dish.

If you decide to cook raw fish according to the Korean recipe at home, then you should know the basic principles of the traditional option. The dish is tasty, spicy and inexpensive.

700 g of herring.
3 medium-sized carrots.
1 large onion head.
6 cloves of garlic.
35 ml of soy sauce.
130 ml of table vinegar.
35 ml of sunflower oil.
1 tbsp of granulated sugar.
1 tbsp of salt.
1 tbsp sesame seeds.
1 tsp cilantro.
A pinch of red ground pepper.

To prepare snacks, you need to choose only high-quality and fresh fish. The smell of herring is quickly absorbed, so it is recommended to wrap the cutting board with a plastic bag and lay a sheet of paper.

Wash the fish with cold water, drain and carefully cut along the ridge.

After this, the skin is removed, remove the tail and head.

Separate herring into two parts, remove all internal organs, and remove the black film. Take out the ridge, if small bones remain, then you can get rid of them with ordinary tweezers.

Cut the processed fillet into preferred slices, about 1.5 cm thick. Send to a deep dish.

Pour the fish pieces with the required amount of vinegar and mix well.

Cover the herring with a flat plate and put a load on it, for this you can use a filled plastic bottle. Leave for about half an hour.

While the fish is pickling, we will prepare the vegetables. Peel the onions, then cut into rings, which are divided into two parts.

Wash the carrots with cold water, peel and grate, preferably use a Korean grater. Or you can use a vegetable cutter.

After 30 minutes, you need to drain part of the liquid, since about half of us still come in handy for further cooking.

In a bowl with fish, add quarters of onion rings. Mix the ingredients thoroughly.

Pass the garlic cloves through a special press and send to the plate to the rest of the products.

Then add the required amount of edible salt. It is better to use rock salt, as it contains more useful minerals.

Also, the products need to send granulated sugar.

Add vegetable oil, soy sauce and a little red pepper. Grind coriander grains in a mortar. You can also use ground coriander, Korean seasoning. It all depends on preferences. Add spices to a bowl of fish.

Add chopped carrots and fried sesame to the ingredients as desired. Mix all products thoroughly.

Cover the plate with the goods and leave for 12 hours, if time permits, you can leave for one day.

The dish is ready, now you can taste the herring. If you did everything right, then it will definitely turn out to be very tasty.

Recipe 9: Korean marinated herring with carrots

I suggest you try very tasty korean herring. Spicy, slightly islandy, with onions and carrots - a great snack for both a festive and everyday table. Try it, you will like it!

slightly salted herring - 500 g;
carrots - 1 pc.;
onions - 1 pc.

For marinade:

vinegar 9% - 1.5 tsp;
salt - 0.5 tsp;
sugar - 1.5 tsp;
soy sauce - 20 ml;
vegetable oil - 20 g;
ground red pepper - ¼ tsp;
ground black pepper - ¼ tsp;
nutmeg, ginger, basil, coriander (dried) - a pinch;
sesame - a pinch (optional);
boiled water (chilled) - 75 ml.

Recipe 10: Freshly Frozen Korean Herring with Pepper

The pungency, freshness and sourness completely transform this modest fish, which in the company of hot red pepper, crispy onions and tomato becomes a great snack, very distinctive and bright. I’ll make a reservation right away - I love all the hot and the amount of pepper in the recipe, in my opinion, is still quite moderate. Therefore, it is better if you orient yourself to your taste and adjust the severity of the dish yourself.

2 large herrings (fresh frozen),
1 medium onion,
4 tbsp. l sunflower oil
2 tbsp. l tomato paste
60 ml of vinegar (9%),
1 tsp ground red pepper
1 tsp ground black pepper
0.5 tsp Sahara,
0.5 tsp salt.

Defrost the herring, remove the head, tail and entrails, rinse well. Remove the skin and separate the fillet from the bones.

Cut the herring fillet into pieces.

Peel the onion and cut into half rings.

We combine the oil with tomato paste in a refractory container.

Warm up over medium heat for two to three minutes.

Add salt, sugar and ground pepper.

Pour in the vinegar.

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Ingredients:

fresh frozen herring 1 kg

1 medium-sized carrot

onion 5 medium sized heads

tomato paste 2 tbsp. l

refined vegetable oil 125 ml

table vinegar 9% 50 ml

red hot pepper 1 tsp

black pepper 1 tsp

coarse salt 1 tbsp. l

Servings Per Container: 12 Cooking time: 60 minutes

Recipe

Step 1: Defrosting Herring

Step 2: Cut the Fish

Take the herring by the back and make a longitudinal section along the abdomen. Try to make the cut exactly in the middle. Inside there will be either caviar or milk. They can be eaten or just thrown away. Everything else inside the herring is inedible, so carefully remove all the insides and carefully scrape the abdomen with a knife to remove the mucus.

Now cut off the head of the fish, bringing the blade of the knife all the way under the fin. Next, cut off the tail. Thoroughly wash the carcass of the fish under running water from the outside and from the inside to completely remove the black film and bitterness.

We put the herring on the board, covered with paper, and make an incision along the back from head to tail. Cut out the fin, bypassing it with a knife on both sides. In the same way, we cut out the second fin, which is located near the tail.

Now gently remove the skin from the fish. To do this, pick it up near the head of the herring and completely remove it, moving to the tail. This is easy enough to do, the main thing is not to rush and do not make sudden movements.

Now it remains to separate the fillet from the ridge, starting with the head. First, separate one half of the fillet, then the other. Part of the bones will be removed along with the ridge. We get the rest manually. Cut the finished fillet into oblong slices 2 centimeters wide and transfer to a deep bowl or bowl.

Step 3: Cook the Marinade

Step 4: Three carrots and add to the fish

Put the carrots in a bowl with herring.

Step 5: chop the onion and add to the rest of the ingredients

Put the chopped onion in a bowl with other ingredients.

Step 6: Add Vinegar, Salt and Spices

We mix all the ingredients so that they combine and become saturated with spices.

Step 7: Pour the marinade ingredients

According to the recipe, a cooled marinade in a bowl with fish and vegetables.

Mix everything carefully.

Now we put the fish in a tightly closed dish (preferably not plastic) and put it in the refrigerator. After 12-18 hours, the herring in Korean is completely marinated and will be ready.

Step 8: Submission

Ready meals can be served with a side dish, such as hot potatoes or rice. And you can use it as a snack by putting it on small pieces of fresh bread.

Enjoy your meal!

We offer you to prepare a wonderful snack for any holiday, picnic, homemade lunch or dinner. Korean herring with tomato paste is incredibly aromatic, tender and tasty. This dish is in perfect harmony with boiled potatoes or baked on a fire. The recipe is quite simple and does not require a lot of time and large cash investments. Literally after 3-5 hours, the fish can be served to the table. Do not believe? Try to cook according to this recipe, which has helped out more than once, and delight your homemade spicy, salty fish.

Taste Info Fish and seafood

Ingredients

fresh-frozen herring - 500 g;
onions - 2 pcs.;
ground black pepper - 0.25 tsp;
ground hot pepper - 0.25 tsp;
ground coriander - 0.25 tsp;
salt - 0.5 tbsp. l .;
tomato paste - 0.5 tbsp. l .;
table vinegar (6 or 9%) - 35 ml;
sunflower oil - 2-3 tbsp. l

How to Make Korean Pickled Herring with Tomato Paste

There is a secret in cooking delicious salty herring in Korean, by the way it is also called "He". The main thing is to choose fresh herring, in extreme cases, frozen, but of high quality, pick and balance spices. If you have frozen herring, transfer it to a convenient bowl and leave it in the refrigerator so that it thaws completely at a temperature of no higher than +4 degrees. In no case, do not send it to hot water or a microwave. After defrosting, rinse it and dry it with napkins. Open the tummy. Use a knife to scrape away all the insides. Cut off the fins with kitchen scissors. Remove your head. It is convenient to clean dark films in the belly with a paper towel. Rinse well again with cold water and dry the carcass. Carefully separate the fillet from the ridge. If desired, the skin can be removed. Cut into small portions. If there are milk or caviar inside, they can also be pickled.

Slices of prepared herring in a convenient container where the fish will marinate. Add ground black pepper, hot pepper, coriander, salt. You can use a special mixture of ground spices instead of this set of spices. You can buy the mixture at any grocery store, it will be called "For fish" or "For salting fish."

Add tomato paste. You can use ketchup, tomato sauce or homemade adjika prepared from the fall. Mix gently so that all fish pieces are covered with the spices used.

Peel the onion, cut into thin half rings or a quarter rings. Add onion rings to herring, mix. Optionally, add chopped clove of garlic here.

Pour odorless vegetable oil and table vinegar or apple. Shuffle. Just do not take the vinegar essence, with its bookmark it is easy to make a mistake and pour more than necessary.

Cover the herring container with a lid or cling film and send to the marinate in a cool place for about 3-4 hours. Periodically, you can open and mix, if there is little juice formed. So the pieces will be pickled evenly.

Korean herring with tomato paste is ready. You can immediately serve as a snack or leave for the next holiday.

Garnish the pickled spicy slices with sliced \u200b\u200bfresh herbs, if desired. Good appetite!

Korean herring - believe me, it’s very tasty!

And put a piece of bread on it, building a charismatic sandwich. And put it in a herring to serve as an appetizer for spirits. And as a main dish to hot boiled potatoes. Korean herring with onions and tomatoes is incredibly aromatic, tender and tasty. In addition to red and black pepper, the dish can be seasoned with ground coriander, paprika, nutmeg or turmeric. Spices will make it more spicy and piquant. Be sure to try to cook pickled homemade herring according to this recipe, it is very tasty!

Ingredients:

fresh frozen herring1 kg

medium-sized carrots 1 pc.

onion 5 medium sized heads

tomato paste2 tbsp. l

refined vegetable oil125 ml

table vinegar 9% 50 ml

red hot pepper 1 tsp

ground black pepper 1 tsp.

coarse salt 1 tbsp. l

Servings Per Container: 12 Cooking time: 60 minutes

Step 1: Defrost Herring

Step 2: Cut the Fish

Step 3: Cook the Marinade

Step 4: Three carrots and add to the fish

Put the carrots in a bowl with herring.

Step 5: chop the onion and add to the rest of the ingredients

Put the chopped onion in a bowl with other ingredients.

Step 6: Add Vinegar, Salt and Spices

We mix all the ingredients so that they combine and become saturated with spices.

Step 7: Pour the marinade ingredients

According to the recipe, a cooled marinade in a bowl with fish and vegetables.

Mix everything carefully.

Now we put the fish in a tightly closed dish (preferably not plastic) and put it in the refrigerator. After 12-18 hours, the herring in Korean is completely marinated and will be ready.

Step 8: Submission

Ready meals can be served with a side dish, such as hot potatoes or rice. And you can use it as a snack by putting it on small pieces of fresh bread.