How to prepare khe from fish in Korean with carrots - the most delicious recipes

Reviews (10)

28

Updated: Dashunia

03/09/2017 Cooking time: 2 hours 0 minutes

This classic Korean recipe is loved by everyone who has ever tried well-prepared Heh. Any non-bony fish will do. I cook with trout.

Step-by-step cooking recipe

45 minutes

We cut the fillet into two parts and carefully cut the thicker part into small slices, and the second part into cubes.

Transfer the fish to a non-oxidizing container, add salt and vinegar essence. Mix thoroughly. Cover the fillet with a lid, press lightly to release the juice, and leave for 30 minutes.

Cut the onion into strips and pour it into two containers in equal parts.

Pass the garlic through a press.

After 30 minutes, place the fillet on half of the chopped onion and garlic, mix, press lightly, cover with a lid and leave for another half hour.

Place a frying pan on the stove, add vegetable oil and fry the onion until browned.

Add hot red pepper, sweet paprika, ground coriander and special seasoning for fish. Turn off the stove, mix all the ingredients in the pan and leave for 5 minutes. During this period, the oil will absorb the piquant aroma of all herbs and spices.

Add soy sauce to the container where the fillet was marinated, add onion fried with spices and mix so as not to damage the fish pieces. Cover the container with a lid and leave it in the refrigerator overnight so that the fillet is well saturated with the marinade.

The next day, transfer the marinated fish into a serving plate and serve, garnished with parsley or cilantro, sesame seeds or a slice of lemon. Bon appetit!

Korean Heh - 25 delicious homemade recipes

Choose excellent tested Korean Heh recipes from the authoritative website 1000.menu. Try options with all kinds of meat, fish, carrots, eggplants, zucchini and other vegetables. Add the charm of uniqueness to your food with a combination of aromatic oriental spices. Enjoy the richness of flavors in a dish that is both a salad and an appetizer!

Heh is a general name for a huge group of Asian, particularly Korean, dishes. Currently, the classic dish of He is a pleasantly spicy and piquant salad appetizer, consisting of marinated ingredients: any available types of raw meat, fish and a variety of vegetables. There is only one product that is not suitable for preparing Xe - pork.

The five most commonly used ingredients in Korean Heh recipes are:

Interesting recipe: 1. Cut the pink salmon fillet into long pieces if possible. 2. Peel the onion and chop it into thin half rings, mix with pink salmon. 3. Pour in high-quality soy sauce mixed with half the volume of vinegar. Season with ready-made spices purchased or homemade. 4. Marinate for an hour. 5. Grate the carrots using a Korean grater. Add salt, add the remaining vinegar, sprinkle with spices, stir thoroughly. 6. Heat oil on fire. Pour over carrots. Let it brew for half an hour. 7. Combine fish and carrot masses. Leave in the refrigerator for about 3-4 hours.

Five of the fastest Korean Heh recipes:

Helpful tips: • To simplify the process for He, you can use ready-made mixtures of “spice for Korean carrots.” But the dish will be much more flavorful if you choose the spices yourself and grind them in a mortar. • To give a pleasant lightness to the salad, you do not need to add a large amount of pepper. • Pink salmon loves various spices: coriander, all types of peppers, cloves, curry, ginger. But if the amount of spices is excessive, the fish’s own taste will be lost.

The benefits and harms of herring hex

1. Contains few calories - can be added to your diet.
2. It is easily absorbed by the body, since fish contains 20% highly nutritious protein.
3. Herring contains omega-3 fatty acids, which prevent the development of atherosclerosis. In addition, they help restore blood vessels in the body, reduce cholesterol levels in the blood and have a positive 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. Normalizes 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, 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 swelling, kidney problems and surges in blood pressure may occur. The dish should not be included in the diet of people with diseases of the digestive system and cardiovascular system.

How to cook “Khe from fish”

The fish must be cleaned of the backbone and bones. Do not remove the skin: this way the fish pieces will not fall apart in the salad. The skin becomes very soft after marinating.

Cut into small strips measuring approximately 3-4*1-2*0.7-1 cm.

Place the chopped fish in a container with a tight-fitting lid. Pour 2-3 tablespoons of acetic acid 70%. I use acid, since in this case the fish marinates for less time (about 35-40 minutes). If you use table vinegar for marinating, it is better to leave the fish overnight. Mix the fish poured with acid thoroughly. Cover the dish with a lid and leave the fish to marinate. During this time, stir it several times.

While the fish is marinating, peel and cut the onion into rings or half rings.

We also peel the garlic and cut it into thin pieces.

Cut 2 hot peppers. If you are not a fan of spicy things, you don’t have to add pepper, but you can add dry sweet pepper for flavor and color.

I didn’t have any green cilantro, it was too late to run to the store, so I crushed dry cilantro and cumin.

When the fish was marinated, it became lighter in color. To check if the fish was completely marinated, I took one of the largest pieces and cut it crosswise. If the inside does not differ in color, then the fish is ready. If it’s darker inside, you need to leave the fish to marinate for a few more minutes.

To the fish I added chopped onion and slightly grated between my palms (you want it to release a little juice), garlic, pepper, spices, and poured a few spoons of soy sauce on it so that the salad was salty to taste (I didn’t add salt). Mixed everything well.

I left the salad to soak for another 40-60 minutes. Ready! We ate it in one sitting!

Useful tips

1. I recommend using fresh fish, but it must be frozen first.
2. Vinegar will help get rid of the specific smell of a raw product. It will also destroy harmful microorganisms and marinate the fillet well.
3. Garnish with chopped parsley and pepper rings.
4. If desired, you can diversify the dish with other ingredients - cucumbers, Korean carrots, bell peppers, carrots, tomatoes.
5. Among the spices, cilantro, white, black or red ground pepper, and parsley are excellent.

Heh with fish and potatoes

Ingredients:

• medium and large potatoes – 10 pcs.
• fish fillet (pike perch, carp, trout, etc.) – 300 g
• hot red pepper
• salt
• medium onion – 4 pcs.
• oil grows. – 100 ml
• vinegar 9% – 60 ml
• garlic – 5 teeth.
• fresh dill – 1 bunch

Step-by-step preparation:

1. Peel, rinse and chop the potatoes into strips on a special grater. Place in a colander and thoroughly rinse the potatoes to remove any starch.
2. Bring a pot of water to boil, add salt and add potatoes to the water. Add 3 tbsp. spoons of vinegar. Boil the potatoes for about 10 minutes. It is important not to overcook the straws, but to bring them to the stage where the potatoes are still crunchy.
3. Place the potatoes in a colander and let the water drain.
4. Cut the fish fillet into strips and pour in vinegar and salt. Leave to marinate for an hour. Or option two is to lightly fry the marinated fish for 5 minutes in a frying pan with plenty of oil. Pat the fish dry with a napkin.
5. Peel the onion and cut into rings, place in a frying pan to lightly fry. As soon as the onion has simmered, it is ready.
6. Mix onions, potatoes, fish and pepper well.
7. Add peeled and crushed garlic.
8. Mix everything carefully and add a spoonful of vegetable oil.
9. Wash and dry the dill. Grind and add to almost finished potato fish khe.

How to make khe from pike perch in Korean with carrots?

Another option from the so-called noble fish. This option seems optimal to me, because the taste and texture are very delicate. In addition, pike perch is cheaper than red fish and the dish turns out to be budget-friendly.

List of ingredients:

Step by step recipe:

1. Wash the fish, fillet it and cut into small pieces. Chop the onion into half rings. Mix the products, add vinegar and leave for 30 minutes at room temperature.

2. Grate the carrots on a special grater and chop the garlic.

3. Heat the oil in a frying pan, add garlic and spices (sugar, chili pepper, ground coriander and salt). Cook, stirring constantly for 1 minute. Add carrots and cook for another 30 seconds.

Mix all ingredients in a deep bowl and marinate for 4 hours in the cold.

From mackerel or silver carp

An appetizer of these two fish will turn out to be very tender and tasty. There are very few ingredients and the dish is easy to prepare. In silver carp heh, lemon juice is added instead of vinegar. You will need:

• 500 g fillet;
• bulb;
• a pack of Korean seasoning;
• two lemons;
• oil (any vegetable), sugar, salt - to taste.

First, cut the fish fillet into thin strips. The onion is peeled, cut into thin half rings and sent to the fish. Add seasoning for Korean carrots, lemon juice, vegetable oil, sugar and salt to taste. Mix everything carefully and put it on the bottom shelf of the refrigerator for six hours, ideally overnight. Then in the morning you can try a delicious snack and enjoy its aroma.

Delicious red fish salad at home

If you like red fish, I recommend trying this option. Any variety will do - trout, salmon, etc. You also need to stock up on spices, preferably fresh ones, so that they reveal their aroma as brightly as possible. Again, I recommend cooking carrots with your own hands - it will turn out just perfect!

What to take:

• 500 g red fish fillet;
• 0.5 tsp salt;
• 1/2 tsp. sesame seeds;
• 1/2 tsp. red pepper;
• 0.5 tsp coriander;
• 0.5 tsp khmeli-suneli;
• 1/4 tsp. Sahara;
• 1/4 tsp. ground nutmeg;
• 1 tbsp. vinegar essence 70%;
• 1 tbsp. soy sauce.

For carrots:

Step-by-step recipe with photos:

1. Cut the fillet into small pieces, lightly salt. Add vinegar essence, sugar and all seasonings from the list. Mix everything and leave to marinate for 30-40 minutes.

2. Grate the peeled carrots on a special grater, cut the onion into half rings, and pass the garlic through a press.

3. Pour spices into the carrots, pour in the sauce and vinegar essence, then add the onion and chopped garlic. Leave to marinate for 10-15 minutes.

4. Chop the chili pepper into small cubes and mix it in a deep bowl along with the fish and pickled vegetables.

Pour 50 ml of sunflower oil into a frying pan and heat until light smoke appears. Just don't boil it! Pour the hot oil in two additions into the resulting mass. Stir and leave for 2 hours, or better yet, let the snack sit in the refrigerator overnight.

The correct recipe for heh fish from pollock with 9 percent vinegar

Some people don't like vinegar essence because it makes their dishes too spicy. That is why I want to offer an option for preparing Korean snacks with regular 9% vinegar. The main thing is to keep the dish in the refrigerator for at least 24 hours.

Required Products:

• 200 g pollock fillet;
• 1 large carrot;
• 1 onion head;
• 2 tbsp. vegetable oil;
• 4 tbsp. vinegar 9%;
• 0.5 tsp Sahara;
• 2 cloves of garlic;
• 0.5 tsp red pepper;
• 0.5 tsp ground coriander;
• salt to taste.

How to do:

1. Check the pollock fillet for bones, rinse and cut into pieces. Place them in a container, add 2 tablespoons of vinegar, stir and refrigerate for 30 minutes.

Vinegar serves not only as a seasoning, but also as an ingredient that destroys pathogenic organisms in fish.

2. Chop the onion into half rings and the carrots into thin strips. Place the vegetables in a deep bowl, add ground coriander, red hot pepper, salt and sugar. Pour the remaining vinegar and vegetable oil over the vegetables.

Drain the liquid from the fish, mix with vegetables, and put in the refrigerator for a day.