Heh with soy sauce. How to cook khe from fish in Korean according to a step-by-step recipe with photos

Not so long ago, Korean cuisine was a novelty for people living in the former Soviet Union. However, today sharp and piquant oriental pickles have taken root in our area. One of these unusual dishes is fish heh. This is a raw fillet marinated with spices and vegetables. How to make heh from fish so that it turns out truly tasty?

A little history

Hye is considered both a dish and a snack in Korea. It is prepared from both meat and fish, mainly tuna or pollock. He originated in the 11th century in China; Confucius loved him very much. However, after a large-scale epidemic, it disappeared from Chinese cuisine, but it became firmly established in Korean cuisine - in a new way.

The recipe according to which heh is prepared in Korea will seem too labor-intensive for a European. In this regard, adapted options for preparing the dish will be given below.

Subtleties of cooking

This dish is quite simple to prepare, but it requires skill. For heh, you should take the fillet of any fish that is not too bony. Both river and sea fish are suitable: mackerel, mullet, pelengas, catfish, pike perch, herring, salmon, pink salmon. You can also cook from pike, but this inhabitant of reservoirs is quite bony.

If you decide to make heh, you should not take frozen fish. When defrosted, it will lose its integrity and “marketable” appearance. You can purchase ready-made fillets in the store, which will significantly reduce labor costs during cooking.

Use a sharp knife to cut the fish into thin strips. It is better to remove the skin that is too thick first so that the heh does not turn out too tough.

After adding vinegar, the pieces become brittle, so you need to be careful when stirring. Otherwise, the fish will acquire the consistency of mush.

Since heh is a Korean dish, it will definitely contain coriander and red pepper. Traditionally, Korean pickles also contain zucchini, carrots, cabbage, and eggplant.

Freshly prepared heh will be an excellent appetizer for alcohol, or an addition to meat and first courses. Pieces of fish can be put on sandwiches or in tartlets, in salads.

Perhaps the proposed recipes will little reflect the taste of a real, very labor-intensive Korean dish, but they are not difficult to prepare at home.

Classic heh

Ingredients:

• 800 g fish fillet;
• 1 onion;
• 3 cloves of garlic;
• 1 tsp. Sahara;
• 2 tbsp. l. soy sauce;
• 1 tbsp. l. ground pepper;
• 2 tsp. vinegar;
• a pinch of salt;
• greenery;
• 1 hot pepper;
• 3 tbsp. l. any vegetable oil.

Preparation:

1. Pour salt into the chopped fish, pour in vinegar and mix thoroughly.
2. Peel the onion and chop it into rings.
3. Peel the garlic cloves and cut into small pieces.
4. Heat oil in a frying pan or small saucepan.
5. Mix fish, oil, onion, garlic, red pepper, sugar, sauce.
6. Chop the greens and hot peppers and put them in a dish.
7. Let the fish stand for 30 minutes and serve.

This fish heh, made according to a classic recipe, will be easy to make at home for lunch or dinner. The ingredients of the dish are very simple and can be found in every housewife.

Heh in Korean

If you decide to cook Korean-style fish hye, the recipe for the dish will be a little more complicated.

Ingredients:

• 300-400 g fish fillet;
• 1 tsp. coriander;
• 4-5 garlic cloves;
• 3-4 onions;
• 1 tbsp. l. red pepper;
• 1.5 tbsp. l. vinegar;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• greenery;
• soy sauce;
• vegetable oil.

Preparation:

1. Heat a frying pan, add oil and quickly fry the red pepper in it.
2. Peel the onions and cut into rings.
3. Chop the garlic cloves and herbs.
4. Mix soy sauce, coriander, salt, pepper, vinegar, sugar in a separate bowl.
5. Mix the spices with the fish cut into strips, cover and refrigerate for a couple of hours.
6. Mix again, place in small plates or bowls and serve.

Heh from mackerel

Mackerel heh is very tasty. The recipe includes few ingredients and is easy to prepare. The only difficulty is to buy fresh fish in the store, since mackerel is mostly sold frozen. It must be handled with extreme care, as the fillet may fall apart after defrosting.

Ingredients:

• 1 mackerel;
• 1 onion;
• 3 tbsp. l. lemon juice;
• 0.5 tsp. salt;
• 1 tsp. granulated sugar;
• 1 tsp. vegetable oil;
• seasoning for Korean carrots.

Preparation:

1. Cut the mackerel fillet into thin strips.
2. Peel the onion and chop into rings.
3. Mix fish fillet and onion.
4. Add salt, carrot seasoning, sugar, lemon juice, vegetable oil.
5. Mix all ingredients well and refrigerate for 6 hours.

This dish is convenient to prepare in the evening and leave overnight in the refrigerator. Already in the morning you can enjoy delicious fish.

Salad with pickled mackerel

Ingredients:

• 1 kg frozen or fresh mackerel;
• 3 carrots;
• 1 onion;
• 3 tsp. sesame seeds;
• 2 tsp. dried seasoning;
• 100 g soy sauce;
• 0.5 l apple cider vinegar;
• salt, pepper, sugar to taste.

Preparation:

1. Place fish fillets in a bowl with a wide bottom.
2. Pour apple cider vinegar over fish.
3. Place a flat dish on top and leave to marinate for 2 hours.
4. At this time, peel the carrots and grate them into long strips on a Korean grater. If you don’t have such a grater, you can simply chop the vegetable thinly.
5. Place the grated carrots in a bowl and sprinkle with salt, sugar, and pepper. Mix. You can add 1 tbsp. l. vinegar.
6. Cut the peeled onion into rings.
7. Heat a frying pan well and pour vegetable oil into it.
8. Lightly fry the onion and sesame seeds.
9. When the fish is marinated, drain it in a colander and add it to the carrots.
10. Add onion, sesame seeds and soy sauce.
11. Mix well and leave the salad in the refrigerator for a couple of hours.

Heh from pike

Another version of a Korean dish adapted to our conditions is pike hee, the recipe for which can be prepared at home.

Ingredients:

• 1 kg fillet;
• 3 onions;
• 3 carrots;
• head of garlic;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. vinegar;
• ground black and red pepper;
• 1 tsp. coriander;
• greenery;
• 50 g vegetable oil.

Preparation:

1. Cut the pike fillet into strips.
2. Peel carrots, onions and garlic. Grate the carrots, chop the onion into slices, chop the garlic.
3. Mix fish and vegetables, add sugar, spices, salt, vinegar.
4. Heat vegetable oil well in a frying pan.
5. Add fish and vegetables and mix.
6. Add soy sauce.
7. Place the mixture in a glass container and leave to marinate for 12 hours.
8. Sprinkle with finely chopped herbs and serve.

Of course, one of the simplest options for preparing heh from fish is the classic recipe. However, if you want to surprise your loved ones with an unusual taste, you should try and prepare, for example, a Korean dish. Fish seasoned with a fragrant marinade with spices is worthy of any holiday table.

Korean fish khe is the most suitable option. Absolutely any fish, both river and sea, is suitable for this dish. Very tasty Heh will be made from mackerel, herring, cod, mullet, catfish, silver carp, pike perch or pike. It is not necessary to remove very small bones from the fillet; the vinegar essence will make them soft during marinating. It is better if the fish is fresh and chilled. If the product has been frozen, and, as a rule, seafood arrives on our shelves frozen, you need to ensure that the product is of adequate quality and expiration date.

photo recipe for red fish heh

Ingredients:

• fish (coho salmon in the photo) – 300 g;
• onions - 3 heads;
• young garlic – ½ head;
• carrots – 1 piece;
• cucumber – 1 piece;
• acetic acid – 2 tablespoons;
• coriander – 1 tablespoon;
• hot pepper – 2 tablespoons;
• paprika and black pepper to taste;
• salt to taste;
• vegetable oil – 4 tablespoons;
• sugar – 1 teaspoon;
• soy sauce – 4 tablespoons.

Cooking process:

Peel the onion, wash and cut into thin half rings.

Cut the prepared carrots into thin strips (if you have a grater for Korean carrots, grate them on it).

Chop the young garlic finely, without even peeling it. You can use old garlic, but peel it first.

First cut the fresh cucumber into small slices and then chop into strips.

Cut red fish (coho salmon, pink salmon or trout) into fillets, unless, of course, you immediately bought fillets in the store. Wash the fish fillet well and cut into small, uniform pieces. For He, you don’t need to remove the skin from the fish, the main thing is that there are no scales on it.

Place the fillet in a bowl and pour in vinegar essence; the acid will allow the fish protein to coagulate. Fish in vinegar no longer becomes fresh, but as if thermally processed. Top with chopped onion, carrots and cucumber.

Add salt, sugar, paprika, black pepper, hot pepper and vegetable oil. Mix everything thoroughly.

Cover the bowl with a cup or cover with cling film, then place the fish Xe in the refrigerator overnight.

The next day the snack is ready.

This recipe does not use greens, but you can add them if desired.

Marina told how to cook Heh from fish at home

Today we will prepare one of the dishes of national Korean cuisine -.

He is prepared from almost any fish: pike, pike perch, herring, silver carp, carp, carp, mackerel, grass carp, etc.

In any case, this dish is very tasty, the main thing is that the fish is as fresh as possible.

LIST OF INGREDIENTS

• 1 kg. fish fillet
• 2 tbsp. vinegar essence 70%
• 1 tbsp. salt
• 3-4 onions
• 1/2 – 1 head of garlic
• 100 gr. vegetable oil
• 2 tbsp. soy sauce
• 1 tsp ground coriander
• 1 tsp seasonings for fish
• 1 tsp sweet paprika
• 1/2 tsp. red hot pepper

Heh from fish in Korean, how to cook heh at home - STEP-BY-STEP RECIPE

First you need to clean the fresh fish, gut it, remove the head and fins and separate the fillets from the rib bones.

The fillet can be used with or without skin.

Cut the fillet lengthwise into 2 parts and cut the thicker part into slices no more than half a centimeter thick.

During slicing, the small bones contained in the thick part of the fillet will be cut, and under the influence of acetic acid they will soften and will not be felt, so they do not need to be removed.

Cut the second, thinner part of the fish fillet into cubes 1 cm thick.

Thus, we chop all the fish and transfer it to a large bowl, where we will marinate it.

For these purposes, use any non-oxidizing container.

Pour salt into the fish and add vinegar essence.

Mix everything thoroughly, and literally before our eyes the fish becomes lighter.

Cover it with a lid, press lightly to release the juice, and set aside for half an hour.

Meanwhile, while the fish is marinating, cut the onion into large strips, pour half of it into one bowl and half into another.

Grind the garlic through a press or in any way convenient for you.

After half an hour, the fish released juice, you can drain it, but I’ll leave it.

Mix it again, put chopped garlic and half of the chopped onion on the fish.

Mix the vegetables with the fish, press lightly, cover with a lid and set aside for another 30 minutes.

In the meantime, let's head to the stove to prepare a spicy dressing for Heh.

Place the frying pan on the stove, add vegetable oil, heat well and add onion.

Fry it until it begins to brown slightly.

Place red hot peppers in a frying pan; you can use either fresh or dried.

Pour in ground coriander, sweet paprika and any seasoning for fish.

Turn off the stove, mix everything thoroughly and leave the pan for 5 minutes so that the oil cools slightly.

During this time, the hot oil will absorb the entire bouquet of aromas of spices and herbs.

To enhance the taste at this stage, you can add 1 tsp. monosodium glutamate, but this is optional, I will not add it.

Cover the bowl with a lid and put it in the refrigerator overnight, during which time the fish will infuse and all the pieces will be soaked in the marinade.

The next day we take the fish out of the refrigerator, it is well marinated and completely ready to eat!

Transfer the Heh to a serving plate and serve.

You can serve this dish with a slice of lemon, sprinkled with cilantro or parsley.

Despite the fact that fish khe is a lean dish, it is very appetizing, juicy, moderately hot, spicy, incredibly tasty and aromatic.

I wish everyone bon appetit!

In order not to miss new, interesting video recipes - SUBSCRIBE to my YouTube channel Recipe Collection👇

👆Subscribe in 1 click

Dina was with you. See you again, see you new recipes!

Heh from fish in Korean, how to cook heh at home - VIDEO RECIPE

Heh from fish in Korean, how to cook heh at home - PHOTO

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:

1. 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.
2. Sauté chopped onion and spicy vegetables in sesame oil, then sprinkle with sweet sand, add fish, add soy seasoning, mix and remove from heat.
3. 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:

1. 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.
2. Chop the spicy vegetable and parsley, cut the cucumber into thin strips, chop the onion into quarters.
3. 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:

1. Marinate thin slices of red fish fillet in salt and lime juice for three hours.
2. In heated oil, simmer fresh cucumber strips and thin slices of garlic, pour in soy seasoning.
3. 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:

1. 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.
2. 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.
3. To ensure that the fish is well soaked, you can place a weight on top.
4. 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:

1. Cut the herring fillet into pieces and marinate in vinegar for an hour.
2. Then drain the excess liquid from the fish, add the spicy vegetable passed through a press, chopped onions and carrots, and crushed sesame seeds.
3. 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:

1. Cut the fish fillet into small pieces, mix with vinegar and leave for half an hour.
2. 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.
3. 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:

1. 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.
2. Cut the pepper into strips, chop the onion into thin rings, finely chop the spicy vegetable, and grate the carrots.
3. 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.
4. 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.

Fish heh from pike

Pike is often used to prepare heh, despite the fact that the fish is quite bony. But the time spent is worth it to enjoy the aromatic, spicy and delicious snack.

Ingredients for 1 kg of pike:

• one onion and one carrot each;
• 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:

1. 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.
2. 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.

Step 1: prepare the fish.

For this dish, you can use any boneless or optional bone fish with white or red meat. First, using a scraper, remove the scales from it, gut it from the entrails, cut off the head and thoroughly wash the carcass under cold running water to remove blood clots, as well as any other contaminants.

After this, we dry it with paper kitchen towels, place it on a cutting board and cut the fillet from the backbone, which, in turn, we remove the fins and skin. Then cut the pink meat into cubes, strips or pieces of arbitrary shape, thick from 1 to 1.5 centimeters and proceed to the next step.

Step 2: marinate the fish.

Transfer the fish pieces into a deep bowl, pour 9% table vinegar over them, mix everything thoroughly with a tablespoon until smooth, cover with plastic wrap and put in the refrigerator for 1.5–2 hours, or better all night. This simple method of pickling will help get rid of helminths, which are found in varying quantities in the tissues of lake, river, and sometimes even sea inhabitants.

Step 3: Prepare the remaining ingredients.

After the required time has passed, you can continue preparing other necessary ingredients. Using a clean kitchen knife, peel all the vegetables specified in the recipe, rinse them under cold running water, dry them with paper kitchen towels, place them on a new cutting board and chop them one by one. Carrots in strips or on a coarse grater, and onions in rings, half rings or quarters. Simply chop the garlic finely or squeeze it through a special press. Then we send all the other products to the kitchen table and return to the fish.

Step 4: bring the dish to full readiness.

We take the bowl out of the refrigerator, place its contents in a colander and leave it in the sink for a while so that the remaining marinade drains from the fish pieces. Then we transfer them, along with onions, garlic and carrots, into a plastic, but preferably enamel, clean bowl. Season everything with sugar, soy sauce, a little salt, coriander, ginger and two types of pepper: black and red. After this, bring the vegetable oil to a boil over high heat and pour the hot fat over the vegetables and fish. Mix everything again until smooth, seal it tightly and put it in the refrigerator again. After 2–3, or better yet 6 hours, you can take the first sample.

Step 5: serve fresh fish heh.

Fresh fish heh is served chilled as an appetizer or main vegetarian dish. Along with this aromatic dish, you can serve any vegetable side dish; the ideal option is boiled, fried, steamed potatoes, mashed potatoes, marinades and pickles. Rice or pearl barley porridge is also suitable. Very often, this fish is used as a cut for sandwiches, added to salads and prepared in small canapés. Enjoy!
Bon appetit!

Before serving, the fish can be seasoned with another portion of fresh vegetable oil and sprinkled with finely chopped fresh dill, parsley, cilantro, and green onions;

Very often, instead of table vinegar 9%, they use essence diluted with boiled purified water at the rate of 3% vinegar - 1 part acid to 22 parts water, 6% - 1 part acid to 11 parts water, 9% - 1 part acids to 7 parts water;

It is better to chop the carrots on a special julienne grater called “Mandolin”, this will make the appearance of the dish more attractive;

Very often, onions and carrots are fried in vegetable oil and only then combined with marinated fish, as well as spices, and kept in the refrigerator for the prescribed time.