How to cook fish heh in Korean. How to prepare heh from fresh fish or meat for home gourmets

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, we head to the stove to prepare a spicy dressing for He.

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!

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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

Hye includes a whole family of Korean dishes made from raw vegetables, fish or meat. The hye that will be discussed in this article is called “saengseonghwe” or “hwalyohwe” among Koreans and is prepared using freshly caught fish or seafood.

What kind of fish is heh made from? Yes, from almost any one: the classics are carp or carp, but if you have a desire to experiment, then in preparing this dish you can do it freely, replacing white river fish with seafood delicacies. We will look into how to properly prepare heh fish and salads from it in this article.

Korean khe fish recipe

Tender pieces of raw fish in a marinade are found among traditional recipes of many nations, but Korean marinated fish heh has an incredibly light, melting texture bordering on an abundance of hot spices.

Ingredients:

fresh fish – 500 g;
onions – 1 pc.;
garlic – 3 cloves;
sugar – 1 teaspoon;
soy sauce – 2 tbsp. spoons;
sesame oil – 2 tbsp. spoons;
vinegar essence - 1 tbsp. spoon;
red pepper (powder) – 2 teaspoons;
salt - to taste.

Preparation

Before preparing heh from fish, the fish itself is gutted, cleaned of scales, the fillet is separated and all bones are removed from it. Then the fish is cut into strips 2-3 cm thick, poured with vinegar and lightly salted. The strong vinegar essence will begin to oxidize the proteins of the fish pieces and thus the fillet itself will ultimately not be raw. The fish is marinated for about 1.5-2 hours, but the “cooking” can be extended up to 10-12 hours.

Heat sesame oil in a frying pan or in the microwave, pour chopped onions and garlic with spices and soy sauce into it. Place pieces of marinated fish on top and mix thoroughly. Heh is served garnished with parsley leaves or hot capsicum slices.

How to make fish heh with vegetables?

We have already figured out how to make heh fish according to the classic recipe, but there are several adapted, for our minds and stomachs, options for preparing this dish with the addition of pickled fish as a secondary ingredient in the vegetable salad. This refreshing recipe perfectly awakens the appetite before the upcoming meal and will undoubtedly appeal to guests at the festive table.

Ingredients:

fresh carp – 300 g;
fresh cucumber – 1 pc.;
bell pepper – ½ piece;
Korean carrots – 100 g;
onions – 2 pcs.;
garlic – 4 cloves;
parsley – 1 bunch;
vegetable oil – 100 ml;
paprika – 1 tbsp. spoon;
sesame – 1 teaspoon;
coriander (ground) – ½ teaspoon;
black and red pepper - to taste;
salt – ½ teaspoon;
soy sauce – 3 tbsp. spoons;
vinegar essence - 3 teaspoons.

Preparation

Place the cleaned and cut into strips fish in vinegar essence with added salt and leave to marinate in the refrigerator for 2 hours.

In the meantime, prepare the remaining ingredients: cut the cucumber and pepper into strips, onion into thin half rings, chop the garlic and parsley randomly.

When the fish is ready, add it to the rest of the salad ingredients and season with spices, vegetable oil and soy sauce. Mix all ingredients thoroughly and serve the salad chilled.

Red fish heh - recipe

Have you decided to treat yourself to a delicacy of fresh red fish? Select a small piece and marinate it according to the following recipe. You won't regret it, we guarantee.

Ingredients:

Preparation

We traditionally clean the fish and cut it into thin strips, and then send it to marinate for 2 hours in a mixture of lime juice and salt. Chop the cucumber into strips, and simmer chopped garlic slices with a mixture of peppers in hot butter, add a little soy sauce and use the mixture as a dressing when the fish is ready. Red fish heh is combined with cucumber, spicy dressing and spices before serving. Bon appetit!

Traditionally, heh salad is prepared with raw fish, which is only marinated and not thermally processed. You can find variations of the preparation with meat (chicken, pork, beef, lamb), but for food safety reasons, it is recommended to pre-fry or boil the meat ingredients, although this is not provided for in the original recipe. The dressing for heh is sesame or aromatic unrefined sunflower oil, rice wine or wine vinegar.

How is fish suitable for heh? Most often these are marinated tuna, cod, mackerel, herring and trout. You can cook any kind of fish: pink salmon and salmon, pollock and pike, mackerel and pike perch, etc.

Heh is prepared from fish according to a simplified recipe. This is a suitable method for working at home. The classic Korean version is more complex and is rarely used even by professional chefs. And the dish tastes almost the same.

It is important to prepare the freshest ingredients for the salad. Only juicy sweet carrots are suitable for heh. If it is a little stale and not too crunchy, you can add 30 g of sugar dissolved in 50 ml of water to the salad. Spices for heh must include red pepper and coriander.

Heh from fish

Ingredients:

fresh fish – 500 g
medium carrots – 3 pcs.
medium onion – 4 pcs.
bell pepper – 1 pc.
garlic – 1 head
wine or apple vinegar – 2 tbsp.
chili – 20 g
coriander – 15 g
sweet paprika – 20 g
fresh cilantro – 1 bunch
sugar – 40 g
oil grows. – 50 ml
salt - to taste

It is better to use fresh fish that has never been frozen. If you have doubts about the quality of the fish, you can keep it in the marinade a little longer (24 hours).

Step-by-step preparation:

The fish must be washed. Separate from the bones and cut the fillet into long strips about 1 cm wide or thinner (this way it marinates better).
Pour vinegar over the fish and marinate for at least 1 hour.
Peel the carrots. Grind the vegetable with a Korean grater and fry a little in oil. Add salt. Distribute carrots evenly over fish.
Wash the pepper and cut into strips. Place it in the next layer on the carrots.
Peel the onion and chop into transparent half rings. This will be the next layer of the dish.
Pour wine vinegar and sprinkle thickly with spices, sugar and salt. After half an hour, mix the dish thoroughly, add chopped garlic and cilantro.
The appetizer is not ready yet. Korean fish salad heh should be kept in a cool place for a few more hours (days).

Heh from herring

Ingredients:

lightly salted herring, spicy salting - 1 kg (2-3 pcs.)
medium carrot - 3 pcs.
medium onion - 2 pcs.
garlic - 3 cloves
vinegar 9% - 150 ml
salt - to taste
salted butter - 70 ml
soy sauce - 70 ml
sesame seed - 40 g
sugar – 40 g
Korean seasonings – 40 g

Step-by-step preparation:

Wash and peel all vegetables. Grate the carrots into strips on a special grater.
Cut the onion into small cubes.
Wash the herring and remove skin and bones. Remove the entrails and rinse again. Cut the fish fillet into equal strips.
Pour vinegar into the herring in a deep plate. And leave to soak for 30 minutes.
Place fish in a colander to drain excess liquid.
Mix the fillet with grated carrots, onions and sesame seeds. Season with salt, season and crushed garlic.
Season with vegetable oil and add soy sauce.
Mix well and marinate in a cool place for 2 hours. You can place pressure on the salad in the form of a jar of water, covering the bowl with a plate on top.
Mix everything again before serving.

Traditional pike heh

A simple and quick recipe for pike heh can be used both at home and outdoors, right by the river, for example, while fishing. The main thing is to have clean water at hand.

Ingredients:

fresh pike – 3 kg
carrots – 500 g
onion – 500 g
garlic – 1 head
vinegar – 40 ml
oil grows. – 50 ml
red chili pepper – 30 g
ground coriander – 20 g
dill greens – 1 bunch
salt - to taste

Step-by-step preparation:

Wash the pike, gut it and remove the fins and head. Cut it very carefully so as not to get hurt or crush the soft fillet. Remove the backbone and ribs, remove the bones. Cut the fish into pieces - long strips 1 centimeter wide.
Peel and grate or chop the garlic as finely as possible. Mix it with vinegar and pour it over the fish. Rub the marinade well into the pike. Place the bowl in a plastic bag and place the fillet in a cool place for 1-2 hours to marinate the fish.
Wash and peel the carrots, cut into thin slices, season with pepper and coriander and leave to marinate for about 1 hour.
To determine the readiness of pike, you should look at its color. Fish can be eaten if it has lightened slightly.
Peel the onions, rinse in water, and cut into thin rings. Fry the onion in vegetable oil until golden brown. To make it even tastier, you can add a spoonful of sugar to the onion when frying.
Wash the dill well and dry it. Finely chop and add to the onion half a minute before the end of frying. After cooling the onion, pour it onto the pike. And mix well.
Allow the ingredients to soak in each other’s juices for another hour. Pike heh is completely ready.

Original pollock heh

Ingredients:

fresh pollock fillet – 500 g
medium carrot – 2 pcs.
onion – 3 pcs.
fresh sweet red pepper – 2 pcs.
ground black pepper – 20 g
garlic – 3 cloves
coriander – 30 g
cilantro – 1 bunch
vinegar 9% - 30 ml
chahar and salt - a teaspoon each
peppercorns – 10 pcs. peas
oil grows. – 50 ml
sesame seeds – 40 g

Step-by-step preparation:

Prepare pollock fillet. Wash the fish and cut into long thin slices 1.5 cm wide. Rub a little salt into the fillet. And pour vinegar into a deep bowl (dilute with water 1 to 5). Marinate pollock for about 1-2 hours or longer at your discretion.
Peel the onion and chop into half rings.
Wash and wipe the bell pepper, cut it in half and remove the seeds and membranes. Chop the pepper into thin strips. Mix pepper, onion and fish.
Wash the carrots and grate into thin strips.
Peel the garlic and crush it in a garlic press. Pour vegetable oil into a frying pan and heat it. Fry garlic and grated carrots. Add spices and all seasonings (pre-grind peppercorns and coriander in a mortar).
Fry carrots and garlic for no longer than 1 minute. Remove from heat and add to pollock. Season with salt and sprinkle with sugar for taste.
Wash and dry the cilantro. Grind as compactly as possible and add to the heh. Press the contents of the bowl from above and apply pressure. The ideal option would be to leave the pollock heh to steep all night, however, you can try the dish after an hour.
Before serving, sprinkle with some toasted sesame seeds in a clean frying pan.

Heh with fish and potatoes

Ingredients:

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

Step-by-step preparation:

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.
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.
Place the potatoes in a colander and let the water drain.
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.
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.
Mix onions, potatoes, fish and pepper well.
Add peeled and crushed garlic.
Mix everything carefully and add a spoonful of vegetable oil.
Wash and dry the dill. Grind and add to almost finished potato fish khe.

Pink salmon heh with onions

Ingredients:

medium onion – 3 pcs.
fresh pink salmon fillet – 1 kg
vinegar 70% - 15 ml
sugar - 2 tsp.
salt - to taste
raises oil – 60 ml
spices (paprika, coriander, pepper of all types) – 50 g

Step-by-step preparation:

Clean the fish from skin and bones, if you did not buy fillets. Lightly freeze it in the freezer to make it easier to cut into cubes up to 1 cm wide.
Place pink salmon in a bowl and pour over, place in an enamel container and pour over vinegar diluted 1 to 1 with water. Stir, add salt and leave to marinate for 4 hours.
Peel the onion and cut into half rings, fry in vegetable oil until it caramelizes. Cool.
Mix onion with fish, add spices, sugar and salt. Leave for another 2 hours on the table. Now you can put the heh in the refrigerator overnight. In the morning the food is ready.

Heh with fish in tomato paste

The dish turns out tender, spicy and very tasty.

Ingredients:

herring – 4 pcs.
medium onion – 2 pcs.
tomato paste – 500 g
salted butter – 100 ml
vinegar 9% - 70 ml
red and black pepper - a teaspoon
salt and sugar

Step-by-step preparation:

Clean the fish, gut it and remove all bones and skin.
Peel the onion and cut into half rings.
In a frying pan in heated vegetable oil, fry the tomato paste, add spices and salt.
Cut the fish into pieces. And mix with all the prepared ingredients. Sprinkle with vinegar.
Leave to marinate for 4 hours. Cool. Serve in portions.

On a note

There are two ways to marinate fish. The first one is hot. Heat treatment makes the dish safer to eat. Pour hot marinade or heated tomato paste over smoked or boiled fish. Leave for several hours (at least 1 hour).

The second method is cold marinating. Keep the fish in a vinegar-salt mixture at a temperature not exceeding 20°C. For heh, the fish should be cut before marinating. If fish is kept in a vinegar solution for more than 24 hours, it will begin to lose its taste and become loose.

Alas, I couldn’t find any recipes for proper preparation of heh on the Internet. Therefore, first in this article I talk about preparing the dish, and give. Naturally, as usual on Recipes from Domovest, everything is described in detail.

Mostly, reprints of recipes, at best, heard somewhere, are circulating on sites. You can understand whether a heh recipe is real or not very simply by reading about vinegar in it. Usually, recipes contain either abstract vinegar, without specifying the type or percentage, or 70% acetic acid, which is practically not used in cooking without dilution.

So, if you see simply “vinegar” or “acetic acid” in the description of the preparation of heh, you can safely close the site. This is either just a recipe reprinted from somewhere, or the author did not bother to talk about the most important thing, marinating the fish. Well, now I’ll explain what and how it really is.

A little history and classification. What we call fish heh is an appetizer from a series of Korean salads invented by our Soviet-Russian Koreans. Hye (hwe) in Korea is almost the same as Japanese sashimi, raw fish served with individual seasonings.

Whereas our fish heh is a dish prepared like a full-fledged Korean salad. Derived from the Korean fishermen's tradition of seasoning raw fish with vinegar for flavor and disinfection.

At that time, vinegar was only natural; among Koreans, it was mainly rice vinegar, which rarely had a strength higher than 3%. In the Soviet Union, in the second half of the 20th century, when Korean salads became widespread, store shelves contained almost exclusively 70% vinegar essence. Which, diluted with water, Soviet Koreans used for their salads, like regular 3% vinegar.

They didn’t always talk about dilution when telling the recipe for fish heh. This is where it came from - “add 5-6 teaspoons (25-30 ml) of 70% acetic acid per 1 kg of fish” (recipe published on one popular resource).” I’ll say right away that when converted to 3% vinegar, it seems like a completely normal ratio.

But! Let's see what happens.
1) Acetic acid, due to its small volume, is not distributed evenly, but is immediately absorbed into the few pieces it hits. Yes, with subsequent stirring and infusion it will disperse a little, but it will still be uneven. Some pieces will be too sour, others under-processed.
2) All the acid will be absorbed by the fish meat and it will become too sour.

Now we do it right.
We dilute these 25-30 ml of acetic acid with 750-1000 ml of water. We get approximately 3% vinegar. Which we pour into the fish. Mix. Leave for 30 minutes, no more. Drain the vinegar using a colander. You can even squeeze it a little. And we continue to prepare.

Previously, they used 70% vinegar essence forcibly; there was usually no other vinegar on the shelves. Now it is better to dilute 9% table vinegar in a ratio of 1:3 or 1:4.

What is different about this method of marinating fish?
Firstly, don’t be afraid, the fish, despite the low percentage of vinegar, will marinate just as well, as evidenced by the whitening of its meat.
Secondly, the pieces of fish will marinate evenly, since it is soaked in a large volume of liquid.
Thirdly, the excess vinegar will be drained, and as much acid as needed will remain in the fish.

About marinating time.
Different recipes indicate different times, from half an hour to a day. The correct time is 30 minutes. Half an hour is enough to soak even 3% vinegar. Next, a more complex process will begin - some of the proteins become tanned, and some dissolve. Which you can clearly see by the cloudiness of the liquid (vinegar can turn white earlier if there are small fractions of meat that dissolve faster). Well, those who marinate for a day with vinegar essence are guaranteed to get fish that is not inferior in toughness to old beef.

And of course, Korean fishermen, the founders of this dish, did not marinate fish for days. Just before lunch, they soaked the cut-up fish in rice vinegar. And while we were settling down to eat, He was already ready.

Therefore, a couple of safety tips:
- Use sea fish. It’s better to eat wild fish (not raised in cages), such as pollock, cod, etc.
- Be sure to freeze the fish. Although this is not necessary, we usually sell well-frozen fish everywhere.

And with river fish, especially freshly caught ones, it is better to make some other dish.

About taste.
Fish prepared in this way resembles meat. In fact, many people confuse it with pork. That is, they think that this is a Korean pork salad.

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.