Fish “He” in Korean: cooking from pollock, mackerel, tench, silver carp, herring, carp and catfish

Korean cuisine is quite unique, but that doesn't make it any less interesting. Let's take a look at preparing Heh salad from fish.

Fish is a healthy and nutritious product that can be prepared in a variety of ways. The most common methods of preparing fish in our country are the following: salting, baking and frying. However, we should not limit ourselves only to the methods of preparing this product that are familiar to us. Today we present to your attention recipes for a delicious Korean dish - “He” made from fish.

“He” from fish in Korean: a classic recipe

According to the list of ingredients, this recipe is as close as possible to the original, however, you can add certain products during its preparation, taking into account your preferences.

Filleted part of fish – 700 g
Carrots – 3 pcs.
Table vinegar – 110 ml
Sweet onion – 2 pcs.
Garlic – 5 cloves
Sunflower oil – 60 ml
Spicy sauce – 1 tbsp. l.
Salt – 15 g
Coriander, paprika, ground white pepper, ground fenugreek, oregano

Heh

You can use almost any fish to prepare this dish, however, it is better to give preference to one that has no or very few bones.
Also note that this delicacy is mainly prepared from fresh fish, so try to buy just such a product. Clean the fish, wash it, or immediately buy ready-made fish fillets. Grind the product into medium pieces.
Place the fish in a glass, enamel or ceramic container and cover with salt, stir the pieces so that each one is soaked in it.
Next, pour vinegar into the container and mix the fish thoroughly again. Let it marinate in vinegar for at least 35 minutes.
Peel the onion and chop it: half into cubes, half into half rings
Peel the garlic and chop finely.
Add chopped onion into half rings and garlic to the fish, stir, leave for half an hour.
Peel the carrots and grate them using a Korean carrot grater or a regular coarse grater. Season it with the herbs and spices indicated in the recipe, however, with the expectation that they will still be needed to prepare the dressing.
In a saucepan, fry the remaining onion in hot oil.
Add all the spices and spicy sauce to the container and cook for 5 minutes.
Place the resulting mixture into the fish, add the carrots there, and stir.
Place the container with fish in a cold place for 12 hours. This time is necessary for the fish to soak and become suitable for eating.
This dish can be served with herbs, soy and more spicy sauces, as well as side dishes.

“He” from pollock in Korean

Pollock today is one of the most accessible products, which is why such a delicacy is often prepared from it. It turns out that “He” from pollock is very aromatic and juicy.

Filleted part of pollock – 650 g
Vinegar essence – 0.5 tbsp. l.
Carrots – 1 pc.
Sweet pepper - half a piece.
Chilli
Sweet onion – 1.5 pcs.
Lemon juice - half a tsp.
Garlic – 4 cloves
Salt – 15 g
Sugar – 10 g
Vegetable oil – 100 ml
Garlic soy sauce – 2 tbsp. l.
Spices for cooking Korean carrots, dried parsley, paprika, marjoram

From pollock

Wash the fish, clean and profile if necessary. Grind the product into medium pieces. Keep in mind that large pieces of fish take much longer to marinate and therefore the cooking process will take longer. Salt the fish, pour in the essence and lemon juice, leave for 15 minutes.
Peel the onion and cut into half rings.
Peel the garlic and grate it.
Place the onions and garlic in a container with pollock and leave for another 25 minutes.
Peel the pepper, wash and cut into cubes.
Peel the carrots and wash them. Grate it either using a special Korean carrot grater or a regular coarse grater.
Combine carrots with sweet peppers, sprinkle the vegetables with spice to prepare carrots in Korean.
Finely chop the chili pepper, determine the quantity according to your taste preferences. If you want a spicier dish, add more; if it is less spicy, you can do without this ingredient. Wear gloves when handling hot peppers, as their juice can burn your skin.
Heat the oil in a saucepan, add hot pepper, sugar, garlic-soy sauce and a little spices to taste, wait 1 minute.
Pour the aromatic oil over the fish and add the cooked carrots and peppers, stir, and leave for 3 hours.
Serve with parsley, lemon and soy sauce.

"He" from mackerel in Korean

Mackerel is a very healthy and nutritious fish. However, you need to understand that mackerel is quite fatty, so the dish turns out fatty.

Fresh frozen mackerel – 1 kg
Sweet onion – 3 pcs.
Korean carrots – 170 g
Soy sauce – 2 tbsp. l.
Tomatoes – 2 pcs.
Table vinegar – 80 ml
Chilli
Vegetable oil – 160 ml
Salt, sugar
Paprika, oregano, Italian herbs, rosemary

Korean mackerel

Mackerel in our stores is sold frozen, so initially it will need to be thawed. To do this, you cannot use a microwave, boiling water, etc.; the fish should be defrosted only at room temperature or in the refrigerator. It will take a long time for the fish to defrost in the refrigerator, so if you use this method, take this factor into account.
Wash the defrosted fish, remove the entrails, tail and head. Also remove large bones and backbone from the fish. Chop the filleted fish into medium pieces.
Transfer the chopped fish into a glass, enamel ceramic container, salt it, pour vinegar and sauce.
Peel the onion and cut into half rings.
Add onions and carrots to the fish, stir gently.
Tomatoes need to be peeled. To do this, you need to make shallow cross-shaped cuts on each and place them in boiling water for 1 minute, then transfer them to cold water, and then remove the skin. Peeled tomatoes need to be finely chopped.
Finely chop the hot pepper; do this with gloves to avoid getting burns.
Heat the oil in a saucepan, add chopped tomatoes.
After a minute, add spices and hot pepper to the saucepan.
Pour hot oil with pepper and spices over the marinated fish.
Mix the contents of the container and leave it for 5-10 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:

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

"He" from lin in Korean

This dish has an original and very interesting taste, because in addition to the usual ingredients, cucumbers will be used for its preparation. If you wish, you can remove this vegetable from the list of necessary products, however, with it the snack turns out much tastier.

Milled part of tench – 800 g
Purple onion – 150 g
Korean carrots – 100 g
Cucumber – 2 pcs.
Lemon juice – 1 tbsp. l.
Soy sauce – 4 tbsp. l.
Garlic – 7 cloves
Vegetable oil – 50 ml
Parsley – 1 bunch
Vinegar essence – 2.5 tbsp. l.
Salt, ground red pepper, paprika, herbs de Provence, ground fenugreek

Gently

It is best to use fresh tench, or at least not frozen. Wash the milled part, cut into long strips or medium pieces.
Pour the vinegar essence into the container with the fish, stir the pieces so that they are all properly marinated.
After 20 min. drain the liquid formed in the plate and salt the pieces. Don't forget that the recipe also uses soy sauce, and it is also quite salty.
Peel the onion and cut into long pieces.
Peel the garlic and grate or chop in a blender.
Wash and chop the greens.
Wash the cucumbers and cut into long thin strips.
Add cucumber straws, carrots, onions, soy sauce, lemon juice and herbs to the fish, mix gently.
Heat the oil in a saucepan, add all the spices to it and do not forget about the hot ingredient. This can be ground red pepper or fresh chili pepper. Reduce the heat under the container.
After 1 min. add the garlic, wait 30 seconds and pour the mixture into the plate with the fish.
After half an hour, mix the fish and vegetables, leave for another 3 hours, and then serve.

How to cook asp heh with soy sauce

For 0.5 kg fillet:

onion - 1-2 pcs.
garlic - 5 cloves,
soy sauce - 2 tbsp. l.
70% essence - 2 tbsp. l.
bell pepper - 1-2 pcs.
sugar - 1 tsp.
dill - 1 tbsp. l.
ground coriander - 0.5 tsp.
vegetable oil - 50 g
red pepper - 0.5-1 tsp.

The onion is cut arbitrarily, the fillet is cut into strips or cubes. Add the essence, mix, cover with oppression and let stand for 1-1.5 hours. Squeeze or place on a sieve.

Add bell pepper, soy sauce, finely chopped garlic, sugar, coriander, dried dill (or fresh) to the onion fillet. Red pepper should always be on top - it is the first to take a thermal shock and releases its aroma when exposed to high temperature.

The oil is heated. When a slight smoke appears, pour in the fish. Mix carefully and cover with oppression. After 1.5 hours the dish is ready. It is better to add fresh herbs immediately before serving.

“He” from silver carp in Korean

As mentioned earlier, a Korean dish such as “He” can be prepared from absolutely different fish, and silver carp is no exception.

When using this fish to prepare such an appetizer, keep in mind that small carcasses are less suitable because they have drier meat.

Silver carp fillet – 750 g
Sweet onion – 2 pcs.
Carrots – 2 pcs.
Lemon juice – 1.5 tsp.
Garlic – 2 cloves
Tabasco sauce – 1 tsp.
Vinegar essence – 2 tbsp. l.
Vegetable oil – 150 ml
Nutmeg, paprika, dried parsley, cardamom, oregano, ground fenugreek, salt

Heh

Buy a filleted part of a silver carp or a fresh large carcass. In the latter case, you will need to mill it yourself. To do this, wash the fish, clean it, remove the entrails, head and tail. Then remove the bones and spine from the fish. Rinse the fillet again and cut into fairly large pieces.
Place the fillet in an enamel container, add salt and sprinkle with lemon juice, leave for 15 minutes.
Then add vinegar essence to the fish.
Select a small onion, peel it and cut into rings.
Peel the carrots, wash and grate on a coarse grater.
Peel the garlic and finely chop or grate.
Add onions and carrots to the fish, mix gently.
Heat oil in a saucepan, add garlic, all the spices and herbs, and fry the contents for 30 seconds.
Pour hot oil and hot sauce into the container with the fish, after half an hour, mix the ingredients and leave them to marinate for 10-12 hours.
Garnish the finished pieces of fish with herbs and serve.

What kind of fish is best to make heh

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.

“He” from herring in Korean

You can even use herring to prepare this delicious dish. This fish is available to every housewife, and it is much easier to find it in the store than many other types of fish.

Fresh frozen herring – 2 pcs.
White onion – 2 pcs.
Tomato sauce – 2 tbsp. l.
Sunflower oil – 200 ml
Mustard beans – 2 tbsp. l.
Chilli
Salt – 35 g
Table vinegar – 35 ml
Cloves, ground black pepper, dried dill, paprika, dried chopped garlic

Herring

The disadvantage of herring for this recipe is that it is a rather bony fish and picking out small bones is very difficult. You also need to take into account the fact that it is impossible to find fresh herring here and therefore you will have to be content with fresh-frozen products. So, defrost the fish at room temperature, remove the entrails, head and tail. Next, remove the skin and backbone from the fish, and then select as many small bones as possible. Cut each fillet into 3 parts.
Transfer the chopped fish to an enamel pan or large plate and add salt, also add mustard and vinegar to it.
Peel the onion and cut into half rings, add to the fish, stir.
Chop the pepper finely, however, be sure to do this with gloves.
In a saucepan in heated oil, fry the hot pepper and all the spices for 30 seconds. Then add tomato sauce and bring the mixture to a boil.
Pour the resulting hot sauce into the fish and mix it gently.
Leave the fish to marinate for at least 5 hours.
You can serve this dish by seasoning it with fresh green onions and dill.

"He" from carp in Korean

An appetizer prepared from carp according to this recipe turns out to be unusually tasty and very aromatic; you can safely send it to the holiday table as an independent dish or as an addition to any side dish.

Carp fillet – 1 kg
Vinegar essence – 15 ml
Sunflower oil – 55 ml
Purple onion – 2 pcs.
Lemon juice – 1 tbsp. l.
Parsley – 1 bunch
Garlic – 3 cloves
Chilli
Soy sauce – 4 tbsp. l.
Salt, coriander, paprika, ginger, oregano, marjoram, herbs de Provence

Carp

Rinse the fish fillet, dry and rub with lemon juice, leave for 15 minutes. Lemon juice will remove the unpleasant odor that carp may have
Next, cut the fillet into not very large pieces and add salt, pour vinegar essence, sauce
Peel the onion and cut into cubes
Wash and chop the parsley
Peel the garlic and grate it
Finely chop the chili pepper. Adjust its amount to your taste, as a large amount can give the finished dish excessive spiciness. Also keep in mind that other spicy ingredients will be garlic and ginger.
Heat the oil and fry the onions in it
Next, add hot peppers and garlic, all herbs and spices to the saucepan, fry the ingredients for another 1 minute.
Then add parsley and pour the resulting mixture over the fish
Leave the fish to marinate for 5-6 hours.

“He” from pike in Korean

Pike is rightfully considered a delicious fish. Cutlets are made from it, it is salted and fried. However, it tastes best if it is properly marinated. This dish is definitely worthy of being on the holiday table.

Pike fillet – 1.2 kg
Carrots – 3 pcs.
Sweet onion – 2 pcs.
Vinegar essence – 20 ml
Sunflower oil – 150 ml
Chilli
Lemon juice – 1 tsp.
Seasoning for cooking carrots in Korean style, paprika, oregano, dried parsley, rosemary, salt

Delicacy

For this dish you need to use fresh pike, so do your homework in advance and find where you can buy this delicacy. Wash the fish, remove the entrails, head and tail. Also get rid of the skin and spine, and then small bones.
By the way, pike is a very bony fish, so the process of filleting it is quite labor-intensive. The smallest bones do not need to be removed, as they will become soft during marinating; however, be sure to remove all large bones. Chop the finished fillet into small pieces.
Transfer the fish to a glass or enamel container and cover with salt, wait half an hour.
Next, pour lemon juice, vinegar essence or vinegar into the container, however, in this case, double the amount. Leave the pieces to marinate for half an hour. After this time, check the fish, if the fillet has changed color and becomes more white - everything is ok, if not, give it a little more time or add a little more vinegar.
Peel the onion and cut into half rings.
Peel the carrots, wash and grate on a coarse grater.
Finely chop the chili pepper, do it with gloves.
Add the onion to the fish, and cover the carrots with spices to prepare Korean carrots. After half an hour, send it to the fish in the same way.
Heat the oil, add hot peppers, herbs and spices. Pour the oil into the fish, mix gently and leave for a couple of hours.
Serve this pike with herbs and side dishes, or as an independent snack.

If time allows you, you don’t have to heat the oil. In this case, after adding all the ingredients to the fish, pour oil into it and cover it with spices, and then leave it in the refrigerator for 10-12 hours. After this time, you can start tasting the delicacy.

How to quickly cook heh from catfish

Cooking time is determined by two main stages:

Marinating fish.
Aging heh before use.

1. You can marinate quickly or slowly. Another recipe for catfish heh is that all the ingredients are simply mixed, and the resulting dish can be eaten immediately. This option has a right to exist. But much more often the cooking process takes longer.

The fish is poured with diluted or undiluted vinegar. In the first case, marinating lasts a third of the day or at least 3-4 hours. In those recipes that use the essence, it is suggested to let the fish sit for at least 10-20 minutes before mixing it with the rest of the ingredients.

When marinating, fish is poured only with vinegar or a mixture of water, vinegar, sauces (ketchup, soy, etc.), and spicy spices. Add laurel leaves, clove buds, peppercorns, plant seeds, and dry herbs.

You can, without paying attention to the exact recipe, make your own pickling mixture. Dilute the essence with water, add salt, pepper, sugar and taste, achieving such a concentration that the mixture tastes good.

2. Any catfish heh can be eaten immediately. But more often it is recommended to serve the dish steeped for from half an hour to 1-3 days. You can infuse it under pressure in a cup or put the mixture in glass jars.

It remains to add that the main ingredients are:

fillet
onion
vinegar
salt
vegetable oil

Sometimes they don’t even use oil, making do with mixing onions with fish, seasoned with vinegar and lightly salted.

"He" from catfish in Korean

Catfish meat is valued no less than sea fish meat. It is distinguished by its sweetish taste, and also by the fact that it contains practically no bones. It is also worth noting the nutritional value of this product - catfish meat is rich in various vitamins, microelements and other substances beneficial to our body.

Catfish fillet – 500 g
Sweet onion – 1 pc.
Carrots – 2 pcs.
Sweet pepper - half a piece.
Soy sauce – 4 tbsp. l.
Table vinegar – 4 tbsp. l.
Salt, sugar, coriander, marjoram, paprika, cinnamon
Garlic – 1 clove
Mineral water – half a liter

Catfish

It is necessary to purchase a whole catfish or an already milled part of it. In the first case, you will need to remove the head, tail of the fish, as well as its entrails. After this, cut it in such a way that the ridge can be easily removed. Cut the catfish fillet into medium strips.
Peel the onion and cut into half rings.
Peel the carrots, wash and cut into slices.
Wash the sweet pepper, peel and cut into cubes.
Peel the garlic and pass through a press.
Place the fish in an enamel container, add vegetables to it.
In a separate container, combine mineral water, salt, sugar, all spices, soy sauce, garlic, vinegar.
Pour the marinade over the fish, and then apply pressure.
Marinate the fish in this way for at least 3 hours.
Next, drain the marinade, wait until all the liquid has drained from the fish, and serve the catfish pieces with lemon and soy sauce.

If you want to make the fish spicier, add crushed red pepper, Tabasco sauce or more garlic.

Catfish heh with cucumbers

Compound:

som – 1 kg;
cucumbers – 0.3 kg;
onions – 0.3 kg;
garlic – 2 cloves;
vinegar essence (70 percent) – 40 ml;
soy sauce – 40 ml;
refined vegetable oil – 40 ml;
hot red pepper (ground) – 4 g.

Cooking method:

Clean the catfish, rub it with coarse salt, and rinse. Gut the fish, being careful not to damage the gallbladder. Cut off the head, tail and fins. Rinse the carcass and dry with a paper towel. Cut the fillet from the spinal bone. Remove any visible bones from it. Trim the fillet from the skin.
Cut the catfish fillet into small cubes (about 1 cm) or small bars. Place in a bowl. Pour in vinegar, stir, leave for half an hour.
Wash the cucumbers. Without peeling, cut them into approximately the same pieces as the fish.
Peel the onion and chop it similarly to other products.
Add vegetables to catfish fillet. Add the pressed garlic, pepper and soy sauce. Stir.
Heat the vegetable oil to a boil, pour it over the fish and vegetables.
After mixing the snack again, transfer it to a clean jar, close it and put it in the refrigerator.

You will be able to taste the snack after 12 hours. If stored in the refrigerator, it will not spoil within a week.

“Khe” fish in Korean: a quick recipe

This option is great for those who do not like or for some reason cannot stand at the stove for a long time. The taste of the dish is no worse than other delicacies prepared in a more labor-intensive way.

Red fish fillet – half kg
Carrots – 3 pcs.
Sweet onion – 2 pcs.
Garlic – 2 cloves
Soy sauce – 3 tbsp. l.
Table vinegar – 3 tbsp. l.
Cilantro – 1 bunch
Olive oil – 150 ml
Salt, sugar, ground red pepper, oregano, basil, mint, ground fenugreek, coriander

Exquisite

Wash the red fish fillet, dry it and cut into medium pieces.
Cook for 10 minutes. steam or boil for 5 minutes.
Peel the carrots, wash and grate.
Peel the onion and cut into small cubes.
Peel the garlic and pass through a press.
Wash and chop the cilantro. You can also use fresh dill and parsley. If you wish, you can add a little fresh basil and mint to the dish; with these herbs, the taste of the delicacy will become even more interesting.
Add carrots, onions, vinegar, soy sauce to the fish.
Heat the oil in a saucepan, add all the herbs and spices, salt, sugar, after half a minute add garlic and herbs.
Pour hot aromatic oil into the fish and carefully mix all the ingredients.
Let the fish sit for 15 minutes. and start tasting.
If you wish, you don't have to boil the fish. In this case, simply wash it, lightly add salt and let stand for 10 minutes. Next, follow the instructions described above.
This appetizer turns out to be very flavorful and tender.

“He” is a universal dish that can be prepared from completely different fish if desired. Don't be afraid to experiment and add different herbs, spices and herbs to your dish. It is only important to remember that this delicacy must be marinated in order to eliminate unpleasant consequences after eating it. The exception is fish, which can be thoroughly cooked and then used to prepare “He”.

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).