Delicious recipe - Korean-style pork tongue with step-by-step photos. Fish heh - a delicious Korean appetizer Sole fish hehe
There are many varieties of this dish. Koreans prepare hye from meat, fish, poultry, mushrooms, vegetables, etc. Yesterday it was our grandmother's birthday, and one of the dishes on our festive table was beef tongue heh. As the old Russian proverb says, a tongue without bones. In our case, this fact is an indisputable advantage that makes the process of preparing (and eating) a dish a pleasure. Under certain conditions, this dish cooks very quickly, which is what I will share today.
How to prepare heh recipe from tongue:
Ingredients for the tongue heh recipe:
2 kg beef tongues
5 pieces. avg. bulb onions
½ bunch of green onions
1 PC. bell pepper (red, yellow, green)
2 bunches fresh cilantro
2 tbsp. l. vinegar
red pepper, paprika, salt to taste
1 PC. carrot
1 tsp. sugar
5 teeth garlic
80 gr. vegetable oil
a pinch of yani (umami)
1 tsp. coriander
1 tsp. sesame seeds.
2 tbsp. l. soy sauce
The correct classic recipe for Korean fish heh requires the use of sea fish. But in our country this dish is often made from river fish. And it turns out no less tasty and original. So now we will prepare heh from catfish.
When it comes to eating raw river fish, many people get scared. In this case there is nothing to worry about. Since in order to cook heh fish at home, we will use vinegar. As a result, the fish will marinate. And vinegar will kill harmful microorganisms and eliminate the unpleasant smell of raw fish.
Ingredients
- Fish (any white) we have catfish – 1 kg.
- White onion – 3 pcs.
- Vegetable oil – 150 ml.
- Carrots – 2-3 pcs.
- Salt – 1 teaspoon.
- Ground black pepper - 0.5 teaspoon.
- Vinegar – 6 teaspoons.
- Seasoning for Korean carrots - to taste.
You can use any white sea or river fish, including frozen. The main thing is to choose a variety with fewer seeds. You can take whole carcasses, steaks, and fillets.
It is best to use sesame oil. If there is none, olive oil.
To cook heh fish truly delicious, be sure to add Korean seasoning. If you don't want to use ready-made spices, make the mixture yourself. To do this, mix chopped garlic, red and black pepper, ground coriander and salt. Adjust the ratio of ingredients to your taste.
Cooking steps
Well, now the real classic Korean fish heh is ready to be served. Remove from the refrigerator and enjoy. 
Dishes with fish
How to cook Korean-style fish Heh at home. Recipe with step-by-step photos and video instructions. Cook quickly and to your satisfaction. Enjoy!
1 hour
115.6 kcal
4/5 (9)
Heh is the famous Korean raw fish salad, which is loved and prepared in every home in this country.
For some, this recipe may not seem tasty at all, but we assure you that it’s worth trying just once. properly cooked heh, and you will not forget this taste, and your daily menu will be replenished with another wonderful recipe.
We will tell you both about the classic recipe and its simplified version.
What you need to know before cooking
Kitchen appliances: frying pan, stove, Korean grater, cutting board, deep bowl or saucepan.
Ingredients:Tips for choosing fish for preparing this dish
- To prepare this Korean salad, it is best to use sea fish, although freshwater fish will make heh in its own delicious and unique way. Ideally, the fish should be fresh, but if you couldn’t get live fish, then frozen will do.
- In any case, heh differs from other raw fish dishes in that this salad contains vinegar, which will thoroughly marinate the fish and also kill many unwanted microorganisms. Thanks to vinegar, not a trace will remain of the specific smell of raw fish.
- What kind of fish do you need to make the right heh from? First of all, choose small-boned fish; trout, mullet, and pike perch are very suitable. In general, the recipe is quite democratic. Thanks to this, heh can be made from a wide variety of fish, both red and white, from river and sea: hake, pelengas, bream, grass carp, salmon, chum salmon, catfish and cheese, carp, burbot, grayling and rudd, the main thing is it must be fresh and properly marinated. And, of course, you need the right seasoning.
Cooking sequence
- The first step is to prepare the fish. If you are using a whole fish, then clean it of scales, cut off the tail, head, all fins, and place them in a separate container. Don’t rush to throw it all away; from this fish waste you can make a wonderful broth that can be used in other recipes.
- Carefully cut the fillet on both sides, be sure to take care of sharpening the knives, because the success of this manipulation depends on this factor. There is no need to remove the skin from the fish fillet! During marinating it will become very soft. Also, the skin must be preserved so that the fillet, when it softens, does not turn into porridge in the finished salad.
- Cut the fillet into thin slices approximately two centimeters long and one centimeter wide. These are approximate sizes, it is best to focus on the transparency of the fish pieces, they should be slightly transparent, this will allow them to marinate thoroughly and be saturated with the taste of spices.
- The cut fillet slices need to be slightly dried; to speed up this process, you can use paper towels.
- Place the chopped slices in a glass or enamel bowl and fill with vinegar. Mix well and leave to marinate for about 2-3 hours in the refrigerator, preferably overnight. It is necessary for the vinegar to be absorbed and the fish to give juice.
- Well, while our fish is marinating, there is time to do the vegetables. Peel the onion and cut it into half rings on a cutting board.
- We peel off the top layer of carrots, which may contain earthen residues. Grate the carrots on a Korean coarse grater. In this form, it will be better saturated with all the spices, and the finished salad will acquire even more taste and aroma.
- We take the marinated fish out of the refrigerator and drain all the juice that has come out of it. You can also additionally squeeze the fillet pieces in order to squeeze out a little more juice from them.
- We transfer the fillet to a bowl, where our traditional Korean salad will be prepared.
- Place chopped onions and carrots on top of the fish. Season the almost finished salad with ground black pepper, coriander, sugar and salt. There is no need to stir for now.
- Peel the garlic cloves and press them through a garlic press. Or you can chop it into small pieces with a knife.
- Place the frying pan over high heat and wait until the oil is hot enough. As soon as it starts to shoot, it’s time to throw some red pepper into the pan and immediately remove from heat. This is done in order to enhance the smell and taste of the pepper, and to make the oil aromatic.
- Pour hot oil and pepper over all other ingredients and leave to soak for a few minutes.
- Mix all the ingredients thoroughly and after 15 minutes you can enjoy the wonderful taste of this salad.
Video recipe
As you can see, preparing this salad is not difficult. Korean cuisine is distinguished by the special heat and spiciness of many dishes, but we tried to make this recipe more acceptable in terms of spices for our country.
Simplified recipe for heh fish from pike
Cooking time: from 45 to 60 minutes.
Number of servings: 2.
Kitchen appliances: deep container, Korean grater, cutting board, stove, frying pan.
Ingredients:
- a teaspoon of ground black pepper;
- a teaspoon of red hot pepper;
- refined vegetable oil;
- cold water;
- salt.
- 300 g pike fillet;
- 2 large carrots;
- 2 onions;
- 5 tablespoons of 9% vinegar;
Cooking sequence:
- It is necessary to prepare the fish. Carefully cut the fillet from both sides, then cut it into slices or cubes.
- Place the chopped fish in a glass or enamel bowl, then pour in 9% vinegar and leave to marinate for about 2-3 hours, preferably overnight.
- While the fish is marinating, you can do the vegetables. Peel the onion and cut into half rings on a cutting board.
- We peel off the top layer of carrots, which may contain soil residues, and then grate the carrots on a large Korean grater.
- Place the frying pan over high heat and fill the bottom with vegetable oil. We wait for the characteristic crackling and crackling sound, which indicates that the pan is sufficiently hot. Throw the onions and carrots into the pan and lightly fry the vegetables. Do not fry too much, just until the onion becomes transparent, after which you can remove the pan from the heat.
- Add ground red and black pepper to the onions and carrots. Salt to taste.
- Take the marinated fish out of the refrigerator. We drain the juice that it released during marinating; it is advisable to lightly squeeze the fillet slices in order to squeeze out a little more juice from them.
- Place the frying mixture into the fish and mix everything thoroughly. Don't forget to taste for salt and pepper, there is still a chance to adjust the amount of spices.
- Let the prepared salad brew for about another 30 minutes, after which it can be served.
You may also be interested in the recipe
The Korean dish heh is familiar to many. It can be prepared from meat, vegetables, fish. If you decide to cook heh from fish, it is better to take one with few bones.
And in order not to have to worry about the bones, this spicy and spicy dish can be prepared from sole. Of course, true connoisseurs of Korean cuisine may be indignant, but this is how new recipes appear when housewives get creative, replacing one product with another.
To prepare unusual heh from sole you will need:
- 1 large carcass of sole;
- 1 large carrot;
— 1 teaspoon of dry seasoning for carrots in Korean;
- 1 large onion;
- 3 cloves of garlic;
- 1 teaspoon of paprika;
- 1/3 teaspoon red hot pepper;
- 3 tablespoons of vinegar;
- 1 tablespoon of soy sauce;
- 1 teaspoon of salt;
- 3 tablespoons of sunflower oil.
Cooking heh from fish, a simple recipe with photos:
Wash the sole carcass, dry it and cut it into narrow slices. 
Salt the fish and leave for 30 minutes. After half an hour there is no need to rinse the fish, just drain the salt water and that’s it. Then add vinegar, stir and refrigerate for 2 hours. When the fish is marinated, squeeze it out and put it in another bowl. You will no longer need the remaining liquid; you can safely pour it out. 
Grate the carrots on a Korean grater, add seasoning for Korean carrots and stir. 
Cut the onion into half rings and cover the fish with it. 
Place carrots on top of the onion. Pour in soy sauce and a little more vinegar. You may want to add a little salt as soy sauce may not give the salty taste you are used to.
Pass the garlic through a garlic press and place it in a heap on the carrots. Add paprika and hot pepper here. Do not stir. 
Heat the sunflower oil until smoking and pour it over the garlic. Immediately cover the bowl and leave until all the ingredients have cooled completely.
Stir the heh and refrigerate for several hours. You should not eat this dish, as some advise, after two to three hours. The fish must be properly marinated so that it becomes completely safe for further consumption.
If you want to include Korean heh in the menu for the New Year, I recommend that you start preparing it the day before, that is, around the time you cook
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