Heh from Maritime Korean. Heh from the tongue (step by step recipe with photo). Korean fish heh, how to cook heh at home - a step by step recipe
Dishes with fish
How to cook Korean-style fish Hye at home. Recipe with step by step photos and video instructions. Cook fast and enjoy. Enjoy!
1 hour
115.6 kcal
4/5 (9)
Heh - the famous Korean salad from raw fish, which in this country is loved and cooked in every home.
For some, this recipe may not seem tasty at all, but we assure you that it is worth a single try. well cooked heh, and you will not forget this taste, and your daily menu will be replenished with another wonderful recipe.
We will tell you how to classic recipe cooking, and about 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 this dish
- For this Korean salad, it is best to use sea fish, although freshwater fish will make hye in its own delicious and unique way. Ideally, the fish should be fresh, but if it was not possible to get a live fish, then a frozen one will do.
- In any case, heh differs from other raw fish dishes in that this salad contains vinegar, which marinates the fish well and also kills many unwanted microorganisms. Thanks to vinegar, there will be no trace of the specific smell of raw fish.
- What kind of fish should be used to make the right heh? First of all, choose small-boned fish, trout, mullet, pike perch are very good. In general, the recipe is quite democratic. Thanks to this, heh can be made from a wide variety of fish, both red and white, river and sea: hake, pelengas, bream, grass carp, salmon, chum salmon, catfish and cheese, carp, burbot, grayling and rudd, the main thing is she must be fresh, and must be marinated properly. And, of course, you need the right seasoning.
Cooking sequence
- The first step is to prepare the fish. If you use a whole fish, then clean it from scales, cut off the tail, head, all fins, put them in a separate container. Do not rush to throw it all away, you can make a wonderful broth from these fish waste, which 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. The skin from the fish fillet does not need to be removed! During pickling, 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 about 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 well and soak in the taste of spices.
- Sliced fillet slices need to be slightly dried, to speed up this process, you can use paper towels.
- We spread the sliced \u200b\u200bslices in a glass or enamel bowl and pour vinegar over it. Mix well and leave to marinate for about 2-3 hours in the refrigerator, and best of all overnight. It is necessary that the vinegar is absorbed and the fish gives juice.
- Well, while our fish is marinating, there is time to do vegetables. We clean the onion from the husk and cut it into half rings on a cutting board.
- We clean the top layer from carrots, which may contain earthy residues. We rub the carrots on a Korean coarse grater. In this form, it is better saturated with all the spices, and the finished salad will acquire even more taste and aroma.
- We take out the marinated fish from the refrigerator and drain all the juice that has stood out from it. You can additionally squeeze the fillet pieces in order to squeeze out some more juice from them.
- We shift the fillet into a bowl, where our traditional Korean salad will be prepared.
- We spread chopped onions on top of the fish, as well as carrots. Season the almost ready salad with ground black pepper, coriander, sugar and salt. For now, don't stir.
- We peel the garlic cloves from the husk and push them through the garlic press. Or you can cut it into small pieces with a knife.
- We put the pan on a strong fire, 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 pepper, and to make the oil fragrant.
- Pour all the other ingredients with hot oil and pepper and leave to soak for a few minutes.
- We mix all the ingredients well 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 stands out for its particular hotness and spiciness of many dishes, but we tried to make this recipe more acceptable in terms of spices for our country.
Simplified pike fish recipe
Time for preparing: 45 to 60 minutes.
Servings: 2.
Kitchen appliances: deep container, Korean grater, cutting board, stove, frying pan.
Ingredients:
- a teaspoon of black ground pepper;
- a teaspoon of red hot pepper;
- refined vegetable oil;
- cold water;
- salt.
- 300 g pike fillet;
- 2 large carrots;
- 2 bulbs of onions;
- 5 tablespoons of 9% vinegar;
Cooking sequence:
- You need to prepare the fish. Carefully cut the fillet on both sides, then cut it into slices or cubes.
- We spread the chopped fish in a glass or enamel bowl, then pour 9% vinegar and leave to marinate for about 2-3 hours, and best of all overnight.
- While the fish is marinating, you can do the vegetables. We clean the onion from the husk and cut into half rings on a cutting board.
- We clean the top layer from carrots, which may contain earth residues, after which we rub the carrots on a large Korean grater.
- We put the pan on a high fire and fill its bottom vegetable oil. We are waiting for the characteristic squashing and crackling, which indicates a sufficient heat of the pan. Throw the onions and carrots into the pan and lightly fry the vegetables. Do not fry too much, it is enough to achieve transparency from the onion, after which you can remove the pan from the heat.
- Add red and black ground peppers to onions and carrots. Salt to taste.
- We take out the marinated fish from the refrigerator. We drain the juice that she let out during the pickling, it is advisable to slightly squeeze the fillet slices in order to squeeze out some more juice from them.
- We spread the frying in the fish and mix everything well. Don't forget to taste for salt and pepper, there's still a chance to adjust the amount of spices.
- We give the already prepared salad to brew for about 30 minutes, after which it can be served on the table.
You may also be interested in the recipe
There are many varieties of this dish. Koreans prepare heh from meat, fish, poultry, mushrooms, vegetables, etc. Yesterday we had grandma's birthday, and one of the dishes on our festive table was hee from beef tongue. As the old Russian saying goes, the tongue is 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 I will share today.
How to cook a tongue heh recipe:
Ingredients for the tongue hee recipe:
2 kg beef tongues
5 pieces. avg. onion
½ bunch green onion
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
pinch of yanimi (umami)
1 tsp coriander
1 tsp sesame seeds.
2 tbsp. l. soy sauce
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 suffer with bones, this spicy and spicy dish can be prepared from maritime. Of course, true connoisseurs of Korean cuisine may be outraged, but this is how new recipes appear when hostesses fantasize by replacing one product with another.
To prepare an unusual sea tongue heh, you will need:
- 1 large carcass of the sole;
- 1 large carrot;
- 1 teaspoon dry Korean carrot seasoning;
- 1 large onion;
- 3 cloves of garlic;
- 1 teaspoon of paprika;
- 1/3 teaspoon of 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 a photo:
Wash the sea tongue carcass, dry it and cut into narrow slices. 
Salt the fish and leave for 30 minutes. After half an hour, you do not need to rinse the fish, just drain the salt water and that's it. Then add vinegar, mix and refrigerate for 2 hours. When the fish is marinated, wring it out and put it in another bowl. You will no longer need the remaining liquid, you can safely pour it out. 
Grate carrots on a Korean grater, add seasoning for Korean carrots and stir. 
Cut the onion into half rings and cover the fish with it. 
Lay the carrots on top of the onions. Pour in soy sauce and a little more vinegar. You can add some salt as the soy sauce may not give you the salty taste you are used to.
Pass the garlic through a garlic press and place a bunch on top of the carrots. Pour paprika and hot pepper here. Don't stir. 
Heat the sunflower oil to a haze and pour over the garlic. Immediately cover the bowl with a lid and leave until all products have cooled completely.
Stir hehe 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 hye in Korean on the menu at New Year, then I recommend that you start cooking it the day before, that is, at about the time when you cook
So let's cook
Pig tongue in Korean. Here is a good and not complicated recipe for cooking pork tongue in Korean with the addition of ginger, soy sauce, seasonings and garlic. Very tasty, those who love the tongue will appreciate this recipe.
Time for preparing: 10 hours 0 minutes
Korean
Main Ingredient: Pork tongue
The dish is prepared for: Dinner
Pork tongue: 1 PC.
Onion: 1 PC.
Carrot: 1/3 pc.
Garlic: 1+2 cloves
Ginger (root): 30 gr.
Soy sauce: 100 ml.
Mustard spicy: 1 teaspoon
Seasoning for carrots in Korean: 0.5 tsp
Salt: taste
Black pepper: taste
Bay leaf: a couple of pieces
Allspice: a handful of
Step 1 Prepare pork tongue.
Step 2 Boil in water with the addition of spices, onions, carrots and one clove of garlic for an hour and a half. If the tongue is pierced with a wooden skewer without effort, then you can stop cooking.
Step 3 When hot, it is easy to clean, but I got a little distracted and had to carefully cut off the skin and not much under the tongues.
Step 4 Cut into thin pieces.
Step 5 Finely grate the ginger and garlic.
Step 6 Add seasoning for Korean carrots, salt and pepper.
Step 7 Pour soy sauce, add a teaspoon of mustard. Mix.
Step 8 Lay out the pieces of the tongue. Cover with cling film. Send to refrigerator overnight.