Korean salted herring. Korean-style herring - the most delicious recipes for an original spicy snack. Video of pickling herring in Korean

Let's prepare the “Korean-style herring” appetizer at home. The prefix itself in the name of a dish “Korean style” always sets us up for the fact that the food will be hot, spicy and certainly aromatic. Dishes prepared in this style always contain more than the usual amount of red pepper. Additional spices would also be appropriate.

If we talk about pickled herring, then red pepper and onion will be enough. The latter itself becomes delicious snack. Crispy, spicy onion rings can be placed on a slice of black bread for a great sandwich.

Korean-style herring appetizer recipe

Dish: Appetizers

Cuisine: Korean

Preparation time: 30 minutes

Cooking time: 12 hours

Total time: 12 hours 30 minutes

Ingredients

• 1 PC. fish herring
• 200 g onion
• 2.5 tbsp. l.
• vinegar 9%
• 0.5 tsp. red pepper
• 50 ml

vegetable oil

1 tbsp. l.

tomato paste

Step-by-step recipe with photos

How to cook Korean herring at home

For this dish you should choose lightly salted herring. We cut off her head. We remove the skin. We wash everything inside. Remove the backbone and all small bones.

Cut the resulting herring fillet into slices. Place in a deep bowl (it’s better not to use a metal one).

Tomato paste must first be overcooked. To do this, dilute it with a small amount of water and pour it into the frying pan. Place the frying pan with the tomato mixture on the fire. In three minutes the tomato will boil. Keep on fire for another four minutes.

During this time, peel and cut the cooked onions into quarter rings. Pour the onion into a bowl with the chopped herring. Add red pepper. In this case, it is coarsely ground. If there is powder available, then reduce the amount by half. Add oil to the herring. Add vinegar there too.

If ours is ready for this moment

tomato dressing

Korean herring with tomato paste- This is an excellent savory appetizer that can be enjoyed not only at a family dinner, but also to surprise guests at the holiday table. The combination of well-known ingredients will give an indescribable piquant taste that will not leave anyone indifferent.

Korean-style herring is also suitable for cold snack, and as an excellent addition to boiled potatoes. Using various seasonings, you can achieve an original aroma. But first of all, you need to properly prepare the fish. First you need to defrost the herring and cut off the tail and head with a sharp knife. Gut the insides, cut off the fins, carefully remove the skin (by making a cut along the back) and separate the fillet from the backbone. Try to remove the small bones as carefully as possible with tweezers, and then cut the fish into small pieces one and a half centimeters wide. In fact, this is the most troublesome and time-consuming part of the recipe. Now all that’s left to do is prepare a delicious marinade.

Recipe No. 1

We will need the following ingredients:

Place the fish pieces in a suitable container and add a tablespoon of salt, a teaspoon of ground black pepper, and two teaspoons of ground red pepper. Now add a tablespoon of tomato paste and stir very well to allow the salt to dissolve. Now you need to add liquid components - 60 ml. vinegar and 125 ml. vegetable oil. Mix well again. Peel four onions and cut into half rings, mix with herring. Close the container with a lid and film, put it in the refrigerator. You need to wait at least 24 hours so that all the pieces marinate evenly.

Recipe No. 2

Try cooking Korean herring with tomato paste using another recipe. Here the marinade is prepared differently and the following ingredients are needed:

• Two herrings, 400-500 gr. ;
• Vegetable oil – 150 ml. ;
• Sugar, salt, spices;
• Onion;
• Tomato paste – 2 tablespoons;
• Vinegar (9%).

Pour into a small saucepan vegetable oil and add a tablespoon of salt, a little sugar, a teaspoon of paprika, hot pepper, a teaspoon of coriander. Now add tomato paste and five peas to the marinade allspice. The mixture must be brought to a boil and removed from the stove. Pour in five tablespoons of vinegar and mix thoroughly. While the marinade is cooling, you need to peel and cut four onions into rings (or half rings). There is no need to make it too small. The pickled onion pieces will become juicy and have an appetizing crunch. Now you need to lay out pieces of fish and onions in layers in the prepared container (they need to lay out the most upper layer). Now you need to carefully pour in the marinade and place the container, covered with a lid, in the refrigerator for a day.

Recipe No. 3

This recipe will definitely appeal to those who like to use it in cooking. soy sauce. This product is great for marinating and adds flavor to the finished dish. pleasant aroma and original taste.

To prepare herring in Korean we will need the following products:

• Fresh frozen herring – 2 pieces;
• Tomato paste;
• Soy sauce;
• Onion;
• Vegetable oil and vinegar;
• Spices

In a small saucepan, mix half a glass of vegetable oil and a tablespoon of tomato paste. Bring the mixture to a boil and first pour in 80 ml. table vinegar and a tablespoon of soy sauce. Remove the saucepan from the heat. Add salt and your favorite spices to the slightly cooled marinade. Cut several onions into half rings and mix with the marinade. Now place the fish pieces in a suitable container and pour in the mixture from the saucepan. Place a weight on top and refrigerate for at least 12 hours.

Korean pickled herring with tomato paste always turns out incredibly tasty.

Fragrant, tasty, tender and spicy Korean-style herring, prepared at home, will delight everyone! Choose the best recipe!

Recipe 1: Korean-style herring (step-by-step photos)

Korean-style herring with onions and tomatoes turns out incredibly aromatic, tender and tasty. In addition to red and black pepper, the dish can be seasoned with ground coriander, paprika, nutmeg or turmeric. Spices will make it more spicy and piquant. Be sure to try making homemade pickled herring using this recipe, it’s very tasty!

• fresh frozen herring 1 kg
• medium sized carrots 1 pc.
• onions 5 medium sized onions
• tomato paste 2 tbsp. l.
• refined vegetable oil 125 ml
• table vinegar 9% 50 ml
• red hot peppers 1 tsp.
• ground black pepper 1 tsp.
• coarse table salt 1 tbsp. l.

For this recipe, the fish must be defrosted first. To do this, I simply take it out of the refrigerator, take it out of the plastic bag and transfer the fish to a large, deep bowl. Then I wait until the herring is completely thawed at room temperature. Fill it with water, defrost in microwave oven or carrying out any other manipulations with fish is undesirable.

When the herring is defrosted, we will start cutting it. No matter how much one would like to delay this long process, they still have to do it. So, grab a knife with a small sharp blade, a cutting board, parchment paper and paper towels and get started. I usually line my cutting board with parchment paper (you can use regular clean sheets) to make it easier to clean later. Then all fish waste can simply be thrown away along with the paper.

1. Take the herring by the back and make a longitudinal cut along the belly. Try to make the cut exactly in the middle. There will be either caviar or milk inside. They can be eaten or simply thrown away. Everything else inside the herring is inedible, so carefully remove all the insides and carefully scrape the belly with a knife to remove the mucus.
2. Now let’s cut off the fish’s head by placing the knife blade all the way under the fin. Next, cut off the tail. We thoroughly rinse the fish carcass under running water, outside and inside, to completely remove the black film and bitterness.
3. Place the herring on a board covered with paper and make a cut along the back from head to tail. Cut out the fin by going around it with a knife on both sides. In the same way we cut out the second fin, which is located near the tail.
4. Now carefully remove the skin from the fish. To do this, pick it up near the head of the herring and remove it completely, moving towards the tail. This is quite easy to do, the main thing is not to rush and not make sudden movements.
5. Now it remains to separate the fillet from the ridge, starting from the head. First, separate one half of the fillet, then the other. Some of the bones will be removed along with the ridge. We will get the rest by hand. Cut the finished fillet into oblong pieces 2 centimeters wide and place in a deep bowl or bowl.

Pour vegetable oil into a frying pan or small saucepan. For this recipe we will use unscented clarified butter. Add tomato paste and mix. The mixture will not become homogeneous, but we don’t need that. Place it over medium heat, bring to a boil and cook, stirring constantly, for several minutes. Remove the marinade from the heat and cool to room temperature.

Let's wash and peel the carrots. We grate it on a special Korean carrot grater, as required by the recipe. If you don’t have such a grater, you can cut the carrots into thin strips or chop them on a regular coarse grater.

Place the carrots in a bowl with herring.

Peel 5 onions. For this recipe I used medium sized onions. Cut it in half and cut it into half rings of medium thickness. Do not cut the onion into too thick slices, otherwise it will not marinate and will remain bitter.

Place the chopped onion in a bowl with other ingredients.

Now pour 50 ml of vinegar into the resulting mixture, as indicated in the recipe. It's best not to use apple cider vinegar or wine vinegar. From this ready dish will acquire a characteristic taste. Regular table vinegar will be just right. Add salt and two types of peppers. If you are not a fan of too spicy food, you can reduce the amount of pepper.

Mix all the ingredients until they are combined and saturated with spices.

According to the recipe, pour the cooled marinade into a bowl with fish and vegetables.

Mix everything carefully.

Now put the fish into a tightly sealed container (preferably not made of plastic) and put it in the refrigerator. After 12-18 hours, the Korean herring will be completely marinated and ready.

The finished dish can be served with a side dish, such as hot potatoes or rice. You can also use it as a snack by placing it on small pieces of fresh bread.

Recipe 2: Korean herring at home

Korean herring according to this recipe turned out excellent, with a very interesting taste. Even sweetish, which is surprising. After all, sugar is not added to the marinade at all.

We use fresh frozen herring. I’ll pay special attention to the onion. I recommend using it a lot. As for me, the onion turns out a hundred times tastier than the fish itself. As for spices, you can add any favorite fish spices.

• Herring 2 pcs.
• Onions 3-4 pcs.
• Vegetable oil 1 cup
• Tomato sauce 2 tbsp. spoon
• Vinegar 50-70 ml
• Spices 1-2 tbsp. spoon
• Salt 1 tbsp. spoon

Let's start with herring. This is the most responsible and time-consuming step. First, clean the fish from the entrails and cut off the head. We do not remove the skin. Then we cut along the ridge and prepare the fillet. It is important that there are no bones (especially large ones).

Cut the herring fillet into pieces. And also at this stage you should peel the onions and cut them into thick half rings or rings (as you like).

Now let's make the marinade. Add the specified amount of tomato sauce (or paste) to the vegetable oil. Mix and put on fire. Bring to a boil and remove. Pour vinegar here and leave to cool for a short time - for 5-7 minutes.

Add fish spices, a mixture of peppers, salt and mix. Cover the marinade with a lid and leave to rest for 7-10 minutes.

In a food container or glass jar Layer herring and onion in layers. If you marinate milk (or herring caviar), then place it on top at the very end.

Pour in the marinade and close with a lid. Now you need to shake everything thoroughly. Well, all that remains is to put it under pressure and put it in the refrigerator. After 2 hours, Korean-style herring can already be served. But it will taste better after 12-15 hours. Ready! Let's try!

Recipe 3, step by step: Korean salted herring

• 1 kilogram of fresh frozen herring;
• 2 teaspoons salt;
• 1 teaspoon ground coriander;
• ½ teaspoon ground red pepper;
• ½ teaspoon ground black pepper;
• 1 dessert spoon of tomato paste;
• 3 tablespoons vinegar;
• ½ cup odorless sunflower oil;
• 3 - 4 onions.

Thaw the herring, gut it, fillet it, rinse well

Cut the herring into pieces two centimeters wide.

Peel the onion and cut into rings.

Mix salt, ground coriander and two types of pepper in a bowl, sprinkle the resulting mixture over the chopped herring and mix it well so that the spices are evenly distributed over the fish.

Let the herring and spices sit for ten to fifteen minutes.

After this, add chopped onion and vinegar to the fish and mix again. Pour into an enamel bowl sunflower oil, dilute the tomato paste in it and warm the resulting mixture well, but do not bring it to a boil. Pour the hot mixture of oil and tomato paste over the herring and stir again.

Place the herring in a glass jar, pour in the remaining marinade, cover with a lid and refrigerate for at least twelve hours, or longer.

The longer the herring prepared according to the recipe is infused, the tastier the fish will be.

Recipe 4: Korean herring in tomato sauce

I offer a very simple and incredibly tasty recipe for pickling herring in tomato sauce! Herring marinated in tomato sauce - appetizer instant cooking. The combination of tomato paste, onion and fish creates a pleasant, rich, bright and piquant taste.

• Fresh herring, fillet - 1 kg
• Onions - 3 pcs.
• Tomato paste - 1 tbsp. l.
• Vinegar 9% – 100 g
• Sunflower oil - 0.5 cups
• Salt - 1 tbsp. l.
• Ground red pepper - 1 tsp.
• Ground black pepper - 1 tsp.

Prepare products for marinating herring. First clean fresh herring and separate the fillets from the bones.

How to cook homemade pickled herring in tomato sauce:

Cut the prepared herring fillet into pieces.

Cut the onion into half rings.

Pour vinegar into a frying pan, heat it up, add oil and tomato paste, mix thoroughly.

Add salt, red pepper, black pepper, onion and cooked cooled to the chopped herring tomato marinade. Mix thoroughly, cover the container with a lid and place the herring with onions and tomato sauce in the refrigerator for 3 hours.

After 3 hours, homemade herring marinated in tomato sauce is ready. Bon appetit!

Recipe 5: Korean herring fillet (step by step with photo)

• herring: 2 pieces (frozen or fresh)
• bow: 4pcs
• ground black pepper: 0.5 tsp.
• ground red pepper: 0.5 tsp.
• salt: 1 tbsp.
• tomato sauce: 1 tbsp.
• vinegar: 50-60ml
• vegetable oil: 125ml (refined)

Divide the herring into fillets, pulling out the bones (do not remove the skin).

Cut the resulting fillet into pieces and place in a bowl.

Add salt, black and red pepper, and tomato sauce.

Add vinegar and mix well.

Peel the onion and cut into half rings.

Pour the onion into the herring, add vegetable oil and stir.

Cover the bowl (I cover cling film) and place in a cool place for several hours (preferably overnight).

While the herring is standing, it needs to be stirred several times.

Recipe 6: Khe herring with carrots in Korean

If you have not tried heh made from raw fish and vegetables, but decided to try it, then this method of preparation will suit you. I cook it for every holiday. This is the ultimate alcoholic snack and everyone loves it. Some Koreans add eggplant, cabbage, and zucchini, but I offer a simple recipe with simple ingredients.

For this salad, it is better to take chilled fish rather than frozen, then it will be much tastier

• Large herring - 2 pcs.
• Carrots - 2 pcs.
• Onion - 3 pcs.
• Garlic - 4 cloves.
• Soy sauce - 4 tablespoons.
• sesame - 1 tbsp.
• Water - 230 gr.
• Vinegar 70% - 1 teaspoon.
• Red hot pepper - 1 teaspoon.
• Sugar - 1 tbsp. spoon.
• Black pepper - a whisper.
• Coriander - 0.5 teaspoon.
• Vegetable oil for frying - 6 - 8 tbsp. spoons.
• Sesame oil - 0.5 teaspoon.

We clean the fresh herring, remove the bones, fillet the fish and cut it into small pieces. Add water and fill our fish, 1 cm higher than it. Pour vinegar in there, stir and leave for 20 - 25 minutes.

As soon as a white coating appears on the water, it means the protein has coagulated and the herring has been pickled. If you are not sure whether the herring is ready, you can hold it for another 5 minutes, nothing bad will happen

While our fish is marinating, we do the following. Cut the onion into half rings, grate the carrots on a Korean grater

Now fry the onions and carrots. To do this, pour oil into a frying pan and add red hot pepper flakes there, fry it a little and add the onion, fry it until it becomes soft.

When the onions are fried, add the carrots, mix with butter so that the carrots become softer and after a minute remove from the heat.

When the herring has marinated, drain the water through a colander and place it in a bowl.

Add cooled carrots and onions, garlic squeezed through a press, add sugar, soy sauce, sesame seeds, Sesame oil, black pepper, coriander, now mix everything well and taste it. Since we do not add salt, it may not be enough, so you can add sauce or seasonings.

Let it sit for 1 hour and you can eat.

Recipe 7: Tender Korean herring with spices

Korean herring heh at home turns out to be so tasty that you eat it with great pleasure. For all lovers of marinated homemade fish, I present below my recipe with step-by-step photos.

• 400 grams fresh frozen herring,
• 1 onion,
• 1 small carrot,
• 1 tsp. l. ground coriander,
• ½ tsp. l. ground red pepper,
• ½ tsp. l. salt,
• ½ tsp. l. granulated sugar,
• 40 grams of vegetable oil,
• 3 tables. l. 9% vinegar.

We prepare the vegetables: chop the onion into thin half-rings, then grate the carrots on a Korean grater. Carrots and onions will go well with herring, and they will marinate together with it, and you can eat the herring along with vegetables. You will get both vegetables and herring with a Korean taste.

Thaw the herring halfway to make it easier to peel. We cut off the head, remove the skin, take out the insides and take out the backbone. What remains is the fillet, which we cut into medium pieces to make it convenient to eat. Add pieces of herring fillet to the vegetables.

Add all the spices: granulated sugar, salt, coriander and red pepper.

Stir a couple of times so that the spices permeate all the products.

Pour in vinegar and vegetable oil, mix again and put in the refrigerator for at least 12 hours. You can marinate this herring for a day in the refrigerator, it will be even tastier.

We serve the finished herring in Korean style to the table and treat everyone.

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