Heh from Dushman recipe. Heh: The most delicious recipe from your pike

Heh is a Korean dish. Spicy oriental dishes have long gained popularity among the Russian people. One of the unusual appetizers is fish heh. It is a marinated fresh fillet.

What kind of fish can you make heh from?

There is nothing complicated in preparing this dish. However, it may not work out the first time, so your skills in working with Korean cuisine will come in handy.

The basis of he fish is considered to be raw fillet, which should not contain bones.

Therefore, the following products are considered suitable:

The above species of fish are less bony than others. But some people prefer to prepare a Korean snack from bony pike, which causes additional trouble in preparing it.

Preparing fish and other ingredients

Korean cuisine, like any other, has its own nuances. To make fish heh tasty and aromatic, you need to follow some tips:

There are many recipes using pickled fish “Korean style”. By following the cooking recommendations, you can get very tasty and aromatic heh fish, which will serve as an excellent addition to your favorite dishes.

Cooking classic heh

Hye is a popular Korean dish after Korean carrots. Lovers of everything hot and spicy resort to this oriental cuisine.

In Korea, raw ingredients are used to prepare heh. In addition to fish, they marinate poultry and meat (except pork).

In Russia, the classic recipe differs slightly in its cooking technology. The product is pre-heat treated.

How to catch more fish?

I have been active fishing for quite some time and have found many ways to improve the bite. And here are the most effective:

1. Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It’s a pity that Rosprirodnadzor wants to impose a ban on its sale.
2. More sensitive gear. Reviews and instructions for other types of gear can be found on the pages of my website.
3. Lures using pheromones.

You can get the rest of the secrets of successful fishing for free by reading our other articles on the site.

For this classic dish you will need the following ingredients:

Using the above composition, the dish is prepared as follows:

1. Cut the fish fillet into strips. Add salt, add vinegar and mix everything.
2. Peel the onion and cut into thin slices.
3. Peel and chop the garlic cloves.
4. Heat sunflower oil over medium heat.
5. Mix the heated oil with fish slices, onions, and garlic. Add sauce, sugar and ground pepper.
6. Chop the greens along with hot pepper and add to the dish.
7. Leave the fish to marinate for at least half an hour.

This method of preparing fish heh is considered simple. And the ingredients used are affordable.

Korean salad heh with fish

Cooking fish heh in Korean is a little more complicated than the technology of the classic recipe for this snack.

Cooking steps:

1. Heat the oil and fry the peppers in it for three minutes.
2. Peel the onion heads and chop thinly.
3. Peel and chop the garlic.
4. Finely chop the greens.
5. Mix coriander, soy sauce, sugar, pepper, salt and vinegar in a separate container.
6. Cut the fish into strips and mix with the seasoning mixture.
7. Cover the seasoned fillet and put it in a cool place to marinate for at least two hours.
8. Before serving, stir the prepared appetizer again.

Fish heh made using the “Korean” method has a more unusual and piquant taste compared to classical cooking technology.

Spicy fish will be an excellent dish for the holiday table. Fish heh can be used as a filling in tartlets and an appetizer on skewers, which will help decorate any feast.

Heh with fish acquires its extraordinary taste and aroma thanks to a special cooking method. It consists of marinating the product with spices, vegetables and vinegar. If you carefully study the intricacies of Korean cuisine and step-by-step cooking technology, the fish pieces will turn out unforgettably tasty.

Korean cuisine, replete with spicy snacks, appealed to many Europeans. Residents of our country are no exception. Heh fish, the recipe for which is easy to prepare, has become one of the favorite dishes on the tables of compatriots. It is noteworthy that when creating this snack, you can use different types of fish that live in the country’s reservoirs. It is justified to choose a product that has the lowest bone content, since this will significantly facilitate the cooking process. Further selection of fish varieties is left entirely to consumers: some like it fatter, others prefer it leaner.

Is it difficult or not?

Cooking heh fish is a simple process. The most labor-intensive thing here is to separate the bones from the pulp, but you can significantly simplify the task by purchasing ready-made fillets.

What are the benefits of fish?

Fish is a very healthy product in the diet of both adults and children. It contains a huge amount of vitamins and microelements; it is advisable to include it in your menu at least once a week. It was for this purpose that in Soviet times a “fish day” was introduced in institutions in order to introduce the population to the consumption of this product. Sea fish, rich in iodine and bromine, complements river fish, which lack these trace elements, in terms of beneficial properties.

Marinated fish

Heh fish, the recipe for which, as a rule, includes the possibility of using a freshwater inhabitant of the depths, which is affordable for many, is a delicious appetizer presented for the feast. When looking for information about creating this dish, you may encounter some problems in choosing a recipe, because even such a simple process is presented in several versions. How to make heh from fish, from what type of fish, everyone decides for himself. One thing remains unchanged - the marinating process. To do this, take the raw product, separate it from the bones, cut it into strips or cubes (as you like), place it in an enamel bowl, mix it with salt, and pour it with vinegar. Next, add chopped onions, chopped garlic, and spices. And after just a few hours you can take samples from the finished product.

Heh fish with vegetable oil

So, fish heh: the recipe for cooking with hot sunflower oil differs in that it is added during the marinating process. This makes the product softer and more similar to what you can buy in a store. Fish prepared in this way can be eaten within four hours, although its shelf life is somewhat reduced. But this snack is so tasty that it won’t be in danger of sitting in the refrigerator for a long time.

Korean fish appetizer heh

Fish heh (recipe in Korean) is prepared as follows:

Pike perch fillet - one and a half kilograms;

Onions and carrots - 3-4 pcs. medium size;

70% acetic acid - 7 teaspoons;

Sunflower oil - 150 ml;

Ground pepper (black and red), salt to taste.

Cut the pike perch into strips 1 cm thick, the onion into half rings, and chop the carrots using a Korean shredder. Pour vinegar over the fish, stir and let sit for 30 minutes. Then squeeze, place in a deep bowl, add onions and carrots, sprinkle with salt, red and black pepper. Do not stir! The next step is to thoroughly heat the sunflower oil in a frying pan, pour into the prepared ingredients, let stand for a few minutes, then mix thoroughly. And after 10 minutes you can try.

The tasty fish dish He is distinguished by its originality, piquantness, and today many people have a special passion for it. But in order to prepare it as correctly as possible, it is important to know basic culinary techniques and follow the advice of experts.

In order for the dish to turn out especially tasty and correspond to the actual recipe, it is important to correctly select all the required products and combine the right ingredients.

A little about the dish, the history of its appearance

The He dish is considered originally Korean and today it has gained particular popularity all over the world. However, some sources claim that such a dish was first prepared in China and then the recipes were borrowed by Korean cooks.

However, during the epidemic of intestinal diseases, He lost its relevance, but returned with renewed vigor after some time. In the classic national version, it is prepared on the basis of raw fish.

In various interpretations, preliminary heat treatment of the product is allowed. It is known that the ancient thinker Confucius was very fond of this dish, which is recorded in ancient chronicles. He has many “guises” today.

There is no single exact recipe, since various variations are allowed, using fish, vegetables or meat. In Korea, they prepare it from the freshest fish, “saengseonghwa”.

In general, absolutely any fish and seafood will do. Typically, classic recipes require the presence of a raw product. But if you use heat treatment methods in this way, it is impossible to spoil the dish.

The main thing is to choose the most suitable products and methods for preparing them.

Classic recipe

Ingredients	Quantity
soy sauce -	40 ml
salt -	to taste
ground red pepper -	10 g
green parsley -	half bunch
granulated sugar -	5 g
capsicum -	1 piece
garlic -	4 teeth
fresh fish (sea or freshwater) -	half a kilo
sesame oil -	40 ml
vinegar essence -	20 ml
onions -	1 piece
Cooking time: 90 minutes	Calorie content per 100 grams: 250 Kcal

The first classic He recipe involved the use of raw fish (sea or river). It is important to marinate it correctly, achieving a special tenderness of the dish. In this case, certain types of spices are used.

Method for preparing Heh (classic version):

1. The fish is washed, gutted, and scales are removed;
   
2. The bones are removed from the fillet and cut into strips (an important point for the Xe fish dish), the thickness of each such “straw” is about 2.5 cm;
   
3. Water with vinegar essence and salt (the fish is marinated in this way, which makes it not raw and gives it a special taste);
   
4. Leave it to marinate for a couple of hours;
   
5. Chop garlic, onion;
6. Capsicum peppers are cut into circles;
   
7. Pour oil (sesame) into a frying container, add garlic and onions, add soy sauce, sprinkle with spices;
   
8. Next they put the fish, everything is mixed and cooked;
   
9. When the dish is ready, it is decorated with pepper rings and parsley.

Heh in Korean

Fish prepared according to a recipe called “Korean He” differs from the classic version in a more complex process. However, with the right approach, it is quite easy to prepare, and the result exceeds all expectations.

Ingredients for making Korean-style fish fish:

• fresh cucumber – 2 pieces;
• fresh carp – 300 g;
• sweet pepper - half a piece;
• vegetable oil – 5 tablespoons;
• Korean cooked carrots – 150 g;
• onions – 1 or 2 pieces;
• paprika – 20 g;
• garlic – 3 cloves;
• parsley - half a large bunch;
• sesame – 5 g;
• vinegar essence – 15 ml;
• soy sauce – 60 ml;
• ground red and black pepper - to taste;
• salt – 2.5 g;
• ground coriander – 2.5 g.

Cooking time: up to 2 hours. Calorie content: 350 kilocalories per 100 g of finished product.

How to prepare Heh in Korean:

Heh from fish with vegetables

Vegetables always go well with meat products and fish, including fresh ones. At the same time, it is possible to obtain a particularly original taste. In addition, it is known that fish products are better absorbed together with various types of vegetables. And vice versa - everything that is included in cucumbers, carrots, and onions is better accepted by the body.

Ingredients needed to prepare Heh fish with vegetables:

• regular onions - 3 pieces;
• Korean-style carrots – 300 g;
• bell pepper – 3 pieces
• fresh fish – 400 g;
• garlic – 3 cloves;
• fresh cucumber – 1 piece;
• black pepper - to taste;
• salt – 2.5 g;
• paprika – 25 g;
• cucumbers – 2 pieces;
• tomatoes – 3 pieces;
• parsley - less than a bunch;
• vinegar essence – 60 g;
• coriander (ground) – ½ teaspoon;
• sesame – 1 teaspoon;
• soy sauce – 3 tbsp. spoons;
• vegetable oil – 100 ml.

Cooking time: up to 2 hours. Calorie content: 400 kilocalories per 100 g of product.

Making Heh fish with vegetables:

1. First, the carcass is cleaned, washed, and all bones are removed;
2. Cut it into thin strips;
3. Pour in the essence, sprinkle with salt and marinate in a cold place for about 160 minutes;
4. Cucumbers and peppers are cut into strips, and tomatoes into thin slices;
5. The onion is cut into rings;
6. Grate the garlic;
7. Parsley is finely chopped;
8. Take the fish out of the refrigerator, pour sauce and oil on it, add chopped vegetables and herbs, mix everything and cool before serving.

How to make Heh from red fish

Red fish is particularly nutritious, it is high in calories and allows you to fill up perfectly. It is known that such fish contains especially many substances beneficial to health. It makes a very tasty Heh dish.

Ingredients for making Red Fish Heh:

• soy sauce – 60 ml;
• any red fish (fresh only) – 450 g;
• white pepper – 1 g;
• cucumbers – 1 piece;
• lime - half;
• cilantro – 2.5 g;
• salt - to taste;
• garlic – 4 cloves;
• red pepper – 10 g;
• cumin – 2.5 g;
• vegetable oil – 40 ml.

Cooking time: up to two hours. Calorie content: 450 kilocalories per 100 g of finished product.

Method for preparing the Heh red fish dish:

1. The fish is cleaned in the usual way, washed and the bones are removed, leaving only the fillets;
2. They cut it, as is customary for He, into strips;
3. Season it with lime juice, salt it and leave it in a cold place to marinate;
4. Vegetables, onions, garlic are cut into strips and thin slices;
5. They are combined with fish, seasoned with sauce, spices, oil and served with cilantro.

Heh fish from herring

Based on herring, you get a very appetizing dish Heh. The main thing is to prepare it correctly and use only fresh ingredients. The herring should be fresh, but it must first be frozen.

Ingredients needed to make herring Xe:

• carrots – 2 pieces (or three);
• nine percent vinegar - 1 glass;
• garlic – 3 cloves;
• salt – 5 g;
• sunflower oil – 40 ml;
• onions – 1-2 pieces;
• soy sauce – 80 ml;
• fresh herring (frozen) – 2-3 pieces.

Cooking time: up to 24 hours in total (cooking time takes up to 45 minutes).

Calorie content: 250 kilocalories per 100 g of product.

Ingredients for making herring-based Xe:

1. First of all, the herring is thawed, the seeds are removed, and cut into pieces;
2. Place it in a bowl and pour vinegar over it so that the fish is completely covered;
3. Place a saucer on top and press the herring under pressure for half an hour;
4. The onion is cut into rings, the carrots are grated (for cooking in Korean);
5. Garlic is pressed and mixed with fish, onions, carrots;
6. Everything is thoroughly salted, sauce and butter are poured over it;
7. Mix the ingredients, press the dish down and put it in the refrigerator for 24 hours, after which the dish will be ready.

In the Central Asian region, the best choice for preparing the Heh dish is carp. Thanks to this choice, the food turns out incredibly tasty, juicy, and refined. But it is not always possible to create a dish based on such fish. Herring, salmon, carp, and many other species are quite suitable. To ensure that Xe turns out appetizing enough, experts give the following recommendations:

1. It is imperative to remove the skin from fish before cooking;
2. Then they need to be cut into strips, salted and after a few minutes poured with vinegar essence;
3. After this, the fish is kept for about half an hour and drained in a colander;
4. Among the spices, parsley and cilantro are recommended; fresh and ground red, white or black pepper are also added;
5. Many recipes call for garlic, onions, herbs and some vegetables.

The original Korean fish dish He is usually prepared a little more complicated than the various European versions. In addition, it contains a large amount of hot spices. And ideally it does not involve any heat treatment. Your own culinary improvisation is allowed, taking into account your preferences.

Fish marinated in vinegar turns white after a couple of hours and is ready to eat. Soaked in vinegar and loaded with spices, heh salad can be stored in the refrigerator for a week or more. And every day it only becomes tastier. But in practice, this dish does not survive that long - it is usually “swept away” on the first day.

When preparing heh salad, as is usually the case, our chefs often deviate from the canon. Not everyone likes Korean seasonings (and some doctors forbid spicy food); vegetarians replace meat with mushrooms or eggplants - in general, everyone cooks to their own taste. We hope you enjoy the recipes presented.

Real Korean-style heh is sprinkled with garlic, spices and poured over with boiling vegetable oil. This significantly changes the taste of the dish.

How to cook heh salad - 15 varieties

This is how the heh salad is prepared “according to the canon”. When serving, you can add Korean carrots and garnish with herbs.

Ingredients:

• Any fish fillet - 700 g
• Bulbs - 500 g
• Garlic - 3-4 teeth.
• Vinegar 9% - 4 tbsp.
• Ground black pepper - 20 g
• Hot red pepper - 10 g

Preparation:

Cut the fillet into small pieces. Coarsely chop the onion and mix with the fish. Dilute the vinegar, pour into the bowl with the fish, mix, and compact. Cover the container tightly and leave to marinate for 2 hours. Then drain the excess water, add salt and pepper to the salad, put chopped garlic on top, sprinkle with peppers, and pour boiling oil over it. Leave to marinate for another 2 hours, but better overnight - it will be even tastier.

An excellent carp heh appetizer will decorate any table.

Ingredients:

• Carp fillet - 2 kg
• Vinegar essence 70% - 2 tbsp. l
• Vegetable oil - 4 tbsp. l
• Soy sauce - 200 ml
• Bulbs - 4 pcs.
• Garlic - 4 teeth.
• Cucumbers - 3 pcs.
• Cilantro, black and red pepper, paprika to taste

Preparation:

Cut fresh carp fillet into strips, add salt, put in a bowl, pour in vinegar, stir, leave for 2 hours. Place chopped onion and garlic in a separate pan. Cut the cucumbers into thin half rings, squeeze out the juice, and add to the onion. Add chopped cilantro, stir. When the carp is marinated, place it in a pan, sprinkle ground peppers on top and pour hot oil over it. Add soy sauce, stir. Leave to marinate for half an hour.

Instant Pot Stir-fried Beef Recipe. There is no need to wait several hours for the meat to marinate.

Ingredients:

• Beef - 500 g
• Carrots - 350 g
• Sunflower oil - 100 ml
• Large onion - 1 pc.
• Garlic - 3-4 teeth.
• Salt, pepper, vinegar to taste

Preparation:

Cut the meat into strips, add salt and fry, stirring continuously. Place in a salad bowl. Add chopped garlic and onion, coarsely grated carrots, vinegar, salt and pepper, and mix. Heat the oil in a frying pan until smoking appears, pour into a salad bowl and stir.

Delicious pike perch heh is an excellent appetizer on the holiday table.

Ingredients:

• Pike perch fillet - 300-400 g
• Vinegar 9% - 4 tbsp. l
• Salt - 1 tsp
• Sugar - 1 tsp
• Vegetable oil - 100 ml
• Medium carrots - 2 pcs.
• Bulbs - 3 pcs.
• Garlic - 4 teeth.
• Ground coriander - 1 tsp
• Ground black and red (chili) peppers to taste.
• Cucumber - 1 pc.

Preparation:

Cut the pike perch fillet into small pieces, add salt, sugar, vinegar, mix. Place to marinate for 2 hours in the refrigerator.

Chop carrots, onions, garlic, mix in a separate salad bowl. Add salt, sugar, vinegar, coriander, peppers, mix. Cover with a napkin and marinate for 1.5 hours in the refrigerator.

When the products are marinated, combine the fish with vegetables, mix and transfer to a separate bowl, while squeezing out the excess marinade. Pour hot oil over it. Cover the dish and refrigerate overnight. Serve with fresh cucumber.

A spicy snack for everyone. If someone doesn’t like it too spicy, then you can do without peppers.

Ingredients:

• Squid - 1.5 kg
• Onion - 1 pc.
• Vegetable oil - 5 tbsp. l
• Soy sauce - 1 tbsp. l
• Apple (or rice) vinegar - 1 tbsp. l
• Sesame seed - 1 tsp
• Ground coriander - 1 tsp
• Sugar - 1 tsp
• Garlic - 5-7 teeth.
• Ground black and red peppers - 1 tsp each

Preparation:

Boil the squid, peeling off the film, then cool and cut into strips. Fry sesame seeds in a dry frying pan. Pour in oil, soy sauce, vinegar, add spices and crushed garlic. Pour the resulting marinade over the squid and leave in the refrigerator for 2 hours (or overnight). Serve garnished with greens and onion half rings.

Squids require almost no heat treatment. You need to cook them for no more than 2 minutes, otherwise they will become tough.

A simple and tasty salad with a minimum of ingredients. It cooks quickly and eats even faster.

Ingredients:

• Pike fillet - 1 kg
• Vinegar 70% - 1 tbsp. l
• Vegetable oil - 3 tbsp. l
• Tomato paste - 3 tbsp. l
• Carrots - 400 g
• Bulbs - 300 g
• Garlic - 3-4 teeth.
• Sugar - 1 tsp
• Red pepper (optional) - 0.5 tsp
• Salt to taste

Preparation:

Marinate the pike fillet for 3 hours with salt and a solution of vinegar essence under a load. Dilute tomato paste with water (200 ml), heat to a boil in a frying pan and add chopped carrots and onions. Simmer for 5-10 minutes. Add chopped garlic, sugar and the contents of the frying pan to the marinated fish, mix. Ready!

To prepare the recipe, you need to be sure of the quality of the meat. Marinated beef combined with vegetables is an excellent appetizer and a meal on its own.

Ingredients:

• Beef - 250 g
• Vinegar 70% - 1 tbsp. l
• Cucumbers - 2 pcs.
• Tomatoes - 2 pcs.
• Carrots - 2 pcs.
• Bulbs - 2 pcs.
• Garlic - 3 teeth.
• Sunflower oil - 100 ml
• Pepper, coriander, other spices to taste

Preparation:

Cut the meat into strips, add salt, pour vinegar, press down with a weight, and marinate for 5-6 hours. Chop the vegetables and mix in a salad bowl. Then add the marinated meat. Sprinkle with spices and chopped garlic. Heat oil in a frying pan, add salt, pour into salad.

Ingredients:

• Veal - 500 g
• Vinegar 70% - 1 tbsp. l
• Korean carrots - 100 g
• Onion - 1 pc.
• Soy sauce - 2 tbsp. l
• Vegetable oil - 70 ml
• Garlic - 3 teeth.
• Salt - 1 tsp
• Sesame - 1 tsp
• Ground coriander - 0.5 tsp
• Red hot and black pepper, cilantro to taste

Preparation:

Peel the veal tenderloin from films and fat, cut into strips.

Add salt, vinegar, stir and refrigerate for 4-6 hours, stirring occasionally every 1-2 hours. Chop the onion and fry.

Squeeze out excess juice from marinated meat. Add soy sauce, sesame seeds, chopped garlic, hot and black pepper, ground coriander, chopped cilantro, fried onions, Korean carrots. Mix.

This recipe can also be prepared with boiled veal. Then 6-9% vinegar is used for the marinade.

To prepare the dish, you need to buy ready-made Korean carrots. Then cooking will only take a few minutes.

Ingredients:

• Chicken fillet - 900 g
• Korean carrots - 400 g
• Onion - 2 pcs.
• Vinegar 9% - 200 ml
• Vegetable oil - 150 ml
• Korean seasoning for carrots - 2 tbsp. l
• Salt, pepper

Preparation:

Cut the fillet into small pieces and the onion into half rings. Mix everything with Korean carrots, place in a heated frying pan (with oil) and simmer for 5 minutes over medium heat, stirring continuously. Add Korean seasoning, vinegar, stir, simmer for another 5 minutes.

The dish is ready, but it is better to leave it to marinate in the refrigerator for another 8-12 hours.

Instant salad, without hours of marinating. Of course, this is not the classic raw meat heh, but it is safe and very tasty.

Ingredients:

• Chicken breast - 300 g
• Bell pepper - 2 pcs. (red and green)
• Cucumber - 1 pc.
• Onion - 1 pc.
• Garlic - 1 tooth.
• Vinegar 9% - 1-2 tbsp. l
• Tomato paste - 1 tbsp. l
• Soy sauce - 2 tbsp. l
• Spicy seasoning for Korean carrots - 1 tsp
• Vegetable oil - 70 ml

Preparation:

Chop the bell peppers and cucumber into thin strips, and the onion into half rings. In a frying pan, first fry the seasoning, then the onion, thinly shredded chicken, and chopped garlic. Reduce heat, add tomato paste, soy sauce, 1 teaspoon vinegar, salt. Simmer for 7-8 minutes.

Transfer the chicken to a salad bowl with peppers and cucumber, stir. You can serve it on the table!

An excellent original seafood salad - an excellent appetizer with cold vodka.

Ingredients:

• Frozen squid and octopus - 1 kg each
• Vinegar 70% - 2 tbsp. l
• Garlic - 5 teeth.
• Onion - 1 pc.
• Carrots - 1 pc.
• Sugar - 2 tsp
• Sunflower oil - 100 ml
• Sesame oil - 0.5 tsp
• Soy sauce - 2 tbsp. l
• Ground black pepper - 0.5 tsp
• Ground chili - 2 tsp
• Ground coriander - 2 tsp
• Ground sesame seeds - 2 tsp

Preparation:

Boil the octopuses for 10-15 minutes, add the squid to the pan and after a minute remove from the stove, leave to “simmer” in warm water for 10 minutes. Then drain the water, rinse the cephalopods, and chop them.

Chop carrots, sprinkle with sugar and salt. When it gives juice, drain it. Place seafood in a salad bowl, add salt, sugar, pepper, sesame oil, soy sauce, mix. Place chopped onion on top, then squeezed carrots, then spices and chopped garlic.

Pour boiling oil, stir, refrigerate for 4-12 hours.

Great vegetarian recipe. Instead of oyster mushrooms, you can take champignons or other mushrooms.

Ingredients:

• Oyster mushrooms - 1 kg
• Red onion - 2 pcs.
• Korean carrots - 100 g
• Garlic - 5-6 teeth.
• Tomato paste - 1 tbsp. l
• Sugar - 1 tsp
• Vegetable oil - 75 ml
• Vinegar 9% - 50 ml
• Soy sauce - 3 tbsp. l
• Hot pepper to taste

Preparation:

Cut the mushrooms and boil for 5-7 minutes. In a salad bowl, mix onion, chopped into half rings, chopped garlic, tomato paste, sugar, carrots, soy sauce. Rinse the boiled mushrooms in a colander, squeeze, place in a salad bowl, and pour over vinegar.

Heat oil in a frying pan and pour over the salad. Cover the dish and leave to marinate for 5-6 hours.

An original recipe that bears little resemblance to the classic heh. However, you can surprise your guests with such an unusual and tasty dish.

Ingredients:

• Boiled beef tenderloin - 300 g
• Soy sauce - 2 tbsp. l
• Olive (or sesame) oil - 20 g
• Green onions - 10 g
• Sugar - 10 g
• Pears - 200 g
• Garlic - 2 teeth.
• Salted sesame - 5 g
• Pine nuts - 8-10 pcs.
• Salt, pepper to taste

Preparation:

Cut the tenderloin into thin strips (bars) of 0.5 cm, add butter, sugar, pepper, chopped garlic and onion, sesame seeds, mix everything. Peel the pears, cut into slices, dip in salted water, and place around the perimeter of the plate. Place the salad in the center, sprinkle it with pine nuts and pour over the sauce (soy sauce + sesame oil).

Another recipe option is without pears. Beef is marinated for 2 hours in 50 g of vinegar, then served with unsalted rice as an appetizer with vodka.

A wonderful snack, a great gift for spicy food lovers. Guests, even meat eaters, will be delighted.

Ingredients:

• Eggplants - 1.5 kg
• Vinegar essence 70% - 15 ml
• Vegetable oil - 100 g
• Onion - 200 g
• Bell pepper - 1-2 pcs.
• Cilantro seeds, ground - 1-2 tsp
• Garlic - 5-6 teeth.
• Red hot chili pepper - 1-2 pcs.
• Soy sauce - 50 ml
• Salt - 1-2 tsp
• Sugar - 1 tsp

Preparation:

Place the eggplants in boiling salted water and cook for 10 minutes until half cooked. Cool the boiled vegetables, cut into bars, and place in a salad bowl. Add salt, vinegar, chopped onion (100 g) and bell pepper. Compact and set to marinate.

Chop the remaining 100 g of onion, garlic, chili. Fry the onion in oil in a frying pan with sugar. Remove the pan from the stove, add cilantro seeds, chopped garlic and chili, stir. Pour the contents into the eggplants, adding soy sauce. Leave to infuse in the refrigerator for 3-24 hours.

A fragrant crispy vegetable salad, an excellent appetizer for alcohol and meat dishes.

Ingredients:

• Eggplants - 2 pcs.
• Bell pepper - 2 pcs.
• Carrots - 1 pc.
• Red onion - 1 pc.
• Chili pepper - 1 pc.
• Garlic - 2 teeth.
• Sesame seeds - 1 tbsp. l
• Vinegar 9% - 2 tbsp. l
• Sesame oil - 2 tbsp. l
• Sugar - 1 tsp
• Salt, cilantro to taste

Preparation:

Cut the eggplants into strips, mix with salt and leave for half an hour. Then rinse them with water, squeeze them out, and dry them with a paper towel. Fry in sesame oil until golden brown (7-8 minutes), place in a bowl.

Add carrots and peppers, cut into strips, onions into half rings, finely chopped garlic and cilantro, then salt, sugar, vinegar, mix. Sprinkle with toasted sesame seeds. Leave to marinate in the refrigerator for 2-12 hours.

Step 1: Cut and slice the fish.

If you use whole fish, then first you need to clean it, since to prepare heh we need fillet. We cut off the head, tail, fins, skin, remove the entrails, and separate the pulp. We cut the resulting fillet into thin strips 1 cm wide, and trim them so that each piece is about 2 cm long. Fish should be cut into thin slices so that the pieces were almost transparent. This will allow it to marinate better and absorb the flavor of the spices.

Step 2: Marinate the fillet in vinegar essence.

The fillet should be dry, so blot it with a paper napkin, place it on a plate or other suitable container (preferably enamel or glass) and pour vinegar essence over it, mix and leave to marinate for 30-40 minutes. It is necessary that the vinegar is well absorbed.

Step 3: Clean and cut vegetables.

While our fish is marinating, we need to peel the vegetables, cut the onion into half rings, and grate the carrots on a Korean shredder, so it will be better saturated with spices and the finished dish will acquire a bright feature of Korean cuisine. Everyone knows and loves Korean carrots, right?

Step 4: Lay out the vegetables and season the dish with spices.

Squeeze the marinated fish thoroughly to drain the resulting juice, and transfer it to a deep bowl. Place a layer of onions on top, then carrots and begin seasoning with spices. Heh is a Korean dish, which means it should be spicy and aromatic. Crush the garlic, add salt, add coriander, ground black pepper, and sugar. Don't stir yet.

Step 5: Add even more flavor before serving.

Pour the oil into the frying pan and heat it properly. You can check its readiness by dropping a drop of water, and if the oil starts to shoot, it means it’s time to add red pepper to it and quickly remove from heat. This is necessary to enhance the taste and smell of the pepper and make the oil aromatic. Pour hot oil over the spices and leave for a couple of minutes so that the spices impart their taste and aroma to the vegetables and fish. Mix our appetizer thoroughly and after 15 minutes you can enjoy the spicy and incredibly spicy taste of real Korean heh! Bon appetit!

For preparing heh, sea fish is best suited, ideally fresh, or frozen immediately after being caught, and defrosted before cooking. But in any case, unlike other raw fish dishes, khe contains vinegar essence, which kills many unwanted microorganisms.

You should also choose fish based on the size and number of its bones. Small-boned fish are good - trout, carp, pink salmon, mullet, pike perch.

He should be served with unleavened rice cakes, or simply with rice, which, as in the cuisines of neighboring peoples, is the main food of Koreans.