Korean herring with tomato paste. Recipe: Korean Herring - With Tomato Paste

Calories: Not specified
Cooking time: not specified

Step by step recipe with photo:

We clean vegetables: onions and carrots. Three carrots on a Korean grater, cut the onion into thin feathers.




We defrost the herring, clean it, take out the ridge and all the bones. Cut the herring into small pieces.




We season the dish with all the necessary spices, salt and sugar, and you can also squeeze garlic cloves through the garlic cloves. It will turn out a spicy snack with an incredible aroma of spices.




Pour vegetable oil, table vinegar into the herring and mix.

Leave to marinate for 2 days in the refrigerator. Can be folded into any container or glass container, covered with a lid.




We immediately serve the finished Korean-style pickled herring to the table, as you can see, this is easy to do at home. Bon Appetite!
A traditional Korean snack is also very tasty. Next time cook it, you will be very pleased!

Korean-style spicy herring is an excellent Asian-inspired appetizer. It perfectly complements the daily family meal and the festive menu, has a spicy spicy taste.

Cooked at home, the fish is an original dish in various variations. Recipes are prepared simply and quickly, consist of inexpensive ingredients that are not in short supply.

Korean marinated herring is an exclusive dish. It can be served on a buffet table - this is the best addition to boiled potatoes, vegetable salad.

In order to cook herring in Korean, you must have on hand:

• 1 carcass of fresh herring;
• 5 medium sized onions;
• 80 ml 9% vinegar;
• 1 st. a spoonful of mustard;
• 1/2 cup refined sunflower oil;
• 1 teaspoon of ground allspice;
• 2 teaspoons of ground red pepper;
• 3 art. spoons of tomato paste, tomato paste can be replaced with ketchup;
• 2-4 g of salt;
• 10 g of fresh herbs: dill, cilantro, parsley;
• a small saucepan;
• cutting board;

Let's start preparing the marinade. Pour sunflower oil, ketchup into a saucepan, boil over low heat. Then slowly pour vinegar into the marinade, add mustard, mix. We remove the marinade from the stove, put spices to taste, salt in it. Cool down at room temperature. Chop the onion into large rings.

A fillet is formed from the carcass, the head, fins, bones, backbone are removed, the skin is not cleaned. Cut the processed fish lengthwise. Fish and chopped onion are placed in the cooled marinade. The ingredients are thoroughly mixed and put under pressure. The pot with the contents is placed in the refrigerator for 3 hours. After that, the herring in Korean is removed from the pan, laid out on a plate. The dish is decorated with herbs and served at the table.

Heh in Korean from herring with carrots

Hye is a traditional Korean snack. It can be meat or fish, vegetables are added to it. All the ingredients that make up the dish do not go through the heat treatment process, they are marinated in vinegar. Heh from herring in Korean, the recipe of which is very quickly completed, leaves room for the imagination of novice cooks. There are a lot of recipes for this dish.

The classic recipe includes the following ingredients:

• 2 large raw herring;
• salt;
• 1 st. a spoonful of sunflower oil;
• 3 small onions;
• 2 tablespoons of soy sauce;
• 1 teaspoon sesame;
• a few cloves of garlic;
• black and red pepper;
• 0.5 kg of carrots;
• 2 tbsp. spoons of sugar;
• 80-100 ml of vinegar 9%;
• dill, parsley, basil, cilantro (optional);

Housewives need to prepare:

• pan;
• cutting board;
• garlic press;
• Korean grater.

A fillet is formed from the fish, the processed carcass is cut into long strips as thick as the little finger, laid out in an enamel pan, poured with vinegar, and mixed thoroughly. The workpiece is covered with a lid and left for 30-40 minutes. You can put oppression.

The onion is finely chopped, the garlic is crushed in a garlic press. Carrots are peeled, chopped into thin strips with a knife, rubbed on a Korean or ordinary grater, lightly sprinkled with salt. Sesame is ground (you can use an electric coffee grinder).

After 30-40 minutes, we recline the fish in a colander. When excess liquid drains, the herring is placed in an empty pan.

The fish is mixed with chopped vegetables and seasonings, sauce, sugar, sesame, vegetable oil, crushed red and black pepper are added. The workpiece is left to infuse for 2 hours. After that, herring kheh is laid out on plates, sprinkled with herbs and served at the table.

Korean fish with beans, apples and sauerkraut

Korean salad requires the following ingredients:

• 1 glass of beans;
• 1 carcass of salted herring;
• 2 medium apples;
• 2-3 eggs;
• 10-20 pitted olives;
• 1 head of onion;
• 1/2 cup mayonnaise (40-67% fat);
• 100 g of lettuce leek;
• a few chopped lettuce leaves.

When preparing an original Korean dish, it is necessary to fill the beans with water so that the water slightly covers it. The beans are completely boiled, cooled, mashed from it. Salted herring is cut into fillets, cut into small pieces.

The chopped fillet is placed in an enamel pan, lemon juice is added, mixed, covered with a lid and allowed to brew for half an hour. Eggs are hard boiled, peeled, chopped. Apples are peeled, the core is removed, chopped on a fine grater. The olives are thinly sliced, the onion is finely chopped, the leek is chopped.

Chopped fillets, beans, eggs, apples, onions, mayonnaise are mixed in an enameled pan. All ingredients are thoroughly mixed. The resulting salad is laid out in a salad bowl, decorated with lettuce, chopped leeks and olives. Korean style herring is served chilled.

Herring with sauerkraut is prepared from the following ingredients:

• 1 carcass of salted herring;
• 1.5-2 cups of sauerkraut;
• 2 heads of onions;
• 1 horseradish root;
• 4 tbsp. spoons of natural lemon juice;
• 1/2 cup sunflower oil;
• dill greens.

The carcass of salted fish is cut, a fillet is formed. Cut into long thin strips. The fish is placed in a saucepan, poured with lemon juice, closed with a lid, infused for 30 minutes at room temperature.

Sauerkraut is squeezed out of juice. The onion is finely chopped, the horseradish root is rubbed on a fine grater. After 30 minutes, all the ingredients are combined in a saucepan, mixed thoroughly. The resulting dish is placed in salad bowls for fish.

Korean Recipes: Herring with Green Peas and Nenooriterm

Ingredients needed to make a Korean dish:

• 1 carcass of salted herring;
• 2-3 potatoes;
• 1/2 cup mayonnaise;
• freshly squeezed juice of 1 lemon;
• 1/2 teaspoon ground black pepper;
• a few sprigs of fresh parsley and dill;
• 1/2 cup green peas;
• 2 tbsp. spoons of pickled corn;
• whole lettuce leaves.

A fillet is formed from the carcass of salted herring. Herring fillet is placed in an enamel pan, poured with lemon juice. Cover with a lid and leave to infuse for an hour. After that, the fish is cut into small cubes.

Eggs are boiled hard-boiled, peeled and crushed. Potatoes are boiled in their skins, peeled and cut into small diamonds. Fillet, eggs, chopped potatoes, peas, corn are mixed in a saucepan, the dish is seasoned with mayonnaise, ground pepper. They take a salad bowl, put whole lettuce leaves on its bottom, and the prepared mixture on them. Decorate with sprigs of parsley and dill. Served chilled.

Nenooriterm is salted herring in soy sauce.

In order to prepare this extravagant dish, the following ingredients are required:

• 0.5 kg herring ivasi;
• 100 g soy sauce;
• 1 teaspoon 9% vinegar;
• 1 tablespoon of sugar;
• 10-15 g of ginger;
• 2-3 bay leaves;
• 100 g of hot fresh capsicum;
• fresh parsley, dill, cilantro.

The herring is washed, cleaned, and a fillet is formed from it. Sugar is mixed with soy sauce, the mixture is boiled. At the moment of boiling, Iwashi fillets are placed in it. Fresh hot pepper is cut into rings, added to fish and sauce, all ingredients are thoroughly mixed, simmered. Then add chopped ginger, bay leaf, vinegar. The dish is boiled until the liquid has completely evaporated. After that, the snack is ready. It is removed from the pan, laid out in salad bowls for fish, sprinkled with chopped parsley, cilantro, dill. Served chilled.

2 Korean recipes: fish with beans and asparagus, rice

Korean herring with beans is prepared from products:

• 1 salted herring carcass;
• 1 cup beans;
• 100 g of asparagus;
• 5 st. spoons of refined sunflower oil;
• 5 st. spoons of natural lemon juice;
• sprigs of parsley, dill, celery, cilantro.

We form a fillet from salted herring and cut it into small pieces or strips. We place the fish in an enamel pan, add lemon juice, mix, close the lid. We leave the workpiece to infuse for 30-40 minutes at room temperature.

The beans are boiled, cooled, the broth is drained. In a small volume of water, boil the asparagus until softened, cool in the broth. After that, the asparagus is thrown back into a sieve or colander, the liquid is allowed to drain.

The asparagus is crushed. In a separate pan, mix the following products: pickled herring, asparagus, beans. Everything is mixed, seasoned with vegetable oil. The dish is laid out in salad bowls for fish, sprinkled with a mixture of chopped herbs.

To cook fish with rice, you need to prepare the following products:

• 1 carcass of salted herring;
• 10 st. spoons of rice;
• 2 eggs;
• 2 tomatoes;
• 1 head of onion;
• 1/2 cup mayonnaise;
• 5 st. spoons of fresh lemon juice;
• 2-3 tbsp. tablespoons chopped sprigs of parsley and dill.

A fillet is made from salted herring, which is cut into strips. The fish is placed in a saucepan, poured with lemon juice, mixed, covered with a lid, left to infuse for 30 minutes. Rice is washed, friable porridge is cooked from it. Hard-boiled eggs, cool, peel, finely chop. The onion is chopped into thin rings.

Tomatoes are scalded with boiling water, the skin is removed from them, the flesh is cut into small pieces. Marinated fish, eggs, rice, tomatoes, onions are mixed in a saucepan. All ingredients are thoroughly mixed, dressed with mayonnaise. The prepared salad is placed in salad bowls for fish and sprinkled with chopped dill and parsley.

Korean herring is an original and very tasty dish, it can be made when you need to quickly bring a snack to the table, since it is not difficult to cook fish.

My favorite fish is Korean herring. But, having decided to cook it again, I ran into a small problem. Either the market was not a fish day at all, or the fresh-frozen herring ended abruptly. The sellers "in chorus" shrugged their shoulders and insistently offered to take the already pickled herring. Or fresh-frozen mackerel. But when they found out that I needed herring for a Korean snack, some began to look closely at me, trying to find signs of belonging to the Mongoloid race. Some switched indifferently to new customers. Some tried to tell that the rows with Korean salads are not in this pavilion. But still, one talkative woman “fished out” 3 beautiful herrings from the bowels of the refrigerator. And she even listened with interest to 2 of my favorite Korean herring recipes. In general, I left the market tired, but satisfied. And now I am sharing the secrets of cooking delicious Korean-style herring with you.

Korean herring recipe in tomato and onion

To say that this fish is delicious is an understatement. The piquancy of the snack rolls over. The aroma of spices stimulates the appetite. Get ready soon! After all, you can try Korean herring in tomato only after 12 hours!

Ingredients for Korean herring in tomato:

How to cook Korean herring in tomato (recipe with photo step by step):

I always leave the cutting of herring “for a snack”. But remember it still should be in the first place. After all, it needs to be defrosted. In the meantime, the fish is thawing, take care of the marinade and onions. Peel a few medium onions. Rinse. And cut into thick rings or half rings. There must be a lot of onions. Almost as much as herring.
Now Korean marinade for herring. Pour vegetable oil into a saucepan or saucepan. Definitely odorless. Add tomato paste to it. Stir. A homogeneous mass will not work, but it is not necessary to strive for this.
Add all the spices, salt and sugar there. You can change the list of spices, adjusting to your taste and the contents of the kitchen cabinet. But without hot red and allspice peppercorns, I would not recommend making Korean-style herring. It will be bland and not flavorful enough. If you do not like too spicy snacks, just put less spices.
Put on medium heat. While stirring, bring the marinade to a boil. Boil for 30 seconds and immediately remove from the stove. Add table vinegar. You can use wine or apple. They are more helpful. But keep in mind that then the Korean herring will acquire a characteristic aftertaste. The marinade will become more uniform. You can see it on the photo.
Climax. Herring cutting. No matter how you put off this “pleasant moment”, it will come anyway. After all, what is Korean herring without the main “heroine”? Immediately take a pack of napkins so as not to stain the entire kitchen. Scratch your forehead, otherwise it will definitely remind you of yourself when your hands are up to your elbows in fish. And check if there is any milk on the stove. Everything, now you can start cutting the herring. Cut off the head and tail. Remove the fins. Make a shallow incision along the spine. Pry the skin off the top of the fish and peel it off. Cut open the belly and take out the insides. Rinse the carcass well. Remove the spine. Remove all large and small (if possible) bones. Cut the herring into small oblong pieces. So it will soak faster and better with Korean marinade.
Layer the herring slices and onion rings in a container with a lid.
Pour over the cooled marinade. Close the container. And “part” with Korean herring for a long 12-18 hours, putting it in the refrigerator.
Patiently waiting for the specified time, you can enjoy plenty of spicy and spicy snack. With potatoes or rice, with black, or at worst, white bread, as in the photo.

Appetizing? It's hard not to agree with this!

Marinated herring in Korean style with carrots

And now the second recipe. To not relax. An impeccable symbiosis of two popular Korean snacks - carrots and a variation of herring hee. I'm sure you'll like it!

Ingredients for cooking Korean herring with carrots:

fresh-frozen herring (300-400g) - 1 pc.	sweet, bright, juicy carrots - 300-400 g
salt - 2-3 tsp (taste)	sugar - 1 tsp
table vinegar - 2-4 tbsp. l.	vegetable oil - 4 tbsp. l.
onion - 1 pc.	hot red pepper - 1/3 tsp.
coriander - a pinch	ground black pepper - a pinch
turmeric - 1/3 tsp	ground paprika - 1/3 tsp
curry - a pinch	nutmeg - a pinch
sesame seed - 2-3 tbsp. l.

How to cook Korean herring with carrots:

In this recipe, it is better to cut the herring first. Because the Korean snack needs to be poured with hot oil. And it won't wait while you fiddle with the fish. Cut it up the way I told you. And cut into small pieces, as in the photo.
Peel the carrots. Wash well. It's great if you have a special grater for Korean salads. It will come in handy for chopping carrots. If not, a regular grater with large cells will also work. Mix carrots and herring.
Prepare a fragrant mixture (do not add sesame seeds). Let it be not quite Korean, but spicy in an oriental way. Feel free to cross out unloved spices from the list of ingredients. Or seasonings you don't have. But salt and sugar are required. Like vinegar with vegetable oil.
Pour the seasoning to the carrots and herring. Add vinegar.
Clean the onion. Finely chop.
Pour directly into the hot oil in the pan. Fry until golden brown.
Pour the ruddy onion with hot oil to the future Korean herring with carrots. Aim for seasonings. You will immediately feel the amazing aroma spreading through the kitchen. Mix everything. Cover with a lid. And designate a secluded spot where yummy-hungry home tasters won't get to the snack for at least 12 hours.
Ready! Spread in a beautiful salad bowl and proudly serve on the table, sprinkled with sesame seeds.

Bon appetit!

Korean herring - believe me, it's very tasty!

And put on a piece of bread, building a charismatic sandwich. And put in a herring dish to serve as an appetizer for strong alcoholic drinks. And as a main course with hot boiled potatoes. Korean herring with onion and tomato is incredibly fragrant, 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 spicy. Be sure to try cooking pickled homemade herring according to this recipe, it's very tasty!

Ingredients:

fresh-frozen herring 1 kg

medium sized carrots 1 pc.

onion 5 medium heads

tomato paste 2 tbsp. l.

refined vegetable oil 125 ml

table vinegar 9%50 ml

red hot pepper 1 tsp

ground black pepper1 tsp.

coarse salt 1 tbsp. l.

Servings: 12 Cooking time: 60 minutes

Step 1: Defrost the herring

For this recipe, the fish must first be defrosted. To do this, I just 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. It is undesirable to fill it with water, defrost it in a microwave oven, or carry out any other manipulations with the fish.

Step 2: Cut the Fish

When the herring is defrosted, let's cut it. No matter how much you want to delay this long process, they still have to do it. So, stock up on 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 blank sheets) to make it easier to clean up later. Then all the waste from the fish can simply be thrown away with the paper.

Take the herring by the back and make a longitudinal incision along the abdomen. Try to make the cut exactly in the middle. Inside there will be either caviar or milk. 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 abdomen with a knife to remove the mucus.

Now we cut off the head of the fish by sliding the blade of the knife all the way under the fin. Next, cut off the tail. Thoroughly rinse the fish carcass under running water from the outside and inside to completely remove the black film and bitterness.

We put the herring on a board covered with paper, and make an incision along the back from head to tail. Cut out the fin, bypassing it with a knife on both sides. In the same way, cut out the second fin, which is located near the tail.

Now carefully remove the skin from the fish. To do this, we will pick it up near the head of the herring and completely remove it, moving towards the tail. It is quite easy to do this, the main thing is not to rush and not to make sudden movements.

Now it remains to separate the fillet from the ridge, starting from the head. First we separate one half of the fillet, then the other. Part of the bones will be removed along with the ridge. The rest we will get manually. Cut the finished fillet into oblong pieces 2 centimeters wide and transfer to a deep bowl or bowl.




Step 3: Prepare the marinade

Pour vegetable oil into a frying pan or small saucepan. For this recipe, we will use refined, odorless oil. Add tomato paste and stir. The mixture will not become homogeneous, but we do not need it. We put it on medium heat, bring to a boil and fry, stirring constantly, for several minutes. Remove marinade from heat and cool to room temperature.




Step 4: Three carrots and add to the fish

Wash and clean the carrots. Grate it on a special grater for carrots in Korean, as required by the recipe. If there is no such grater, carrots can be cut into thin strips or chopped on a regular coarse grater.




Let's put the carrots in a bowl with herring.




Step 5: Chop the onion and add to the rest of the ingredients

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




Put the chopped onion in a bowl with other ingredients.




Step 6: Add Vinegar, Salt and Spices

Now pour 50 ml of vinegar into the resulting mixture, as indicated in the recipe. It is better not to use apple or wine vinegar. From this, the finished dish will acquire a characteristic taste. Ordinary table vinegar will be just right. Add salt and two kinds of peppers. If you are not a fan of too spicy food, the amount of pepper can be reduced.




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




Step 7: Pour the Marinade Ingredients

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




Mix everything carefully.




Now we will transfer the fish to a tightly closed dish (preferably not made of plastic) and put it in the refrigerator. After 12-18 hours, the Korean-style herring will be completely marinated and will be ready.




Step 8: Submit

The finished dish can be served with a side dish, such as hot potatoes or rice. And you can use it as a snack, putting it on small pieces of fresh bread.




in Korean

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

Korean herring is suitable for a cold appetizer, and as an excellent addition to boiled potatoes. Using various seasonings, you can achieve the original flavor. 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 (making an incision along the back) and separate the fillet from the ridge. Try to carefully pull out the small bones 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 the matter remains small - you need to prepare a delicious marinade.

Recipe #1

We will need the following ingredients:

Put the fish pieces in a suitable container and sprinkle with a tablespoon of salt, a teaspoon of ground black pepper, two teaspoons of red ground pepper. Now add a tablespoon of tomato paste and mix very well to let the salt 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. It is necessary to withstand at least 24 hours so that all the pieces are evenly marinated.

Recipe #2

Try 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 vegetable oil into a small saucepan and add a tablespoon of salt, a little sugar, a teaspoon of paprika, hot pepper, a teaspoon of coriander. Now we add tomato paste and five peas of allspice to the marinade. 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 into rings (or half rings) four onions. You don't need to grind too much. Pickled onion slices will become juicy and will crunch appetizingly. Now you need to lay out pieces of fish and onions in layers in the prepared container (they need to lay out the topmost layer as well). Now you need to carefully pour the marinade and put the container, closed with a lid, in the refrigerator for a day.

Recipe #3

This recipe is sure to please those who like to use soy sauce in cooking. This product is excellent for pickling and gives the finished dish a pleasant aroma and original taste.

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

• Freshly frozen herring - 2 pieces;
• tomato paste;
• Soy sauce;
• Onion;
• Vegetable oil and vinegar;
• Spices

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

Korean-style marinated herring with tomato paste always turns out incredibly tasty.