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

Recipe 1: Korean Herring (Step by Step Photos)

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!

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

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.

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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

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.

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.

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.

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.

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.

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.

Recipe 2: Korean herring at home

Korean herring according to this recipe turned out to be 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. Separately, I will pay attention to the bow. I recommend using it a lot. As for me, the onion turns out to be a hundred times tastier than the fish itself. As for spices, you can add any favorite spices for fish.

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

Let's start with herring. This is the most responsible and time-consuming step. First, clean the fish from the insides, cut off the head. We do not remove the skin. After 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, onions should be peeled and cut into thick half rings or rings (as you like).

Now let's get to the marinade. We put the indicated rate of tomato sauce (or paste) into 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 spices for fish, a mixture of peppers, salt and mix. Cover the marinade and leave to rest for 7-10 minutes.

In a food container or in a glass jar, lay out layers of herring and onions. If you pickle and milk (or herring caviar), then lay them out at the very end on top.

Pour in the marinade and close the lid. Now you need to shake everything well. Well, it remains only to put it under pressure and send it to the refrigerator. After 2 hours, Korean-style herring can already be served. But it will be tastier in 12-15 hours. Ready! Let's try!

Recipe 3, step by step: Korean salted herring

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

Defrost herring, gut it, cut it into fillets, rinse well

Cut the herring into pieces two centimeters wide.

Peel the onion, cut into rings.

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

Let the herring stand with spices for ten to fifteen minutes.

After that, add onion, vinegar, chopped into rings to the fish, mix again. Pour sunflower oil into an enameled bowl, dilute tomato paste in it and heat the resulting mixture well, but do not bring it to a boil. Pour the herring with a hot mixture of oil and tomato paste, mix again.

Put the herring in a glass jar, pour the remaining marinade, cover 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 turn out.

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 is an instant snack. The combination of tomato paste, onion and fish creates a pleasant, rich, bright and piquant taste.

• Fresh herring, fillet - 1 kg
• Onion - 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 pickling herring. Clean the fresh herring, separate the fillet from the bones.

How to cook homemade pickled herring in tomato sauce:

Cut the prepared herring fillet into pieces.

Onion cut into half rings.

Pour vinegar into the pan, heat, add oil and tomato paste, mix thoroughly.

Add salt, red pepper, black pepper, onion and cooked tomato marinade to chopped herring. 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. Enjoy your meal!

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

• herring: 2pcs (frozen or fresh)
• bow: 4pcs
• ground black pepper: 0.5 tsp
• ground red pepper: 0.5 tsp
• salt: 1 tbsp.
• tomato sauce: 1st.l.
• 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 put 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 to the herring, add vegetable oil and mix.

Cover the bowl (I cover with cling film) and refrigerate for a few hours (preferably overnight).

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

Recipe 6: Herring Hye with Korean Carrots

If you have not tried raw fish and vegetables hehe, but decided to try, then this cooking method is right for you. I make it for every holiday. This is the highest snack for alcohol and everyone likes it very much. Some Koreans add eggplant, cabbage, zucchini, but I offer a simple recipe with simple ingredients.

For this salad, it is better to take not frozen fish, but chilled, then hehe 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 tsp.
• Hot red pepper - 1 teaspoon.
• Sugar - 1 tbsp. a spoon.
• Black pepper - a whisper.
• Coriander - 0.5 tsp.
• Vegetable oil for frying - 6 - 8 tbsp. spoons.
• Sesame oil - 0.5 tsp.

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

As soon as a white coating appears on the water, it means that the protein has curled up and the herring has marinated. If you are not sure about the readiness of the herring, then 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 the pan and add red hot pepper flakes there, fry it a little - a little and add the onion, fry it until it becomes soft.

When the onion is fried, add carrots there, mix with oil so that the carrots become softer and remove from heat after a minute.

When the herring is marinated, drain the water through a colander and put it in a bowl.

Add cooled carrots with onions, squeezed garlic 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.

Leave to brew for 1 hour and you can eat.

Recipe 7: Tender Korean Herring with Spices

Herring heh in Korean at home is 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 freshly frozen herring,
• 1 onion
• 1 small carrot
• 1 teaspoon l. ground coriander,
• ½ tsp. l. red ground pepper,
• ½ tsp. l. salt,
• ½ tsp. l. granulated sugar,
• 40 grams of vegetable oil,
• 3 tables. l. 9% vinegar.

We prepare vegetables: we chop onions into thin half-rings, then we rub carrots on a Korean grater. Carrots and onions will go well with herring, besides, they will marinate with it, and you can eat herring with vegetables. You will get both vegetables and Korean-flavored herring.

Half defrost the herring to make it easier to clean. We cut off the head, remove the skin, take out the insides and take out the spine. It remains the fillet, which we cut into medium pieces to make it convenient to eat. Add pieces of herring fillet to vegetables.

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

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

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

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

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