Fish and seafood were the main part of Korean cuisine for commoners, and representatives of the upper classes ate meat of sheep or pigs. Freshwater and marine fish are still popular, they are served raw, fried or dried. Fried mackerel, croaker and Pacific herring. Shrimp, squid, shellfish and other seafood are salted. Also, fish is grilled or dried in natural conditions to increase shelf life. Korean fish is cooked in Korean style by pickling it with vegetables. More often it is shredded carrots.
All dishes of Korean cuisine, as well as Korean fish heh, are spicy, because they are used in cooking in a large amount of spices. Preference is always given to red hot pepper, which the Koreans have been using since the 16th century (after it was brought into the country by the Portuguese). Therefore, all dishes of Korean cuisine are painted in red-orange color. This tradition has developed because of the warm climate, in which it is difficult to preserve food. Peppers' food was highly valued by the Koreans, and the words "spicy" and "tasty" are synonymous with them. In addition to pepper, they use garlic, combining it in different proportions with pepper, prepare dishes that differ in taste.
Recipe 1
Korean food with the name "Fish heh" is prepared from any fresh, but preferably non-boiling fish. You will need products:
- 800 g of fish, you can herring, fish are washed, cleaned and separated from the spine and large bones;
- 1 head of onion is cut in half rings;
- 4 cloves of garlic crush with a press;
- 1 teaspoon of sugar;
- 2 teaspoons soya sauce;
- 2 tablespoons dessert powder of red pepper;
- 3 tablespoons tablespoons of sunflower oil;
- 2 teaspoons of vinegar essence;
- black pepper;
- greens optional;
- salt.
The fish is cut into strips, put in a bowl, and poured with vinegar essence to marinate the fish (so that it is completely scalded in vinegar, but crumbled). Add onions, garlic, red pepper and pour hot oil. Soy sauce, sugar, black pepper and herbs are mixed. All this is added to the bowl to the rest of the products. Fish heh is ready in an hour, it is served at the table.
Recipe 2
This version of the Korean dish - fish hehe - is cooked with frying hot pepper in hot oil. Ingredients:
- 300 g of pink salmon fillet (can be replaced with another red fish) without skin;
- 5 cloves of garlic crush with a press;
- 1 teaspoon ground coriander;
- 4 onion heads, cut into half rings;
- 1 tablespoon red hot pepper powder;
- 2 tablespoons of sugar;
- 1 ½ tablespoons of vinegar essence (concentration of 70%);
- 1 tablespoon of salt;
- vegetable oil;
- soy sauce;
- dill;
- parsley.
Red pepper is fried in a very hot oil. Fish fillet is cut into strips, transferred to a bowl. Add onions, garlic and herbs. Combine fried pepper, vinegar, coriander, salt, sugar and soy sauce in another bowl. Mixed. Pour fish with a sharp mixture, close the bowl with a lid. Put in the refrigerator for three hours. Before serving, the fish hehe is mixed in Korean and laid out in a salad bowl.
Recipe 3
To prepare this dish, as in other recipes that describe hehe fish, only raw fish is used. It is not subjected to heat treatment, since harmful microorganisms are destroyed by concentrated vinegar essence. You can take any fish, but not too fat. A common carp fits well. Ingredients:
- 1 kg of fresh fish is washed, cleaned, the ridge and bones are removed;
- 4 onion heads (as many as possible) are cut into half rings;
- 2 teaspoons of vinegar essence;
- 1 teaspoon ground red hot pepper;
- 1 tablespoon ground red sweet pepper powder;
- salt.
The fish is cut into strips with a thickness of less than 1 cm and transferred to an enameled bowl with a lid. Add the onion. Pour vinegar essence, add salt, red hot and sweet peppers. Stir, kneading the onion so that it releases juice. Tightly cover the bowl with a lid and clean it all day in the refrigerator. Fish heh ready. Served as a snack.