Herring in Korean: recipe, serving to the table

Among all the abundance of Korean salads, pickled herring takes a special place. Like many other oriental delicacies, this appetizer is prepared with the help of the marinating process . Herring in Korean, the recipe of which contains vinegar or lemon juice, can be stored in the refrigerator long enough. Cooking this delicious snack is very simple, and the process takes quite a bit of time. Let's try to understand all the subtleties.

Herring - a combination of flavors and aromas

In this recipe meet and perfectly complement each other a few tastes: spicy, sour, salty, sweet. The dish is complemented by a variety of aromatic spices, so beloved by the peoples of the Far East and often used in many traditional cuisines. And our compatriots often use fresh greens when cooking. This can not be called an element of the classic recipe, but one thing is quite clear: the dish does not harm it at all.

Choosing a Fish

Before you cook the herring in Korean, go to the fish store and find there freshly frozen or chilled carcass. Suitable and smaller, and larger fatty grades. You can use the dunay, iwashi, and any other herring species. Fish should have a silvery peel, clear eyes, a characteristic fuzzy smell.

The process of cleaning herring

Herrings in Korean, the recipe for which is designed for raw fish, requires preliminary preparation. The process may seem complicated, but in fact, you can cleanse the herring fairly quickly and easily. And in this recipe, the preparation of fish is very important, because no one will suddenly want to find a sharp bone in a tender fragrant slice.

First of all, you need to cut off your head and peel off.

The third step is to cleanse the viscera. To do this, the abdomen needs to be cut to the back fin and opened. The lower part, on which hard plates grow, is better to cut. Herring "He" in Korean can be cooked together and caviar or milk.

Sharp knife cut fish from the back to the spine. It is better to do further actions with your hands. Pressing the flesh to the ribs with your fingers, gently pull out the spine. With the help of a fork, you can remove other bones from the fillets.

Prepared halves of herring, as well as milk or caviar are ready for further cooking.

Proportion of products

Herring in Korean, the recipe of which is often supplemented with onions, carrots, celery and many other vegetables, can be prepared without following any norms. But to adhere to the average proportions is still worth it.

For marinating 2 large herrings (about 800 g.), You will need a dessert spoon of salt, a teaspoon of sugar, a pinch of pepper, a tablespoon of vinegar and about 40 grams of vegetable oil. Very tasty herring in Korean with carrots. And how much to put it, will prompt own intuition and culinary preferences. You can do with one small carrot.

Recipe

It is convenient to immediately pickle herring in the same container in which it will be stored in the refrigerator. An ordinary glass jar, plastic or ceramic tin can be used. Thin pieces are laid in layers, sprinkled with a mixture of salt, sugar and pepper. There also add the onion, chopped on rings or semicircles, carrots rubbed on a Korean grater. Stack the fish as close as possible. Vegetable oil and vinegar are mixed and poured a mixture of fish. If the liquid does not completely cover the pieces, you can add a little water.

We bring originality! Use of additional ingredients

Density and a special flavor brings in this recipe a spoonful of good tomato sauce. If the summer is in the yard and the herring is cooked in Korean, the recipe can be supplemented with pieces of Bulgarian pepper, toasted eggplant circles, radish, leeks, spinach.

From spices to fragrant Korean snacks suits badcorn, cloves, nutmeg, paprika, marjoram, a mixture of peppers, bay leaves.

Duration of pickling

To ensure that the pieces are completely soaked, six to eight hours are enough. For complete confidence in readiness, you can leave the herring in Korean in marinade for the night.

Shortly before serving a meal, it is advisable to try a dish for salt. If necessary, you can add it. Otherwise, if the fish is too salty, the pickle should simply be diluted with oil or water. The same applies to the amount of vinegar. If the proportions of some ingredient are not chosen well, at the middle stage of marinating it can still be corrected. The taste of the dish is best revealed in a day.

Served herring in Korean to the table

Usually this snack is served with simple side dishes. It is combined with mashed potatoes, potatoes in uniforms, rice and buckwheat porridge. Sometimes as a side dish to fish "he" serves vegetables: vinaigrette, ragout, saute. You can experiment with legumes, for example, preparing chickpeas or pea puree.

Often, they prepare a herring specifically for sandwiches, and then spread on pieces of buttered bread, white loaf, bruschetta, smeared with butter. Herring in Korean can become a filling for baskets, pancakes, lavash rolls.

If this dish is served in the form of an independent snack, it is spread in salad bowls, and each is served a portion spoon. Eat herring in Korean special snackbars.

This dish is well combined with other oriental salads, homemade pickles, marinated mushrooms, salads from seasonal vegetables.