Carp Xhe is a delicious Korean snack. One of the main advantages of this dish is that almost all bones are removed from the fillet. Therefore, if you denied yourself the pleasure of making crucian carp due to excessive bony, heh is a great option to enjoy the delicate taste of fish.
Selection and preparation of ingredients
Xe from crucian carp is quite simple to cook at home, you should only follow some rules. This dish is served in the best restaurants in Korea.
Did you know? A feature of Korean cuisine is an unusual combination of ingredients. For example, sweet nuts, dried fish or seaweed can be served at the same time as meat soup.
In order for you to get worse than Asian cooks, consider these nuances:
- cold fish should be taken for dish he, because ice cream loses its integrity and useful elements;
- fish must be well cleaned and gutted. Be sure to get rid of the scales and rinse it inside;
- skin from the carcass must also be removed;
- cut the crucian carp across and remove the spine, small bones can be removed with tweezers;
- cut the flesh best with a sharp knife so that the pieces are even;
- the fish needs to be poured with vinegar, but because of it the meat can fall apart, so mix the slices carefully;
- you need to use spices, namely coriander and red pepper. Koreans use only these seasonings in the manufacture of this hee.
To identify fresh fish, pay attention to some features:
- in fresh crucian carp, the scales are smooth, shiny and do not exfoliate;
- the belly is not swollen;
- transparent eyes;
- no spots;
- bright pink gills;
- no unpleasant odors.
Next you need to clean the fish. The head, fins and gills must be removed. Rinse the carcass with water after removing the entrails. To prepare heh, you will need pieces of crucian carp, so cut it in half along the ridge, and after that - divide each part into two more halves.
Carassius recipes
There are many recipes for making hex from crucian carp, each of them is unique in its own way. You can choose any that you like and cook for your household. Do not forget that hey is cooked with hot spices in Korea, so if you are not a fan of “fiery” dishes, do not put too much pepper.
With vinegar
41.5 hours
allspice
1 tsp
sunflower oil
200 ml
Nutritional value per 100 g:
- Cut onions into rings and grate the carrots on a fine grater.
- Clean the fish, remove the fins, head and tail and cut into steaks.
- Wash the pieces with clean water and transfer them to a separate container.
- Add salt, hot and allspice.
- Put onions and carrots on top and mix well.
- Heat vegetable oil and pour paprika to it.
- Pour oil into the fish and mix.
- Add vinegar and mix again thoroughly.
- Place the appetizer in a saucepan or other container and place in a cold place for a day.
Video recipe
Important! If you overdo it with hot spices, a tomato can save the situation. Simply chop it into a dish and mix well.
In Korean
22 hours
sunflower oil
1 tbsp. l
Nutritional value per 100 g:
- Cut off the fins, head and tail, rinse the belly with water.
- Cut it along the spine and separate the meat from the bone.
- Cut the meat into thin strips.
- Put the pieces in a bowl, pour vinegar, mix and put in a cold place for 50 minutes.
- While the fillet is marinated, cook the rest of the food, chop the onion finely and grate the carrots.
- Finely chop the herbs and garlic, heat the sunflower oil.
- Mix fish with onions and carrots.
- Add garlic, herbs, paprika, ground pepper and pour hot oil.
- Mix powdered sugar with soy sauce and pour into a dish with fish, mix.
- Put the appetizer in a small bowl and cover.
- He should be pickled for at least a day, during which time the dish should be mixed once.
Did you know? Koreans love to serve seafood still alive; even the octopus is simply cut into pieces and brought to still stirring. But such a treat is not for everybody.
Carrot free
23.5 hours
sunflower oil
2 tbsp. l
Nutritional value per 100 g:
- Clean fish, remove entrails, head and tail. Rinse with water.
- Cut the flesh into the middle parts and fill with vinegar. Then put in a cold place for 3 hours.
- Grind onions, garlic and herbs and lay the vegetables on the fish. Add salt and sugar, mix.
- Heat the sunflower oil, add paprika to it and pour into the dish.
- Add green onions and mix.
- Put hehe in the refrigerator for a day to marinate.
Storage features
Store hex from crucian carp in a refrigerator. The shelf life of the product is no more than two weeks. But if after a short period of time you feel an unpleasant smell, it is better to throw out the dish so as not to endanger yourself and your loved ones.
Important! The main feature of heh is spicy spices, which may not be used by everyone. If you have problems with the digestive tract, then it is better to refuse such an appetizer.
Making hef of crucian carp at home is quite simple. The main thing is to arm yourself with mood and desire, as well as comply with all necessary conditions. Then your dish will turn out no worse than that of the cooks of the elite restaurants of Korea. A spicy taste will not leave anyone indifferent.
