Korean-style carrots and squid are cooked very often, but for some reason the herring is undeservedly bypassed. But the Korean herring turns out to be spicy, piquant and very spicy - it fits perfectly for any festive table.
It is necessary
- For ten servings:
- - 1 kg of fresh frozen herring;
- - 5 onions;
- - 80 ml of table vinegar;
- - 0.5 cups of vegetable oil;
- - 1 st. a spoonful of salt, tomato paste;
- - 2 teaspoons of red hot pepper;
- - 1 teaspoon of black peppercorns.
Instructions
Step 1
Boil vegetable oil along with tomato paste, add vinegar, cool marinade. Add salt, black and red pepper to the cooled marinade. Take sweet peppercorns, with black it will turn out too hot and the aroma will not be the same.
Step 2
Now the most difficult thing is to clear the bones of the herring, only the fillet should remain. Do not peel the peel, cook directly with it.
Step 3
Now peel five onions, cut them into rings, add to the spice marinade, stir. If you like pickled onions, you can use more.
Step 4
Place the herring fillets in a saucepan, shifting the pickled onions. Place a small weight on top, such as a can of water.
Step 5
It remains to wait 3-4 hours, after which the Korean herring can be served. It is ideal if you leave the herring to marinate overnight.
