Korean pickled herring

Korean marinated herring ingredients

  1. Herring 1 kg.
  2. Onion 6 pcs.
  3. Tomato paste 1 tablespoon
  4. Vinegar (9%) 65 ml.
  5. Ground black pepper to taste
  6. Hot red pepper to taste
  7. Salt to taste
  8. Vegetable oil to taste
  • Main Ingredients
  • Serving 6 servings


Cutting Board, Kitchen Knife, Bowl, Serving Dish

Korean Herring Pickled:

Step 1: Clean the fish.

I bought a fresh herring, so I can immediately start processing it. But if you have frozen fish, then it is first necessary to defrost it at room temperature. So, from the herring we cut off the head, tail, fins and abdomens. Then we cut across her belly and clean out the intestines. Then we cut the fish in half and remove the spinal and costal bones. Note that we do not remove the skin. So, we got 4 fish fillets, which we then cut into slices, thick about 4 cm. I left milk and caviar from the fish, which I also cut into large pieces.

Step 2: pickle herring.

Now peel the onion, wash it well under cold running water and cut it into half rings. And now let's pickle. Transfer slices of fillet into a bowl, salt, pepper with hot and black pepper, add tomato paste and mix thoroughly. Then we add vinegar and chopped milk with caviar, mix and at the end we season with vegetable oil. Add the onion, of course, interfere and send to the refrigerator at least 3 hours.

Step 3: Serve Korean herring pickled.

We transfer the pickled herring to a serving dish and serve. As a side dish, you can cook baked potatoes, and serve cold vodka as an aperitif. Enjoy your meal!

Recipe Tips:

- - If you do not want to play with fish, buy a ready-made, peeled fillet.

- - I don’t remove the skin from herring, but if you have a desire, you can remove it, and do not be afraid that you can tear the fillet, because we still need to cut it.

- - If you know that you have weak vinegar, add it a little more, but do not overdo it, otherwise the fish will be very sour.