Heh from boiled meat

Heh from boiled meat

Category: Cold meals and snacks

Kitchen: korean

Ingredients
beef	500gr
bulb onions	2 medium onions
vinegar essence 70%	1 tbsp. l.
garlic	2 cloves
ground paprika	1 st. l.
hot pepper (chili) ground	0.5h l.
ground coriander	0.5h l.
granulated sugar	1 st. l.
soy sauce	2st. l.
salt	taste
vegetable oil (odorless sunflower oil)	3-4 st. l.
cilantro greens

Cooking method

• Cooking this appetizer is very simple. Boil the beef until tender and take it out to cool. Even slight harshness is allowed. If the meat is boiled, then in heh it will simply fall apart and you will get an incomprehensible mass.
• Cut the meat into cubes. Onion in half rings. Mix the meat and half of the onion in a cup and add 1 tbsp. l. vinegar essence 70%. Yes Yes! Essences! My attempts to replace it with apple cider vinegar and citric acid have failed. It turned out to weigh an incomprehensible taste, which is somehow difficult to describe.
• We warm the oil well and fry the onion until translucent. Remove the onion pan and quickly add garlic, coriander and pepper to it. Stir quickly and quickly and place on the meat.
• And now the hardest part !!! Mix everything well, add sugar, soy sauce and about half a glass of boiled water. Wait a bit and proceed to the first try. Don't be scared if it seemed too sour! He will infuse, the onion will soften, be saturated with aromas and become invisible. Now we urgently need to set the pubi to cook! We cook rice in the multo without salt and oil - this is pubi. Rice cooked in this way is very helpful in eating he. He will put out the fire :-). Well, the rice is ready and we proceed to the last action - add cilantro to the heh and bring it to "taste", as my teacher says :-). That is, we add salt, sugar, vinegar, chili. I added another spoonful of essence and a sooooo decent dose of chili. A very big request! If you do not like cilantro, then do not add parsley, dill, etc. Take green onions. You can add carrots (naturally raw and chopped on your favorite grater).

Note

This recipe is given only as a basis for creativity. Cook with all your heart and you will succeed! ... Chili and acid can be safely reduced. Start with a smaller dose, gradually working up to the most bearable and tasty for you. But in the increased pungency and sourness lies a little oriental trick, guests will eat less
I highly recommend cooking with chicken hearts or wings.

An interesting recipe, obviously for fire eaters, right? in the sense of strongly acute? I will definitely try, thanks!

Well, chili can not be reported, the beauty of paprika can do. And yes ... for lovers of fire food: secret: and fire water

The sister needs to be fed - otherwise everything is not acute for her!

Tatiana, cook it, it may stop being harmful

I will certainly try too. My mush on beef would have slept and covered with beef. I wonder if such beef will please him? ..

[Tatyana]

Tatyana, oh! I'm already worried. Is he pugnacious? Otherwise I'll get it in the eye for "good" ideas

[Chuchundrus]

Chuchundrus,
"I added another spoonful of essence."
That is, for 500 g of meat - 2 tbsp. tablespoons of vinegar essence? Isn't it too much?

Elena, not for me. But everyone has different tastes. For me, Korean cuisine is attractive precisely because of the brightness of its taste sensations. I suggest starting experimenting and creating your own recipe. I can help with advice on how to steer and fix some problems. Since I deal with Korean food very often.

[Chuchundrus]

Chuchundrus,
Well, then I'll start with one spoon, and then we'll see.

By the way, in my book about Korean salads, I have slightly different proportions, but I never did it from meat, only from fish. Fish, if not for garlic and pepper - poured Mexican fish under a lime marinade (what is it?) Turned white from acid and cooked itself without heat treatment.

did you make it out of fish ?! And then you say that I have a lot of acid ?! I am not even drawn to such feats. Neeeeee, I decided on boiled toko

[Chuchundrus]

Chuchundrus,
I say that in the book about Korean salads there were four varieties of he - fish, meat, chicken and eggplant. I cooked from fish. At that moment I decided that there was a mistake in the recipe (in the previous recipes it was in kilograms, there are 300 g of raw materials each). I made 1.5 tbsp for 3 kg of fish. spoons of essence and got the store-bought taste of fish heh. It's scary to imagine what it would be like if I put the same amount on 300 g.
But that's for my taste. Although in general I love spicy.

Maybe there was no mistake in the book.

If interested, I can put these recipes in the topic about Korean books. True, the book was published in St. Petersburg in 1999.

[Chuchundrus]

Chuchundrus,
I remembered the name of the Mexican pickled sour-spicy fish. Ceviche! Try it, it's delicious!

Flax, one sadness, I can't stand the smell and taste of fish. But about eggplant is very interesting. All the recipes given to me by our Koreans do not impress me. But the fish, you ate raw. Out of curiosity, I cooked heh from pike perch, so a friend poured out 100 grams of essence.

In general, if I'm not mistaken, heh is made from fish, and raw !! I have never tried boiled meat, you have to dare

[mur_myau]

mur_myau, very interesting with meat, and with fish, and with eggplant!
Natakh (this is Chuchundra), this also applies to you!
Girls, lay out valuable knowledge, I ask straight

and I, too, will lay out a thread my relatives in my childhood perfectly cooked heh from meat, there was a branded snack for all "adult" parties, but we, children, dragged this delicious heh ...
I just don't know what kind of meat it was raw, al boiled, how I get to them, so I'll try it out

[Kara]

Kara, heh they even do from giblets! I know for sure, because for a whole year I lived with Korean girls in the same room in a hostel, when I studied at my first university ... oooo, what they didn’t feed me ... well, I was a young fool, I thought, what for me all this, there is no way to remember, or write down at least, eh ...

share valuable knowledge

it is possible and I will not add much -he very much. I always make it from raw fish, I tried it from meat (also raw), but I didn’t really like it, but it’s worth it from fish !!! I tried it from different, but river fish, most of all I liked it from carp or carp, in the essence the fish seems to be boiled, I always add carrots

[Kara]

Kara, Irina, you are absolutely right. The most common and correspondingly famous recipe for heh is made from raw fish and raw meat. The fish is cut into pieces and filled with a huge amount of essence, after a while the color and structure change. The fish becomes light and dense. But in the heh of raw meat, I taste blood. Therefore, I was very happy when they showed me this recipe. For many Koreans, this is the first time they hear about this method. But this is exactly how I was taught to cook by a 100% Korean woman.

My mom has been making heh from raw meat for a very long time. In her recipe after special. preparation of meat, and carrots are also added. Delicious. I also do, but less often, messing around for a long time. And there is no taste of blood. I think this is purely psychological. Since it seems that the meat is raw. When I ate for the first time, I also thought everything (well, after all, it was raw, after all, it was not fried, it was not cooked). But then ..... she ate, cracking behind her ears.

[Allegra]

Allegra, Light, I will definitely share. In the process of work, I meet with a huge number of Korean women from whom I learn new recipes. : girl-th: But not everyone knows how to cook deliciously. Most often there is one relative in the family who cooks for everyone. But I was lucky, I have a wonderful sensei, he teaches all the subtleties.

[Chuchundrus]

Chuchundrus, Natasha, I know. this is awesome delicious !! and especially with the pub! thank you for this reminder!

[Natalishka]

Natalishka, Natalya, well, honestly, honestly, I can't eat it. Looks like it's just sitting in my head. Well, so that the boiled meat tastes like heh (correct), we pour more essence.

[DaNiSa]

DaNiSa, Thank you, my sweetheart! : yahoo: Even though you don't doubt me. Sisteraaaaa !!! Pabi love. , necessarily from chipsari

I have no doubts about it. I myself ate this many, many times, my friend is Korean, she cooks this, also Korean soups, which also eat from pubs, and when I come to her, she cooks pigody for me as a specialist

And come on with some more delicious sauce? : nyam: Oh, well, lope once gave myself the instruction not to go to the forum before going to bed. Now I want to uuuuuu

and pigody, oo-oo-oo, such super-awesome and some kind of Korean sauce, yes, she does !! only I don’t write it down every time, and even when she does it with me, I still don’t remember ... shklerosis ..

[Chuchundrus]

Chuchundrus, Natasha! You showed this thing!
I'm crazy about these things! It's a pity that the family doesn't understand me at all. They are not very sharp ... Not very ...
But sometimes I make myself meat in Korean. Only then I eat it myself.
But, I do it from raw meat.
I'll have to try it somehow and do it your way. I am sure it will be very tasty!
Thank you for such a fragrant recipe!

[DaNiSa]

DaNiSa, Alain, there is nothing to write down there. Acidify soy sauce (lemon or vinegar), dilute slightly with water, pepper and garlic. And then a little cucumber and green cilantro. I make pigody sauce because of the sauce, so they are pies with cabbage, and with sauce, well, they are an oriental dish

[Mikhaska]

Mikhaska, druh! Mercy, sho dropped in. In general, I don't cook very often either. This is our favorite bachelorette party when our husbands got it.

when the husbands got it

Does this mean that some kind of psychological transference is taking place? How are the Vikings? Those also ears, cut off from the defeated enemy, were pickled and ate. And, in such a way, they adopted their strength and combat power ...

yes nooooo. I am a lady who consumes fsyakuyu low-alcohol products, and under such a Zakuson it really goes better. Well, then they will send him to-a-aa with all his might
This is such an unloading

Alain, there is nothing to record there

aha, nothing! and how you start to do it, and it begins, and what then, and how much, and how much of this, I finally forgot about cucumbers, but after this sauce, then no one is next to me - like blowing away
oh, I have poisoned my soul, looking at night, that's how to lose sleep. this yummy is so in front of your eyes and turns

I can't sleep because of your gingerbread making all kinds of beauty, and then show

do not sleep! you do them

[Chuchundrus]

Thank you, Chuchundrus, per recipe! The first time I cooked it - he flew away with incredible pleasure. Now I will do more: tomorrow, there are many guests, here I will delight some of them with such delicious food.

[Tatyana]

Tatyana,: rose: this is for you: rose: thanks for cooking