I don’t know about you, but I very often bought all sorts of Korean dishes at the market, everything was so appetizing, tasty and unusual. Over time, spices and seasonings for preparing Korean dishes began to appear on sale, and I began to cook many of them myself. Khe salad with meat and carrots is one of the dishes that I happily prepare for my family.

To prepare heh salad, you can use any meat: lean pork, beef, young veal. For the salad to be a success, you need to properly prepare the meat to be sure that it will marinate well, since the meat is not subjected to any heat treatment before or after marinating.

Let's prepare all the ingredients for the salad.

Place the meat in the freezer 20-30 minutes before cooking. After that, cut it into very, very thin strips. Pre-freezing the meat will help us cut the meat very thinly.

Transfer the chopped meat to a bowl.

Add salt, sugar and ground paprika to the meat.

Pour in half the vinegar. Mix the meat well with spices and vinegar. Cover the bowl with cling film and marinate the meat in the refrigerator for at least 2 hours. Mix the meat with your hands a couple of times during this time.

Meanwhile, prepare the vegetables for the salad. To do this, wash the carrots, dry them and peel them. Using a vegetable cutter or Korean carrot grater, cut the carrots.

Peel the onion from the top layer and cut the onion into half rings.

Place carrots and onions in a bowl, add the remaining vinegar.

Heat the vegetable oil in a frying pan and fry the seasoning for Korean carrots in it for just a couple of minutes. After this, transfer the contents of the pan into a bowl with the onions and carrots. Mix the seasoning with the vegetables well. Cover the bowl with film and also place in the refrigerator for a couple of hours.

Drain the liquid from the marinated meat.

Transfer the meat to the carrots and onions, mix all the ingredients well.

Khe salad with meat and carrots is ready. Transfer the salad to a salad bowl, sprinkle with sesame seeds (optional), and serve the salad. In my family, this salad goes well with mashed potatoes.

Bon appetit!

heh beef

To prepare this dish you need to take:

Beef fillet – 1 kg;

Onions – 1 large head;

Carrots – 1 kg;

Vegetable oil - half a glass;

Vinegar essence 70% - 2 tablespoons;

Sugar – less than a teaspoon (you don’t have to add it at all);

Ground black pepper – 1 teaspoon;

Ground red hot pepper – 1 teaspoon;

Salt – 1 teaspoon;

Garlic – 4-5 cloves;

Ground coriander – 1 teaspoon;

Korean salt - half a teaspoon;

Soy sauce – 4-5 tablespoons.

There are many cooking recipes, I have my own recipe, which I remembered from childhood, because I grew up in Central Asia and for me this is a very familiar and favorite dish! You can cook from fresh meat or frozen. Lately I've been using the product from the freezer more often! It's much easier to tune.

So, first we defrost the meat a little, usually I leave it for five to six hours in the refrigerator at a temperature no higher than four to five degrees, then it will not defrost completely and it can be cut into very thin slices, and then cut into strips. That is, in the literal sense, we have to thinly slice the meat. Place it on the bottom of a glass or enamel bowl, sprinkle with half the salt and sugar, pour in the essence, mix with a spoon, compact lightly, cover with a tight lid and leave to infuse for two hours in a warm place. It is advisable to stir the meat every twenty to thirty minutes. If you are preparing the salad the next day, you can leave it in the refrigerator overnight and then there is no need to stir.

Wash, peel, dry the carrots so that they do not slip in your hands, and grate them on a grater for Korean salads or chop them very thinly with your hands. Using a regular grater is bad form; by the way, it changes the taste of the salad. Therefore, it is better to buy a good grater; it will serve you for many years! Salt the carrots, sprinkle with sugar and mash them a little with your hands so that they release the juice, leave to stand.

Either finely chop the garlic with a knife, or pass through a press with medium holes. Cut the onion into thin half rings. The meat should be ready by this time, it will turn white and completely change its color - this means that it has been marinated. Drain any excess juice from the carrots and place it on the beef, sprinkle with black and red pepper and ground coriander. Heat the oil in a frying pan until light smoke appears, quickly fry the onion in it, do not forget to stir so as not to burn. Pour boiling oil over the carrots and mix everything well. Add soy sauce and Korean salt (umami, monosodium glutamate), mix thoroughly again, compact, close tightly with a lid and let sit for two to three hours. Or you can prepare it in the evening and put it in the refrigerator overnight.

That's it, the amazing dish is ready! I hope that now you will not have a question, how to cook heh from meat. You can cook fish, such as catfish, in the same way. If you cook from red fish, then marinate it separately for about fifteen minutes - this time is quite enough, it is better to infuse the ready-made salad! It is better to use boiled chicken or you can fry it a little, but under no circumstances dry it out! It is better to fry the mushrooms.

Lately, more and more often I meet chefs who prepare heh from fried marinated meat - it’s delicious! But the full, unique taste comes from raw meat! And be sure to add monosodium glutamate. Although you can make a salad without it, it’s also very tasty, but it’s a completely different experience. And for those who love spicy dishes, you can safely add hot pepper!

The salad can be stored in the refrigerator for a long time, up to a week, but do not forget to compact it and cover it tightly with a lid!

  • Pork 300 g
  • Onion 300 g
  • Vegetable oil 100 ml
  • Table vinegar 9% - 50 ml
  • Table salt to taste
  • Ground black pepper to taste
  • Ground red pepper to taste
  • Spices and seasonings Korean - to taste

    • Preparation

      Wash and peel two large carrots and onions. Rinse fresh pork (from the side or leg of pork) under running water and pat dry with paper towels. If there are greasy streaks on the meat, be sure to cut them off.

      Cut the meat into strips, approximately as shown in the photo. To make it easier to cut pork, try pre-freezing the already washed product. Place the meat in a deep bowl.

      Cut the onions into half rings and then separate them.

      Add the onion to the pork and carefully mix the mixture with two spoons. Add salt and ground black pepper, then leave the meat on the table for five minutes.

      Prepare a dressing using vegetable oil, seasoning for Korean dishes, hot pepper and table vinegar. Pour the spicy sauce into the meat and mix the product thoroughly again.

      Place the preparation for marinating in the refrigerator. For better impregnation, place pressure on the meat. The food needs to be marinated for at least one hour, but if the Korean dish spends more time in the refrigerator, it will become even tastier.

      After an hour, remove the pork heh from the refrigerator and place it on the table to heat, and in the meantime, grate the carrots using a Korean carrot grater. After this, place it in a bowl with the marinated meat. Mix the heh mixture thoroughly again.

      Place the pork, onions and carrots in a thick-walled saucepan or cauldron. Heat all ingredients to allow excess vinegar to evaporate. Remember to stir the food constantly to prevent it from burning. During the heating process, the onions and carrots should become elastic and flexible, and the meat should soften slightly. Typically this procedure takes no more than five minutes. The pork heh is ready, and now the salad can be safely served. Bon appetit!

    Xhe is a protein product marinated in a special way. In our country, such delicacies are better known as salads or Korean dishes. In original cooking recipes, Koreans use fish, mushrooms and offal, as well as pig or chicken meat. Koreans cook beef and horse meat using the heh method less often, since the delicacy does not involve heat treatment, and the meat of large animals is particularly tough and elastic. The most unusual component for preparing heh, by our standards, is dog meat.

    KBJU and composition for the entire dish

    Men will be especially delighted. The combination of hot and sour Heh made from meat in onion sauce causes a wild appetite. This aromatic spicy meat with onions makes you want to eat it again and again.

    Excellent spicy for the holidays and for all occasions.

    Unforgettable taste and sensations.

    Portions of He: for 8 people.

    Total cooking time: 5 hours.

    Preparation time: 4 hours.

    Cooking time: 1 hour.

    To prepare Heh from meat we will need:

    • beef, not old meat or veal 650-700 gr.,
    • bow 4 large heads,
    • vinegar essence 70-80% 3 tablespoons,
    • vegetable oil 400-450 gr.,
    • ground black pepper 1 teaspoon (to taste),
    • ground red pepper 1 teaspoon (to taste),
    • salt 1 teaspoon (to taste).

    How to prepare Heh snack?

    • Since the meat will not be cooked, you must select your meat carefully. It should be fresh and have a natural pink color.
    • We trim fresh meat from fat, films, veins and bones. (see photo)

    • While the meat is freezing, it is necessary to sharpen the knife thoroughly.
    • Place the meat in the freezer to freeze for 3-4 hours. Then it will be easier to cut it.

    It’s easier to slice the meat before it’s thawed...

    • We cut the frozen meat into thin plates with a sharp knife.

    • Then we cut each plate into thin strips along the grain.

    • We wait 30-40 minutes for the meat to thaw and release the juice.
    • Gently squeeze the juice out of the meat with your hands.

    • Pour the meat evenly with three tablespoons of 70-80% acetic acid.

    The meat will begin to turn white before your eyes.

    • Mix the meat with a spoon, press down with pressure and leave to mix with the vinegar essence for 2-3 hours.
    • While the meat for He is marinating, cut the onion into half rings.

    While the onions were being chopped, the meat was soaked in vinegar essence.

    • Squeeze the meat from the vinegar. Transfer it to a dry deep bowl.
    • Add onion cut into half rings, hot red pepper and ground black pepper to the meat.
    • Add salt.

    • Mix the meat with onions and spices well with your hands.

    • Heat the oil in a saucepan until white smoke appears.

    • Pour hot oil evenly over the Heh meat with onions and spices.

    Hot oil, in contact with meat and onions, will crackle and hiss, but don’t be alarmed, this is an old Korean folk custom of preparing a dish made from meat.

    • Again, mix everything well with a fork or spoon. And leave Heh to cool to room temperature.

    If you want it spicier, then add more hot red pepper to the Heh.

    • Add salt to taste.

    Meat heh can be eaten immediately, but it will taste better if it sits in the refrigerator for some time.

    • We transfer it to the refrigerator for 2-3 hours, preferably until the next day.

    During this time, the meat will be saturated with the marinade and you will get a completely unique taste of the legendary Korean He.

    That's all the meat heh is ready. Just what you need with vodka!

    He is an excellent Korean dish with excellent taste and aroma, for all times.

    As for meat: the classics are, of course, raw young beef or veal, which will eventually marinate well with essence. Therefore, when choosing meat, make sure of its quality.

    Bon appetit!!!

    Korean beef hye was a discovery for me at the time. Honestly, I don’t really like the bright taste of beef, plus the nuances in its preparation made this meat not a very frequent guest on the table. But I wanted to try the popular snack, so I had to attack local farmers in search of the freshest and softest beef. Apart from the choice of meat, there are no other difficulties; the remaining steps are simply preparing a Korean snack. If you have cooked, for example, carrots in Korean, then the essence will be clear to you. For novice cooks, preparing heh will also be easy.

    Prepare all the products - some vegetables, meat, natural apple cider vinegar, oil without a pronounced smell and taste, the obligatory spice - ground coriander, salt and sugar. You can also add ground red and black pepper for a spicy note.

    Wash the beef pulp and wipe with napkins. Remove all excess - veins and films. Cut into small pieces or thin strips. A sharp knife is essential at this stage.

    Now you need to prepare the vegetables. Onions and carrots need to be peeled and washed. Cut the onion into strips. Grate the carrots using a special grater or even a regular grater, but in long strips.

    Grease a frying pan with oil and quickly fry the beef pieces over high heat. You literally need to give each piece a crust on top, then all the juices will be preserved inside.

    Combine chopped vegetables and beef in a salad bowl. Add salt, sugar, spices and apple cider vinegar.

    Mix everything thoroughly. Bring the vegetable oil to a boil and immediately pour into a bowl, stir quickly.

    You can press the snack down with a press, let it cool, and then put it in the refrigerator for several hours. This is enough for the meat and vegetables to be thoroughly marinated and infused.

    Before serving, I usually sprinkle Korean beef heh with chopped green onions.

    Bon appetit!