Herring in Korean

You will need
  • For ten servings:
  • – 1 kg freshly frozen herring;
  • – 5 bulbs;
  • – 80 ml table vinegar;
  • – 0.5 cup vegetable oil;
  • – 1 tbsp salt, tomato paste;
  • – 2 tbsp red pepper;
  • – 1 tbsp black pepper peas.

Boil vegetable oil together with tomato paste, add vinegar, cool the marinade. Add salt, black and red pepper to the cooled marinade. Take peppercorns with peas exactly scented, with black it will turn out too sharp and the aroma will not be so.


Now the hardest thing is to clear the herring from the bones, only the fillet should remain. Don’t hurt the skin, cook right with it.


Now peel the five bulbs, cut them with rings, add to the marinade with spices, stir. If you like pickled onions, you can take it bigger.


Fold the herring fillets into a saucepan, shifting with pickled onions. On top, install some small cargo, such as a jar of water.


It is left to wait 3-4 hours, after that herring in Korean can be served on the table. It will be perfect if you leave herring marinated all night.

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