Korean herring - the best recipes with carrots, onions, tomato paste

6 hours 10 minutes

180 kcal

5/5 (1)

In my experience, few people remain indifferent to spicy-marinated snacks prepared in Korean. I want to offer one of my favorite recipes for such snacks - Korean herring, which is very easy to prepare at home. I am convinced that once you prepare this dish, you will include it in your obligatory holiday menu.

Recipe 1: Korean-style herring (step-by-step photos)

Korean-style herring with onions and tomatoes turns out incredibly aromatic, tender and tasty. In addition to red and black pepper, the dish can be seasoned with ground coriander, paprika, nutmeg or turmeric. Spices will make it more spicy and piquant. Be sure to try making homemade pickled herring using this recipe, it’s very tasty!

• fresh frozen herring 1 kg
• medium sized carrots 1 pc.
• onions 5 medium sized onions
• tomato paste 2 tbsp. l.
• refined vegetable oil 125 ml
• table vinegar 9% 50 ml
• red hot pepper 1 tsp.
• ground black pepper 1 tsp.
• coarse table salt 1 tbsp. l.

For this recipe, the fish must be defrosted first. To do this, I simply take it out of the refrigerator, take it out of the plastic bag and transfer the fish to a large, deep bowl. Then I wait until the herring is completely thawed at room temperature. It is not advisable to fill it with water, defrost it in the microwave, or carry out any other manipulations with the fish.

When the herring is defrosted, we will start cutting it. No matter how much one would like to delay this long process, they still have to do it. So, let's stock up on a knife with a small sharp blade, a cutting board, parchment paper and paper towels and get started. I usually line my cutting board with parchment paper (you can use regular clean sheets) to make it easier to clean later. Then all fish waste can simply be thrown away along with the paper.

1. Take the herring by the back and make a longitudinal cut along the belly. Try to make the cut exactly in the middle. There will be either caviar or milk inside. They can be eaten or simply thrown away. Everything else inside the herring is inedible, so carefully remove all the insides and carefully scrape the belly with a knife to remove the mucus.
2. Now let’s cut off the fish’s head by placing the knife blade all the way under the fin. Next, cut off the tail. We thoroughly rinse the fish carcass under running water, outside and inside, to completely remove the black film and bitterness.
3. Place the herring on a board covered with paper and make a cut along the back from head to tail. Cut out the fin by going around it with a knife on both sides. In the same way we cut out the second fin, which is located near the tail.
4. Now carefully remove the skin from the fish. To do this, pick it up near the head of the herring and remove it completely, moving towards the tail. This is quite easy to do, the main thing is not to rush and not make sudden movements.
5. Now it remains to separate the fillet from the ridge, starting from the head. First, separate one half of the fillet, then the other. Some of the bones will be removed along with the ridge. We will get the rest by hand. Cut the finished fillet into oblong pieces 2 centimeters wide and place in a deep bowl or bowl.

Pour vegetable oil into a frying pan or small saucepan. For this recipe we will use unscented clarified butter. Add tomato paste and mix. The mixture will not become homogeneous, but we don’t need that. Place it over medium heat, bring to a boil and cook, stirring constantly, for several minutes. Remove the marinade from the heat and cool to room temperature.

Let's wash and peel the carrots. We grate it on a special Korean carrot grater, as required by the recipe. If you don’t have such a grater, you can cut the carrots into thin strips or chop them on a regular coarse grater.

Place the carrots in a bowl with herring.

Peel 5 onions. For this recipe I used medium sized onions. Cut it in half and cut it into half rings of medium thickness. Do not cut the onion into too thick slices, otherwise it will not marinate and will remain bitter.

Place the chopped onion in a bowl with other ingredients.

Now pour 50 ml of vinegar into the resulting mixture, as indicated in the recipe. It's best not to use apple cider vinegar or wine vinegar. This will give the finished dish a characteristic taste. Regular table vinegar will be just right. Add salt and two types of peppers. If you are not a fan of too spicy food, you can reduce the amount of pepper.

Mix all the ingredients until they are combined and saturated with spices.

According to the recipe, pour the cooled marinade into a bowl with fish and vegetables.

Mix everything carefully.

Now put the fish into a tightly sealed container (preferably not made of plastic) and put it in the refrigerator. After 12-18 hours, the Korean herring will be completely marinated and ready.

The finished dish can be served with a side dish, such as hot potatoes or rice. You can also use it as a snack by placing it on small pieces of fresh bread.

Recipe 2: Korean herring at home

Korean herring according to this recipe turned out excellent, with a very interesting taste. Even sweetish, which is surprising. After all, sugar is not added to the marinade at all.

We use fresh frozen herring. I’ll pay special attention to the onion. I recommend using it a lot. As for me, the onion turns out a hundred times tastier than the fish itself. As for spices, you can add any favorite fish spices.

• Herring 2 pcs.
• Onions 3-4 pcs.
• Vegetable oil 1 cup
• Tomato sauce 2 tbsp. spoon
• Vinegar 50-70 ml
• Spices 1-2 tbsp. spoon
• Salt 1 tbsp. spoon

Let's start with herring. This is the most responsible and time-consuming step. First, clean the fish from the entrails and cut off the head. We do not remove the skin. Then we cut along the ridge and prepare the fillet. It is important that there are no bones (especially large ones).

Cut the herring fillet into pieces. And also at this stage you should peel the onions and cut them into thick half rings or rings (as you like).

Now let's make the marinade. Add the specified amount of tomato sauce (or paste) to the vegetable oil. Mix and put on fire. Bring to a boil and remove. Pour vinegar here and leave to cool for a short time - 5-7 minutes.

Add fish spices, a mixture of peppers, salt and mix. Cover the marinade with a lid and leave to rest for 7-10 minutes.

Place the herring and onion in layers in a food container or glass jar. If you marinate milk (or herring caviar), then place it on top at the very end.

Pour in the marinade and close with a lid. Now you need to shake everything thoroughly. Well, all that remains is to put it under pressure and put it in the refrigerator. After 2 hours, Korean-style herring can already be served. But it will taste better after 12-15 hours. Ready! Let's try!

Herring Heh recipe at home

You won't believe it, but it's incredibly delicious. Moreover, you yourself can create this wonderful creation. For this you need a minimum of ingredients, the main thing is to have fresh herring and your favorite spices, such as those in this recipe description.

We will need:

• onions - 1-2 pcs
• fresh frozen herring - 1 pc.
• salt - 1 tsp
• sugar -1 tsp
• ground black pepper - 0.5 tsp
• paprika - 1 tsp
• mixture for Korean carrots - 1 tsp
• tomato paste - 1 tsp
• apple cider vinegar 9% – 50 g
• vegetable oil - 50 g

Cooking method:

1. In order to cook such a fish, all you need to do is peel the herring in advance, remove all unnecessary things, including the head, fins and preferably bones. Then cut it into neat pieces.

2. You need to do the same with onions: cut them into thin plastic pieces in the form of half rings. Take a convenient bowl and mix the chopped fish fillets with onions, mix well with your hands.

3. Prepare all spices, salt and sugar according to the list. Make a filling from this, mix apple cider vinegar essence with vegetable oil + tomato paste + everything else (salt, granulated sugar, paprika, black pepper, mixture for Korean carrots). Stir the resulting sauce well and pour it over the fish mixture.

4. Stir with a tablespoon and leave for 4 hours, and after this time you can be completely sure that everything is ready.

Important! Don’t forget to put the herring in the refrigerator, you will need to cover it with a lid or cling film so that it does not get airy.

This way you can very quickly marinate any fish, including mackerel or capelin, and serve it to the table, if you are interested in serving this dish with a twist. Bon appetit!

Recipe 3, step by step: Korean salted herring

• 1 kilogram of fresh frozen herring;
• 2 teaspoons salt;
• 1 teaspoon ground coriander;
• 1/2 teaspoon ground red pepper;
• 1/2 teaspoon ground black pepper;
• 1 dessert spoon of tomato paste;
• 3 tablespoons vinegar;
• 1/2 cup odorless sunflower oil;
• 3 – 4 onions.

Thaw the herring, gut it, cut it into fillets, rinse well

Cut the herring into pieces two centimeters wide.

Peel the onion and cut into rings.

Mix salt, ground coriander and two types of pepper in a bowl, sprinkle the resulting mixture over the chopped herring and mix it well so that the spices are evenly distributed over the fish.

Let the herring and spices sit for ten to fifteen minutes.

After this, add chopped onion and vinegar to the fish and mix again. Pour sunflower oil into an enamel bowl, dilute the tomato paste in it and warm the resulting mixture well, but do not bring it to a boil. Pour the hot mixture of oil and tomato paste over the herring and stir again.

Place the herring in a glass jar, pour in the remaining marinade, cover with a lid and refrigerate for at least twelve hours, longer if possible.

The longer the herring prepared according to the recipe is infused, the tastier the fish will be.

Recipe 4: Korean herring in tomato sauce

I offer a very simple and incredibly tasty recipe for pickling herring in tomato sauce! Herring marinated in tomato sauce is a quick-cooking appetizer. The combination of tomato paste, onion and fish creates a pleasant, rich, bright and piquant taste.

• Fresh herring, fillet – 1 kg
• Onions – 3 pcs.
• Tomato paste – 1 tbsp. l.
• Vinegar 9% – 100 g
• Sunflower oil – 0.5 cups
• Salt – 1 tbsp. l.
• Ground red pepper – 1 tsp.
• Ground black pepper – 1 tsp.

Prepare products for marinating herring. First clean fresh herring and separate the fillets from the bones.

How to cook homemade pickled herring in tomato sauce:

Cut the prepared herring fillet into pieces.

Cut the onion into half rings.

Pour vinegar into a frying pan, heat it up, add oil and tomato paste, mix thoroughly.

Add salt, red pepper, black pepper, onion and prepared cooled tomato marinade to the chopped herring. Mix thoroughly, cover the container with a lid and place the herring with onions and tomato sauce in the refrigerator for 3 hours.

After 3 hours, homemade herring marinated in tomato sauce is ready. Bon appetit!

Korean herring with carrots and onions

Many people consider this recipe to be correct, since all the canons of preparing Korean dishes are observed here.

You will need:

• Herring – 500 gr.
• Large carrot.
• Onion – 2-3 heads.
• Garlic cloves – 3 pcs.
• Tomato paste – 2 spoons.
• Vegetable oil – 50 ml.
• Salt – ½ small spoon.
• Sugar - a teaspoon.
• Allspice – 3 peas.
• Coriander – ½ teaspoon.
• Black and red pepper – ½ small spoon each.
• Seasoning for Korean carrots - teaspoon.
• Table vinegar - 1.5 large spoons.

Preparation:

1. Thaw the herring carcass so that it remains slightly frozen, then it will be easier to cut it. Separate the head, fins, and tail. Remove the entrails. Rinse the carcass thoroughly inside and out. Dry with a paper towel.
2. Pull out the center spine, dividing the fish into two fillets. Carefully select all the tiny seeds.
3. Cut the fillet into strips 2-2.5 cm thick.
4. Grind the carrots on a Korean grater and chop the onions into half rings. Chop the garlic cloves into crumbs.
5. Pour oil into a saucepan, add tomato paste. Place on the stove. Wait for it to boil without ceasing to stir the contents.
6. Pour in the vinegar and immediately remove from the burner. Close the lid and let it cool gradually.
7. Add all the dry herbs and spices specified in the recipe to the cooled marinade. Mash the mixture well. The marinade is ready when the salt and sweet crystals are completely dissolved.
8. Place the herring pieces in a container, interspersing layers of garlic, carrots and onions. Pour over the marinade.
9. Press down the workpiece with a weight and place it on the refrigerator shelf.
10. Be patient for 3 hours. Then you can start trying. Keep in mind that the longer the Korean-style herring is infused, the tastier it turns out.

Recipe 5: Korean herring fillet (step by step with photo)

• herring: 2 pieces (frozen or fresh)
• bow: 4pcs
• ground black pepper: 0.5 tsp.
• ground red pepper: 0.5 tsp.
• salt: 1 tbsp.
• tomato sauce: 1 tbsp.
• vinegar: 50-60ml
• vegetable oil: 125ml (refined)

Divide the herring into fillets, pulling out the bones (do not remove the skin).

Cut the resulting fillet into pieces and place in a bowl.

Add salt, black and red pepper, and tomato sauce.

Mix.

Add vinegar and mix well.

Peel the onion and cut into half rings.

Pour the onion into the herring, add vegetable oil and stir.

Cover the bowl (I cover it with cling film) and leave in a cool place for several hours (preferably overnight).

While the herring is standing, it needs to be stirred several times.

Herring heh in Korean with tomato

The next option differs from the previous one in that instead of tomato paste, we will use fresh tomato pulp. We will get a very spicy fish.

Ingredients:

• Herring fillet - 250-300 gr.;
• Onion - 1 pc.;
• Tomato - 1 pc.;
• Sunflower oil - 50 ml;
• Black, red pepper, salt - to taste.

Cooking method:

1. Cut the fish fillet into medium pieces.

2. Peel the onion and cut into half rings, add a little salt.

3. Place fillet pieces, onion and pepper into the jar, mix well. Pour in vinegar and stir again.

4. In a frying pan, fry sunflower oil with tomato pulp for 3 minutes, cool and pour over the herring.

5. Close the jar and put it in the refrigerator for 3-5 hours, or maybe 12. After that, the snack is ready to serve.

Recipe 6: Hye herring with carrots in Korean

If you haven’t tried heh made from raw fish and vegetables, but decided to try it, then this cooking method is right for you. I cook it for every holiday. This is the ultimate alcoholic snack and everyone loves it. Some Koreans add eggplant, cabbage, and zucchini, but I offer a simple recipe with simple ingredients.

For this salad, it is better to take chilled fish rather than frozen, then it will be much tastier

• Large herring – 2 pcs.
• Carrots – 2 pcs.
• Onion – 3 pcs.
• Garlic – 4 cloves.
• Soy sauce – 4 tbsp.
• sesame – 1 tbsp.
• Water – 230 gr.
• Vinegar 70% – 1 teaspoon.
• Red hot pepper – 1 teaspoon.
• Sugar – 1 tbsp. spoon.
• Black pepper - a whisper.
• Coriander – 0.5 teaspoon.
• Vegetable oil for frying – 6 – 8 tbsp. spoons.
• Sesame oil – 0.5 teaspoon.

We clean the fresh herring, remove the bones, fillet the fish and cut it into small pieces. Add water and fill our fish, 1 cm higher than it. Pour vinegar in there, stir and leave for 20 - 25 minutes.

As soon as a white coating appears on the water, it means the protein has coagulated and the herring has been pickled. If you are not sure whether the herring is ready, you can hold it for another 5 minutes, nothing bad will happen

While our fish is marinating, we do the following. Cut the onion into half rings, grate the carrots on a Korean grater

Now fry the onions and carrots. To do this, pour oil into a frying pan and add red hot pepper flakes, fry it a little and add the onion, fry it until it becomes soft.

When the onions are fried, add the carrots, mix with butter so that the carrots become softer and after a minute remove from the heat.

When the herring has marinated, drain the water through a colander and place it in a bowl.

Add cooled carrots with onions, garlic squeezed through a press, add sugar, soy sauce, sesame seeds, sesame oil, black pepper, coriander, now mix everything well and taste it. Since we do not add salt, it may not be enough, so you can add sauce or seasonings.

Let it sit for 1 hour and you can eat.

Delicious herring heh with adjika

If you don’t have tomato paste or tomatoes on hand, but you do have adjika, then this recipe is for you. It will take even less time to prepare, and the taste will be rich and piquant.

Ingredients:

• Fresh herring - 500 gr.;
• Vegetable oil - 100 ml;
• Salt - 1.5 tbsp. l.;
• Sugar - 1 tbsp. l.;
• Adjika - 1 tsp;
• Vinegar 9% - 100 ml;
• Seasoning for Korean carrots - 1 tbsp. l.;
• Pepper - to taste;
• Onion - 2 pcs.;
• Carrots - 2 pcs.

Cooking method:

We clean the fish and separate it from the bones, cut it into 1.5 cm pieces. Heat the vegetable oil and cool. Put salt, sugar, pepper, adjika, seasoning into the oil and pour in vinegar. Mix everything well. Cut the onion into half rings and grate the carrots using a Korean carrot grater. Mix all the ingredients and put in the refrigerator for a day.

Recipe 7: Tender Korean herring with spices

Korean herring heh at home turns out to be so tasty that you eat it with great pleasure. For all lovers of marinated homemade fish, I present below my recipe with step-by-step photos.

• 400 grams fresh frozen herring,
• 1 onion,
• 1 small carrot,
• 1 tsp. l. ground coriander,
• ½ tsp. l. ground red pepper,
• ½ tsp. l. salt,
• ½ tsp. l. granulated sugar,
• 40 grams of vegetable oil,
• 3 tables. l. 9% vinegar.

We prepare the vegetables: chop the onion into thin half-rings, then grate the carrots on a Korean grater. Carrots and onions will go well with herring, and they will marinate together with it, and you can eat the herring along with vegetables. You will get both vegetables and herring with a Korean taste.

Thaw the herring halfway to make it easier to peel. We cut off the head, remove the skin, take out the insides and take out the backbone. What remains is the fillet, which we cut into medium pieces to make it convenient to eat. Add pieces of herring fillet to the vegetables.

Add all the spices: granulated sugar, salt, coriander and red pepper.

Stir a couple of times so that the spices permeate all the products.

Pour in vinegar and vegetable oil, mix again and put in the refrigerator for at least 12 hours. You can marinate this herring for a day in the refrigerator, it will be even tastier.

We serve the finished herring in Korean style to the table and treat everyone.

Korean herring in soy marinade

Soy marinade is very often used for marinating fish and meat, as it gives the dish a special taste and aroma. Korean-style herring cooked in this marinade turns out to be unusually tender, moderately salty and very aromatic.

• Frozen herring carcass – 2 pcs.
• Purple onion, carrots – 80 g each
• Soy sauce – 80 ml
• Garlic – 7 cloves
• Parsley – 25 g
• Spices for herring, ground red pepper

In Korean

• Pre-defrost the fish in the same way as mentioned earlier. Next, start cutting it up, cut off the tail, head, remove the insides and wash the carcass. Then fillet the herring and cut it in any convenient way. Place the fish pieces in a container that will not oxidize from the vinegar.
• Wash and peel all vegetables thoroughly. Grind the carrots using a grater, chop the onion, chop the garlic.
• Wash the parsley and cut it. If desired, you can simply tear it with your hands.
• Add vegetables to the main ingredient. Season the ingredients with salt and all the specified spices, and carefully mix the products.
• Now combine the liquid ingredients and add parsley to them. Pour this mixture over the fish and vegetables.
• After 24 hours. Taste the resulting delicacy; if any ingredient is missing, add and wait another 1 hour.

Herring is one of the most accessible fish for us. Despite this, its taste is not inferior to many other seafood.

Korean-style herring is a delicious appetizer that can be prepared for every day and for holidays. Try adding different spices and ingredients to the fish, so you will get a new taste of the dish every time.

Recipe 8: Korean herring with garlic and carrots

The dish can be served with stewed vegetables, rice, or as a sandwich. In addition, He is an excellent snack when drinking strong alcoholic drinks.

Let's get started with the homemade recipe for this delicious dish.

If you decide to cook raw fish according to the Korean recipe at home, then you should know the basic principles of the traditional version. The dish turns out tasty, spicy and inexpensive.

• 700 g herring.
• 3 medium sized carrots.
• 1 large onion.
• 6 cloves of garlic.
• 35 ml soy sauce.
• 130 ml table vinegar.
• 35 ml sunflower oil.
• 1 tbsp granulated sugar.
• 1 tbsp salt.
• 1 tbsp sesame seeds.
• 1 tsp cilantro.
• A pinch of ground red pepper.

To prepare a snack, you need to choose only high-quality and fresh fish. The smell of herring is quickly absorbed, so it is recommended to wrap the cutting board in a plastic bag and lay a sheet of paper on it.

Wash the fish with cold water, dry it and carefully make an incision along the ridge.

After this, the skin is removed, the tail and head are removed.

Divide the herring into two parts, remove all internal organs, and also remove the black film. Remove the spine; if small bones remain, you can get rid of them with ordinary tweezers.

Cut the processed fillet into desired pieces, about 1.5 cm thick. Place in a deep bowl.

Pour the required amount of vinegar over the fish pieces and mix well.

Cover the herring with a flat plate and place a weight on it; for this you can use a filled plastic bottle. Leave for about half an hour.

While the fish is marinating, we will prepare the vegetables. Peel the onions, then cut them into rings, which are divided into two parts.

Wash the carrots with cold water, peel off the top layer and grate, preferably using a Korean grater. Or you can use a vegetable slicer.

After 30 minutes, you need to drain some of the liquid, since about half of it will still be useful to us for further cooking.

Add quartered onion rings to the bowl with the fish. Mix the ingredients thoroughly.

Pass the garlic cloves through a special press and place on a plate with the rest of the food.

After this, add the required amount of table salt. It is better to use rock salt as it contains more beneficial minerals.

Granulated sugar should also be sent with the products.

Add vegetable oil, soy sauce and a small amount of red pepper. Grind the coriander grains in a mortar. You can also use ground coriander, a Korean seasoning. It all depends on preference. Add spices to the bowl with fish.

Add chopped carrots and roasted sesame seeds to the ingredients if desired. Mix all products thoroughly.

Cover the plate with food and leave it for 12 hours; if time permits, you can leave it for one day.

The dish is ready, now you can taste the herring. If you did everything correctly, it will definitely turn out very tasty.

Korean herring in sweet and sour marinade

Many may think that sweet and sour sauce is only suitable for meat and meat products, however, in fact this is not the case. The specific sweet and sour taste of the sauce complements the taste of Korean herring.

• Frozen herring – 800 g
• Mustard beans – 30 g
• Liquid honey – 55 g
• Onion – 45 g
• Carrots – 70 g
• Garlic – 2 cloves

Rolls

• A mixture of spices for cooking carrots in Korean, dried herbs.
• Thaw the herring at room temperature, remove the head, tail, skin and entrails.
• Next, we fillet the fish, removing not only the backbone, but also all the small bones. According to this recipe, the fillet can be either cut or left whole. We will give preference to the latter option and will marinate the herring in the form of fillet rolls.
• Salt each fillet and roll it into a roll; if necessary, tie them with thread so that they do not fall apart. Form the rolls so that there is room inside for the vegetable filling.
• Wash the vegetables and peel them if necessary. Next, chop all the vegetables except carrots in any way, and grate the orange vegetable.
• Marinate the vegetable mixture in the spicy mixture for half an hour.
• In another container, combine mustard, honey, vinegar and oil. Add spices and spices at your discretion.
• Place the marinated mixture in the middle of the roll.
• Pour the liquid marinade over the herring and leave for 10 hours.
• After this time, taste the fillet and, if necessary, add the missing ingredients, such as pepper, salt, etc.

Recipe 9: Korean-style marinated herring with carrots

I suggest you try the very tasty Korean herring. Spicy, slightly spicy, with onions and carrots - an excellent appetizer for both a festive and everyday table. Try it, you will like it!

• lightly salted herring - 500 g;
• carrots - 1 pc.;
• onion - 1 pc.

For the marinade:

• vinegar 9% - 1.5 tsp;
• salt - 0.5 tsp;
• sugar - 1.5 tsp;
• soy sauce - 20 ml;
• vegetable oil - 20 g;
• ground red pepper - 1/4 tsp;
• ground black pepper - 1/4 tsp;
• nutmeg, ginger, basil, coriander (dried) - a pinch;
• sesame - a pinch (optional);
• boiled water (chilled) - 75 ml.

Herring should be lightly salted and large (450-500 grams).

Peel the herring, remove the head and entrails, separate the fillet from the backbone and bones. Remove small bones as well.

Cut the prepared fillet into thin pieces.

Peel the carrots and onions. Cut the onion into thin half rings, grate the carrots using a Korean carrot grater (or a coarse grater).

Prepare the marinade: mix all ingredients in a deep bowl. Mix. Add water last.

Mix pieces of herring with carrots and onions in a deep bowl. Pour over the prepared marinade and stir. Cover with a lid and refrigerate for 3-4 hours. You can eat pickled herring!

The most delicious herring is made in Korean! Try it for your health!

Korean instant herring

If you use lightly salted fillet instead of fresh herring, the preparation time for the appetizer will be reduced. Keep the quick recipe.

You will need:

• Lightly salted fillet – 500 gr.
• Carrots - a couple.
• Garlic cloves – 4 pcs.
• Onion – 2 pcs.
• Table vinegar – 2 large spoons.
• Vegetable oil – 3 tablespoons.
• Ground coriander - ½ small spoon.
• Salt, black pepper.

How to do:

1. Grate the carrots on a coarse grater or use a Korean grater.
2. Pour oil into the pan and heat it a little. Discard the coriander and both types of pepper. After a minute of intense stirring, turn off the burner.
3. Let the filling cool slightly (your finger should be hot), add chopped garlic and table vinegar.
4. Pour the marinade into the carrots. Add the chopped onion to the bowl. Mix the vegetables thoroughly.
5. Cut the herring fillet into thin pieces and add to the vegetables. Mix the salad well again.
6. Cover the bowl with a lid and refrigerate. Wait 2-3 hours and try - the Korean herring is ready. When serving, sprinkle with chopped dill, the appetizer will be tastier.