Khe salad made from meat with carrots - a spicy appetizer with a wonderful aroma: recipe with photos and videos

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Hye salad with meat and carrots is a very tasty, spicy and aromatic cold Korean appetizer that originated in the cuisines of the Far East. She has a lot of fans all over the world, most of them, of course, in Korea. But almost all over the world this appetizer can be found on the menus of expensive restaurants.

It’s much easier to prepare classic, standard, real heh when in any city you can find exactly the spices that are required in this salad. In the classic form, all raw foods are put into the salad, and meat too; of course, it is first marinated, but no more. And nowadays there are already hundreds of recipes with processed meat, perhaps it’s safer now...

The main feature of this salad is its pungent taste and spicy aroma. Khe salad is prepared with beef, pork, chicken, and even, you might be surprised, with dog. It is customary to add spices to the appetizer, this is not only salt, sugar and pepper, but also ginger, coriander, soy sauces, as well as other preferred spices

To make the salad less high in calories and fat, you do not need to fry the meat, but boil it lightly, this will also save on oil.

How to prepare heh salad from meat and carrots - 15 varieties

Khe salad with meat and fresh carrots
Korean meat and carrot salad
Pork khe salad with carrots
Khe salad with meat and fresh carrots
Khe salad with veal and fresh carrots
Khe meat salad with carrots and cucumbers
Khe meat salad with carrots and potatoes
Khe meat salad with bell pepper and cucumber
Khe salad from meat with carrots and onions
Khe meat salad with carrots and beets
Khe meat salad with eggplant
Khe salad with meat and cabbage
Classic meat salad
Khe salad from meat and pike
Beef salad with carrots

Khe salad with meat and fresh carrots

This recipe is suitable for all gourmets who love spicy snacks. If there are such people among your guests, then you will definitely surprise them by preparing such an exquisite dish.

Ingredients:

Beef – 500 gr.;
Onions (onions) – 2 pcs.;
Carrots – 500 gr.;
Vinegar (wine) – 2 tbsp;
Pepper (red and black) – 1 pinch each;
Oil (vegetable) – 3 tbsp;
Sugar – 1 tbsp;
Garlic – 3 cloves.

Preparation:

Grate fresh, washed carrots.

Peel the onion and cut into half rings.

Cook the beef for about an hour and a half, cool and cut into thin strips.

In a saucepan, mix meat, carrots and onions, add oil and spices.

Pass the garlic through a press and add it to the pan along with sugar, salt and vinegar.

Cover the pan with a lid and put it in the refrigerator for a day for quality marinating.

Serve the salad to the table in small salad bowls.

Bon appetit!

Step-by-step recipe with photos

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 choosing 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.

Korean meat and carrot salad

An interesting appetizer that is prepared from fresh meat, always raw. This recipe will add spice and deliciousness to the salad, as it uses Korean carrots. It is important to know that in this recipe the meat is not fried or boiled, but only marinated. Vinegar will cook the protein perfectly and the meat will seem cooked, but its taste will be much richer.

Ingredients:

Carrots (Korean style) – 100 gr.;
Veal – 500 gr.;
Sauce (soy) – 30 ml;
Vinegar (70%) – 1 tbsp;
Salt – 1 tsp;
Oil (vegetable) – 5 tbsp;
Garlic – 3 cloves;
Onions (onions) – 2 pcs.;
Coriander – 0.5 tsp;
Pepper (black) – 1 tsp;
Cilantro – 2 tsp;
Sesame – 1 tsp.

Preparation:

Wash the meat, remove the film and fat, put it in the freezer for 30 minutes. Then cut into strips.

Take a deep pan, put the meat in it and add vinegar and salt. Mix thoroughly and put the pan in the refrigerator for 4 hours. Stir every 40 minutes.

Peel the onions, wash them and cut them into small cubes. Fry it in a frying pan until golden brown.

Wash the cilantro and chop it.

When 4 hours have passed, take the pan out of the refrigerator, drain the juice from it, and put the meat in a bowl. Season it with hot pepper, garlic cubes, coriander, fried onions, soy sauce, cilantro and Korean carrots. Mix all ingredients thoroughly and serve.

Bon appetit!

Step-by-step recipe with photos

It’s hard to imagine Korean cuisine without traditional savory appetizers and salads. Literally all dishes have a special spiciness. At the same time, the range of spices used by local chefs is quite small. The most common ingredients used in Korean cuisine are hot red pepper, garlic, ginger, soy sauce and sesame. And the main secret lies in the skillful selection and use of these spices. Recipes for salads and appetizers may be the same, but each chef has his own proven set of spices, the secrets of which they do not share with anyone.

Many Korean salads have the prefixes “he” and “cha” to their names; they partially reveal the technology for preparing salads. “Heh” - salads seasoned with vinegar or vinegar essence. “Cha” - prepared on a non-acetic base and seasoned with vegetable oil.

Today we will prepare pork heh in Korean...

Prepare products according to the list.

Meat for heh must be very fresh; it is better to use the neck or ham. Wash the meat, dry it with a paper towel, cut off excess fat, film, and veins from the meat. Cut the prepared meat into strips across the grain. To ensure that the meat is cut well, you can first freeze it a little in the freezer.

Place the chopped pork in a cup, add 0.5 tbsp. salt, 1 tbsp. sugar and 3 tbsp. vinegar essence, stir and leave to marinate for 2-3 hours, stirring occasionally.

While the meat is marinating, prepare the carrots. Wash the carrots, peel and grate into strips on a Korean grater.

Add the remaining sugar, salt and 1 tbsp to the grated carrots. vinegar essence, mix and set aside. The carrots should release juice.

Peel the onions and cut into half rings.

Pour vegetable oil into a frying pan, heat it well, add the onion and fry until transparent. In this step, you can immediately add heh spices and chopped garlic to the pan and fry everything together. Or add spices a little later.

Drain the marinade from the meat, put it in a large cup, add carrots and pour boiling oil and onions over everything, just boiling.

Then add grated garlic and spices, mix well, cover with a lid and put in the refrigerator for 2-3 hours. Koreans almost always add a flavor enhancer (monosodium glutamate) to pork hee; it makes it much tastier, but there is a lot of controversy about monosodium glutamate itself, so adding it or not is your choice.

Bon appetit!

Pork khe salad with carrots

A good feature of this recipe is that the ingredients do not need to be fried or boiled, they are all cooked at the same time, thereby saturated with each other, which gives the salad an incredible taste.

Ingredients:

Carrots – 3 pcs.;
Pork – 400 gr.;
Oil (vegetable) – 4 tbsp;
Onion – 400 gr.;
Vinegar – 50 gr.;
Spices - to taste;
Pepper - to taste;
Salt - to taste.

Preparation:

Wash the pork well and cut into thin strips.

Cut the onion into transparent half rings.

In a salad bowl, mix onions and meat.

Pour 300 ml of water and 50 ml of vinegar into a small bowl, season with spices, salt and hot pepper, then mix thoroughly.

Pour the contents of the marinade into a salad bowl and leave for 30 minutes, covering with cling film

Grate fresh carrots or cut into long strips.

Choose the largest frying pan, preferably with a thick bottom, add vegetable oil and add meat, carrots and onions. Set the heat to the lowest setting and always stir. Fry until all the ingredients begin to crisp and the meat turns white.

Place the salad in a bowl and cool it, and then safely serve it to the table.

Bon appetit!

Khe salad with meat and fresh carrots

A spicy salad with fresh vegetables will delight your whole family; in this recipe you need to focus on choosing quality pork. It should be tender and a little fatty, this is how the salad will have a wonderful taste and aroma.

The thinner you cut the meat, the better it marinates. To cut meat this way, you first need to put it in the freezer for 30 minutes, and only then start cutting.

Ingredients:

Pork – 200 gr.;
Carrots – 1 pc.;
Onion (onion) – 1 pc.;
Vinegar – 100 ml;
Paprika (ground) – 1 tsp;
Seasoning (for Korean carrots) – 1 tbsp;
Oil (vegetable) – 70 ml;
Sugar – 1 tsp;
Salt – 1 tsp.

Preparation:

Before we start cooking, put the pork in the freezer for 20 minutes, and then cut it into thin strips.

In a deep bowl, mix meat, sugar, salt and paprika. Add half the vinegar and spices. mix, cover with cling film and place in the refrigerator for 2-3 hours for good marinating.

Cut the carrots into thin noodles and the onion into half rings.

Add carrots and onions to the meat, pour in the second part of the vinegar.

Fry the seasoning for Korean carrots in vegetable oil for about 2 minutes and add to the carrots and onions. Mix everything well and also put it in the refrigerator for 40 minutes.

Drain all the liquid from the meat that has been marinated, and transfer the meat to the onions and carrots, mix everything thoroughly again.

The wonderful salad is ready and ready to serve.

Bon appetit!

Chicken heh with chim-chim seasoning - the right recipe

This option is lighter than the classic one. It is prepared from boiled chicken - you don’t have to worry about readiness. You will need to marinate the entire dish. Moreover, the aromatic juice of the marinade will not let you feel the dryness of the fillet.

You will need: