Korean-Style Marinated Herring
A spicy, flavorful, and unique cold appetizer! Korean-style marinated herring is made from raw fish soaked in a bold, tangy sauce. The result is a zesty dish perfect for any festive table. It takes little time to prepare and can be enjoyed after just 24 hours.
Updated : 03 June, 2025
Easy
More than 1 hour.
Ingredients
1
Herring
1
Onion
1
Carrot
50 grams
Vegetable oil
2 tablespoon
Tomato paste
1.5 tablespoon
Vinegar 5%
1 teaspoon
Sugar
0.5 teaspoon
Salt
0.5 teaspoon
Ground black pepper
0.5 teaspoon
Hot pepper, ground
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose fresh, large herring. Do not fully thaw it before preparation – slightly frozen fish is easier to clean. You can use tomato sauce or ketchup instead of tomato paste. Use 9% vinegar and neutral oil. Adjust the spices to taste.
Step 2
Clean the herring: cut off the head and tail. Slice open the belly and remove the insides. Make a cut along the back and remove the top fin. Peel off the skin. Cut the fish in half lengthwise and remove the backbone. Trim off the rib area with fins, remove rib bones and black membrane (it’s bitter). Rinse and pat the fillet dry.
Step 3
Cut the fillet into evenly sized medium pieces.
Step 4
Peel and slice the onion into thin half-rings.
Step 5
Wash, peel, and grate the carrot using a coarse or Korean-style grater.
Step 6
In a container, layer the sliced onion and grated carrot on the bottom, then place the herring pieces on top.
Step 7
In a small bowl, mix the marinade: combine tomato paste, vegetable oil, sugar, salt, black pepper, red pepper, and vinegar.
Step 8
Pour the marinade over the herring and vegetables. Mix well so the marinade coats everything evenly. Cover the container with a lid and refrigerate for 24 hours.
Step 9
Serve chilled. Enjoy!