Recipe with a photo of a spicy loin of heh appetizer. How to prepare a dish with vegetables and chicken sous vide stomachs?
Contents of the recipe with a photo:
- Ingredients
- Step by step preparation of spicy Korean appetizer he
- Video recipes
A spicy appetizer he with chicken stomachs is a variant of a popular Korean dish made from vegetables with meat products; it can serve as an appetizer with strong drinks, a salad or a main course with a side dish of rice or funchose. The use of sous vide technology in the preparation of meat ingredients makes it much more tender in taste and consistency.
In the traditional recipe for a spicy Korean snack, he for a dish, raw meat products are not subjected to heat treatment, but rather marinated in a strong solution of vinegar for a rather long time. Hot and hot spices (garlic, peppers, sometimes ginger, etc.) in this case work not only as flavoring additives, but also as preservatives and antiseptics.
Chicken stomachs subjected to low-temperature cooking (sous-vide) in our recipe completely retain their nutritional value, acquire the correct structure, characteristic taste without excess acid and allow us to limit the degree of pungency of the dish to the more familiar framework of domestic cuisine.
- Caloric content per 100 g - 113 kcal.
- Servings - 1.1 kg
- Cooking time - 40 minutes of preparation, 6-12 hours of infusion
Ingredients:
- Prepared chicken gizzards - 250 g
- Raw carrots - 400 g
- Onions - 150 g
- Eggplant, blanched frozen - 130 g
- Bulgarian pepper, blanched frozen - 100 g
- Garlic - 20 g
- Granulated sugar - 1 tablespoon
- Soy sauce - 1 tablespoon
- Rice vinegar salad 6% - 1 tablespoon
- Coriander - 1 tsp
- Vegetable oil - 2-3 tablespoons
- Sweet paprika - 1 tsp
Step by step preparation of spicy Korean appetizer he
1. Boil chicken stomachs until tender. At the same time, they acquire a grayish color and almost lose their original taste, which in the process of prolonged cooking practically all goes into the broth. Our stomachs are pinkish in cut, but have a soft and elastic consistency. We would get approximately the same result from the traditional preparation of a spicy Korean heh snack from meat marinated in strong vinegar, but it would be very sour!
2. Cut the stomachs into strips and pour into a bowl, there you can also put jelly-aspek.
3. Rub the carrots with long straws on a special grater and add to the meat. Cut fresh peppers and eggplants into strips, add pepper immediately, pre-season the eggplant slightly in vegetable oil. But we have a ready-made workpiece, which can only be opened, slightly thawed and mixed with the rest of the vegetables and meat.
4. Prepare the filling from soy sauce, salad vinegar (6%) and sugar in equal proportions (one tablespoon each). Depending on our own taste, we can change the proportions to make it more sour, salty or sweeter. Mix all the components until the sugar dissolves and pour into a bowl with the vegetable mixture, evenly distributing.
5. You can use a ready-made Korean salad dressing, but these mixtures, as a rule, contain a lot of hot pepper, which is not to everyone's taste. Let's make our own dressing, fresh and aromatic: grind a teaspoon of coriander and cumin in a mortar, add sweet paprika and quite a bit (according to our own taste) hot red pepper.
6. Chop the onions into thin half-rings and put them in a frying pan with hot vegetable oil.
7. Pressing the garlic in a garlic press is undesirable; it is better to chop it finely with a knife or chop it in a special mill.
eight. We do not fry the onion, but lightly sauté it, it should retain an elastic consistency, but become transparent, maybe a little golden. As soon as it "glazed", immediately pour into it the ground spice mixture, garlic, if you wish, you can add some favorite dried aromatic herb - basil, parsley, etc., throw in a pinch of dried ground ginger. Mix everything quickly, heat in a pan for a couple of minutes and remove from heat.
9. Pour hot aromatic onions with oil and spices onto a mixture of meat and vegetables.
10. Mix the finished heh thoroughly, cool it, if necessary adjust the taste with salt, sugar or vinegar, close the lid and send it to the refrigerator to infuse for at least a few hours, and preferably overnight.
He with chicken stomachs is very popular with us as an appetizer and when serving lunch or dinner, it often serves as a salad. For Eastern (Korean) cuisine, this is a full-fledged meat dish, which is complemented with funchose or rice balls, soy sauce and fresh herbs.
Video recipes for spicy Korean appetizer he
1. How to make Korean spicy appetizer he:
2. Recipe for spicy Korean appetizer he:
