Despite the wild amount of red pepper, herring in Korean for this recipe it turns out not very sharp. Moreover, after 8 hours, when ready to be consumed, it is still fairly hot, but in a day when the taste good be balanced, too much sharpness is lost. The amount of pepper and vinegar you can feel free to modify according to your taste in any direction.
- 1 kg of uncleaned herring
- 5-8 bulb bulbs
- 0.5 Cup refined vegetable oil
- 1 tablespoon of salt
- 1/3 tbsp sugar
- 80 ml of vinegar 6%
- 1 tbsp tomato paste
- 2 hours spoons of hot red pepper
- 1 h spoon of allspice
The cooking of spicy herring:
Herring have to clean, wash and cut into fillets. The skin if herring are small and weak, it is better not to remove. But I was large and strong. So, I removed it immediately. Bone clean as possible. I removed the large and small pulls in the process of the meal.
In a prepared herring, put salt, sugar and mix. Large rings slice the onion. It can be taken indefinitely. It will also be very edible.
Put onions to herring and mix again.
To prepare the marinade. In a pot heat vegetable oil, tomato puree, pepper and vinegar. Bring to a boil and set aside to cool.
Fill the herring with onion and warm the marinade, stir, cover with a small load. I used to do this little plate. Press it herring down and put into the refrigerator. After a few hours the amount of marinade in the bowl increase.
Let stand for 8 hours and better day and you can start the meal.