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Pickled Herring Korean Style!
I know what you’re thinking… “I’m not a huge fan of herring” but this pickled herring is really good. Trust.
This Korean style marinated or pickled herring will add a lot more flavor & a little kick to your Swedish holiday buffet, for sure. I’m really proud of this marinated herring recipe: I get to respect local customs and still get flavor packed eats… win, win. The taste of garlic, ginger, and spicy yet sweet chili flakes is a great way to liven things up, and it is not too spicy despite the chili flakes, so don’t worry. This herring is great the traditional way as part of a holiday buffet or with steamed rice and fresh coriander. Visit your nearest Asian market for ingredients: they are worth buying since you can use them in many other dishes…
Korean Style Pickled Herring
Water (1 cup)
Rice Wine Vinegar (1/2 cup)
Rice Wine (3 Tbs.)
Sugar (2 Tbs.)
Korean Red Chili Flakes “Gochugaru” (3 Tbs.)
Ginger (1 Tsp.)
Garlic (1 Large Clove)
Radish (1/4 cup)
Green onion (1/4 cup)
Prepared herring (5 minuters sill)
- Simply mix first 5 ingredients together in a sauce pan. Bring mixture just to a boil and then quickly remove from heat. Allow mixture to cool. It must be below room temperature before using.
- While your marinade is cooling, grate your garlic and slice your ginger, radish and green onion. Set aside.
- Wash your herring under cool water, and then slice into pieces.
- Now it’s time to arrange your jar: loosely layer the vegetables and herring. You want the marinade to be able to touch everything.
- Once your marinade is cool, pour into the jar, all the way to the top. Seal the jar, and refrigerate for at least two days. Enjoy!