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Hye of beef


Hye of beef

Hye is a dish that many associates with Korean cuisine. And this is right, but He maybe not only from meat but also from fish, for example. It is not a fully fried product, pre-marinated in sauce, spices, and spices. It turns out to be a very interesting, rich dish, which can be served as a supplement to a side dish or salad, as a separate snack. What is remarkable is that this dish is prepared very quickly.


0.5 kg of beef;

soy sauce - 2.5 tablespoons;

garlic - 2 cloves;

ginger (dry or fresh) - 0.5 teaspoons;

red ground pepper - 1/3 teaspoon;

frying oil - 2 tablespoons.

Cooking Korean dish "Hey" made of beef.

For an original snack, we will need beef pulp or loin. The main thing is that the meat must be lean. The beef should be well washed with running water, and even better - to withstand for 2-3 hours in clean, cool water. Then, it should be wrapped with a towel and the excess water should be removed. After that, armed with a sharp knife, divide the meat into thin strips, no longer than 4-5 cm long. It is necessary to cut in the direction of the fibers.

Garlic and ginger root should be cut into large slices to make it easier to remove before roasting. Alternatively, you can slice the garlic in circles and ginger slices of the same size. Put garlic and ginger root in a handy dish, add red pepper, soy sauce and sliced strips of beef. If you like the pronounced taste of ginger, you can rub it on the finest grater or pass it through a garlic press, in which case it will give you juice and some pulp. Mix the meat with marinade and leave it to marinate for 15-20 minutes.

Soy sauce will give the tender pink beef a darker shade.

Pour the oil into the heated frying pan and put garlic in it. It should be fried for literally 2 minutes, stirring. Then take it out of the frying pan and the garlic will give the oil its flavor.

Pour marinated beef with spices into the oil. Notice that there is no salt in this recipe - its role is taken over by the soy sauce. Start to quickly fry the meat on a high fire, stirring.

First, the beef will allocate a lot of juice, and it will be as if stewed in it. But this shouldn't embarrass us, we continue to fry, and after 4-5 minutes all the liquid will evaporate, and the meat will dry a little in the pan.

The disappearance of liquid is a signal that the meat is ready and it's time to take it off the fire.

Before serving, you can decorate the beef with fresh herbs or sesame seeds. It turns out very soft, in a slightly roasted beef crust.

Bon appetite!

Hye of beef

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