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Korean chicken heh with carrots and onions

Korean-style chicken khe with carrots and onions

A bright, zesty, delicious appetizer for a party or any day! Korean-style chicken khe comes out incredibly juicy and appetizing. It can stand in as a main dish, especially with a side, and it's also great as a snack. It looks lovely on a holiday table or at a simple family dinner!

Pearl

Recipe author

Korean chicken heh with carrots and onions

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Composition / ingredients

Servings:

Chicken (small)

1.2

Carrots

150

Onion

150

Bell pepper

100

Paprika

1.5

Vegetable oil

100

Vinegar (9%)

1.5

Sugar (or slightly more)

0.5

Fresh herbs

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 13 g

Fats 55 % 18 g

Carbohydrates 6 % 2 g

219 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Korean-style chicken khe? Gather all the ingredients on the list. Pluck the chicken, remove the innards, and singe off any down if needed. If your bird is frozen, take it out of the freezer ahead of time and thaw it. For the onion I like to use red salad onion or shallots — these are milder and perfect for khe. You can also use regular onion.
Step 2:

Cook the chicken until done. You can boil the whole bird and then cut it into pieces. I cut the chicken into parts first and only then cook it. I don't use the back for khe — I freeze it to make chicken broth later. So, cover the chicken with cold water and put it on the stove. After it boils, skim off the foam, add salt, and cook over moderate heat until done.
Step 3:

Meanwhile, prep the vegetables. Peel the onion and carrot. Halve the bell peppers and remove the seeds and core. If you can, use peppers of different colors — the finished khe will look brighter and more appetizing. Rinse all the vegetables and pat them dry with paper towels.
Step 4:

Grate the carrot on a julienne (Korean-salad) grater. Cut the onion into thin slivers or half rings.
Step 5:

Cut the bell peppers into thin strips the same way.
Step 6:

With a slotted spoon, lift the cooked chicken pieces out onto a flat plate or tray. Leave them to cool. You can make a rich soup from the leftover broth.
Step 7:

Heat the vegetable oil in a skillet. You can add a halved onion to fry in it for extra aroma. Remove the onion from the oil.
Step 8:

Put the chicken in a large deep bowl. Add the carrot.
Step 9:

Pour in the hot oil.
Step 10:

Add the red or yellow onion.
Step 11:

Then add the bell pepper and finely chopped herbs to the bowl. Parsley, dill, and/or cilantro all work well.
Step 12:

Add the salt, sugar, and all the other spices. Pour in the vinegar.
Step 13:

Mix everything thoroughly but gently. Taste it, and if something's missing, adjust to taste — you may need more salt or a little more vinegar. The khe should taste richly sour, sweet, and salty all at once. Cover the bowl with a lid or plastic wrap and put it in the fridge for a few hours to marinate.
Step 14:

The longer the chicken marinates, the tastier it gets. I usually leave it for 4 to 5 hours, or overnight.
Step 15:

It's marvelous — be sure to give it a try!

Garlic goes really well with chicken and vegetables, so you can use it in khe too. Enjoy!
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
Since everyone's threshold for salty, sweet, bitter, sharp, sour, and hot is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, keep in mind that some spices are especially important not to overdo (chili pepper, for instance).