Khe (Korean Marinated Fish)

Acetic acid denatures fish proteins (the fish 'whitens'), but does not kill all parasites. For safe khe, use only fish that has been frozen at −20 °C for at least 24 hours (or −35 °C for 15 hours) — this reliably destroys parasites. Freshly caught river fish is absolutely unsuitable for khe. Store-bought salmon, pink salmon, and chum salmon are generally safe as they pass sanitary control. When in doubt, always use previously frozen fish.

The minimum marinating time for khe is 4 hours in the refrigerator: this allows the vinegar to 'cook' the fish on the outside and the spices to penetrate the flesh. After just 1 hour the fish will still be raw inside and barely marinated. The optimal time is 6–8 hours or overnight in the refrigerator. Maximum is 24 hours — beyond that the fish becomes too acidic and starts to fall apart. Salmon and pink salmon marinate slightly faster than denser chum salmon.

Khe is traditionally made from: pink salmon, chum salmon, sockeye salmon (firm red fish is ideal), trout, mackerel (rich flavor, fattier), and carp (river fish — must be previously frozen). Not suitable: cod and other delicate white fish — they fall apart in vinegar. The firmer the fish flesh, the better it holds its shape in khe.

Finished khe keeps in the refrigerator in a glass container with a lid for 2–3 days. The flavor deepens on the second day. After 3 days the fish becomes too soft and acidic. Do not freeze finished khe — the fish falls apart upon thawing and releases a lot of liquid. If you need to store it longer, freeze the raw fish before marinating, and marinate fresh before serving.

For milder khe, reduce red pepper to ¼ tsp or omit entirely. For less acidity, reduce vinegar to 1 tbsp and add 1 tsp sugar. For those who cannot tolerate raw fish: lightly pan-fry the fish pieces (1–2 minutes) before marinating. Traditional khe is not recommended for children due to the raw fish and vinegar — consider offering baked fish with the same spices as an alternative.