Hoedeopbap (Korean Poke Bowl)
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 yellow onion
- 2-3 lettuce leaves
- 2 cabbage leaves
- 4 perilla leaves
- 1/3 carrot (40g)
- 1/2 cucumber
- 1 green chili (optional)
- 7 oz (200g) sashimi-grade salmon (or tuna, halibut, snapper)
- 2 cups hot cooked rice, about 1 cup (210g) for each serving
- Generous pinch of toasted sesame seeds, to garnish
- 4 tbsp Korean chili paste (gochujang)
- 2 tbsp sugar
- 1 tbsp white vinegar
- 1 tbsp lemon juice
- 1 tsp chopped garlic
- 2 tbsp Sprite
- 1/2 tbsp toasted sesame seeds
Instructions
- 1
In a small container, mix together the Korean chili paste, sugar, vinegar, lemon juice, chopped garlic, Sprite, and sesame seeds. Set aside.
- 2
Thinly slice the onion. Soak it in cold water for 5 minutes to reduce the strong onion flavor.
- 3
Roll the lettuce leaves and cut it into thin strips. Thinly slice the cabbage leaves. Roll the perilla leaves and thinly slice them.
- 4
Cut the carrot and the cucumber into thin matchsticks. Thinly slice the green chili (if using).
- 5
Pat dry the salmon with a paper towel. Cut it into bite-sized cubes. (If you prefer a chewy texture, use halibut or snapper.)
- 6
Divide the rice into bowls. Top with the onion, lettuce, cabbage, perilla leaves, carrot, cucumber, salmon and chili (if using).
- 7
Transfer some chogochujang sauce into a small bowl. Sprinkle with sesame seeds. Serve it on the side. (Add about 2 tablespoons to each bowl and mix thoroughly before you eat.) Enjoy!