Hwe Dup Bap (Korean Sushi Bowl)
Part salad bowl, part rice bowl -- with a generous amount of sushi-grade fish and Gochujang Sauce. Hwe Dup Bap is refreshing, satisfying, and utterly delicious!
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb sashimi grade fish ((salmon, tuna, white fish))
- 2 cups cooked short grain rice ((1 cup per person, cooked))
- 3 cups/2 big handfuls for each bowl salad greens
- 1 small carrot
- 2 small cucumbers (or 1/2 large one)
- 4-6 perilla leaves ((divided evenly))
- 1 small packet roasted + seasoned seaweed snack (gim) ((divided evenly))
- 2 Tbsp Masago ((divided evenly))
- 2 Tbsp Gochujang
- 1 Tbsp Vinegar ((white distilled, white wine, rice wine, apple cider vinegar, apple vinegar all work well here))
- 1 Tbsp sesame oil ((plus more for drizzling))
- 1/2 Tbsp sugar
Instructions
- 1
In a small bowl, make the Cho Gochujang sauce. Add ingredients and mix well. The sauce should be smooth and pourable. Add more vinegar and/or sesame oil 1 tsp at a time, if the sauce looks too thick. Set aside.
- 2
Prep vegetables: roughly chop the lettuce, julienne the carrots and cucumbers, and chiffonade perilla leaves (like basil).
- 3
Assemble: In two bowls, evenly divide the salad greens and vegetables. Add sushi-grade fish and scoop of rice.
- 4
Add toppings: Evenly divide the perilla leaves, crushed Nori, and masago between the two bowls.
- 5
Serve sushi bowls with Cho Gochujang and extra sesame oil. People can drizzle as much Cho Gochujang and sesame oil as they like. Mix with a spoon and enjoy!