Korean Rice Bowl with Sashimi - Hoedeopbap
Korean Rice bowl topped with tuna and salmon sashimi, lots of green veggies and then drizzled with sweet tangy gochujang sauce. Simply delicious and healthy.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cup cooked white rice ((1 cup per serving), warm but not too hot)
- 2 oz Salmon (, cubed – sashimi grade)
- 2 oz Tuna (, cubed – sashimi grade)
- 10 green or red leaf lettuce leaves (, cut into strips (2 cup))
- 1 bunch Chrysanthemum leaves ((Ssukat), cut into strips (2 cup))
- 12 Perilla leaves (, cut into strips (1 cup))
- 4 small Persian cucumbers (, julienned (1 1/2 cup))
- 1/3 large purple onion (, sliced)
- 4 garlic cloves (, sliced thin)
- 2 Korean green chili peppers/Annaheim or Jalapeno peppers
- handful of Daikon Sprouts
- 4 Tobiko eggs ((optional but I really like it))
- Swirl of Sesame oil
- 4 Tbsp gochujang
- 2 Tbsp rice vinegar
- 4 tsp sugar (or + 1 tsp)
- 1 Tbsp apple (, grated)
- 1 tsp lemon juice
- 1 tsp soy sauce ((jin ganjang))
Instructions
- 1
Cook white rice to produce 4 cups.
- 2
Cut tuna and salmon into small 1/2 inch cubes. Store in fridge until ready to serve.
- 3
Rinse all vegetables and cut them into thin strips or slices.
- 4
Make ChoGochujang sauce by mixing all ingredients. You can make extra and store leftover in the fridge. FYI, ChoGochujang refers to gochujang sauce that has vinegar (cho 초) added.
- 5
In a 3 cup size bowl, add 1 cup rice and 1 1/2 cup veggies. Because ssukat, perilla have strong flavors, add them sparingly. Also sprinkle garlic, onions, peppers, daikon sprouts on top. Add sashimi cubes and top with Tobiko eggs.
- 6
When ready to eat, allow each person to add as much ChoGochujang sauce as they like. I recommend at least 2 Tbs of ChoGochujang sauce for each bowl.
- 7
Mix it altogether and you have this wonderful medley of greens, rice, fish and spicy goodness.