Hoedeopbap is a Korean rice bowl that is topped with raw fish and slices of fresh vegetables. Although similar to the Japanese kaisendon, this Korean version is finished off with the addition of a sweet and spicy sauce that usually combines gochujang (chili paste), vinegar, garlic, and sugar.
The most common fish varieties used in the dish are salmon, tuna, sea bass, or halibut which may be sliced or cut into thin strips. The key to every hoedeopbap is to use only high-quality, fresh ingredients, and to serve the dish well-chilled.
Korean Salmon Rice Bowl | (회덮밥 – Hoedeopbap)
Course: MainCuisine: KoreanDifficulty: Easy4
servings10
minutes20
minutes300
kcal1
hour10
minutesHoedeopbap is a Korean rice bowl that is topped with raw fish and slices of fresh vegetables. Although similar to the Japanese kaisendon, this Korean version is finished off with the addition of a sweet and spicy sauce that usually combines gochujang (chili paste), vinegar, and sugar.
Ingredients
Salmon (fresh (raw), 200g, 7oz)
Rice (cooked, medium grain, about 300g or 10oz)
Lettuce
Cucumber
Onion (optional)
Gochujang (Korean chilli paste, 1tbsp)
Vinegar (1 tbsp)
Sugar (1 tbsp)
Korean cooking wine (1/2 tbsp)
Sesame seeds
Directions
- Chop the lettuce into smaller chunks
- Chop the cucumber into short strips
- Cut a small chunk of onion (about 1/8) into thin slices
- Cut the salmon into 2 halves. Dice the first chunk. Cut the rest into thin long slices
- For Mixing
- In a bowl add Korean chilli paste, vinegar, korean cooking wine and sugar. Mix it thoroughly until everything is dissolved to form the sauce.
- Final Serving
- Place the cooked rice on the bowl and flatten it out.
- Spread the lettuce over it. Place cucumber on top.
- Place the diced salmon in the center and salmon slices around the diced pieces.
- Pour sauce over the salmon and top it with sesame seeds.
- Add sliced onion over the lettuce (optional).
- Ready to serve!
