📝 About This Recipe
A celebration of the sea, Hoe-deopbap is a beloved Korean classic that marries the pristine freshness of sashimi with a mountain of crisp, cool vegetables. Unlike its Japanese cousin, chirashi, this bowl is defined by its punchy, sweet-and-tangy 'Chogochujang' sauce and a nutty drizzle of toasted sesame oil. It is a textural masterpiece that is as nourishing as it is visually stunning, perfect for a refreshing summer lunch or a light, elegant dinner.
🥗 Ingredients
The Base
- 2 cups Short-grain white rice (cooked and slightly cooled)
The Fish (Sashimi Grade)
- 1/2 lb Salmon or Yellowtail (cut into 1/2-inch cubes)
- 1/2 lb Tuna (Maguro) (cut into 1/2-inch cubes)
Fresh Vegetables & Greens
- 4-5 leaves Red leaf lettuce (hand-torn into bite-sized pieces)
- 1/2 English cucumber (julienned into matchsticks)
- 1/2 cup Korean radish (Mu) or Daikon (finely julienned)
- 1/2 small Carrot (julienned)
- 4-6 pieces Perilla leaves (Kkaennip) (thinly sliced into ribbons)
- 1 cup Cabbage (thinly shredded)
- 2 Garlic cloves (thinly sliced)
- 1 Green chili (Serrano or Cheongyang) (thinly sliced)
Chogochujang Sauce
- 3 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey or Sugar
- 1 teaspoon Minced garlic
- 1 teaspoon Lemon juice (freshly squeezed)
Finishing Touches
- 2 tablespoons Toasted sesame oil (high quality)
- 1 tablespoon Toasted sesame seeds
- 1/4 cup Roasted seaweed (Gim) (shredded or strips)
- 2 tablespoons Flying fish roe (Tobiko) (optional garnish)
👨🍳 Instructions
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1
Start by cooking your short-grain rice. Once finished, fluff it and let it sit at room temperature to cool slightly. It should be warm, not piping hot, to prevent the raw fish from 'cooking' when placed on top.
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2
Prepare the Chogochujang sauce by whisking together the Gochujang, rice vinegar, honey, minced garlic, and lemon juice in a small bowl. The consistency should be pourable but thick. Set aside to let flavors meld.
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3
Wash all vegetables thoroughly and pat them dry. Excess water will dilute the sauce and make the salad soggy.
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4
Julienne the cucumber, radish, and carrot into uniform, thin matchsticks about 2 inches long. This ensures a consistent crunch in every bite.
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5
Stack the perilla leaves, roll them tightly like a cigar, and slice them into thin ribbons (chiffonade). Tear the lettuce into bite-sized pieces and shred the cabbage finely.
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6
Using a very sharp knife, cut your sashimi-grade fish into 1/2-inch cubes. Keep the fish refrigerated until the exact moment you are ready to assemble the bowls.
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7
To assemble, place a generous scoop of the slightly cooled rice at the bottom of two large, deep bowls.
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8
Arrange the shredded cabbage and lettuce over the rice to create a bed for the other ingredients.
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9
Place the julienned cucumber, radish, and carrots in organized piles around the perimeter of the bowl. Add the sliced garlic and green chilies for those who enjoy a bit of extra heat.
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10
Mound the chilled fish cubes in the center of the bowl. Sprinkle the perilla leaf ribbons and shredded seaweed over the top.
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11
Garnish with a spoonful of fish roe (if using) and a heavy sprinkling of toasted sesame seeds.
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12
Drizzle 1 tablespoon of toasted sesame oil over each bowl. Serve immediately with the Chogochujang sauce on the side so diners can add as much as they like.
💡 Chef's Tips
Always use 'sashimi-grade' fish from a reputable purveyor to ensure safety and quality. Keep your fish on ice while prepping the vegetables to maintain the best texture and temperature. If you find the sauce too spicy, add an extra teaspoon of honey or a splash more rice vinegar to balance it. For the best texture, use a mandoline for the radish and cabbage to get them paper-thin. Don't mix the bowl until you are ready to eat, as the salt in the sauce will cause the vegetables to release water.
🍽️ Serving Suggestions
Serve with a side of warm, clear soybean paste soup (Doenjang-guk) to contrast the cold bowl. Pair with a chilled glass of Korean rice wine (Makgeolli) or a crisp Soju. Offer extra sheets of roasted seaweed (Gim) to scoop up the fish and rice mixture. Include a side of pickled yellow radish (Danmuji) for a sweet and crunchy palate cleanser. A side of light, seasoned blanched spinach (Sigeumchi-namul) complements the fresh greens well.