📝 About This Recipe
Hoe-deopbap is the refreshing, coastal cousin of Bibimbap, swapping sautéed vegetables for crisp, raw greens and pristine slices of fresh sashimi. This dish is a masterclass in balance, pairing the buttery richness of raw fish with a fiery, sweet, and tangy vinegar-gochujang sauce. It’s a clean, invigorating meal that celebrates the purity of the ocean and the bold, fermented depths of Korean pantry staples.
🥗 Ingredients
The Foundation
- 2 cups Short-grain white rice (cooked and slightly cooled)
The Seafood (Sashimi Grade)
- 200 grams Fresh Salmon or Tuna (cut into 1/2 inch cubes)
- 100 grams White fish (Sea Bream or Flounder) (cut into 1/2 inch cubes)
The Garden
- 4-5 leaves Red leaf lettuce (torn into bite-sized pieces)
- 6 pieces Perilla leaves (thinly sliced into ribbons)
- 1/2 Cucumber (julienned into matchsticks)
- 1/4 cup Korean Radish (Mu) or Daikon (finely julienned)
- 1/4 cup Carrot (finely julienned)
- 1 cup Cabbage (finely shredded)
Chogochujang Sauce
- 3 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey or Sugar
- 1 teaspoon Soy sauce
- 1 teaspoon Minced garlic
- 1 tablespoon Toasted sesame oil
Garnish
- 1 teaspoon Toasted sesame seeds
- 1/4 cup Roasted seaweed (Gim) (shredded into strips)
- 2 teaspoons Flying fish roe (Tobiko) (optional for texture)
👨🍳 Instructions
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1
Rinse the short-grain rice until the water runs clear, then cook according to package instructions. Once done, fluff with a paddle and let it sit at room temperature to cool slightly; you want it warm, but not steaming hot, to avoid 'cooking' the raw fish.
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2
In a small mixing bowl, whisk together the Gochujang, rice vinegar, honey, soy sauce, minced garlic, and sesame oil. Continue whisking until the sauce is smooth, glossy, and the sugar has fully dissolved.
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3
Taste the sauce. It should be a vibrant balance of spicy, sweet, and tangy. Adjust with more vinegar for zip or more honey for sweetness if desired. Set aside.
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4
Prepare your vegetables. Ensure the lettuce, perilla leaves, cucumber, radish, carrot, and cabbage are all washed and dried thoroughly. Use a mandoline for the radish and carrot to get professional, uniform matchsticks.
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5
Pat the fish dry with paper towels to remove excess moisture. Using a very sharp knife, cut the fish into uniform 1/2-inch cubes. Keep the fish refrigerated until the very moment of assembly.
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6
Divide the slightly cooled rice into two large, deep serving bowls, spreading it out into an even layer at the bottom.
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7
Arrange the shredded cabbage and lettuce over the rice, creating a lush green bed for the other ingredients.
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8
Place the julienned cucumber, carrots, and radish in distinct sections around the perimeter of the bowl to create a beautiful color wheel.
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9
Mound the chilled fish cubes in the center of the bowl, alternating the colors of the salmon and white fish for visual appeal.
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10
Top the fish with the perilla leaf ribbons, shredded seaweed, and a spoonful of flying fish roe if using.
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11
Sprinkle the entire bowl with toasted sesame seeds for an aromatic, nutty finish.
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12
Serve immediately with the sauce on the side. Instruct your guests to drizzle the sauce over the bowl and mix everything thoroughly with a spoon before eating.
💡 Chef's Tips
Always use 'Sashimi Grade' or 'Sushi Grade' fish from a reputable purveyor to ensure safety and quality. If you cannot find perilla leaves, substitute with a mix of fresh mint and basil for a similar herbaceous note. For extra crunch, add a handful of finely chopped roasted peanuts or extra radish matchsticks. Keep the rice at room temperature; putting ice-cold fish on piping hot rice will ruin the delicate texture of the seafood. If the sauce is too thick, add a teaspoon of water or apple juice to reach a drizzling consistency.
🍽️ Serving Suggestions
Pair with a light, chilled glass of Korean Cheongju (clear rice wine) or a crisp Sauvignon Blanc. Serve with a side of warm Miso soup or a simple Korean dried pollack soup (Bukkeoguk). Offer extra Kimchi or pickled yellow radish (Danmuji) on the side for added acidity and crunch. Provide a small dish of extra Gochujang sauce for those who prefer a higher heat level. Finish the meal with a refreshing slice of chilled Korean pear or watermelon.