📝 About This Recipe
Hoedeopbap is the coastal, refreshing cousin of the classic Bibimbap, swapping sautéed vegetables for a mountain of crisp, raw greens and pristine sashimi-grade fish. This dish is a masterclass in balance, layering the warmth of fluffy steamed rice with the icy chill of fresh seafood and a bold, tangy Chogochujang sauce. It is a celebratory meal that captures the essence of Korean seaside dining—light, nourishing, and exploding with umami.
🥗 Ingredients
The Base
- 2 cups Short-grain white rice (cooked and kept warm)
The Seafood
- 1/2 lb Sashimi-grade Salmon or Tuna (cubed into 1/2 inch pieces, kept chilled)
- 1/2 lb Sashimi-grade Sea Bass or Snapper (cubed into 1/2 inch pieces, kept chilled)
The Chogochujang Sauce
- 3 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey or Sugar
- 1 teaspoon Minced garlic (finely grated)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 tablespoon Toasted sesame oil
Fresh Vegetables and Aromatics
- 4-5 leaves Red leaf lettuce (torn into bite-sized pieces)
- 1 cup Cabbage (very thinly shredded)
- 1/2 piece Cucumber (julienned into matchsticks)
- 1/2 cup Korean Radish (Mu) (julienned and soaked in ice water)
- 5 pieces Perilla leaves (Kkaennip) (thinly sliced into ribbons)
- 2 pieces Garlic cloves (thinly sliced)
- 1 piece Green chili pepper (thinly sliced on a diagonal)
Garnish
- 1 teaspoon Toasted sesame seeds
- 1/4 cup Dried seaweed strips (Gim) (roasted and shredded)
- 2 tablespoons Flying fish roe (Tobiko) (optional for texture)
👨🍳 Instructions
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1
Rinse the short-grain rice until the water runs clear. Cook in a rice cooker or stovetop until fluffy. Once done, fluff with a paddle and let it sit at room temperature for 10 minutes; you want it warm, not piping hot, to avoid 'cooking' the raw fish.
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2
In a small mixing bowl, combine the Gochujang, rice vinegar, honey, minced garlic, lemon juice, and sesame oil. Whisk vigorously until the sauce is smooth and glossy. Adjust the sweetness or acidity to your preference.
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3
Prepare the vegetables. Shred the cabbage and lettuce, and julienne the cucumber and radish. If using Korean radish, soak the julienned strips in ice water for 5 minutes to crisp them up, then drain and pat dry.
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4
Stack the perilla leaves, roll them tightly like a cigar, and slice them into thin ribbons (chiffonade).
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5
Remove your sashimi-grade fish from the refrigerator. Using a very sharp knife, cut the fish into uniform 1/2-inch cubes. Keep the fish in a bowl set over ice if your kitchen is warm.
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6
Divide the warm rice into two large, deep serving bowls. Spread it out slightly so it forms a flat bed for the toppings.
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7
Arrange the vegetables in separate clusters around the perimeter of the bowl on top of the rice, creating a colorful ring. Leave the center open.
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8
Place a generous mound of the cubed raw fish in the center of each bowl.
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9
Top the fish with a spoonful of flying fish roe (if using), the sliced garlic, and the green chili peppers.
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10
Garnish the entire bowl with shredded seaweed (gim) and a sprinkle of toasted sesame seeds.
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11
Serve immediately with the Chogochujang sauce on the side. Instruct your guests to drizzle the sauce over the bowl and mix everything thoroughly with a spoon until every grain of rice is coated.
💡 Chef's Tips
Always use 'sashimi-grade' fish to ensure safety and the best texture. Keep your fish chilled until the very moment of assembly to maintain the contrast between the warm rice and cold toppings. Don't skip the perilla leaves; their unique minty, peppery flavor is essential for an authentic Hoedeopbap. If the sauce is too thick, add a teaspoon of water or more vinegar to reach a drizzling consistency. Mix the bowl with a spoon, but be gentle so you don't mash the delicate fish cubes.
🍽️ Serving Suggestions
Serve with a side of warm Miso soup or a clear Korean clam soup (Joegae-tang) to cleanse the palate. Pair with a chilled glass of Soju or a crisp, dry Riesling. Offer extra sheets of roasted seaweed (Gim) for wrapping small bites of the mixed rice. Serve with traditional banchan like pickled radish (Danmuji) or a light cucumber salad.