Description
Korean hoedeopbap with sashimi tuna, salmon, vegetables and spicy chogochujang sauce over rice, fresh and balanced.
Ingredients
Units Scale
Base and Protein
- 3 cups cooked medium grain rice
- 200 g fresh tuna, sashimi grade
- 200 g fresh salmon, sashimi grade
- 1/2 cup pickled julienned radish
- 1/2 cup julienned carrots
- 1/2 cup seasoned julienned cucumber
- 3 cups thinly sliced iceberg lettuce
- 1/2 cup pickled red onions
- 1/2 cup miyeok julgi bokkeum / seaweed salad
- 1 sheet roasted seaweed, crumbled
- 2 tbsp black sesame seeds
- 1/2 cup cooked edamame
- 4 tbsp gochujang
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 2 tbsp water
- 1 tsp sesame oil
Instructions
- Prepare the sauce by mixing gochujang, rice vinegar, sugar, water and sesame oil in a bowl. Adjust to taste and set aside.
- Cook rice according to package instructions and let it cool slightly so it is warm but not hot.
- Slice the tuna and salmon into thin bite sized pieces. Keep chilled until ready to use.
- Divide the rice among bowls and spread a few tablespoons of sauce over the top.
- Arrange lettuce, carrots, radish, cucumber, onions and miyeok julgi bokkeum neatly over the rice.
- Place the sliced fish in the centre, sprinkle with sesame seeds and crumbed roasted seaweed then top with edamame.
- Mix everything together just before eating so the sauce coats all the ingredients evenly.