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Loading...Hoedeopbap is a refreshing South Korean rice bowl layered with sashimi-grade raw fish, crisp lettuce, cucumber, and onion, finished with a tangy-sweet-spicy gochujang dressing. It is traditionally tossed tableside so every grain of rice is coated in the bright sauce. Serve it cold for the cleanest flavor on a warm day.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 490 kcalCalories
- 14 gFat
- 2.5 gSaturated Fat
- 68 gCarbs
- 3 gFiber
- 6 gSugar
- 26 gProtein
- 720 mgSodium
- 760 mgPotassium
- 90 mgCalcium
- 3.5 mgIron
- 18 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the bowl
- 2 cups short-grain white rice, rinsed
- 1 lb sashimi-grade salmon, tuna, or yellowtail
- 2 cups shredded romaine or red leaf lettuce
- 1 medium English cucumber, julienned
- 1/2 small onion, thinly sliced
- 2 green onions, thinly sliced
- 2 tablespoons toasted sesame seeds
For the sweet-spicy dressing
- 2 tablespoons gochujang (Korean red chile paste)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon toasted sesame oil
- 1 clove garlic, finely grated
- 2 tablespoons cold water
Directions
- Rinse the rice under cold water until the water runs clear, then cook with about 2 1/4 cups water until tender, about 18 minutes; let it steam off the heat for 5 more minutes.
- While the rice cooks, whisk gochujang, rice vinegar, soy sauce, sugar, sesame oil, garlic, and water in a small bowl until smooth; chill in the refrigerator until ready to serve.
- Slice the sashimi-grade fish into bite-sized pieces about 1/2 inch thick, keeping the blade and fish cold; return to the fridge if not assembling immediately.
- Soak the sliced onion in ice water for 5 minutes to mellow the sharpness, then drain well and pat dry.
- In a large chilled bowl, gently toss the lettuce, cucumber, drained onion, green onions, and sliced fish together, taking care not to mash the fish.
- Divide the warm rice among 4 bowls and mound the fish-and-vegetable mixture over the top.
- Spoon the chilled dressing over each bowl (or serve it on the side), sprinkle with toasted sesame seeds, and bring to the table so each diner can toss everything together with a long spoon before eating.
Cook’s Notes
- Only use sushi-grade fish from a trusted fishmonger and keep it refrigerated right up to plating for food safety.
- Toss the fish with the dressing only at the table so the fish stays glossy and the vegetables stay crisp.
- For a milder kid-friendly version, swap sashimi for cooked flaked salmon or even a can of drained tuna.
- Top with a sheet of shredded toasted seaweed (gim) for an extra savory umami crunch.
- If the dressing tastes sharp, balance it with an extra teaspoon of sugar or a splash of grated Asian pear juice.
