HoeDeopBap – Sashimi Bibimbap

HoeDeopBap. It’s my favorite type of bibimbap! The dish is best described as a Korean-style poké, mixed with a handful of baby greens and dressed with a tangy gochujang sauce. A healthy, delicious and nutritious bowl for these hot summer days.

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The real kicker to this dish is how visually appealing it is. Look at the vibrant colors – the green on black with the orange! You could serve that at any restaurant at a premium price 🙂

The Korean Hwe (sashimi) restaurant near my house makes an amazing bowl of HoeDeopBap. (This is actually my attempt at recreating their version). The only difference is that they use tuna sashimi, which is diced into smaller bite-sized cubes. And they also cut their cabbage much thinner. I think they are using a Mandolin slicer at a fine setting. Other than that, I believe I did a great job in replicating their hit menu item. Even the tangy gochujang sauce tastes spot on!

With the temperature rising each day,  you’ll want something light but filling. Consider a bowl of HoeDeopBap!

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HoeDeopBap - Summer Bibimbap!

Yield 2 person

Raw fish Bibimbap - Spicy Salad Rice Bowl with Sashimi

Ingredients

Base salad

• Lettuce - 4-5 pieces
• Purple cabbage - 1 outer leaf
• White cabbage - 1 outer leaf
• Carrot - 1 piece (size of pointer finger)
• Perilla leaves (optional) - 3 leaves

Fresh toppings

• Cooked white rice - 1 cup
• Gim (seasoned seaweed crisp) - 4-5 sheets
• Tuna or Salmon sashimi - 1-2 person serving
• Fish roe - 1-2 Tablespoons
• Alfalfa sprouts - few pinches
• Radish sprouts - few pinches

Gochujang Sauce

• Gochujang - 3 teaspoons
• Gochugaru - 3 teaspoons
• Vinegar - 6 teaspoons
• Sugar - 3 teaspoons

Instructions

1. Slice lettuce, purple cabbage, white cabbage and perilla leaves into thin sections. Julienne carrot into small pieces as well. 
2. Take out a mixing bowl: Toss chopped lettuce, cabbage, perilla leaves and carrots pieces together. Set aside for later.
3. Then make dressing: Mix together all of the listed ingredients under 'Gochujang Sauce'
4. Let's plate: Place rice into a bowl. Then place a handful of the tossed mixed salad on top. Carefully place your sashimi cuts on top on the salad. Then crumble the seaweed sheets into the salad as well. Finally, garnish with fish roe, alfalfa sprouts and radish sprouts. 
5. When ready to eat, place a few spoonfuls of the gochujang sauce into the bowl. Mix it all together and bon appetit!

Notes

• Chop sashimi into smaller pieces if you like
• For the gochujang sauce, replace teaspoon with a Tablespoon (for 3-4 servings)
• See video below for more details

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