Hoedeopbap - Korean Sashimi Rice Bowl

Prep Time
Cook Time
Ready In

Recipe: #32575

June 17, 2019

"Hoedeopbap is the raw-fish version of bibimbap. Make sure to use a very good quality fish - sushi grade if possible. The briny fish roe and crisp vegetables add layers of complexity, and everything is tied together with the homemade chojang - a sweet and spicy condiment that is a fixture at Korean tank restaurants."

Original recipe yields 4 servings
  • For Chojang


  • Serving Size: 1 (631.4 g)
  • Calories 606.9
  • Total Fat - 11.5 g
  • Saturated Fat - 2 g
  • Cholesterol - 37.4 mg
  • Sodium - 340.5 mg
  • Total Carbohydrate - 92.2 g
  • Dietary Fiber - 6.4 g
  • Sugars - 12.4 g
  • Protein - 36.6 g
  • Calcium - 285.9 mg
  • Iron - 7.3 mg
  • Vitamin C - 58.1 mg
  • Thiamin - 0.8 mg

Step 1

Slice the onion paper thin on a mandoline and julienne the carrot. Soak them in ice water so they stay crisp.

Step 2

Slice the cucumber into half moons and roughly chop the lettuce and the perilla leaves. Using scissors, shear the dried seaweed into thin strips. Set all these things aside.

Step 3

Make the Chojang sauce: Combine Gochujang, vinegar, sugar and pineapple juice in a bowl and whisk together until fully combined. There should be no chunks of gochujang remaining. Pour into a squeeze bottle, if you have one. Set aside.

Step 4

Using a very sharp knife, slice the salmon and tuna into 1/4 inch slices and place on a chilled plate.

Step 5

Divide the warm rice into 4 bowls. Add letuce, perilla leaves and cucumbr. Remove onions and carrots from the ice bath and shake them dry. Add them to the bowls. Place the raw fish and masago in the center and garnish with dried seaweed and sesame seeds. Drizzle some Chojang over each bowl.

Step 6

Serve with the lemon wedges and leftover Chojang. Each guest can mix everything together and squeeze lemon over their portion, if desired.

Tips & Variations

No special items needed.