Korean Sashimi Rice Bowl Hoedeopbap Recipes

KOREAN SASHIMI RICE BOWL (HOEDEOPBAP)

Korean sashimi rice bowl (hoedeopbap) image

An easy, delicious combination of rice, crunchy salad, sashimi and a sweet-spicy sauce.

Provided by Caroline's Cooking

Time 20m

Number Of Ingredients 8

Ingredients

1/4 cup rice (, 55g (1 cup cooked/135g) - I used basmati)
1/4 cucumber (, approx 2in/5cm piece)
1 carrot (, small (approx 1/4cup coarsely grated))
1 cup lettuce leaves (- mixed greens or red leaf lettuce, approx 2 leaves)
1/4 lb sashimi-grade tuna (65g, salmon or a mix)
2 tbsp gochujang sauce (, or more to taste)
1 tsp sesame seeds (, toasted)
1 green chili (optional - sliced to top)

Steps:

Cook the rice according to the packet instructions. In most cases, put 1/2cup/120ml cold water with the uncooked rice in a small pan and cover. Bring to a boil, reduce heat and simmer approx 10min until water has absorbed. Allow to cool a little. You can also use leftover rice (the rice is typically slightly warm, but since everything else is cold room temperature also works).
While the rice is cooking (if doing from uncooked), thinly slice the cucumber, coarsely grate the carrot and shred the lettuce. Cut the fish into relatively thin slices across the grain. Put the fish back in the fridge if not using immediately.
Put some rice in the bottom of two bowls, add little piles of lettuce, carrot, cucumber and the sashimi fish. Add some gochujang sauce to each bowl and sprinkle over some sesame seeds. Add slices of chili, if you are using. Mix as you eat and add a little more sauce if you need.

Nutrition Facts : Calories 214 kcal, Carbohydrate 29 g, Protein 16 g, Fat 3 g, Cholesterol 21 mg, Sodium 126 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

KOREAN RICE BOWL WITH SASHIMI - HOEDEOPBAP

Korean Rice Bowl with Sashimi - Hoedeopbap image

Korean Rice bowl topped with tuna and salmon sashimi, lots of green veggies and then drizzled with sweet tangy gochujang sauce. Simply delicious and healthy.

Provided by JinJoo Lee

Categories Main Course rice Seafood

Time 40m

Number Of Ingredients 19

Ingredients

4 cup cooked white rice ((1 cup per serving), warm but not too hot)
2 oz Salmon (, cubed - sashimi grade)
2 oz Tuna (, cubed - sashimi grade)
10 green or red leaf lettuce leaves (, cut into strips (2 cup))
1 bunch Chrysanthemum leaves ((Ssukat), cut into strips (2 cup))
12 Perilla leaves (, cut into strips (1 cup))
4 small Persian cucumbers (, julienned (1 1/2 cup))
1/3 large purple onion (, sliced)
4 garlic cloves (, sliced thin)
2 Korean green chili peppers/Annaheim or Jalapeno peppers
handful of Daikon Sprouts
4 Tobiko eggs ((optional but I really like it))
Swirl of Sesame oil
4 Tbsp gochujang
2 Tbsp rice vinegar
4 tsp sugar (or + 1 tsp)
1 Tbsp apple (, grated)
1 tsp lemon juice
1 tsp soy sauce ((jin ganjang))

Steps:

Cook white rice to produce 4 cups.
Cut tuna and salmon into small 1/2 inch cubes. Store in fridge until ready to serve.
Rinse all vegetables and cut them into thin strips or slices.
Make ChoGochujang sauce by mixing all ingredients. You can make extra and store leftover in the fridge. FYI, ChoGochujang refers to gochujang sauce that has vinegar (cho 초) added.
In a 3 cup size bowl, add 1 cup rice and 1 1/2 cup veggies. Because ssukat, perilla have strong flavors, add them sparingly. Also sprinkle garlic, onions, peppers, daikon sprouts on top. Add sashimi cubes and top with Tobiko eggs.
When ready to eat, allow each person to add as much ChoGochujang sauce as they like. I recommend at least 2 Tbs of ChoGochujang sauce for each bowl.
Mix it altogether and you have this wonderful medley of greens, rice, fish and spicy goodness.

Nutrition Facts : Calories 333 kcal, Carbohydrate 65 g, Protein 12 g, Fat 2 g, Cholesterol 12 mg, Sodium 171 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

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