Hoe-deopbap
When bibimbap meets poke.I had hoe-deopbap (회덮밥) at my recent trip to Korea. It looked so pretty and was delicious! But seeing the assortment and simplicity of the ingredients, I got to thinking, “Hey, can’t I make this at home?” And so, I tried making it and loved it!
This dish is great because you don’t really have to cook. Nothing is made over the fire (besides the rice). When I make bibimbap, it takes soooo long mainly because I have to prepare each banchan: from blanching the spinach, to cooking the meat and eggs, to sautéing the carrots. On the other hand, hoe-deopbap requires you to just chop vegetables and raw fish. It’s no heat preparation makes it a perfect cool dish for the summer.
You use ChoGochujang for this dish which is a sauce made of gochujang, rice wine vinegar, honey, and maesil. It has a more liquid consistency and has a spicy, tangy, and sweet kick.
I prefer the spelling of hwe dup bap and it is easier to read out loud yet it seems that hoe-deopbap is the official english spelling of this dish (though it varies from website to website).
I made enough for 3 people with some vegetables left over.
Ingredients
Carrot
1/3 mu 무 (korean radish)
Cucumber
1 bunch kkaennip 깻잎 (korean perilla leaves)
Green lettuce
Red leaf lettuce
Iceberg lettuce
1/4 onion
1/4 red cabbage
Jalapeño
0.3 lb Yellowtail, sashimi grade
0.3 lb Halibut, sashimi grade
Sesame oil
Sesame seeds
Radish sprouts, garnish
Rice, cooked
ChoGochujang 초고추장 (red pepper sauce)
I don’t have exact measurements but have instead added the ratios of each ingredient. 3 parts to 1 part to 1.5 part to 1 part.
3 Gochujang
1 Honey
1.5 Rice wine vinegar
1 Maesil 매실 (plum extract)
Directions
Prepare the vegetables by using a Mandoline slicer to make thin slices of the carrot, radish, and cucumber. Then cut into thin matchsticks. Submerge into ice water, drain, and set aside. Roll a bunch of perilla leaves together and cut into strands. Chop the three types of lettuce into thin slices and submerge into ice water, drain, and then set aside. Chop the onion and red cabbage into thin slices and repeat with the ice water. Cut the jalapeño into slices.
Using a sharp knife, make thin slices out of the sashimi grade yellowtail and halibut. Make sure to always have the fish refrigerated whenever you are not using it.
In a bowl, combine gochujang, honey, rice wine vinegar, and maesil. Mix until smooth.
Assemble you dish by placing rice in a large bowl. Top with all of the chopped vegetables. Garnish with radish sprouts and sesame seeds.
Pour your desired amount of chojang over your dish along with some sesame oil. Mix thoroughly and then enjoy!
Have you tried this dish before?
