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just by the look,nothing more taste,,Sashimi Rice Salad (Hwe Dup Bap 회덮밥)

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Hwe Dup Bap should be an easy dish as long as you have some good quality sashimi and fresh vegetables. But it’s not so “simple” because of the arduous preparation – lots of chopping stuff and attention to detail. But the rewards is heavenly!

Cho-goh-choo-jang, the red sauce, means vinegar plus chili pepper paste. You can use the same sauce for eating sashimi too. As long as you stick to the recipe below, it should taste good. Sprite seems to be an odd ingredient, but trust me, it makes a difference! You can also add wasabi if you want more kick.

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Difficulty: Easy…….. source@
Serving Size: 2 people
Total Time: 30 minutes prep time

Main Ingredients
Fresh or frozen salmon, tuna or any other sashimi
2 Tablespoons flying fish roe
2 cups white rice
1/3 onion
1 cucumber
1/3 carrot
2 cloves of garlic
Lettuce or salad leaves
1 sheet roasted seaweed (keem 김)
(optional) sesame leaves
(optional) radish sprout

Sauce (cho-goh-choo-jang 초고추장)
4 tablespoons chili pepper paste (goh-choo-jang 고추장)
1 tablespoon vinegar
1 tablespoon lemon juice
1 tablespoon sugar
1 tablespoon sprite
1 teaspoon of Diced/Crushed Garlic (mah-neul 다진 마늘)
2 pinch roasted sesame seeds
2 tablespoons sesame oil

Sushi Rice Seasoning (dahn-cho-mul 단촛물)
1 tablespoons vinegar
1/2 tablespoons sugar
1 pinch salt

Seasoning sauce (cho-goh-choo-jang 초고추장) – Mix everything together except sesame oil and sesame seeds which you can add when you serve. If you can prepare ahead, leave the sauce for an hour to allow it to “mature” in its flavor.

Rice – Make rice for 2 people. According to a Sushiman I saw on Food Networks, the secret of making sushi rice is to wash the rice more than usual (I’m guessing it will remove more starch).

Sushi Rice Seasoning – Mix the ingredients together and mix with warm rice.

Fish – Fresh sashimi always taste better, but frozen ones are just fine. For frozen fish, thaw it under salt water for 5 minutes and cut. You may heat up the knife under running hot water to make cutting easier. Cut into bite sized cubes and save them in the fridge (it’s raw fish!) until everything else is ready to eat.

Onion – Julienne as thinly as possible and put them in cold water for 10 minutes. Drain and remove excess water with paper towel.

Lettuce – Cut into desired size or use spring mix salad leaves.

Cucumber – Julienne. Use on the outer solid part and discard the soft seed part.

Carrot, garlic, sesame leaves – Julienne.

Seaweed – Slice thinly or destroy them into coarse powder in a plastic bag.

Arrange prepared ingredients together. Rice in the bottom and vegetables (lettuce, onion, cucumber, carrot, garlic, sesame leaves..) on top of rice. Add sashimi and fish roe on top. Put the sesame oil around.

Serve the sauce (cho-goh-choo-jang 초고추장) in a sauce bowl and sprinkle roasted sesame seeds on top. Enjoy!


Editor : kitty

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