Korean sashimi rice bowl (Hwe Dup Bap)
Made Kaisendon or chirashi (Japanese Sashimi Rice Bowl)before which require cutting the raw fish more skillfully. Lately I have been making Korean Sashimi Rice Bowl again and again because it is foolproof. Hwe Dup Bap consists of three major ingredients: raw fish, rice and spicy chili dressing which you add and mix into the rice bowl.
I think Korean uses tilapia fish but you can use any other sashimi grade fish namely tuna, salmon. For vegetables, you can use perilla leaves, radish sprouts, red leaf lettuce, carrots, courgettes, sweet corn, etc. Additional toppings include toasted seaweed. I am not going to write the detailed steps as there is a link which has nicely demonstrated how to assemble a Hwe Dup Bap. But I will share with you the Korean Chili dressing which I found the most important. This dressing can also be used as a dip for sashimi as an alternative to wasabi.
Chogochujang sauce (Korean chili dressing)
- 4 tbsp hot pepper paste
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar/ honey
- Chopped spring onion (white part)
- 1 clove minced garlic
- 1 tsp grated ginger (optional)
- 1 tbsp roasted sesame seeds
- 2 tbsp sesame oil