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Spicy Sashimi and Vegetable on Rice, Hwe Dup Bap

Your rating: None Average: 4.8 (8 votes)
Average: 1 (1 vote)
quick n easy
nut free
prep time: 
25 min
inactive time: 
0 min
cooking time: 
5 min
total time: 
30 min

Here is a dish that will completely revive your appetite. You will experience an amazing mix of refreshing flavors exploding in your mouth. And by the way... it's extremely nutritious.

Buy Korean ingredients online here.

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Change to: Metric US
2 ozTuna (sushi grade) 참치 (or your favorite fish, must be sushi grade)
2 ozSalmon (sushi grade) (or your favorite fish, must be sushi grade)
2 ozRed Snapper (Sushi Grade) (or your favorite fish, must be sushi grade)
3 leavesRed Leaf Lettuce 상추
¼ cupGochujang (Hot Pepper Paste) 고추장
1 tbsSugar 설탕
2 tbsVinegar 식초
¼ cupSesame Oil 참기름
2 tbsSprite or 7UP 사이다 (optional, or orange juice or water)
½ tspSesame Seeds 깨 (optional)
½ ozPerilla Leaf, Kaet-nip 깻잎 (about 5 leaves, optional)
Green Chili Pepper 풋고추 (optional)
Red Chili Pepper 붉은 고추 (optional)
¼ Cucumber 오이 (optional)
3 ozCarrot (large Korean carrot) 당근 (optional)
¼ tspGarlic (minced) 다진 마늘 (optional)
1 tspFlying Fish Roe 날치알 (optional)
1 cup  Rice, white short grain 쌀
1 tspMul Yeot / Malt (Maltose) Syrup 물엿 (optional)
Ingredients Notes: 

You can also buy pre-made sauce (cho-gochujang) here.




Optional Ingredients and Substitutions
- Sesame seeds, sprite, perilla leaves, green chili pepper, red chili pepper, cucumber, carrot, minced garlic, flying fish roe, mullet (malt syrup) can be omitted.

- If you don't have red leaf lettuce you can use spring mix. We don't recommend using iceberg lettuce.
- If you don't have Sprite, use orange juice or water instead.

Good to Know
-All raw fish used in this dish must be sushi grade to ensure you don’t get sick from it. Do not leave raw fish out in room temperature for more than a few minutes.

-Obviously this dish will be the best with all ingredients. But, you can get away with just fish, red leaf lettuce and the sauce.
Perilla leaves give an amazing aroma to the dish and remove fishy smell.

-For rice, use freshly cooked rice. If you use cold rice, the dish will smell more fishy.

-If you can't take spicy, reduce the amount of red chili paste.

-You can serve the dish with Wasabi and Pickled ginger on the side.

How to Store
Because of the raw fish, you should eat this dish within a few hours. Even in the fridge, it won’t last more than a day.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Cook rice

Don’t forget to cook rice before you start. See how to cook rice in a pot or how to cook rice using rice cooker .

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Cook rice

2. Thaw & cut fish (optional)

If fish is frozen, place the whole chunk in cold light salt water for 30 min to thaw and pat-dry with a clean kitchen towel or paper towel. Cut into small pieces.

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Thaw frozen fish (optional)

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Cut small pieces

3. Wash & Cut vegetables

Wash vegetables and remove all the moisture using a clean kitchen towel or paper towel. Cut all vegetables into julienne. For sesame leaves, roll the leaves then cut into thick strips

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Wash all vegetables



4. Make sauce

For the sauce, mix Gochujang, vinegar, sugar, Sprite, sesame oil, sesame seeds, and malt syrup (Mul-Yut) in a small bowl.

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  • ¼ cup Gochujang
  • 2 tbs Vinegar
  • 1 tbs Sugar
  • 2 tbs Sprite
  • 1 tsp Sesame oil
  • ¼ tsp Sesame seeds
  • 1 tsp Malt syrup

5. Place in bowl

Place a bed of cooked rice in a bowl and top with vegetables and fish.

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In a bowl:

  • A bed of cooked rice

Top with:

  • veggies and fish

6. Garnish & Serve

Add a tablespoon of sesame oil on top and garnish with chili peppers and sesame seeds. Serve with the sauce on the side. You can serve wasabi on the side for a little kick. To enjoy, pour a desired amount of sauce into the bowl and mix everything together.

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  • 1 tbs Sesame oil

Garnish with

  • Chili peppers
  • Sesame seeds

Serve sauce on the side