Spicy Sashimi and Vegetable on Rice, Hwe Dup Bap
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.
|2 oz||Tuna (sushi grade) 참치 (or your favorite fish, must be sushi grade)|
|2 oz||Salmon (sushi grade) (or your favorite fish, must be sushi grade)|
|2 oz||Red Snapper (Sushi Grade) (or your favorite fish, must be sushi grade)|
|3 leaves||Red Leaf Lettuce 상추|
|¼ cup||Gochujang (Hot Pepper Paste) 고추장|
|1 tbs||Sugar 설탕|
|2 tbs||Vinegar 식초|
|¼ cup||Sesame Oil 참기름|
|2 tbs||Sprite 사이다 (optional, or orange juice or water)|
|½ tsp||Sesame Seeds 깨(optional)|
|½ oz||Perilla Leaf, Kaet-nip 깻잎 (about 5 leaves, optional)|
|1||Green Chili Pepper 풋고추 (optional)|
|1||Red Chili Pepper 붉은 고추 (optional)|
|¼||Cucumber 오이 (optional)|
|3 oz||Carrot (large Korean carrot) 당근 (optional)|
|¼ tsp||Garlic (minced) 다진 마늘 (optional)|
|1 tsp||Flying Fish Roe 날치알 (optional)|
|1 cup||Rice, white short grain 쌀|
|1 tsp||Mul Yeot / Malt (Maltose) Syrup 물엿 (optional)|
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.
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.
Thaw frozen fish (optional)
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
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.
5. Place in bowl
Place a bed of cooked rice in a bowl and top with vegetables and fish.
In a bowl:
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.
Serve sauce on the side