Korean · Lunch · Dinner
Korean Raw Fish Rice Bowl (Hoedeopbap)
회덮밥
Cool, silky slices of sashimi-grade tuna and salmon over warm brown rice, piled with crisp lettuce, cucumber and carrot, then tossed with a tangy, sweet-spicy chogochujang. It is fresh, bright and full of crunch.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 2
Calories come from: Carbs 55% · Fat 22% · Protein 23%
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Ingredients
For 2 servings- 3/4 cup150 gshort-grain brown rice
- 1 1/2 cups360 gwater (for rice)
- 4.5 oz125 gsashimi-grade tuna
- 4.5 oz125 gsashimi-grade salmon
- 3 cups shredded100 ggreen leaf lettuce
- 1/2 medium120 gcucumber
- 1 small60 gcarrot
- 1/2 cup shredded50 gred cabbage
- 1 cup30 gradish sprouts (optional)
- 1 sheetroasted seaweed (gim) (optional)
- 1 1/2 tsptoasted sesame seeds
- 2 tbsp40 ggochujang (Korean red pepper paste)
- 1 1/2 tbsp22 grice vinegar
- 1 tbsp21 ghoney
- 1 clovegarlic
- 1 tsp5 gtoasted sesame oil
- 1 tbsp15 gwater (for sauce)
Steps
- 1
Rinse the brown rice in a sieve until the water runs mostly clear.
- 2
Put the rice and 360 ml water in a pot, bring to a boil, then cover and simmer on low for about 40 minutes until the water is absorbed.
- 3
Take the pot off the heat and let the rice steam, covered, for 10 minutes, then fluff it and let it cool until just warm.
- 4
While the rice cooks, shred the lettuce and red cabbage, and cut the cucumber and carrot into thin matchsticks.
- 5
Finely grate the garlic and whisk it with the gochujang, rice vinegar, honey, sesame oil and 1 tbsp water to make the chogochujang.
- 6
Keep the fish refrigerated until the last moment, then pat it dry and cut it into bite-size cubes or thin slices with a sharp, clean knife.
- 7
Divide the warm rice between two wide bowls.
- 8
Arrange the lettuce, cabbage, cucumber, carrot and radish sprouts over the rice.
- 9
Top with the tuna and salmon, then scatter over the sesame seeds and snipped seaweed.
- 10
Serve right away with the sauce on the side and mix everything together before eating.
- 11
Food safety: use only fish sold as sashimi-grade, keep it cold, and eat it within 30 minutes of slicing; raw fish is not advised during pregnancy or for anyone with a weakened immune system.
Swaps, storage and make-ahead
Swaps
- Use white short-grain rice instead of brown rice for a softer, quicker-cooking base that is easier to find.
- Replace the honey with maple syrup or sugar in the sauce if you prefer not to use honey.
- Swap the raw fish for cooked peeled shrimp or flaked canned tuna if you cannot find sashimi-grade fish or would rather avoid raw seafood.
- For a gluten-free bowl, use a gochujang labelled gluten-free, since most brands contain wheat.
Storage
This bowl is best eaten fresh and should not be stored once assembled, since the raw fish must be eaten within 30 minutes of slicing and should not be frozen. Cool leftover cooked rice quickly, refrigerate it within 1 hour, eat it within 1 day and reheat it only once until steaming hot. The sauce keeps covered in the fridge for about a week.
Make ahead
Whisk the chogochujang and prep the lettuce, cabbage, cucumber and carrot up to a day ahead, storing them covered in the fridge. Cook the rice shortly before serving, and slice the fish only at the last moment.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishSesameGlutenSoy
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (600 g) | Per 100 g | |
|---|---|---|
| Calories | 612 kcal | 102 kcal |
| Protein | 35.8 g | 6 g |
| Carbohydrates | 82.4 g | 13.7 g |
| of which sugars | 16.5 g | 2.8 g |
| Fiber | 5.3 g | 0.9 g |
| Fat | 14.6 g | 2.4 g |
| of which saturated | 3 g | 0.5 g |
| Sodium | 320 mg | 53 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
