Hweh Sashimi With Korean Chogochujang Dipping Sauce Recipe By Tasty

GOCHUJANG SAUCE

Steps:

• Whisk gochujang, green onions, soy sauce, rice vinegar, garlic, sesame seeds, sugar, ginger, and sesame oil together in a bowl until smooth.

HWEH (SASHIMI) WITH KOREAN CHOGOCHUJANG DIPPING SAUCE RECIPE BY TASTY

Steps:

• Make the chogochujang. In a medium bowl, stir together the gochujang, water, rice vinegar, granulated sugar, minced garlic, and toasted sesame seeds.
• Prepare the sashimi: If the sashimi-grade salmon, tuna, and halibut is not pre-cut, cut into thin slices against the grain.
• Arrange the fish on a plate. Serve with perilla leaves and red leaf lettuce for wrapping, rice, and the chogochujang for dipping.
• Enjoy!

KOREAN RICE BOWL WITH SASHIMI - HOEDEOPBAP

Steps:

• Cook white rice to produce 4 cups.
• Cut tuna and salmon into small 1/2 inch cubes. Store in fridge until ready to serve.
• Rinse all vegetables and cut them into thin strips or slices.
• Make ChoGochujang sauce by mixing all ingredients. You can make extra and store leftover in the fridge. FYI, ChoGochujang refers to gochujang sauce that has vinegar (cho 초) added.
• In a 3 cup size bowl, add 1 cup rice and 1 1/2 cup veggies. Because ssukat, perilla have strong flavors, add them sparingly. Also sprinkle garlic, onions, peppers, daikon sprouts on top. Add sashimi cubes and top with Tobiko eggs.
• When ready to eat, allow each person to add as much ChoGochujang sauce as they like. I recommend at least 2 Tbs of ChoGochujang sauce for each bowl.
• Mix it altogether and you have this wonderful medley of greens, rice, fish and spicy goodness.