Spicy Sashimi Bowl Hwe Deop Bap Recipes
SPICY SASHIMI BOWL (HWE DEOP BAP)
A yummy Korean dish. Easy to prepare. A meal in a bowl. I found this recipe on the Korean Kitchen web site. Most ingredients are readily available, although you'll have to go to an asian market to get the sesame leaves, smelt roe and the kochujang (Korean chili paste)
Provided by J. Ko
Categories One Dish Meal
Time 50m
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- Cut fish into small pieces.
- Wash vegetables and prepare as instructed above. Most of them are just thinly sliced.
- Mix "Cho Kochujang (sweet and sour chili sauce)" ingredients, set aside.
- In a large bowl, put rice on the bottom, spread lettuce and salad greens.
- Arrange rest of the vegetables, add fish, and spoon smelt roe on top.
- Drizzle 1 tsp sesame oil over each serving.
- Serve with cho kochujang (sweet and sour chilli sauce).
- I like to serve garlic and chilies in a separate bowl, so everybody can add to taste.
Nutrition Facts : Calories 560.6, Fat 19.2, SaturatedFat 3, Cholesterol 24.9, Sodium 101.9, Carbohydrate 78.2, Fiber 3, Sugar 19.4, Protein 19.2
KOREAN SASHIMI RICE BOWL (HOEDEOPBAP)
An easy, delicious combination of rice, crunchy salad, sashimi and a sweet-spicy sauce.
Provided by Caroline's Cooking
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Cook the rice according to the packet instructions. In most cases, put 1/2cup/120ml cold water with the uncooked rice in a small pan and cover. Bring to a boil, reduce heat and simmer approx 10min until water has absorbed. Allow to cool a little. You can also use leftover rice (the rice is typically slightly warm, but since everything else is cold room temperature also works).
- While the rice is cooking (if doing from uncooked), thinly slice the cucumber, coarsely grate the carrot and shred the lettuce. Cut the fish into relatively thin slices across the grain. Put the fish back in the fridge if not using immediately.
- Put some rice in the bottom of two bowls, add little piles of lettuce, carrot, cucumber and the sashimi fish. Add some gochujang sauce to each bowl and sprinkle over some sesame seeds. Add slices of chili, if you are using. Mix as you eat and add a little more sauce if you need.
Nutrition Facts : Calories 214 kcal, Carbohydrate 29 g, Protein 16 g, Fat 3 g, Cholesterol 21 mg, Sodium 126 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
KOREAN RICE BOWL WITH SASHIMI - HOEDEOPBAP
Korean Rice bowl topped with tuna and salmon sashimi, lots of green veggies and then drizzled with sweet tangy gochujang sauce. Simply delicious and healthy.
Provided by JinJoo Lee
Categories Main Course rice Seafood
Time 40m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 333 kcal, Carbohydrate 65 g, Protein 12 g, Fat 2 g, Cholesterol 12 mg, Sodium 171 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
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