Korean
Korean - Rice Dishes
Hoedeopbap
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 2 cups hot cooked short-grain rice
- • 200g sashimi-grade tuna or salmon, diced
- • 1/2 cucumber, diced
- • 1 tbsp gochujang
- • 1 tbsp rice vinegar
- • 1 tsp sugar
- • 1 tbsp sesame oil
- • 1 sheet nori, shredded
- • 1 tsp toasted sesame seeds
Preparation Steps
1
Phase 1
Stir together the gochujang, vinegar, sugar, sesame oil, and sesame seeds to make the dressing.
2
Phase 2
Fill bowls with hot rice and arrange the diced raw fish and cucumber on top.
3
Phase 3
Spoon the chogochujang generously over the fish.
4
Phase 4
Shower with shredded nori, toss everything together, and eat immediately.