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    Home » Main dishes

    Hoedeopbap - Korean sashimi rice bowl

    July 29, 2024 by Caroline's Cooking

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    This Korean sashimi rice bowl is so easy to put together and is a delicious combination of tender sashimi, crunchy salad, rice & a sweet-spicy sauce. It makes a great, easy meal whether for dinner or lunch.

    This Korean sashimi rice rice bowl is a simple, light and wonderfully balanced mix of raw fish, rice, crunchy vegetables and a sweet-spicy sauce. Easy and delicious!

    Jump to Recipe
    side view of bowl of Korean sashimi rice bowl, hoedeopbap.

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    We're a house of raw fish fans, in lots of different forms, and I find raw dishes are particularly welcome in warmer weather when lighter foods fit the bill. While the kids aren't quite into spicy foods yet, I am happy to enjoy some and they can adapt to enjoy everything else in this tasty bowlful.

    It's easy to make, with great flavors and is the in do fthing that fits in perfectly particularly in warmer weather. Being such a pretty mix of colors is an added bonus, too.

    overhead slight close up of Korean sashimi rice bowl, hoedeopbap.

    What does hoedeopbap mean?

    Hoedeopbap translates as "raw fish covering rice" - "hoe" or "hwe" is the Korean for raw fish and "deopbap" means covered rice ("bap" is rice). A deopbap is essentially any kind of rice bowl with some kind of topping that's a common casual meal.

    This raw fish rice bowl is a traditional Korean dish that you will especially find in coastal reagions, where fish and seafood are a core part of the diet. You can make it with a range of different fish, with rockfish, sea bass, tuna, salmon or halibut all common. You'll also find versions with seafood, too.

    What's the difference between bibimbap and hoedeopbap?

    In most views, hoedeopbab is a type of bibimbap. Bibimbap means "mixed rice" but generally starts out looking very similar with a base of rice, and various ingredients added on top. The toppings generally include a few different vegetables, sometimes meat and some kind of sauce, all of which can vary.

    The origins are unknown, but it's often believed to have evolved as either a way to use up leftover banchan (side dishes) or to easily feed a crowd, without quite the same elaborate preparation as other traditional meals with multiple dishes. (You can learn more about the various versions in this article.)

    bowls with sliced raw fish, rice, vegetables in sticks and shredded lettuce.

    In bibimbap, the vegetables are on the whole cooked or blanched and seasoned, with common ones being spinach, mushrooms, beansprouts and carrots. For hoedeopbap you use raw vegetables. This is typically a combination of salad greens/leaves and some julienned carrots and cucumber.

    Both typically use gochujang in the sauce, but hoedeopbap typically uses chogochujang which combines gochujang with vinegar and sugar to make a sweet-spicy seasoning.

    What is the difference between chirashi and hoedeopbap?

    In case you are thinking this sounds like Japanese chirashi, it does indeed have some similarities, but also differences. "Chirashi" translates as "scattered" as the raw fish and other toppings are laid over rice. Though in reality, it is often much more purposeful and arranged since this is typically a festive dish.

    Chirashi also uses seasoned sushi rice rather than plain rice. Kaisen-don is probably the more similar everyday Japanese dish that normally uses plain rice, but this, too, has other differences from hoedeopbap. You don't mix the Japanese dishes before eating, nor do they usually include a sauce. 

    rice, fish, sauce and salad mixed together

    The Korean rice and raw fish dish may be a little less delicate, but the differences are also part of what makes it so good. The sweet-spicy sauce mixed through with the other ingredients gives such a fantastic combination of flavors and textures in every bite.

    Tips to make a great Korean sashimi rice bowl

    Since you don't cook anything apart from the rice, this is really easy to make, but a couple tips to make it work well:

    • Use really good, fresh sushi-grade fish. It's worth speaking to your fishmonger and seeing what they have that meats the criteria, as you can easily change the fish used. 
    • While the rice is cooking, get everything else prepared and keep chilled until needed.
    • You can use a mix of greens, as you have available - traditionally you'd include perilla leaves but they are not easy to come by in a regular supermarket so I don't always include.
    • When you're cutting the fish, remove any bones, trim well and cut across the grain to be more tender.
    • While you typically serve this with a chogochujang sauce, if you prefer you could use some soy sauve and sesame oil for a non-spicy version. 
    side close view of Korean sashimi rice bowl, hoedeopbap.

    This Korean sashimi rice bowl is light from the raw fish and vegetables, but filling enough to feel like a meal from the rice. The sauce has so much flavor and is great mixed through everything else. Whether a quick lunch or lighter dinner, it's delicious and easy. Be sure to enjoy it soon.

    Enjoy raw fish? Try these!

    • Scallop ceviche
    • Tuna tataki (technically seared, but only lightly and with a lovely light dressing)
    • Salmon poke bowl
    • Tiradito (Peruvian sashimi with chili-lime sauce)
    • Plus get more Korean recipes in the archives.
    Korean sashimi rice bowl, hoedeopbap, from overhead.
    Print Recipe
    5 from 2 votes

    Korean sashimi rice bowl (hoedeopbap)

    An easy, delicious combination of rice, crunchy salad, sashimi and a sweet-spicy sauce.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Main Course
    Cuisine: Korean
    Servings: 2
    Calories: 318kcal
    Author: Caroline's Cooking
    SaveSaved!

    Ingredients

    • ½ cup rice ½ cup uncooked, giving approx 2 cups cooked - medium grain works well
    • ¼ red onion optional
    • ¼ cucumber (¼ cucumber is approx 2in/5cm piece)
    • 1 carrot small (approx ¼cup julienne/coarsely grated)
    • 1 cup lettuce leaves mixed greens, romaine or red leaf lettuce, approx 2 large leaves
    • ¼ lb sashimi-grade tuna or use salmon or a mix
    • 2 tablespoon chogochujang sauce or more/less to taste (see notes)
    • 1 teaspoon toasted sesame seeds or more to taste

    Instructions

    • Cook the rice according to the packet instructions. For most medium grain or long grain (not Jasmine), you rinse the rice then add twice as much cold water as uncooked rice by volume in a small pan and cover. Bring to a boil, reduce heat and simmer approximately 10 minutes until water has absorbed. Allow to cool a little so it's warm rather than hot.
    • While the rice is cooking, thinly slice the onion and cut the cucumber and carrot julienne/in batons (you can also coarsely grate the carrot or cut the cucumber in thin half slices). Finely 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. Typically you might scatter over the lettuce then add piles of onion, carrot and cucumber with the sashimi fish on top in the middle. You can also mix the vegetables but still place fish on top. Add some chogochujang sauce to each bowl and sprinkle over some sesame seeds. Mix as you eat and add a little more sauce if you need.

    Video

    Notes

    You can make your own chogochujang sauce by mixing 1tbsp/15ml each of gochujang paste, sugar and vinegar (either white vinegar or rice vinegar) along with a small clove of garlic, crushed or grated. Mix all together until smooth.
    As well as lettuce, you can add in some other leaves/greens such as perilla leaves.

    Nutrition

    Calories: 318kcal | Carbohydrates: 52g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 65mg | Potassium: 497mg | Fiber: 2g | Sugar: 9g | Vitamin A: 10819IU | Vitamin C: 15mg | Calcium: 67mg | Iron: 2mg
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    This post was originally shared in July 2017 but has been updated primarily with additional information, video and photos.

    Remember to pin for later!

    This Korean sashimi rice bowl is so easy to put together and is a delicious combination of tender sashimi, crunchy salad, rice & a sweet-spicy sauce. It makes a great, easy meal whether for dinner or lunch.
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    1. Angela says

      May 21, 2018 at 9:02 am

      5 stars
      I have never tried sashimi, but your bowl looks beautiful. I have friends that would love this recipe. 🙂

      Reply
      • Caroline's Cooking says

        May 21, 2018 at 11:38 am

        Thanks, it's definitely worth trying!

        Reply
    2. Brian Jones says

      May 21, 2018 at 1:01 am

      5 stars
      I love the look of this, sashimi is a real favourite of mine and all of those tasty accompaniments turn it into a meal from my food heaven!

      Reply
      • Caroline's Cooking says

        May 21, 2018 at 11:37 am

        Thanks Brian, I do love sashimi as well and the additions work so well.

        Reply
    3. Sandra Shaffer says

      May 20, 2018 at 10:25 pm

      This sashimi rice bowl looks better than what I've purchased at a restaurant! Thanks for the tips on how to make this at home.

      Reply
      • Caroline's Cooking says

        May 21, 2018 at 11:36 am

        Thank you! Hope the tips help and you give it a try, it really is easy!

        Reply
    4. sneha datar says

      July 22, 2017 at 4:45 am

      Love those Korean flavors, bowl is so colorful.

      Reply
      • Caroline's Cooking says

        July 26, 2017 at 7:57 am

        Thanks Sneha!

        Reply
    5. Karen says

      July 21, 2017 at 9:58 am

      I love sushimi and Korean flavors! This sounds amazing and the colors are stunning!

      Reply
      • Caroline's Cooking says

        July 26, 2017 at 7:55 am

        Thanks so much Karen!

        Reply
    6. P~ says

      July 21, 2017 at 9:23 am

      I could eat every morsel of that delicious looking bowl! P~

      Reply
      • Caroline's Cooking says

        July 26, 2017 at 7:54 am

        Do give it a try, it's easy and as delicious as it looks 🙂

        Reply
    7. Wendy Klik says

      July 21, 2017 at 9:23 am

      Oh my gosh Caroline!! I would enjoy it right this minute and then later today for dinner and then maybe tomorrow for lunch. This sounds right up my alley!!

      Reply
      • Caroline's Cooking says

        July 26, 2017 at 7:54 am

        Thanks Wendy, that's praise indeed - enjoy!

        Reply
    8. Stacy says

      July 21, 2017 at 8:46 am

      We are huge fans of sashimi, Caroline! This beautiful bowl would be a major favorite at our house. Perfect for a hot Dubai summer night too. Can't wait to try it!

      Reply
      • Caroline's Cooking says

        July 26, 2017 at 7:53 am

        Yes it would definitely be great for your hot weather - hope you enjoy!

        Reply
    9. Colleen says

      July 21, 2017 at 8:43 am

      What a colorful Buddha Bowl!

      Reply
      • Caroline's Cooking says

        July 26, 2017 at 7:53 am

        Thanks Colleen, it's tasty too!

        Reply
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