Spicy Sashimi Bowl Hwe Deop Bap Recipes

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.

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 OJINGO BOKUM

Steps:

• Stir Fry Sauce.
• Cut ginger into smaller pieces.
• Put ginger, garlic, rice wine, and soy sauce into blender, then blend into smooth paste (add just a bit of water if needed to aid in blending).
• Mix blended paste and all other sauce ingredients in a small bowl and let sit for fifteen minutes. Thin with water as needed to make a "pourable" paste.
• Squid.
• Clean the squid. (Your fish market should be able to clean the squid for you) Wash well in cold water.
• Slit the squid body from the triangle (where the "wings" and body meet) to the head cavity, open and flatten.
• Cut into 1/4 inch wide strips from the "head" to the "tail".
• Cut the strips into about 2 inch sections.
• Slit the tentacle ring, flatten, and cut each tentacle free from the others. Cut tentacles into about 2 inch sections.
• Wash peppers in cold water and remove stems. Cut in half from top to bottom, then slice each half into three or four slivers from top to bottom.
• Trim top and bottom of green onions, wash in cold water, then cut into about 2 inch lengths.
• Optional Vegetables (Use any or all).
• Cut onion in half from to bottom. Slice 1/2 the onion, from top to bottom, into about 1/4 inch wide slices.
• Remove and discard outer cabbage leaves, then cut in half from top to bottom. Cut one section in half again, from top to bottom. Slice into about 1/2 inch wide slices.
• Trim top and bottom of carrot, and wash in cold water. Cut into strips about the same size as the squid strips.
• Wash and thin slice mushrooms.
• Separate broccoli florets and wash in cold water.
• Cooking.
• Preheat a large stir fry pan over high heat for about 30 seconds. Add cooking oil then add in the following order, about 30 to 45 seconds apart.
• (Broccoli and carrot, stir fry about 40 seconds if used).
• (Onion slices, stir fry 30 seconds if used).
• Squid, green onion, (and cabbage if used), stir fry 30 seconds.
• Sauce and pepper, stir fry 2 minutes.
• Remove from heat and add sesame oil, toss and serve garnished with sesame seed.