Vibrant and Fresh! Delicious Hoe-deopbap Made at Home
Whip up Fresh Hoe-deopbap at Home. The Ultimate Healthy Delight!
Hello everyone! My daughter, back from America, craved hoe-deopbap, so I quickly headed to the fish market to get some fresh sashimi. When my kids also expressed their desire for it, I decided to make it using ingredients I had at home. Using incredibly fresh fish, the chewy texture is second to none, rivaling any upscale Japanese restaurant’s hoe-deopbap! You can enjoy this simple yet delicious dish right in your own kitchen! ^^
Main Ingredients
- 200g fresh sashimi (choose your favorite type)
- 1/2 red onion
- 3 fresh lettuce leaves
- 1 bunch of fragrant perilla leaves (kkaennip) or similar greens like crown daisy
- Garnishes of dried seaweed flakes (gim)
- 1.5 leaves of cabbage
Seasoning Sauce
- 1.5 Tbsp gochujang-based spicy-sweet sauce (cho-gochujang)
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp toasted sesame seeds
- 1.5 Tbsp gochujang-based spicy-sweet sauce (cho-gochujang)
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Wash all the vegetables that will go into your hoe-deopbap thoroughly under running water. Feel free to use any other vegetables you have on hand! ^^
Step 2
Slice the washed lettuce, cabbage, red onion, and perilla leaves into bite-sized pieces. Thinly slicing the onion will give it a delightful crunch.
Step 3
Now, it’s time to prepare the star of the dish: the fresh sashimi! Just looking at the chewy, vibrant slices makes my mouth water. ^^
Step 4
Take a nice, deep bowl and fill it generously with a bowl of freshly cooked rice. It’s best to let the rice cool slightly before serving.
Step 5
Arrange the prepared fresh sashimi attractively over the rice. I decided to be generous with the amount! The translucent fish looks incredibly appetizing.
Step 6
Thinly shred the cabbage for an added crisp texture and carefully place it on top of the sashimi. Shredding it thinly enhances the delightful crunch.
Step 7
Slice the lettuce and red onion into similar thicknesses and arrange them artfully. Chop the perilla leaves into about 2-inch pieces and add them. This step also adds a beautiful variety of colors to the dish.
Step 8
Finally, sprinkle a generous amount of dried seaweed flakes for a nutty flavor. Dollop the spicy-sweet cho-gochujang sauce over everything. Drizzle liberally with perilla oil and sprinkle a good amount of toasted sesame seeds. Then, use chopsticks to mix everything together until well combined. Your delicious hoe-deopbap is ready!
