Hwe Dub Bap combines three things that Koreans love: raw seafood, rice, and spicy sauces. This big bowl of sushi-grade raw fish, vegetables, and rice is served with a spicy-sweet sauce on the side, so that everyone can mix it to their personal spice levels.
Like many Korean dishes, you can change the fish and vegetables you use to your own mood, personal taste, and the contents of your fridge. I usually like to use tuna, yellowtail, and red snapper, but I know some people really like salmon in their hwe dub bap. This is a dish I never get tired of eating or making, and I always have fun with different combinations.
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
- 2 lbs sushi-grade fish, cut into 1/2 in. X 1 in. pieces (red snapper, yellowtail, tuna, striped bass, etc)
- 1 head red leaf lettuce, chopped
- 1 small cucumber, sliced thinly
- 1 Asian pear, sliced thinly
- 1 small carrot, julienned
- 7 or 8 perilla leaves, sliced thinly
- 5 cups cooked rice
- 1 cup cho kochujang (seasoned chili pepper paste)
- thin slices of roasted seaweed, for garnish (optional)
- sesame seeds, for garnish (optional)
Preparation:
- Divide rice into 4 bowls.
- Arrange vegetables, raw fish, and sliced pear on top of rice.
- If using garnish, dust with sesame seeds and/or sliced seaweed.
- Serve with small bowl of cho kochujang on the side.
