Another Korean rice bowl to love: Hwe Dup Bap! Refreshing, satisfying, and utterly delicious with fresh raw fish + spicy-sweet-tangy Gochujang Sauce.
If Poke Bowls are a regular part of your mealtime rotation, it’s time to try another variation: Korean Hwe Dup Bap!
What is Hwe Dup Bap?
Hwe Dup Bap is a Korean rice bowl starring sushi-grade fish or sashimi.
Similar to Poke Bowls or Chirashi, raw fish is served in a bowl over rice.
Differently, it’s served in a large bowl with plenty of salad greens, crunchy vegetables, and sushi rice. Nori and masago (fish eggs) are placed on top. Spicy-sweet-tangy Gochujang Sauce is drizzled all over.
Mix together — just like Bibimbap — and enjoy the salad-like sushi bowl!
Easy, refreshing, crunchy, and herbal. So delicious! And fast and easy.
- Sushi Grade Fish. Look for the freshest sushi or sashimi-grade fish possible. A combination of salmon, tuna, and white fish is ideal.
- Sushi Rice. I recommend short grain rice (also called sweet rice) for its textural, toothsome bite. Long-grain rice will be too fluffy and break apart as you mix everything together.
- Salad Base. I recommend Bibb, Butter, or Gem Lettuce for soft, sweet crunch. Mixed spring greens (from a box) and green or red leaf lettuce also work.
- Vegetables. Finely julienned carrots, cucumber, and daikon are common additions.
- Perilla Leaves. Optional but adds an herbal, earthy Korean flavor.
- Gochujang Sauce. Also known as Cho Gochujang sauce, this sweet, spicy, and tangy Korean sauce is essential!
- Sesame Oil. Frequently served alongside the Gochujang Sauce. Adds nutty flavor and makes it easier to mix everything together (so the rice doesn’t stick and clump).
For additional toppings:
- Masago (Fish Eggs). One scoop per bowl adds a salty, decadent bite! Look for it in the freezer section at the Asian market. Choose either large or small eggs – they both taste delicious.
- Nori. Roasted, lightly crushed seaweed is a classic topping. Lightly crush a packet of roasted, salted seaweed snack (gim) for flavor and that light, crumbly texture.
- Prep the ingredients. Make the rice. Stir together the Gochujang Sauce. Wash and chop the vegetables.
- Assemble in bowls. To a large bowl, add salad greens on the bottom. Add julienned vegetables, perilla leaves, raw fish, and rice. Top with nori and masago.
- Serve. Drizzle the sushi bowl with gochujang sauce and sesame oil. Mix well and enjoy!
- Use Big Bowls. For serving, big bowls are best for mixing easily. If the bowl is too small, food will overflow and fall out.
- Serve Gochujang sauce on the side. That way, people can adjust the sauce (and spice level) to their liking.
- For non-spicy eaters: Skim the Gochujang sauce and add only sesame oil instead.
- Swap white rice with Korean Purple Rice. For added nutrition. And it’s very pretty!
Where can I find Sashimi Grade fish?
Look for sashimi grade fish at your local fish monger or nearest Asian grocery store. If that’s not accessible, try your local sushi restaurant. They often sell sashimi by the pound.
What is sushi rice? How is it different from regular rice?
Sushi rice is short grain rice that’s served in sushi and sushi rolls. The higher starch content and small, rounded shape cooks differently than long or medium grain rice. The texture is more sticky, firm, and toothsome. In sushi rolls, sushi rice is often flavored with vinegar and sugar.
What is Cho Gochujang Sauce?
Cho Gochujang literally translates into “Vinegar Gochujang.” It’s basically Gochujang (Korean fermented chili paste) with added vinegar and sugar to make it smooth, sweet, and pourable. Koreans use it like ketchup — dipping, drizzling, squirting, etc. Make your own Cho Gochujang at home. Or buy a squeeze bottle at the Korean supermarket and store in the fridge like ketchup.
Other fresh + healthy Asian recipes you may enjoy:
- Salmon Poke Bowls
- Asian Rice Bowls
- Bibim Guksu (Korean Cold Mixed Noodles)
- Spicy Soba Noodle Salad
- Korean-style Rotisserie Chicken Salad
- Oi Muchim (Korean Cucumber Salad)
Hwe Dup Bap (Korean Sushi Bowl)
- 1 lb sashimi grade fish (salmon, tuna, white fish)
- 2 cups cooked short grain rice (1 cup per person, cooked)
- 3 cups/2 big handfuls for each bowl salad greens (Any kind of soft lettuce used for salad will work: Bibb, Butter, Gem lettuce, green or red leaf lettuce, boxed spring greens, spinach mix, etc.)
- 1 small carrot
- 2 small cucumbers (or 1/2 large one)
Toppings (optional but recommended):
- 4-6 perilla leaves (divided evenly)
- 1 small packet roasted + seasoned seaweed snack (gim) (divided evenly)
- 2 Tbsp Masago (divided evenly)
- 2 Tbsp Gochujang
- 1 Tbsp Vinegar (white distilled, white wine, rice wine, apple cider vinegar, apple vinegar all work well here)
- 1 Tbsp sesame oil (plus more for drizzling)
- 1/2 Tbsp sugar
- In a small bowl, make the Cho Gochujang sauce. Add ingredients and mix well. The sauce should be smooth and pourable. Add more vinegar and/or sesame oil 1 tsp at a time, if the sauce looks too thick. Set aside.
- Prep vegetables: roughly chop the lettuce, julienne the carrots and cucumbers, and chiffonade perilla leaves (like basil).
- Assemble: In two bowls, evenly divide the salad greens and vegetables. Add sushi-grade fish and scoop of rice.
- Add toppings: Evenly divide the perilla leaves, crushed Nori, and masago between the two bowls.
- Serve sushi bowls with Cho Gochujang and extra sesame oil. People can drizzle as much Cho Gochujang and sesame oil as they like. Mix with a spoon and enjoy!