Another Korean rice bowl to love: Hwe Dup Bap! Refreshing, satisfying, and utterly delicious with fresh fish + spicy-sweet-tangy Gochujang Sauce.
Whenever I see Hwe Dup Bap on the menu of a Korean restaurant, I almost always order it.
It’s the combination that does it for me: fresh, sushi-grade fish, a small mountain of salad greens, freshly cooked rice, and spicy-sweet-tangy Gochujang sauce. I can easily demolish the giant bowl in no time.
Not as common or well known as Bulgogi or Kimchi Jjigae or Bibimbap — Hwe Dup Bap is an underrated Korean food item, for sure.
But if you love Poke Bowls and have made them a regular part of your home cooking rotation, it’s time to make Hwe Dup Bap at home, too!
What is Hwe Dup Bap?
Hwe Dup Bap is a Korean rice bowl made from leftover bits of chopped sushi-grade fish. What makes it distinctly Korean is the inclusion of sweet-spicy-tangy Gochujang sauce. And the salad greens and vegetables that keep it fresh and crunchy. Topped with Nori and Masago (fish eggs), it’s a delicious one bowl meal!
Similar to Poke Bowls or Chirashi, there’s minimal cooking required. Cook the rice and assemble the rest.That’s it!
Similar to Bibimbap, everything is mixed in one bowl. So fast and easy to put together!
Yes, this is the kind of no-cook, outrageously simple, delicious meal that we all need!
- 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.
- 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:
- Perilla Leaves. Herby and fragrant. Adds maximum Korean flavor.
- Masago (Fish Eggs). Adds umami flavor and texture. One scoop per bowl is deliciously decadent!
- 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.
How to make Hwe Dup Bap:
First, prep the ingredients:
- Make the rice.
- Make the Gochujang Sauce.
- Prep the vegetables.
- Prep the toppings.
Second, assemble into bowls, in order:
- Salad Base
- Sushi-grade fish
- Toppings of choice
Serve with Gochujang Sauce and sesame oil. 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: Don’t add the Gochujang sauce and simply add sesame oil instead.
- Swap white rice with Korean Purple Rice. For added nutrition. And it’s very pretty!
Where can I find Sushi or Sashimi Grade fish?
If your fish monger or nearest Asian grocery store does not have it, call the local sushi restaurant. They often sell sashimi by the pound. To safely consume raw fish at home, look for the freshest sushi or sashimi-grade fish you can find.
What is sushi rice? How is it different from regular rice?
Sushi rice is short grain rice that’s also labeled sweet rice. 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!