Hwe Dup Bap AKA Korean Sushi Bowl
Summertime summed up in one bowl: bright, fresh, crunchy veg, zippy sauce. If you don't know the delicious joy that is Hwe Dup Bap, it's time to get acquainted!
- 1 lb sashimi grade salmon and tuna (white fish and octopus also work)
- 2 cups cooked short grain rice
- 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)
- 4-6 perilla leaves (optional)
- 4-6 small roasted + seasoned nori sheets (optional)
- 2 Tbsp Masago (optional)
- 2 Tbsp Gochujang
- 1 Tbsp Vinegar (white, white wine, rice wine, apple cider vinegar all work well here)
- 1 Tbsp sesame oil (plus more for drizzling)
- 1/2 Tbsp sugar
Add Cho Gochujang ingredients in a small bowl and mix well. The sauce should be smooth and pourable. Add more vinegar, 1 tsp at a time, if the sauce looks too thick. Set aside.
Prep vegetables: chop the lettuce, julienne carrots and cucumbers, and chiffonade perilla leaves (like basil).
Divide salad ingredients between two large bowls equally. First, the lettuce. Then add carrots, cucumbers, and perilla leaves. Lastly, add the sushi and rice. Optional: Crumble the nori sheets on top of the rice and add 1 Tbsp of Masago to each bowl (Masago is not pictured).
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!
*If you cannot handle the spice, feel free to drizzle sesame oil in place of Cho Gochujang. This is what my kids do and although it's not quite the same, it's a tolerable substitute.
**My recipe recommends 1/2 lb of sashimi grade raw fish for each person.? This is a very generous portion. Feel free to adjust as needed.