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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!
Prep Time15 mins
Course: Main Course
Cuisine: Korean
Keyword: Hwe Dup Bap, Korean Sushi Bowl
Servings: 2
Author: The Subversive Table | Lis Lam


Sushi bowl:

  • 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)

Cho Gochujang:

  • 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.
    small bowl of cho gochujang next to two bowls of hwe dup bap
  • 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).
    bowl of Hwe Dup Bap (Korean Sushi Bowl) on napkin
  • 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!
    two bowls of hwe dup bap with small bowl of cho gochujang nearby


*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.