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Hwe Dup Bap (Korean Sushi Bowl)

Part salad bowl, part rice bowl -- with a generous amount of sushi-grade fish and Gochujang Sauce. Hwe Dup Bap is refreshing, satisfying, and utterly delicious!
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 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)

Cho Gochujang:

  • 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!
    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.  
**My recipe recommends 1/2 lb of sashimi grade fish for each person.  Feel free to adjust as needed.