Spicy Sashimi Bowl (Hwe Deop Bap) Recipe #221946
A yummy Korean dish. Easy to prepare. A meal in a bowl. I found this recipe on the Korean Kitchen web site. Most ingredients are readily available, although you'll have to go to an asian market to get the sesame leaves, smelt roe and the kochujang (Korean chili paste)
by J. Ko
50 min | 30 min prep
SERVES 2
- 2 cups cooked rice (Japanese or Korean, preferably)
- 2 ounces tilapia fillets (or any type of sashimi quality white fish)
- 2 ounces tuna, sashimi quality
- 3 lettuce leaves, shredded
- 1 cup salad greens, any combination
- 1/8 onion, thinly sliced
- 1/4 carrot, thinly sliced
- 1/4 English cucumber, thinly sliced
- 4 leaves sesame, thinly sliced
- 1 inch daikon radish, thin julienne
- 2 garlic cloves, peeled, thinly sliced
- 1 chili pepper, thinly sliced
- 2 teaspoons masago smelt roe
- 2 tablespoons sesame oil
Cho Kochujang (sweet and sour chili sauce)
- 3 tablespoons korean red pepper paste (kochujang)
- 2 1/2 tablespoons granulated sugar
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seed
- 1/4 teaspoon garlic, minced
- 1/4 teaspoon soy sauce
- 1/8 teaspoon salt, taste before adding (optional)
- Cut fish into small pieces.
- Wash vegetables and prepare as instructed above. Most of them are just thinly sliced.
- Mix "Cho Kochujang (sweet and sour chili sauce)" ingredients, set aside.
- In a large bowl, put rice on the bottom, spread lettuce and salad greens.
- Arrange rest of the vegetables, add fish, and spoon smelt roe on top.
- Drizzle 1 tsp sesame oil over each serving.
- Serve with cho kochujang (sweet and sour chilli sauce).
- I like to serve garlic and chilies in a separate bowl, so everybody can add to taste.
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5 stars