Hoedeopbap - Korean sashimi rice bowl

This Korean sashimi rice rice bowl is a simple, light and wonderfully balanced mix of raw fish, rice, crunchy vegetables and a sweet-spicy sauce. Easy and delicious!

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We're a house of raw fish fans, in lots of different forms, and I find raw dishes are particularly welcome in warmer weather when lighter foods fit the bill. While the kids aren't quite into spicy foods yet, I am happy to enjoy some and they can adapt to enjoy everything else in this tasty bowlful.

It's easy to make, with great flavors and is the in do fthing that fits in perfectly particularly in warmer weather. Being such a pretty mix of colors is an added bonus, too.

What does hoedeopbap mean?

Hoedeopbap translates as "raw fish covering rice" - "hoe" or "hwe" is the Korean for raw fish and "deopbap" means covered rice ("bap" is rice). A deopbap is essentially any kind of rice bowl with some kind of topping that's a common casual meal.

This raw fish rice bowl is a traditional Korean dish that you will especially find in coastal reagions, where fish and seafood are a core part of the diet. You can make it with a range of different fish, with rockfish, sea bass, tuna, salmon or halibut all common. You'll also find versions with seafood, too.

What's the difference between bibimbap and hoedeopbap?

In most views, hoedeopbab is a type of bibimbap. Bibimbap means "mixed rice" but generally starts out looking very similar with a base of rice, and various ingredients added on top. The toppings generally include a few different vegetables, sometimes meat and some kind of sauce, all of which can vary.

The origins are unknown, but it's often believed to have evolved as either a way to use up leftover banchan (side dishes) or to easily feed a crowd, without quite the same elaborate preparation as other traditional meals with multiple dishes. (You can learn more about the various versions in this article.)

In bibimbap, the vegetables are on the whole cooked or blanched and seasoned, with common ones being spinach, mushrooms, beansprouts and carrots. For hoedeopbap you use raw vegetables. This is typically a combination of salad greens/leaves and some julienned carrots and cucumber.

Both typically use gochujang in the sauce, but hoedeopbap typically uses chogochujang which combines gochujang with vinegar and sugar to make a sweet-spicy seasoning.

What is the difference between chirashi and hoedeopbap?

In case you are thinking this sounds like Japanese chirashi, it does indeed have some similarities, but also differences. "Chirashi" translates as "scattered" as the raw fish and other toppings are laid over rice. Though in reality, it is often much more purposeful and arranged since this is typically a festive dish.

Chirashi also uses seasoned sushi rice rather than plain rice. Kaisen-don is probably the more similar everyday Japanese dish that normally uses plain rice, but this, too, has other differences from hoedeopbap. You don't mix the Japanese dishes before eating, nor do they usually include a sauce. 

The Korean rice and raw fish dish may be a little less delicate, but the differences are also part of what makes it so good. The sweet-spicy sauce mixed through with the other ingredients gives such a fantastic combination of flavors and textures in every bite.

Tips to make a great Korean sashimi rice bowl

Since you don't cook anything apart from the rice, this is really easy to make, but a couple tips to make it work well:

• Use really good, fresh sushi-grade fish. It's worth speaking to your fishmonger and seeing what they have that meats the criteria, as you can easily change the fish used. 
• While the rice is cooking, get everything else prepared and keep chilled until needed.
• You can use a mix of greens, as you have available - traditionally you'd include perilla leaves but they are not easy to come by in a regular supermarket so I don't always include.
• When you're cutting the fish, remove any bones, trim well and cut across the grain to be more tender.
• While you typically serve this with a chogochujang sauce, if you prefer you could use some soy sauve and sesame oil for a non-spicy version. 

This Korean sashimi rice bowl is light from the raw fish and vegetables, but filling enough to feel like a meal from the rice. The sauce has so much flavor and is great mixed through everything else. Whether a quick lunch or lighter dinner, it's delicious and easy. Be sure to enjoy it soon.

Enjoy raw fish? Try these!

• Scallop ceviche
• Tuna tataki (technically seared, but only lightly and with a lovely light dressing)
• Salmon poke bowl
• Tiradito (Peruvian sashimi with chili-lime sauce)
• Plus get more Korean recipes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

This post was originally shared in July 2017 but has been updated primarily with additional information, video and photos.

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