Hwe-Dup-Bap (sashimi rice bowl)
With summer officially here, I wanted to share one of my favorite meals that is bright, refreshing, light but filling, and just really delicious.
Growing up, my parents owned a fish market on the Santa Monica pier; it is what many know now as The Albright. At the fish market, my mom would take the freshly caught fish of the day and recreate a piece of her homeland and our shared heritage.
Hwe-dup-bap.
“Hwe” translates to “raw fish”, “dup” means over, “bap” means rice.
Literally, raw fish over rice. It’s packed with fresh vegetables. Perilla and the sauce are what truly separates this dish from other bowls. Depending on your spice level, ChoGoChuJang, which is a sauce made from GoChuJang, brings the right level of spice and tartness to highlight all the individual components.
As I now make this for my own children, I get to continue on the tradition of passing on parts of my childhood and our culture. And if you’re like Cruzie, I have a non-spicy sauce to accompany as well!
Hwe Dup Bap
Ingredients for the bowl:
- 2 cups cooked asian sticky rice
- 4 fresh perilla or shiso leaf rolled and cut into strips aka chiffonade
- 1/4 cup shaved carrot
- 2 cups chopped red leaf lettuce
- 1/4 cup cucumber cut into matchsticks
- 1/4 cup julienned daikon or Korean radish
- 1/4 cup pea shoots and micro greens
- 1 handful or crushed seasoned seaweed snack for topping
- 3 tbl Ikura or masago
- 1/2 tsp toasted sesame seeds
- 1 lb sashimi grad tuna and salmon 1/2 lb of each thinly sliced
Ingredients for sauce:
you do not need both sauces. presence for spicy or non-spicy available.
ChoGoChuJang (spicy sauce)
- 3 tbl gojuchang
- 2 tsp rice vinegar
- 1 tbsp sesame oil plus 1 1/2 tsp for drizzle on top
- 2 1/2 tsp sugar
- 2 tsp fresh lime juice
Soy dressing (non-spicy sauce)
- 3 tbl soy sauce
- 2 tsp rice vinegar
- 1 tbsp sesame oil plus 1 1/2 tsp for drizzle on top
- 2 1/2 tsp sugar
- 2 tsp fresh lime juice
Directions:
- In a small bowl add all of the ingredients for sauce and whisk until becomes smooth.
- Chop all of the vegetables and set aside.
- Add a scoop of rice to bowls and add in vegetables on top of rice in sections, lettuce, carrots, cucumber, radish, perilla and ikura.
- Top with crushed seaweed snack and toasted sesame seeds
- Drizzle with sesame oil and serve sauce on side so people can add as little or as much as they’d like with their bowls. Mix with chopsticks and eat up!