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Hoedeopbap is one of my all-time favorite dishes, so I’m happy to show you how to make it. It’s made with raw fish, rice, and a spicy seasoning sauce – it’s cool and soft and melting in your mouth, and fresh and spicy.
The key to this dish is to make sure the fish is served cold cold.
You might have guessed already that I love fish, and especially raw fish. So when I went to Mexico and stayed at the beach, I could meet the fishermen as they brought their catch in, early in the morning. No middleman, I could buy the fish as fresh as possible.
When I got the freshest fish in my hand, hoedeopbap was a good choice. It’s refreshing and easy to eat: you mix it all together in a big bowl, like a raw fish bibimbap. Unlike bibimbap, the vegetables are uncooked, so it’s a lot simpler to prepare.
Hoedeopbap with a bowl of doenjangguk (soybean paste soup) simply can’t be beat. You can make a quick vegetarian version of this by substituting the fish with fried tofu. Also, if you like mint or perilla leaves, add them to the dish.
This is another video that I remade as the original was done in 2008. One of the reasons I’m redoing these older recipes is because they are blocked in some countries due to music copyright laws. In those days, I just used whatever music I liked in my videos, which is causing some problems now. Nowadays I create all my own music.
So for some people, this is their first chance to watch my hoedeopbap video!
Seasoning sauce (Yangnyeomchojang):
How to prepare the tofu for a vegetarian version:
Quick Tofu Doenjangguk recipe:
Posted Monday, August 18th, 2008 at 7:19 pm
Tagged: chogochujang recipe, chojang, hoe, hwedupbap, 회덮밥, korean food, Korean raw fish bibimbap, Korean recipes, Korean sashimi, maangchi recipe, mixed rice with raw fish and vegetables, rawfish, sashimi, sushi grade raw fish, vegetarian version
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