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!
Ingredients: Serves 2-3
- ½ pound of fresh sashimi grade fish: sail fish, tuna, salmon, snapper, or flounder
- 2 tablespoons roasted toasted sesame oil
- 2 tablespoons roasted toasted sesame seeds
- 1 sheet of kim (seaweed paper), roasted, and cut into thin strips, keep in a plastic bag
- 2-3 bowls of freshly made cooked rice
Vegetables:
- 2 cups worth lettuce, sliced thinly
- 1 cup worth cucumber, sliced thinly
- ¼ cup worth carrot, cut into thin matchsticks
- 2 or 3 tablespoons onion, sliced thinly
- 1 small tomato, sliced thinly
- 1 or 2 red chili peppers, chopped
Seasoning sauce (Yangnyeomchojang):
- ¼ cup soy sauce
- 2 tablespoons hot pepper paste
- 2 green onions, chopped
- 1 green chili pepper, chopped
- 2 tablespoons of white vinegar (or juice from crushed limes)
- 2 garlic cloves, minced
- 4 teaspoons sugar
Directions
- Shave the fish thinly. Keep in the refrigerator.
- Combine the soy sauce, hot pepper paste, green onion, garlic, green chili pepper, sugar, and vinegar or limes in a bowl with a spoon. Keep in the refrigerator.
Arrange hoedeopbap:
- Put lettuce on the bottom of a plate or large shallow bowl. Add the cucumber, onion, carrot, and tomato and arrange them nicely.
- Place the rice in the center of the vegetables.
- Add the fish, shredded gim, and red chili pepper on top.
- Sprinkle with roasted sesame seeds and drizzle the sesame oil.
Serve:
- Serve with doenjangguk.
- Add the seasoning sauce over top of the fish, and gently mix all the ingredients together with your spoon.
How to prepare the tofu for a vegetarian version:
- Heat up a pan and add a little vegetable oil.
- Dice tofu into 1.5 cm cubes. Put them into the pan and cook until golden brown.
- Turn off the heat and add 1 ts of soy sauce and 1 ts of sugar. Stir until the tofu is coated.
Quick Tofu Doenjangguk recipe:
- Put 5 cups of water and 8-10 dried anchovies (with the heads and guts removed) in a pot and boil for 20 minutes over medium high heat.
- Remove the anchovies from the pot and add 1½ tbs doenjang (soybean paste). Lower the heat and simmer for 10 more minutes.
- Dice 1 cup of tofu into small cubes and add them to the pot. Boil 2 to 3 minutes, then turn the heat off.
- Chop up 1 green onion. Sprinkle some over each bowl of soup just before you serve them.
Maangchi's Amazon picks for this recipe
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible so I chose these products on Amazon that are good quality. See more about how these items were chosen.
![[OTTOGI] Delicious COOKED RICE...](https://m.media-amazon.com/images/I/41zYdZ3EWJL._SL160_.jpg)
This video is so cool!!! I finally know how to cook my favorite recipe ^^
It’s my favorite, too! : )
안녕 망치~!
회덮밥 is now officially my favorite korean food with 김치 and 불고기 in 2nd place! (^_^)
oh and what is the korean name of the tofu soup again?
It’s soondubujjigae! (순두부찌개)
oh no
i meant the soybean tofu soup that goes along with 회덮밥.
yeah 순두부찌개 또 좋아해요! :]
Hi Maangchi ssi,
Thank you for sharing your wonderful Korean recipes. Your videos are just awesome! Now I get to learn to make my favorite Korean food.
I have a question about fresh dduk. According to the package, these fresh dduk must be discarded after 24 hours. Mine says today’s date.
1. If I don’t keep them in the refrigerator tonight, is it still okay to use them tomorrow?
2. The package only comes with a date and no time, so how do I know when it’s past the 24 hours period?
Thank you.
Gabrielle
I usually keep fresh leftover dduk in the freezer and thaw it out at room temperature before eating or cooking.
Hi! Could you pleease show us how to make cho bap? I heard it is pretty simple, but I’m new to cooking and would love the step by step. You are AWESOME! Thanks~
I liked You Hoe Dup Bap I lot
u r great
can you show how to make cho bap
ok, you must like chobap! so do I!
Hi Maangchi,
I tried making this dish today, but my soup accompaniment tastes a little sour. Is it supposed to be sour?
No, it is not supposed to be sour, maybe your doenjang tastes a little sour? I don’t know.
Kathleen,
Yes, it will be ok, thanks
Hello Maangchi,
for the soup you made in this video, instead of using dried anchovies (since mine expired) can I use japanese Bonito powder(dashi no moto）?
Yvonne,
yes, no problem. Get sashimi grade fish when you go to a fish market.
hi maangchi! i love this recipe!
just one question..is it safe to eat the raw fish straight like that?
Chi,
Wonderful! Thank you very much!
I made both versions- vegetarian and the other with raw fish and roe- OMG, they were so delious and satisfying. Maangchi you really know your craft.
myla,
yes, you can use white vinegar, too.
can i use white vinegar in making sauce???
I already have tuna so I’m planning to try this tonight…
My mom used to add thinly sliced nashi pear in it and that makes sweet and cool, especially in summer…
Jen,
I don’t remember what pound it was. It was actually more than enough. Delicious!
I was wondering for the tuna and salmon…are they 1/2 lbs each? It looks so yummy!
Cindy Choi,
Good point! Thank you for giving me chance to talk about this.
I know you are talking about Hwedupbap(raw fish with vegetbles dish) and some vegetable dishes using fish sauce.
Take a look at the recipe more closely, I posted the recipe for vegetarians by using tofu. All of my vegetarian friends love the recipe, so I posted. Fish sauce could be replaced with salt or soy sauce.
Hi Maangchi. Fish is not vegetarian. Please, you should take all fish, seafood, etc dishes out of the vegetarian category. Also, dishes with fish sauce, fish eggs, should not be in a vegetarian category. It is hard to be Korean and vegetarian!
The second half of the video shows a vegetarian version using tofu instead of fish and fish roe! It’s quite a delicious substitution. Just fast forward a little in the video :)
Whoops! I just realized that Maangchi answered this….
yes, the tofu really goes with this recipe. thanks!
thanks! i just made this today. it was good. and refreshing. :)s
Mari,
Yes, you can omit fish roe in this recipe
and of course you can eat it without the soup. : )
is it ok to omit the fish roe here?
can u eat this without the soup accompaniment?
i cant find anchovies at the moment…
MizzGriz,
Hot pepper paste is fermented food, so it will be ok. Put it back into the refrigerator. Don’t worry!
Ooooops!! This is me running to put my hot pepper paste in the refrigerator. Duh!!!!!! Or should I just throw it out if it’s been open a while?(and I bought the large container.)Please let me know what you think.
Ami,
haha, multitask! No, it’s never gross. : )
Hey Maangchi! I just moved to Busan and I have a few food questions. I keep going to Lotte and eating these rice cakes that are cut up into cubes and covered in kong garu. They are so good! They are my favorite. What are they called? And is it easy to make them? It seems easy. Just make the rice dough and boil it, right?
What is sweet rice flour called in Korean?
And what is ì§�ì�´ì±�? It\’s a banchan that I just bought at the grocery store, but I can\’t find it in any dictionary.
I discovered that I looooove ì��ê·¼ banchan! You should do a video for it! It\’s so delicious!
I’m eating and typing comment at the same time!!!
I know it’s gross but I can’t wait to thank you for sharing this amazing recipe. It’s definitely one of those that make a veggie-hater like me crave for some green. Sooooooo fresh and tasty!
Gabieolie,
Wow, fast! Your successful tofu bibimbap news will encourage many people to try it out with confidence.
Thank you!
Hi Maangchi,
I just made the vegetarian version of Hwedupbap – and the taste was absolutely amazing!!! I’m going to have it again tomorrow.
My family enjoyed it very much. My youngest daughter can’t eat spicy food well, so I just put soy sauce with lots of sesame oil and she ate the whole thing! What a great way to sneak in healthy vegetables in your diet. Thank you so much!!!
Jennifer,
yes, you can use beef broth or chicken broth.
This made me hungry lol
no more food before bed…
Can I use chicken,beef broth or vegetable broth instead of anchovies?
Oh my Maangchi, this looks so good! Your videos are always very helpful and nicely done. You are a culinary artist! Now I am hungry. =p Thanks again for your service.
=]
Thanks for the video Maangchi. I love watching Dae Jang Geum drama and now Mashinun Chonghon. Your website is fabulous because you take the time to show us really how to make the delicious food. I’ve made many of your recipes already and can’t wait to try this one out.
karen,
wow, you are fast! Thank you! My video is still in the process of uploading on YouTube. Yes, I keep hot pepper paste in the refrigerator after opening it. You did good job! : )
Maangchi, thank you for posting this video! This recipe looks delicious & so healthy… I can’t wait to try to cook it sometime this week :o)
Do you refrigerate your hot pepper paste? I buy the same brand as you, but I can’t read the labels on the packaging. I keep it in the refrigerator just in case :o)