Hwedupbap is one of my favorite dishes. I looove raw fish (sashimi in Japanese)!
One order of “hwedupbap” with tofu bean paste soup will be a reasonable meal because it consists of a balanced ratio of all nutrients! However, if you can’t eat raw fish, I recommend the vegetarian version of this dish using tofu.
What if you don’t have tofu? :) Oh, well! Then skip it. Mix rice and assorted fresh vegetables with my secret hot spicy sauce! One thing you can’t skip is lots of sesame oil!
Ingredients:
- Fresh raw salmon, tuna and flying fish roe (orange),
- 1 carrot, 2 cups of lettuce, ½ cucumber (half cup), 7 or 8 sesame leaves,
- 2 green onions, 3 cloves of garlic, 2 ts of juice from ginger,
- 1 package of tofu, bean paste, dried anchovies, laver (kim), sesame oil,
- sesame seeds, soy sauce, sugar, hot pepper paste, and vinegar
- Cook rice.
- Make soup:
- In a pot, put 5 cups of water and 8-10 dried anchovies (remove heads and intestines) and boil for about 10 minutes.
- Remove the anchovies from the pot and add 1½ tbs bean paste. Lower the heat.
- Dice ½ package of tofu (about 1 cup) into 0.5-1cm cubes and add them to #2 and boil a few more minutes and turn the heat off.
- Chop up 1 green onion.
- Sprinkle the chopped green onion over the soup just before serving with hwedupbap.
- Prepare a platter of ingredients for hwedupbap:
- Cut a medium size carrot into julienne strips and put it into a small bowl.
- Sprinkle a few pinches of sugar and salt into the carrot strips. Mix it and set it aside.
- Slice some lettuce (2-3 cups) thinly and put it on the platter.
- Slice ½ cucumber thinly (1 cup) and put it next to the lettuce on the platter.
- Put the carrot on the platter after squeezing slightly to remove excessive liquid.
- Slice 5-7 sesame leaves thinly and put it on the platter.
- Make “cho jang” (hot spicy sauce):
- Mix 3 tbs hot pepper paste, 1 tbs soy sauce, 2 tbs vinegar, and 1 tbs sugar in a bowl using a spoon.
- Add 1 chopped green onion, 3 cloves garlic, and 2 ts of juice from minced ginger. Mix well.
- Dice raw fish into 0.5-1 cm cubes.
Tip: raw fish kept in the fridge should be cut just before serving - In a large serving bowl, put 1-2 cups of warm rice.
- Put the sliced lettuce, cucumber, carrot, raw fish, and fish roe on the rice in this order.
- Drizzle sesame oil generously over top with and put some roasted strips of kim. Sprinkle some
sesame seeds too. - Serve it with the soup.
Tip: How to cut kim thinly:
Roast a sheet of sea plant over stove directly by turning over both sides and cut it into thin strips with scissors
For vegetarians:
You can make “spicy tofu bibimbap” using this same recipe, but of course you will have to replace raw fish with fried tofu.
How to prepare for your tofu:
- Heat up your pan and add a little vegetable oil.
- Dice tofu into 1.5 cm cubes and put them into the pan. Cook until golden brown.
- Turn the heat off and add 1 ts of soy sauce and 1 ts of sugar. Stir it to coat.
Tip: Tofu is fragile, so I usually shake my pan carefully to mix it with sugar and soy sauce instead of using a spoon.
I really want to make this recipe, but do not have access to perilla/sesame leaves in any form. (I go to college in a very small mountain town, with a tiny little Asian/Latino grocery. The woman that runs it says she has never heard of them!)
Does anyone know what perilla/sesame leaves taste like? Would dandelion greens or arugula work? I will just skip this ingredient if no one knows, and I’m sure it will taste wonderful, but I would like to follow the recipe as closely as I can :)
Hi Lanie,
If you have ever eaten ume (japanese sour salty plum) that is what flavors it. If the lady who runs the store is familiar with Japanese ingredients she may know perilla leaves as shiso leaves. I live in a very small town and they are not available in the two oriental stores that we have but we did have a gardener at the farmers market that was selling shiso plants both the red and the green so you may want to check your local farmers market as “exotic” greens are hip now days. Good luck in your search and Happy eating.
Hi!
I think I am going to try this recipe soon! It looks so healthy. I think I will try it without the rice though…. Do you think it will still be tasty?
Yes,it will be delicious!
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!