Raw fish with rice and vegetables (hwedupbap)

Raw fish with rice and vegetables / 회덮밥 / Hwedupbap (or hwe dup bap, hoedeopbap, hoe dup bap)

• Categories: main dish, seafood, spicy, vegetarian
• Made with: carrot, cucumber, dried anchovies, garlic, ginger, green onion, hot pepper paste, laver, lettuce, perilla leaves, roe, salmon, sesame oil, sesame seeds, soy sauce, soybean paste, sugar, tofu, tuna, vinegar,
• Watch on YouTube - 42,837 views and rated 5 stars out of 5 based on 232 ratings
• Read the Wikipedia entry for this recipe
• Download the podcast episode or subscribe to Maangchi in iTunes
• Music: 'Inoculated City' by the Clash
• Originally posted on August 18, 2008 at 7:19 pm by Maangchi

226 people on YouTube like this

Tweet

Hwedupbap is one of my favorite dishes.

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 (or frozen) 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

1. Cook rice.
2. 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.



3. 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.
4. 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.
5. Dice raw fish into 0.5-1 cm cubes.
   Tip: raw fish kept in the fridge should be cut just before serving



6. In a large serving bowl, put 1-2 cups of warm rice.
7. Put the sliced lettuce, cucumber, carrot, raw fish, and fish roe on the rice in this order.
8. Drizzle sesame oil generously over top with and put some roasted strips of kim. Sprinkle some
   sesame seeds too.
9. 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:

1. Heat up your pan and add a little vegetable oil.
2. Dice tofu into 1.5 cm cubes and put them into the pan. Cook until golden brown.
3. 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.

Posted Monday, August 18th, 2008 at 7:19 pm
Tagged: hwedupbap, 회덮밥, korean cooking, korean cuisine, korean food, korean recipe, Korean recipes, Maangchi, rawfish, recipes, spicy