Korean

Hoe-deopbap

Name: Hoe-deopbap
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 80 g short-grain white rice; 110 ml water; 120 g sashimi-grade white fish fillet; 40 g crisp lettuce; 3 perilla leaves; 40 g cucumber; 25 g carrot; 10 g radish sprouts; 1 egg yolk; 1.5 tbsp gochujang; 1 tbsp rice vinegar; 2 tsp sugar; 0.5 tsp garlic; 2 tsp toasted sesame oil; 1 tsp toasted sesame seeds; 1 toasted seaweed sheet

A Korean raw fish rice bowl: cool slices of sashimi-grade white fish and crisp shredded vegetables piled over warm short-grain rice, dressed at the table with sweet-sour chogochujang and sesame oil, then mixed hard before eating.

Lunch & dinner 25g+ protein

45 min20 prep · 25 cookMedium642 kcalper serving

Method

Rinse 80 g short-grain rice in cold water, swirling and draining three or four times until the water runs almost clear. Drain 10 minutes, then bring to the boil with 110 ml water in a small heavy pan, cover, drop to the lowest heat for 12 minutes and rest off the heat, still covered, for 10 minutes. Fluff and let it cool to just warm — hot rice cooks the fish.
Make the chogochujang: whisk 1.5 tbsp gochujang with 1 tbsp rice vinegar, 2 tsp sugar, 0.5 tsp finely grated garlic and 1 tsp toasted sesame oil until glossy and pourable. Taste — it should be sharply sweet-sour first, chilli-hot second. Chill until needed.
Shred 40 g lettuce and 3 perilla leaves into 5 mm ribbons. Cut 40 g cucumber and 25 g carrot into fine matchsticks. Drop all of it into ice water for 5 minutes to crisp, then drain hard and pat dry in a clean cloth — wet vegetables will thin the sauce.