Spicy Mixed Sashimi Bowl
Spicy mixed sashimi bowl, hoedeopbap (hwedupbap 회덮밥), is a great Korean dish to get your appetite going in the hot summer. It’s a combination of sashimi, rice, and vegetables mixed with a spicy vinegar red pepper paste. This vinegar red pepper paste is known as chogochujang, which can be found easily in Korean markets.
I love to make spicy mixed sashimi bowl, because this dish can be ready in 10 minutes or less as long as you have the rice ready to go. During the weekends, I like to quickly throw the ingredients together and sit in front of the TV to watch my favorite Korean drama. For this spicy mixed sashimi bowl recipe, it’s good to have extra large bowls to mix everything in. And make sure your fish is sashimi grade!
This recipe makes 2 Servings
- 2 bowls of cooked rice (slightly cooled)
- 1/2 lb Fresh Sashimi Grade Fish of your choice (227g)
- 4 tablespoon Chuka Ika Sansai (seasoned squid salad)
- 2 tablespoon tobiko (flying fish roe)
- 1/2 head red leaf lettuce or 1/2 bag baby lettuce
- radish sprouts
- 1/2 chili pepper (thinly sliced)
- 2 tablespoon sesame oil
- 2 to 4 tablespoons chogochujang – vinegar red pepper paste
- sesame seeds, to top
Things You’ll Need
For this recipe, you’ll need chogochujang (vinegar red pepper paste). Let rice cool down in a large bowl.
Prepare the vegetables (slice the red leaf lettuce and thinly slice the chili pepper).
Cut the blocks of fish into cubes.
When the rice has cooled down, top each bowl of rice with lettuce, radish sprouts, 2 tablespoon seasoned squid salad, sashimi fish cubes, 1 tablespoon flying fish roe, sesame seeds, and a few slices of chili pepper. Add 1 tablespoon sesame oil and 1 to 2 tablespoon chogochujang and mix well. Enjoy!