Saturday, February 7, 2009

Raw fish & Salad on Rice Bowl ( Hwe Dup Bab)

Hwe dup bap is one of my favorite dishes ever. I like to have this dish with Miso soup. You can use a variety of fish (salmon, tuna...)in there but the tilapia fillet is easy to get from local market and the price is OK too. The fish should be sashimi grade and very fresh. You can pick up prepacked fish at Korean or Japanese markets. For the vegetables I sliced up some green leaf lettuce, Persian cucumber, carrot, red onion and perilla. I like no rice, but tons of vegetables in mine.

Serve: 4 Prep: 15 minutes


  • 2 pack of tilapia fillet (about 14-16 oz), cubed, bite size
  • 4 Tbsp Masago Egg
  • bowl of white steamed rice (optional)
  • 1 bundle, green leaf lettuce, sliced
  • 2 persian cucumber, thinly julienned
  • 1/4 daikon (raddish), thinly julienned
  • 1/2 carrots, thinly julienned
  • 1/4 red cabbage, thinly sliced
  • 1/2 red onion, thinly sliced
  • 2 bundle, Perilla, thinly sliced
  • 1/2 large apple, thinly julienned
  • 1 pack radish sprout
  • 4 Tbsp dried shaved bonito
  • 1/2 cup roasted Nori, thinly sliced
  • Chojang: 3 Tbsp red pepper paste (gochujang), 6 Tbsp seasoned rice vinegar, 1tsp minced garlic, 3 Tbsp(more or less) seven-up or sprite
  • * Or You can purchase Vinegared Red Pepper Paste from Korean Market.
  • 4 tsp sesame oil

    1. Slice the vegetables and soak in icy cold water about 5 minutes, then transfer to colander to drain water out.
    2. Put the variety of vegetables and apple in the bottom of bowl.
    3. Top with sashimi and Masago egg, sesame oil, dried bonito, nori along with sauce ( chojang)

    1 comment:

    1. For convenience, one can use masago, but in Korean dishes, nalchi ahl is normally used. I have a post on this if you would like to learn more.