Hoe-Dup-Bap (Mixed Seafood with Rice)

Demonstrated by: Gue Nam Hwang and Min Bang of Elim Restaurant.
Korean Festival - September 19, 2004.

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Ingredients:

Hoe-Dup-Bap (Mixed Seafood with Rice)

Hoe-Dup-Bap (Mixed Seafood with Rice):

  • 1 cup cooked rice
  • 1/2 head Romaine lettuce, finely shredded
  • 1/4 head cabbage, finely shredded
  • 1 Japanese cucumber, shredded in long, thin strands
  • 10 sesame leaves (available in Korean grocery stores), slivered
  • 1 small daikon (white radish), shredded in long, thin strands
  • 8 pieces ahi (yellow fin tuna), sliced sashimi-style
  • 8 pieces kajiki (Pacific blue marlin) or snapper, sliced sashimi-style
  • 8 pieces ika (squid, sliced sashimi-style
  • 5 pieces salmon, sliced sashimi-style
  • Hoe Dup-Bap Sauce
  • Toasted sesame seeds for garnish
  • 1 tablespoon masago (capelin fish roe)
  • Thinly sliced nori for garnish
  • Sesame oil for garnish

Hoe Dup-Bap Sauce:

  • 1 small onion
  • 1 small apple
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 1/2 teaspoons Korean hot pepper powder
  • 3 tablespoons ko choo jung (Korean hot pepper paste)
  • 1/2 teaspoon grated fresh ginger root
  • 1 clove garlic, minced

Directions:

Put rice in a serving bowl. Layer lettuce, cabbage, cucumber, sesame seed leaves, daikon, and assorted seafood slices. Pour the Hoe Dup-Bap Sauce over the seafood; garnish with sesame seeds, masago, nori, and drizzle with sesame oil. Makes 1 to 2 servings.

Hoe Dup-Bap Sauce:
Juice the onion and the apple. Combine with remaining ingredients. Makes about 3/4 cup.

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