QiMeal
Hoedeopbap
Hoedeopbap · ready in 53 min · 4 servings · 561 kcal per serving · easy · 8 ingredients
A bright Korean rice bowl where cool sashimi style fish, crisp lettuce, fresh vegetables, sesame oil, and sweet tangy chogochujang meet warm rice.
- Prep
- 25 min
- Cook
- 28 min
- Total
- 53 min
- Serves
- 4
- kcal
- 561
- Difficulty
- easy
Ingredients · 4 servings
- 400 gRaw fish, sashimi grade and thinly sliced
- 300 gRice, rinsed
- 480 mlWater
- 160 gLettuce, shredded
- 240 gVegetable, julienned mixed
- 160 gChogochujang
- 2 tbspSesame oil
- ¾ tspSalt
Equipment
stovetop, pot, lid, mixing bowl, knife, cutting board, strainer, spoon, plate, serving bowl
Instructions
- Set Station
Gather rice, raw fish, lettuce, vegetables, chogochujang, sesame oil, salt, water, plus a pot, bowl, knife, board, strainer, and spoons. · 5 min
What to look for: All ingredients are measured and the fish remains chilled.
- Rinse Rice
Rinse the rice in a strainer under cold water until the runoff looks mostly clear, then drain well for cleaner grains. · 3 min
What to look for: Water changes from cloudy to nearly clear.
- Cook Rice
Combine rice, water, and salt in a pot, bring to a boil, cover, lower heat, and cook gently until the water is absorbed. · 18 min
What to look for: Steam rises and no loose water is visible at the surface.
- Rest Rice
Turn off the heat and rest the covered pot for 10 minutes, then fluff the rice so it stays tender without turning mushy. · 10 min
What to look for: Rice looks glossy and separates into soft clumps.
- Prepare Vegetables
Shred the lettuce and slice the vegetables thinly, keeping them crisp and dry so they mix cleanly with the sauce. · 8 min
What to look for: Vegetables are thin, fresh, and free of excess water.
- Slice Fish
Slice the chilled sashimi grade fish into bite size pieces with a clean knife, then return it to the refrigerator until assembly. · 5 min
What to look for: Fish pieces look glossy, clean cut, and cold.
- Season Rice
Divide the warm rice among 4 bowls and drizzle each portion with sesame oil so the grains smell nutty and shine lightly. · 2 min
What to look for: Rice is warm and lightly glossy.
- Build Bowls
Top each bowl with lettuce, vegetables, and raw fish, then spoon chogochujang over the center for mixing at the table. · 4 min
What to look for: Colorful vegetables and fish sit neatly over the rice.
- Serve Immediately
Serve the hoedeopbap right away and mix each bowl thoroughly so the rice, fish, vegetables, sesame oil, and sauce coat evenly. · 1 min
What to look for: The bowl looks glossy, red tinted, and evenly dressed.
Nutrition (per serving)
| kcal | 561 |
|---|---|
| Protein | 30 g |
| Carbohydrates | 81 g |
| of which sugars | 14 g |
| Fat | 12 g |
| of which saturated | 2 g |
| Fibre | 3 g |
| Sodium | 1073 mg |
Nutri-ScoreA
Allergens
Contains: fish, gluten, sesame, soybeans
Storage and reheating
- Fridge: up to 1 days
- Freezer: not recommended
- Do not reheat once assembled because the bowl contains raw fish. Store components separately and eat chilled within 1 day.
Ingredient substitutions
Raw fish
- Sashimi grade fish: Use only fish sold for raw consumption and keep it chilled until serving.
Rice
- Short grain rice: Short grain rice gives the bowl the classic slightly sticky texture.
Lettuce
- Leaf lettuce: Choose crisp leaves and dry them well so the bowl stays fresh.
Vegetable
- Raw vegetable: Use crisp raw vegetables that can be sliced thinly for easy mixing.
Chogochujang
- Soy sauce with sugar: Use only if chogochujang is unavailable because it loses the classic chili tang.
Sesame oil
- Vegetable oil: This keeps the bowl glossy but removes the nutty Korean aroma.
