Best 2 Spicy Sashimi Bowl Hwe Deop Bap Recipes

Indulge in the vibrant flavors and textures of Korean cuisine with our Spicy Sashimi Bowl (Hwe Deop Bap) recipe. This delightful dish combines the freshness of raw fish, the spiciness of gochujang sauce, and the crunch of vegetables.

In this comprehensive guide, we'll take you through the steps of creating this mouthwatering dish from scratch. You'll learn how to select the freshest fish, prepare the gochujang sauce, and assemble the bowl with a variety of toppings.

Along the way, we'll also introduce you to other delectable Korean recipes that pair perfectly with your Spicy Sashimi Bowl. From the classic Japchae (glass noodles with vegetables) to the refreshing Oi Muchim (cucumber salad), these dishes will elevate your Korean dining experience.

Whether you're a seasoned home cook or just starting out, our Spicy Sashimi Bowl recipe is sure to impress. With its vibrant flavors and beautiful presentation, this dish will be a hit at your next gathering. So, let's dive in and explore the wonderful world of Korean cuisine!

Here are our top 2 tried and tested recipes!

KOREAN RICE BOWL WITH SASHIMI - HOEDEOPBAP

Korean Rice Bowl with Sashimi - Hoedeopbap image

Korean Rice bowl topped with tuna and salmon sashimi, lots of green veggies and then drizzled with sweet tangy gochujang sauce. Simply delicious and healthy.

Provided by JinJoo Lee

Categories Main Course rice Seafood

Time 40m

Number Of Ingredients 19

Ingredients

4 cup cooked white rice ((1 cup per serving), warm but not too hot)
2 oz Salmon (, cubed - sashimi grade)
2 oz Tuna (, cubed - sashimi grade)
10 green or red leaf lettuce leaves (, cut into strips (2 cup))
1 bunch Chrysanthemum leaves ((Ssukat), cut into strips (2 cup))
12 Perilla leaves (, cut into strips (1 cup))
4 small Persian cucumbers (, julienned (1 1/2 cup))
1/3 large purple onion (, sliced)
4 garlic cloves (, sliced thin)
2 Korean green chili peppers/Annaheim or Jalapeno peppers
handful of Daikon Sprouts
4 Tobiko eggs ((optional but I really like it))
Swirl of Sesame oil
4 Tbsp gochujang
2 Tbsp rice vinegar
4 tsp sugar (or + 1 tsp)
1 Tbsp apple (, grated)
1 tsp lemon juice
1 tsp soy sauce ((jin ganjang))

Steps:

Cook white rice to produce 4 cups.
Cut tuna and salmon into small 1/2 inch cubes. Store in fridge until ready to serve.
Rinse all vegetables and cut them into thin strips or slices.
Make ChoGochujang sauce by mixing all ingredients. You can make extra and store leftover in the fridge. FYI, ChoGochujang refers to gochujang sauce that has vinegar (cho 초) added.
In a 3 cup size bowl, add 1 cup rice and 1 1/2 cup veggies. Because ssukat, perilla have strong flavors, add them sparingly. Also sprinkle garlic, onions, peppers, daikon sprouts on top. Add sashimi cubes and top with Tobiko eggs.
When ready to eat, allow each person to add as much ChoGochujang sauce as they like. I recommend at least 2 Tbs of ChoGochujang sauce for each bowl.
Mix it altogether and you have this wonderful medley of greens, rice, fish and spicy goodness.

Nutrition Facts : Calories 333 kcal, Carbohydrate 65 g, Protein 12 g, Fat 2 g, Cholesterol 12 mg, Sodium 171 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

HWEH (SASHIMI) WITH KOREAN CHOGOCHUJANG DIPPING SAUCE RECIPE BY TASTY

Hweh (Sashimi) With Korean Chogochujang Dipping Sauce Recipe by Tasty image

Can't get enough of BTS? Try one of Jungkook's favorite foods: hweh, or Korean-style sashimi served with sweet and spicy chogochujang. Try it wrapped in red leaf lettuce or perilla leaves!

Provided by Jasmine Pak

Categories Lunch

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

¼ cup gochujang, Korean red chile paste
2 tablespoons water
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon garlic, minced
1 teaspoon sesame seeds, toasted
¼ lb sashimi grade salmon
¼ lb sashimi-grade tuna
¼ lb sashimi-grade halibut
perilla leaf
red leaf lettuce
white rice, steamed

Steps:

Make the chogochujang. In a medium bowl, stir together the gochujang, water, rice vinegar, granulated sugar, minced garlic, and toasted sesame seeds.
Prepare the sashimi: If the sashimi-grade salmon, tuna, and halibut is not pre-cut, cut into thin slices against the grain.
Arrange the fish on a plate. Serve with perilla leaves and red leaf lettuce for wrapping, rice, and the chogochujang for dipping.
Enjoy!

Nutrition Facts : Calories 184 calories, Carbohydrate 14 grams, Fat 5 grams, Fiber 0 grams, Protein 18 grams, Sugar 11 grams

Tips:

Fresh ingredients: For the best results, use the freshest ingredients possible. This includes using fresh fish, vegetables, and herbs.
Quality fish: When selecting fish for sashimi, look for fish that is firm and has a bright color. Avoid any fish that is slimy or has an off odor.
Properly slice the fish: When slicing the fish for sashimi, use a sharp knife and make sure to slice the fish against the grain. This will help to prevent the fish from becoming tough.
Use a variety of vegetables: Don't be afraid to use a variety of vegetables in your spicy sashimi bowl. This will add flavor and texture to the dish.
Adjust the spiciness to your liking: The amount of gochujang paste you use will determine the spiciness of the dish. If you don't like spicy food, you can use less gochujang paste or omit it altogether.
Serve immediately: Spicy sashimi bowls are best served immediately after they are made. The fish will start to lose its freshness if it sits for too long.

Conclusion:

Spicy sashimi bowls are a delicious and refreshing way to enjoy fresh fish. They are also a great way to add some variety to your diet. If you are looking for a new and exciting way to enjoy sashimi, I encourage you to give this recipe a try.