Photograph of the finished Hoedeopbap

Korea · Cơm trộn cá tươi Hoedeopbap

Hoedeopbap

35 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea bass Sea bass 2.2 lb
  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Lettuce Lettuce 14.1 oz
  • Photograph of Cucumber Cucumber 14.1 oz
  • Photograph of White radish White radish 11.3 oz
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 5.6 oz
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Nori seaweed Nori seaweed 4 sheets

Method

  1. 1 Fillet the fish thoroughly with fresh fish, slice it thinly, and keep it on an ice tray until serving.
  2. 2 Slice lettuce, cucumber, and radish into thin strips, then soak them in ice water for 10 minutes to make them crisp.
  3. 3 Drain the vegetables thoroughly; if there's any water left, the rice will be mushy and the sauce will be watery.
  4. 4 Mix gochujang with vinegar, sugar, and sesame oil to make chogochujang sauce.
  5. 5 Place the leftover rice in a bowl, then cover with shredded vegetables and arrange the fish slices on top.
  6. 6 Place the egg yolk in the center, sprinkle with shredded seaweed, then drizzle with sauce and mix at the table.
Start cooking