Raw fish with rice and vegetables(Hoedeopbap) & Sushi

….When I got the freshest fish in my hand, this dish was a good choice. It’s refreshing and easy to eat. So hoedeopbap is one of our all-time favorite dishes. It doesn’t need any specific recipe, but spicy seasoning sauce is important. It’s cool and soft and melts in your mouth, and fresh and spicy. The key to this dish is to make sure the fish is served cold. We have been eating this raw fish salad once a month ever since. It is just perfect! I added perilla leaves in this dish, but sometimes they are not available. You can use another vegetable as a substitute just fine or just skip the perilla leaves if no one knows, and I’m sure it will taste wonderful(It’s great to serve with miso soup). I made some sushi that is marinated rice topped with raw fish. Sushi is our favorite too. Sushi doesn’t need any specific recipe, you can use your favorite fresh raw fish(amber jack, octopus, salmon, yellow tail, sea bream, uni).

Servings: 3–4

Time: 40 minutes

Ingredients:

1. 150 g boiled octopus, cut into small size
2. 100 g raw fluke, cut into small size
3. 150 g raw amber jack, cut into small size
4. 150 g raw sea bass, cut into small size
5. 150 g raw yellowtail, cut into small size
6. 100 g cabbage, sliced thinly
7. 50 g perilla leaves, sliced thinly
8. 150 g cucumber, sliced thinly
9. 100 g green lettuce, sliced thinly
10. radish sprouts to taste
11. sesame oil to taste
12. 3- 4 cup steamed rice

For sauce:

1. 2 cup red pepper paste(gochujang)
2. 1/2 cup double thick vinegar(for sauce concentration)
3. 1/2 cup honey
4. 4 Ts sugar
5. 3 Ts cider
6. 1 Ts wasabi
7. 1 Ts sea salt
8. 1/3 pear, ground
9. 1/3 onion, ground

….all mixed

Cooking Ingredients:

1. Pat dry the all raw fishes and cut them into small size. Keep them in a refrigerator.

2. Mix the gochujang, double thick vinegar, honey, sugar, cider, wasabi, sea salt, pear juice, and onion juice into a jar well(you can use this sauce in many dishes, fresh cucumber salad, bibim noodles…).

3. Place the vegetables into a tray.

4. Arrange hoedeopbap: put the lettuce, cabbage, perilla leaves, and raw fish onto a serving bowl nicely.

5. Place the rice in the center of the bowl and serve it with the seasoning sauce(gently mix all the ingredients together with your spoon).

6. Make some sushi: put the pieces fish onto a tray and put some kelp on button and top of the fish for aging in a refrigerator for 12 hours.

7. After 12 hours, take off the kelp. Slice the fish for shush size and place them into tray.

8. Make a rice sauce: Put 1 cup vinegar, 5 Ts sugar, 2 ts sea salt, and 5 cmX 5 cm kelp into a pot. Heat up with medium heat to boil until the sugar is melted and turn off the heat. Set aside with a lid until it cools down. Take out the kelp and keep in the refrigerator up to 3 months.

9. Pour the rice sauce evenly over warm rice and fold gently with a wooden spoon to mix(1 cup steamed rice + 1 1/3 Ts rice sauce). Set aside for cooling above room temperature.

10. Make some rice balls into a plate and cover the rice ball with the sliced raw fish. Serve it with some garnish.

You can also view this recipe on instagram.

https://www.instagram.com/p/CbXmeJlLiaB/