Hwe Dup Bap (Korean Sushi Bowl)

Hwe dup bap is the sushi bowl you didn't know you needed in your life. This Korean dish dresses up the rice bowl with a spicy gochujang sauce that brings the perfect kick.

Jump to:

• The Inspiration
• The Ingredients
• How to Make Hwe Dub Bap
• FAQs

The Inspiration

Ever since I got back from my trip to Japan, I have never had the desire to eat sushi anymore. The fish at home is nowhere as fresh as the ones in Toyko and just doesn't seem worth the price. The only sushi dish I occasionally crave is the Korean sushi rice bowl, hwe dup bap. It wasn't until my high school days that my mom introduced me to this dish, but I haven't turned back since. Think of it as a deconstructed sushi bowl but with a special spicy sauce. If you ever had the Korean rice bowl, bibimbab, and are a fan of sushi, this dish is for you.

The Ingredients

• Rice: Short-grain or medium-grain rice is best for this dish.
• Salmon: Use sushi-grade salmon for best results.
• Tuna: Use sushi-grade tuna for best results. Other fresh fish options include snapper, albacore, and yellowtail.
• Masago: A type of small fish roe with a slightly sweet and salty taste. You can substitute it with ikura or tobiko if desired.
• Bonito Flakes: Thin shavings of dried, smoked bonito fish, bonito flakes add umami to the dish but can be omitted.
• Radish Sprouts: Delicate and slightly peppery shoots. If you can't find radish sprouts, omit them or replace them with extra salad greens or perilla leaves for an earthy flavor.
• Gochujang: A spicy Korean chili paste. Find it in almost any Asian market.

How to Make Hwe Dub Bap

Step 1: Prepare the ingredients

Start by cooking your rice. The rice should still be warm when you assemble the bowls, but not piping hot. There's no need to season the rice like when you make sushi, but you can if you want a little extra flavor.

While the rice is cooking, prepare the vegetables. Chop the red leaf lettuce and thinly slice carrots and cucumbers. I used a mandoline to get the vegetables thin enough.

Slice the seafood, slicing or chopping the fish into bite-size pieces. You can also freeze the seafood for an hour beforehand to make it easier to slice.

Step 2: Assemble

Now it's time to assemble! Divide the rice into two large bowls, about 1 cup per serving. Arrange the red leaf lettuce, carrots, cucumber, and radish sprouts evenly on top of each bowl. Then, arrange the sliced salmon and tuna on top.

Step 3: Garnish

Although the hwe dub bap would be good just as is, we're going to make it extra tasty with special toppings. Adding ingredients like masago, scallions, sesame seeds, and bonito flakes takes this bowl from a home-style bowl to restaurant-quality. I refuse to eat hwe dup bap without masago and bonito flakes - it makes all the difference. If you want to even more toppings, add nori strips, salmon roe, or even pickled ginger.

Finish your bowl with the spicy sauce and a drizzle of sesame oil, mix everything together, and enjoy! With the craze of poke bowl restaurants popping up left and right, I predict that hwe dup bap will be next - or at least they should be!

FAQs

What are some other vegetable topping options?

Instead of red leaf lettuce, you can use any other leafy green such as bibb lettuce, romaine, gem lettuce, or even mesclun greens. You can also add perilla leaves, nori strips, ikura, or thinly sliced jalapeno peppers for an extra kick!

Can I make this dish non-spicy?

Yes, you can skip the gochujang spicy sauce and drizzle sesame oil and a bit of soy sauce, if desired.

Where can I buy sushi-grade seafood?

I locate mine at my local Asian market but you can also try Japanese grocery stores, specialty seafood markets, or even sushi restaurants.

Can I make hwe dub bab ahead of time?

Since you are consuming raw fish, it's best to prepare the dish right before serving or a few hours before. If preparing ahead of time, make sure to keep the dish chilled until serving.

For more Korean seafood inspiration, check out this jjampong recipe!