Ever since I got back from my trip to Japan, I never have the desire to eat sushi anymore. Just the fact that the fish at home is nowhere as fresh as the ones in Toyko makes me not want to cough up money for some sashimi. Currently, the only way that sushi sounds appetizing is if it’s served in one of my favorite Korean rice bowls, 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 – trust me, it’s delicious!
Serves 2
20 minTotal Time
Save RecipeIngredients
- 1/4 cup gochujang
- 1 tbsp granulated sugar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 cup white rice cooked
- 2 cups red leaf lettuce, chopped
- 1 large carrot, thinly sliced
- 1 persian cucumber, thinly sliced
- 1/4 cup radish sprouts
- 4 ounces sashimi grade salmon
- 4 ounces sashimi grade tuna
- 2 tbsp masago
- 1 ounce salmon roe
- 2 tbsp thinly sliced toasted nori
- 1 tbsp sesame seeds, toasted
- 2 tbsp chopped green onions
- 1 ounce bonito flakes
- 2 tbsp sesame oil
Instructions
- Combine ingredients for the spicy sauce, mixing together until incorporated. Set aside.
- Assemble bowls. Place 1/2 cup rice in bottom of each bowl followed by 1 cup red leaf lettuce, 1/2 carrot, 1/2 Persian cucumber, 2 tbsp radish sprouts, 2 ounces salmon, 2 ounces tuna, 1 tbsp masago and 1/2 ounce salmon roe per portion. Garnish with nori, sesame seeds, green onions, and bonito flakes. Drizzle sesame oil and spicy sauce and mix well. Serve.
**Helpful tips and common mistakes
If you ever had the Korean rice bowl, bibimbab and am a fan of sushi, this dish is for you. Since hwe dup bap is essentially a sushi bowl, you need fresh ingredients when preparing this dish.
I usually use sashimi-grade salmon and tuna for my bowl but you can mix it up and add snapper, albacore or yellowtail.
Now anyone can make a good sushi bowl but makes it great? Adding ingredients like masago, radish sprouts, bonito flakes, pickled ginger, and red leaf lettuce. I refuse to eat hwe dup bap without some salmon roe and bonito flakes – it makes all the difference.
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!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.
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