Spicy Sashimi Bowl (Hwe Deop Bap)
- Ready In:
- 50mins
- Ingredients:
- 22
- Serves:
-
2
ingredients
- 2 cups cooked rice (Japanese or Korean, preferably)
- 2 ounces tilapia fillets (or any type of sashimi quality white fish)
- 2 ounces tuna, sashimi quality
- 3 lettuce leaves, shredded
- 1 cup salad greens, any combination
- 1⁄8 onion, thinly sliced
- 1⁄4 carrot, thinly sliced
- 1⁄4 English cucumber, thinly sliced
- 4 leaves sesame, thinly sliced
- 1 inch daikon radish, thin julienne
- 2 garlic cloves, peeled, thinly sliced
- 1 chili pepper, thinly sliced
- 2 teaspoons masago smelt roe
- 2 tablespoons sesame oil
-
Cho Kochujang (sweet and sour chili sauce)
- 3 tablespoons korean red pepper paste (kochujang)
- 2 1⁄2 tablespoons granulated sugar
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 1⁄4 teaspoon garlic, minced
- 1⁄4 teaspoon soy sauce
- 1⁄8 teaspoon salt, taste before adding (optional)
directions
- Cut fish into small pieces.
- Wash vegetables and prepare as instructed above. Most of them are just thinly sliced.
- Mix "Cho Kochujang (sweet and sour chili sauce)" ingredients, set aside.
- In a large bowl, put rice on the bottom, spread lettuce and salad greens.
- Arrange rest of the vegetables, add fish, and spoon smelt roe on top.
- Drizzle 1 tsp sesame oil over each serving.
- Serve with cho kochujang (sweet and sour chilli sauce).
- I like to serve garlic and chilies in a separate bowl, so everybody can add to taste.
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Reviews
-
Great dish, fun, tasty and healthy. I did put only one spoon of chili paste into the sauce, and did not use any chili for the vegetable mix - it was plenty hot for us. We added some home-made marinated sushi ginger, and had to substitute masago smelt roe with plain red caviar (trout), and we could not find sesame leaves. But the rest was as prescribed, and the sauce was particularly good - next time I will double the portion! Thank you!
Tweaks
-
Great dish, fun, tasty and healthy. I did put only one spoon of chili paste into the sauce, and did not use any chili for the vegetable mix - it was plenty hot for us. We added some home-made marinated sushi ginger, and had to substitute masago smelt roe with plain red caviar (trout), and we could not find sesame leaves. But the rest was as prescribed, and the sauce was particularly good - next time I will double the portion! Thank you!
RECIPE SUBMITTED BY
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I live in beautiful British Columbia, Canada, (I often refer to it as God's Country) with my husband, Jeff, kids Breagh and Brendan, and our two Standard Poodles; Kazz and Michelle.
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Wondering about my public name? It's a joke between a friend and me ... a twist on J. Lo (singer/actress Jennifer Lopez) - not that I can sing or anything!
I am a nurse by profession but I am currently an at-home Mom. I will be taking my nursing refresher course this winter (January 2008), so I will be combing through the 'Zaar files looking for good make-aheads and crockpot friendly meals.
I don't have a particular favourite cookbook, other than the one I've compiled for myself. I do, however, enjoy looking through cookbooks for inspiration. I've taken many of my favourite recipes and saved them on disc; as I find more good "make agains" I add them to my collection. I have also found many excellent recipes here on 'Zaar. Thank-you, all, for your wonderful contributions!
I enjoy Highland and Irish dancing, learning about new cultures, sewing, gardening, camping and, of course, cooking and baking!
We have hosted young Korean students for the past few years and I have really acquired a taste for Korean cuisine. Most of it is quite spicy-hot, but, like many asian foods, there is a nice balance of other flavours (sweet, sour, salty) happening also. Try it sometime!
As for rating recipes; I follow the 'Zaar guidelines rather than making up my own - it just takes the guesswork out for those reading the reviews.
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