Hoe Deopbap — Korean Sashimi Rice Bowl
Fresh sashimi-grade fish over warm rice with a gochujang-sesame drizzle, topped with crispy seaweed, cucumber, and a runny egg yolk. Builds in 15 minutes flat — no cooking the fish.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 8 oz sashimi-grade raw fish (tuna, salmon, or yellowtail), thinly sliced
- 1.5 cups cooked sushi rice or short-grain white rice, warm
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- ½ piece cucumber, thinly sliced
- 2 sheets nori (dried seaweed sheets), torn or cut into strips
- 2 piece egg yolks (for serving)
Instructions
- 1
Divide warm rice between two bowls, creating a shallow well in the center of each.
- 2
Stir gochujang and sesame oil together in a small bowl until smooth and glossy.
- 3
Arrange sliced fish in a loose pile on top of the rice in each bowl.
- 4
Scatter cucumber slices and torn nori around the fish, then drizzle the gochujang sauce over top.
- 5
Gently slide one raw egg yolk into the center of each bowl, on top of the fish.
- 6
Serve immediately. Mix everything together as you eat, letting the yolk coat the rice and fish.
Tools you’ll need
- two bowls
- small mixing bowl
- spoon
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