Korean Mixed Rice with Sashimi, referred to in Korean as Hwe Dup Bap, is a Korean dish consisting of steamed white rice mixed with sashimi, vegetables such as green leaf lettuce, cucumbers, julienned Korean radishes, sesame oil, and topped with a sweet and spicy gochujang sauce. Similar to bibimbap, you mix everything together in the bowl and enjoy.
This is one of my absolute favorite things to eat. Ever. I love sushi and sashimi so give this to me over a bowl of rice and I’m a happy girl. And this time, I took matters into my own hands and got the sushi grade fish all on my own and sliced the fish myself!
My dad owns a sushi restaurant in Dallas so sushi has always been a huge part of my life, post college. I love it and a couple of years ago, my dad even taught me how to make one of my faves: a spicy tuna roll! (forgive the photos, this was over 2 years ago!)
- ¼ cup gochujang
- 1 to 2 tablespoons sesame oil
- 1½ tablespoons honey
- 1 teaspoon brown rice vinegar
- 2 cups cooked white, medium-grain rice
- 2 cups chopped green leaf lettuce
- 1 to 1½ cups peeled and julienned Korean radish or Daikon
- ½ english cucumber, unpeeled and julienned
- 1 pound assorted sushi grade fish (you can get a ¼ lb. of each), sliced
- Sesame oil to drizzle before serving
- 1 tablespoon masago, split
- Microgreens for garnish
- Gim (dried roasted seaweed); finely shredded for garnish
- Sesame seeds for garnish
- For recipe instructions, please click over to The Kitchn.
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I had so much fun with this recipe and even got to meet someone special! I hope you enjoy the recipe!