Do you like bibimbap? What about poke bowl? Today, let’s make Hoedeopbap (Korean-style poke bowl). Since it contains sashimi for protein, it may look similar to poke bowl but the special sauce, made of gochujang (Korean chili paste), will make it totally different. Not only that, as long as you have freshly cooked rice, it’s a no-cook recipe, so it will be the perfect meal for a heat wave.
Korean-Style Poke Bowl (2 servings)
Ingredients:
- 1/2 yellow onion
- 2-3 lettuce leaves
- 2 cabbage leaves
- 4 perilla leaves
- 1/3 carrot (40g)
- 1/2 cucumber
- 1 green chili (optional)
- 7 oz (200g) sashimi-grade salmon (or tuna, halibut, snapper)
- 2 cups hot cooked rice, about 1 cup (210g) for each serving
- Generous pinch of toasted sesame seeds, to garnish
Chogochujang Sauce:
- 4 tbsp Korean chili paste (gochujang)
- 2 tbsp sugar
- 1 tbsp white vinegar
- 1 tbsp lemon juice
- 1 tsp chopped garlic
- 2 tbsp Sprite
- 1/2 tbsp toasted sesame seeds
Instructions:
MAKE SAUCE
In a small container, mix together the Korean chili paste, sugar, vinegar, lemon juice, chopped garlic, Sprite, and sesame seeds. Set aside.
PREP INGREDIENTS
NOTE: There is no one right or exact way to make it every single time and that’s the beauty of this dish. Add more or less vegetables depending on your preference. Everything will be fantastic.
1. Thinly slice the onion. Soak it in cold water for 5 minutes to reduce the strong onion flavor.
2. Roll the lettuce leaves and cut it into thin strips. Thinly slice the cabbage leaves. Roll the perilla leaves and thinly slice them.
3. Cut the carrot and the cucumber into thin matchsticks. Thinly slice the green chili (if using).
4. Pat dry the salmon with a paper towel. Cut it into bite-sized cubes. (If you prefer a chewy texture, use halibut or snapper.)
ASSEMBLE
1. Divide the rice into bowls. Top with the onion, lettuce, cabbage, perilla leaves, carrot, cucumber salmon and chili (if using).
2. Transfer some chogochujang sauce into a small bowl. Sprinkle with sesame seeds. Serve it on the side. (Add about 2 tablespoons to each bowl and mix thoroughly before you eat.) Enjoy!
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YOU MAY ALSO LIKE:
- Ganjang Bibim Guksu (Korean Soy Sauce Noodles)
- Bibim Guksu (Gochujang Noodles)
- Sesame Noodles
Ingredients
1/2 yellow onion
2-3 lettuce leaves
2 cabbage leaves
4 perilla leaves
1/3 carrot (40g)
1/2 cucumber
1 green chili (optional)
7 oz (200g) sashimi-grade salmon (or tuna, halibut, snapper)
2 cups hot cooked rice, about 1 cup (210g) for each serving
Generous pinch of toasted sesame seeds, to garnish
- Chogochujang Sauce:
2 tbsp sugar
1 tbsp white vinegar
1 tbsp lemon juice
1 tsp chopped garlic
2 tbsp Sprite
1/2 tbsp toasted sesame seeds
Directions
- Make Chogochujang Sauce
- In a small container, mix together the Korean chili paste, sugar, vinegar, lemon juice, chopped garlic, Sprite, and sesame seeds. Set aside.
- Prep Ingredients
- Thinly slice the onion. Soak it in cold water for 5 minutes to reduce the strong onion flavor.
- Roll the lettuce leaves and cut it into thin strips. Thinly slice the cabbage leaves. Roll the perilla leaves and thinly slice them.
- Cut the carrot and the cucumber into thin matchsticks. Thinly slice the green chili (if using).
- Pat dry the salmon with a paper towel. Cut it into bite-sized cubes. (If you prefer a chewy texture, use halibut or snapper.)
- Assemble
- Divide the rice into bowls. Top with the onion, lettuce, cabbage, perilla leaves, carrot, cucumber, salmon and chili (if using).
- Transfer some chogochujang sauce into a small bowl. Sprinkle with sesame seeds. Serve it on the side. (Add about 2 tablespoons to each bowl and mix thoroughly before you eat.) Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- There is no one right or exact way to make it every single time and that’s the beauty of this dish. Add more or less vegetables depending on your preference. Everything will be fantastic.
