Hoedeopbap (Korean Style Poke Bowl)
Sashimi with mixed vegetables paired with a sweet, tangy, and spicy gochujang based sauce.
Ingredients
- 2 servings sushi rice (pre-soaked for 30 minutes)
- 100 g sashimi-grade salmon (cut into 1/2 inch cubes)
- 100 g sashimi-grade tuna (cut into 1/2 inch cubes)
- Kale (can also sub for any other greens) (chopped)
- Pickled radish (julienned)
- ½ carrot (julienned)
- 10 perilla leaves (cut into strips)
- 4 imitation crab meat sticks (cut into strips)
- 2 tbsp tobiko (flying fish roe)
- Nori (cut into strips)
Sauce
- 2 tbsp gochujang
- 2 tbsp sugar
- 1 tbsp white vinegar
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 garlic cloves (minced)
- 1 stalk green onion (chopped)
Instructions
- Start by preparing the sushi rice. Wash, drain, and soak the rice for 30 minutes (only soak if it's sushi rice). Cook the rice using the rice cooker or over stove top.
- Prepare all the other ingredients for the toppings.
- In a bowl, mix together all the ingredients for the sauce.
- Fill the bowls with cooked rice, and divide the toppings evenly for each bowl. Drizzle on the sauce. Mix everything together and enjoy!