Raw fish with rice and vegetables (Hoedeopbap) Recipe Video
Ingredients
| Dried anchovies | 10 , head removed | |
| Water | 3 Cup (48 tbs) | |
| Bean paste | 1 1⁄2 Tablespoon | |
| Sugar | 2 Pinch | |
| Lettuce | 2 Cup (32 tbs), washed, drained and sliced | |
| Garlic cloves | 3 , ends cut off | |
| For hot sauce ( chojang ) | ||
| Hot pepper paste | 3 Tablespoon | |
| Apple cider vinegar | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Green onion | 1 , chopped | |
| Ginger juice | 2 Teaspoon | |
| For vegetarian | ||
| Tofu pack | 1 , cubed (half for soup and half for vegetarian) | |
| Vegetable oil | 1 Tablespoon | |
| Soy sauce | 1 Teaspoon | |
| Green onion | 1 , chopped | |
| For raw fish with rice | ||
| Salmon | 1⁄2 Pound, cut in 1 cm cubes (sashimi grade) | |
| Tuna | 1⁄2 Pound, cut in 1 cm cubes | |
| Roe | 2 Quart | |
| For topping | ||
| Seaweed paper | 1 , roasted, and cut into thin strips | |
| Cooked rice | 2 Cup (32 tbs) (divided) | |
| Sesame oil | 2 Tablespoon | |
| Sesame seed | 2 Teaspoon | |
| Cucumber | 1⁄2 , julienned | |
| Sesame leaves | 8 , washed and chopped | |
| Julienne cut carrots | 1⁄4 Cup (4 tbs) | |
| Salt | 2 Pinch | |
| Sugar | 1 Pinch | |
| Garlic cloves | 3 , chopped finely | |
Nutrition Facts
Serving size
Calories 2402 Calories from Fat 918
% Daily Value*
Total Fat 102 g157.6%
Saturated Fat 20.6 g103.2%
Trans Fat 0 g
Cholesterol 3717.6 mg1239.2%
Sodium 2922.4 mg121.8%
Total Carbohydrates 100 g33.3%
Dietary Fiber 9.2 g36.7%
Sugars 14.2 g
Protein 290 g579.3%
Vitamin A 209.3% Vitamin C 297.1%
Calcium 41.5% Iron 77.9%
*Based on a 2000 Calorie diet
Directions
1. In a bowl, put together carrots, salt and sugar, mix and set aside for 15 to 20 minutes.
2. Squeeze the water from carrots and place it with other prepared vegetables.
3. Put the anchovies in a wire mesh container.
MAKING
4. In a pot with water, place the wire mesh container and let it boil for about 10 minutes.
5. After 10 minutes, remove the mesh container.
6. Add in the bean paste to the stock and let it boil on very low heat.
7. In a non-stick pan, heat vegetable oil and panfry the tofu cubes, until brown in colour.
8. Turn off the heat and add in soy sauce and sugar, and stir gently.
9. Put the remaining tofu cubes in the soup along with chopped g
FINALIZING
10. In 2 bowls divide the rice equally.
11. Put half of lettuce, cucumber and carrot, over each bowl of rice.
For raw fish with rice
12. Put the fish cubes and roe over the vegetable on one of the rice bowl.
For vegetarian
13. Put the fried tofu over the vegetable on one of the rice bowl.
14. Sprinkle sesame leaves, seaweed strips, sesame seeds and drizzle sesame oil over both the bowls.
15. Put 2 tablespoon of prepared hot sauce on each of the bowl.
SERVING
16. Serve hot with soup on side.
Chef
