Hwe Dup Bap
Refreshing, nutritious, and delicious - this Korean poke bowl is highly customizable and easy to make.
Ingredients
- 1 ½ cup cooked rice short-grain
- ⅔ cup salmon sashimi diced
- 1 cup lettuce sliced thinly
- ⅓ cup cucumber diced
- ½ avocado diced
- ⅓ apple julienne or sliced
Chogochujang Sauce
- 2 tbsp gochujang
- 2 tbsp vinegar
- 2 tbsp sugar
- 1 tbsp garlic minced
- 1 tbsp lemon juice
Instructions
- Cook the rice first, if you're not using leftover rice. Short-grain rice takes around 15 minutes to cook so it’s plenty of time to prep..
- Slice and dice the veggies you'll be using. You can slice, cube, or julienne. The only rule is they should be bite-sized. Set aside.
- Cut the sashimi into small, bite-sized pieces.
- Put rice in a big bowl to cool it down. It's best warm, not hot.
- Make chogochujang sauce by mixing 2 parts gochujang, 2 parts vinegar, 2 parts sugar, 1 part garlic, and 1 part lemon juice together.
- Place the veggies and the sashimi on top of the rice in the bowl.
- Drizzle in sesame oil and chogochujang. Top with sesame seeds, nori strips, or other toppings.
- Enjoy!