Hoedeopbap (Korean Raw Fish Rice Bowl)

🛒 Ingredients

• Cooked Short-Grain Rice 250 g · 325 kcal
• Sashimi-Grade Salmon Fillet 100 g · 206 kcal
• Green Leaf Lettuce 50 g · 8 kcal
• Cucumber 50 g · 8 kcal
• Carrot 30 g · 12 kcal
• Perilla Leaves (Kkaennip) 20 g · 15 kcal
• Radish Sprouts 10 g · 5 kcal
• Gochujang (Korean Chili Paste) 30 g · 70 kcal
• Rice Vinegar 15 g · 3 kcal
• Toasted Sesame Oil 5 g · 45 kcal
• Granulated Sugar 10 g · 40 kcal
• Minced Garlic 5 g · 7 kcal
• Toasted White Sesame Seeds 5 g · 28 kcal

👨‍🍳 Instructions

1. Prepare the vegetables: Wash and finely julienne the lettuce, cucumber, carrot, perilla leaves, and radish sprouts. Arrange them artfully on a serving platter.
2. Thinly slice the sashimi-grade salmon fillet against the grain. Place the salmon slices over the prepared vegetables.
3. In a small bowl, whisk together the gochujang, rice vinegar, sesame oil, granulated sugar, and minced garlic to create the spicy sauce.
4. Serve the Hoedeopbap by placing a portion of warm cooked rice in a large bowl. Top with the prepared salmon and vegetables.
5. Drizzle a generous amount of the spicy gochujang sauce over the top and sprinkle with toasted sesame seeds. Mix thoroughly before eating.