Hoedeopbap

Ingredients

• 4 cup cooked white rice (1 cup per serving), warm but not too hot
• 2 oz Salmon , cubed – sashimi grade
• 2 oz Tuna , cubed – sashimi grade
• 10 green or red leaf lettuce leaves , cut into strips (2 cup)
• 1 bunch Chrysanthemum leaves (Ssukat), cut into strips (2 cup)
• 12 Perilla leaves , cut into strips (1 cup)
• 4 small Persian cucumbers , julienned (1 1/2 cup)
• 1/3 large purple onion , sliced
• 4 garlic cloves , sliced thin
• 2 Korean green chili peppers/Annaheim or Jalapeno peppers
• handful of Daikon Sprouts
• 4 Tobiko eggs (optional but I really like it)
• Swirl of Sesame oil

ChoGochujang Sauce for Hoedeopbap

• 4 Tbsp gochujang
• 2 Tbsp rice vinegar
• 4 tsp sugar or + 1 tsp
• 1 Tbsp apple , grated
• 1 tsp lemon juice
• 1 tsp soy sauce

Instructions

1. Cook white rice to produce 4 cups.
2. Cut tuna and salmon into small 1/2 inch cubes. Store in fridge until ready to serve.
3. Rinse all vegetables and cut them into thin strips or slices.
4. Make ChoGochujang sauce by mixing all ingredients. You can make extra and store leftover in the fridge. FYI, ChoGochujang refers to gochujang sauce that has vinegar (cho 초) added.
5. In a 3 cup size bowl, add 1 cup rice and 1 1/2 cup veggies. Because ssukat, perilla have strong flavors, add them sparingly. Also sprinkle garlic, onions, peppers, daikon sprouts on top. Add sashimi cubes and top with Tobiko eggs.
6. When ready to eat, allow each person to add as much ChoGochujang sauce as they like. I recommend at least 2 Tbs of ChoGochujang sauce for each bowl.
7. Mix it altogether and you have this wonderful medley of greens, rice, fish and spicy goodness.