Bol de arroz coreano con sashimi - Hoedeopbap

Ingredientes

• 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
• 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 ((jin ganjang))

Preparación

1. 1

   Cook white rice to produce 4 cups.

2. 2

   Cut tuna and salmon into small 1/2 inch cubes. Store in fridge until ready to serve.

3. 3

   Rinse all vegetables and cut them into thin strips or slices.

4. 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. 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. 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. 7

   Mix it altogether and you have this wonderful medley of greens, rice, fish and spicy goodness.