Korean · Lunch
Spicy Mixed Raw Fish Rice Bowl
Raw white fish and salmon are diced and tossed in a sweet-spicy gochujang dressing with sesame oil, rice vinegar, garlic, and scallion, then served over short-grain rice with cucumber, carrot, and shredded lettuce. Finished with sesame seeds and a raw egg yolk, this Korean hoedeopbap balances heat, acid, and richness.
$9
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
522Calories
46.6gProtein
16.5gFat
54.1gCarbs
12.6gSugar
3.9gFiber
1087mgSodium
311mgChol
3.8gSat Fat
1024mgPotassium
101mgCalcium
3.7mgIron
8.2mcgVitamin B12
12mgVitamin C
gluten-free-adaptable
protein-rich
sweet-heat
thirty-min-meals
all-time-classics
Instructions
1
Prep
Dice white fish into 1.5cm cubes on a chilled cutting board and refrigerate. Mince garlic and thinly slice scallion.
2
Whisk
Combine gochujang, sesame oil, rice vinegar, garlic, honey, and gochugaru in a small bowl until smooth and glossy.
3
Toss
Add diced fish to the dressing and gently toss until coated, then fold in half the scallion.
4
Plate
Spoon warm rice into a serving bowl, arrange cucumber, carrot, and lettuce in sections around the rice, mound dressed fish in the center, nestle egg yolk on top, scatter remaining scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz354g white fish
- 4 tbsp4 tbsp gochujang
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp honey
- 1 1/2 cup300g, cooked short-grain white rice
- 11 cucumber
- 4 tbsp40g carrot
- 1 cup60g lettuce
- 22 egg yolk
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp gochugaru
