''Hoe-deopbap'' * () or raw fish bibimbap is a

Korean Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ...

dish consisting of

steamed rice Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous ...

mixed with sliced or cubed '' saengseon hoe'' (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and '' chogochujang'' (a sauce made from

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...

, ''

gochujang ''Gochujang'' (, from Korean: , ) or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, ''meju'' (fermented soybean) powder, ''yeotgireum'' ...

'', and sugar). The fish used for making ''hoedeopbap'' is generally either

halibut Halibut is the common name for three flatfish in the genera '' Hippoglossus'' and ''Reinhardtius'' from the family of right-eye flounders and, in some regions, and less commonly, other species of large flatfish. The word is derived from ''h ...

sea bass Sea bass is a common name for a variety of different species of marine fish. Many fish species of various families have been called sea bass. In Ireland and the United Kingdom, the fish sold and consumed as sea bass is exclusively the European ba ...

rockfish Rockfish is a common term for several species of fish, referring to their tendency to hide among rocks. The name rockfish is used for many kinds of fish used for food. This common name belongs to several groups that are not closely related, and ca ...

tuna A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: ...

salmon Salmon () is the common name for several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the family (biology), family Salmonidae, which are native to tributary, tributaries of the ...

, or whitefish. The manner of eating ''hoedeopbap'' is almost the same as that used to eat ''

bibimbap Bibimbap * ( , from Korean , literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means "mixing" and "bap" refers to cooked rice. ''Bibimbap'' is served as a bowl of warm white rice ...

'': using a spoon, all the ingredients are mixed by the diner at the table before eating. There are different varieties named according to their ingredients, such as ''gul hoedeopbap'' (굴회덮밥) made from raw oysters and ''gajami hoedeopbap'' (가자미 회덮밥) made from raw sole, a specialty dish from

Gangneung Gangneung () is a municipal city in the province of Gangwon-do, on the east coast of South Korea. It has a population of 213,658 (as of 2017).Gangneung City (2003)Population & Households. Retrieved January 14, 2006. Gangneung is the economic ...

and its neighboring regions.Gajami hoedeopbap
Digital Gangneung Culture Collection fro
The Academy of Korean Studies
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Gallery

File:Korea-Tongyeong food-Hoedeopbap-01.jpg,

Seaweed Seaweed, or macroalgae, refers to thousands of species of macroscopic, multicellular, marine algae. The term includes some types of '' Rhodophyta'' (red), ''Phaeophyta'' (brown) and ''Chlorophyta'' (green) macroalgae. Seaweed species such as ...

can be used as a topping to add saltiness File:Korean cuisine-Hoedeopbap-Mixed raw fish and vegetable with rice-01.jpg,

Gochujang ''Gochujang'' (, from Korean: , ) or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, ''meju'' (fermented soybean) powder, ''yeotgireum'' ...

is usually added to the top of hoedeopbap

References

{{Rice dishes fish dishes Korean rice dishes

Gallery

See also

References