The perennial Korean favorite bibimbap takes on several forms and hoe-deopbap is one of the many unique ways to excite the food adventurers. The hoe-deopbap highlights the use of the freshest fish and then various vegetables served uncooked on top of steamed rice – in fact, the only thing that might have gone through fire in this Korean dish is the rice. Regardless, this is a flavorful meal, made particularly different from the well-known bibimbap types by its rawness.
This is eaten the same way bibimbap is eaten, but with a different sauce equation called the chogochujang. This chogochujang is a mixed concoction of vinegar, gochujang and sugar which makes it tangy, sweet and spicy all at the same time.
The vegetables are usually lettuce, cucumber and sesame leaves and the fish choices are commonly salmon, white fish, tuna, sea bass and halibut. In Gangneung, however, the hoe-deopbap bowls are made only with sole.
*photo source: https://blog.naver.com/myhome5449/220987011051
