Hoe-deopbap

Hoe-deopbap[1] (회덮밥) or raw fish bibimbap[1] is a Korean dish consisting of steamed rice 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, gochujang, and sugar). The fish used for making hoedeopbap is generally either halibut, sea bass, rockfish, tuna, salmon, or whitefish.[2]

Hoe-deopbap
TypeBibimbap
Place of originKorea
Korean name
Hangul
회덮밥
Hanja
膾--
Revised Romanizationhoe-deopbap
McCune–Reischauerhoe-tŏppap
IPA[hwe̞.dʌp̚.p͈ap̚]

The manner of eating hoedeopbap is almost the same as that used to eat bibimbap: using a spoon, all the ingredients are mixed by the diner at the table before eating.[3]

There are different varieties named according to their ingredients, such as gul hoedeopbap (굴회덮밥) made from raw oysters[4] and gajami hoedeopbap (가자미 회덮밥) made from raw sole, a specialty dish from Gangneung and its neighboring regions.[5]

  • Seaweed can be used as a topping to add saltiness
    Seaweed can be used as a topping to add saltiness
  • Gochujang is usually added to the top of hoedeopbap
    Gochujang is usually added to the top of hoedeopbap

See also

References
Wikimedia Commons has media related to Hoedeopbap.
  1. (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-15.
  2. (in Korean) 회덮밥 National Institute of the Korean Language Dictionary
  3. (in Korean) 회덮밥 Archived 2011-07-16 at the Wayback Machine Sisa Focus 2007-10-22
  4. (in Korean) Gul hoedeopbap Doosan Encyclopedia
  5. Gajami hoedeopbap Digital Gangneung Culture Collection from The Academy of Korean Studies
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