''Hoe-deopbap''
[
*] () or raw fish bibimbap
is a Korean cuisine, Korean dish consisting of steamed rice mixed with sliced or cubed ''hoe (dish), saengseon hoe'' (raw fish), various vegetables such as lettuce, cucumber and perilla, sesame leaves, sesame oil, and ''Gochujang, chogochujang'' (a sauce made from vinegar, ''gochujang'', and sugar). The fish used for making ''hoedeopbap'' is generally either halibut, Suzuki (fish), sea bass, Sebastes, rockfish, tuna, salmon, or freshwater whitefish, whitefish.
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.
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 (fish), sole, a specialty dish from Gangneung 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, Gim (food), Seaweed can be used as a topping to add saltiness
File:Korean cuisine-Hoedeopbap-Mixed raw fish and vegetable with rice-01.jpg, Gochujang is usually added to the top of hoedeopbap
See also
* ''Albap'', fish roe bibimbap
* ''Bibimbap''
References
{{Rice dishes
fish dishes
Korean rice dishes