|Place of origin||Korea|
Hoe-deopbap (회덮밥) or raw fish bibimbap 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.
There are different varieties according to ingredients, such as gul hoedeopbap (굴회덮밥) made from raw oysters and gajami hoedeopbap (가자미 회덮밥) made from raw sole, a specialty dish from Gangneung and its neighboring regions.
Seaweed can be used as a topping to add saltiness
Gochujang is usually added to the top of hoedeopbap
|Wikimedia Commons has media related to Hoedeopbap.|
- (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. Lay summary.
- ‹See Tfd›(in Korean) 회덮밥 National Institute of the Korean Language Dictionary
- ‹See Tfd›(in Korean) 회덮밥 Archived 2011-07-16 at the Wayback Machine Sisa Focus 2007-10-22
- ‹See Tfd›(in Korean) Gul hoedeopbap Doosan Encyclopedia
- Gajami hoedeopbap Digital Gangneung Culture Collection from The Academy of Korean Studies