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Korean food-Hoedeopbap-01.jpg
Type Bibimbap
Place of origin Korea
Cookbook: Hoe-deopbap  Media: Hoe-deopbap
Korean name
Hangul 회덮밥
Hanja 膾--
Revised Romanization hoe-deopbap
McCune–Reischauer hoe-tŏppap
IPA [hwe̞.dʌp̚.p͈ap̚]

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]

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

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

There are different varieties according to 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]

See also[edit]