Hoe-deopbap is a dish made from steamed white rice mixed with vegetables and sliced raw fish. Sesame oil, chogochujang, sesame leaves, lettuce, cabbages and various vegetables are common additions to the meal.
It is best to purchase the fish from fishermen themselves because it is fresher and it tastes better. Common fish used for the meal include sea bass, tuna, salmon and halibut. Make a vegetarian dish by substituting the fish for tofu. Oysters can be used to make a variety of the dish called gul-hoedeopbap.
It is usually served with a sauce called Yangnyeomchojang which is made with soy sauce, hot pepper paste, green onions, green chili pepper, white vinegar, garlic and sugar. Seaweed can be added to the dish to add saltiness.
Similar to Bibimbap, all the ingredients are mixed together at the table after serving and it is eaten with a spoon. Hoe-deopbap is a simpler dish to make than Bibimbap as the vegetables are uncooked.
Eat hoe-deopbap with doenjangguk (soybean paste soup) for an unbeatable taste experience.