For the gochujang sauce:
1/4 cup gochujang
1 to 2 tablespoons sesame oil
1 1/2 tablespoons honey
1 teaspoon brown rice vinegar
For the Hwe Dub Bap:
2 cups cooked white, medium-grain rice
2 cups chopped green leaf lettuce
1 to 1 1/2 cups peeled and julienned Korean radish or Daikon
1/2 english cucumber, unpeeled and julienned
1 pound assorted sushi grade fish (you can get a 1/4 lb. of each), sliced
Sesame oil to drizzle before serving
1 tablespoon masago, split
Microgreens for garnish
Gim (dried roasted seaweed); finely shredded for garnish
Sesame seeds for garnish
To make the gochujang sauce, whisk together all of the ingredients in a small to medium-sized bowl. Taste and adjust any ingredients as needed.
Using large-sized serving bowls, place about a cup of rice into the bowl. Top with the green leaf lettuce, radish and cucumbers, arranging the vegetables around the bowl. Place the sashimi into the bowl on top of the rice and drizzle with a little sesame oil. Garnish with the masago, micro greens, shredded gim and sesame seeds. Mix in the gochujang sauce and enjoy!
Recipe Notes
- If picking up fresh sushi grade fish, and if you have a long commute home, bring an ice cooler with you to keep the fish cold.
- If using frozen sushi grade fish, defrost in your refrigerator the day before. Remove from the refrigerator, slice and enjoy.