Hoe-deopbap

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]

Hoe-deopbap

Type	Bibimbap
Place of origin	Korea
Media: Hoe-deopbap

Korean name
Hangul	회덮밥
Hanja	膾덮밥
Revised Romanization	hoe-deopbap
McCune–Reischauer	hoe-dŏppap
IPA	[hwe̞.dʌp̚.p͈ap̚]

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.^[3]

There are different varieties named according to their 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]

Gallery

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

See also

• Albap, fish roe bibimbap
• Bibimbap
• Poke (Hawaiian dish)