Hwe Dup Bap

As far as last meal’s go, for me this is it—hwe dup bap. It contains all of my favorites: sashimi, salad greens, rice, and something spicy to linger on my tongue. What lingers is cho gochujang, a vinegary pepper sauce that some Koreans prefer as their sashimi dipping sauce. It’s the addition of this sauce that differentiates it from chirashi sushi, which I find quite dull.

It’s easy to assemble and requires no cooking aside from the rice. Or leave out the rice and save those carbs! It’s just as good without the rice. I suppose it’s the perfect summer meal, but for me it’s always a good idea.

Hwe Dup Bap
1 cup cooked rice
.5 lb. sashimi of choice (sliced into bite size pieces)
4 lettuce leaves, chopped
5 shiso leaves, chopped
1 handful daikon sprouts (these have a kick to them)

Cho gochujang
2 spoonfuls of gochujang
½ spoonful of sugar
3 tb. vinegar

For the cho gochujang, I always freestyle it à la Rachel Ray—glug this, eyeball that. Overall just start with the gochujang and adjust according to your palate. I discovered if you use seasoned rice vinegar then you can omit the sugar. The consistency should be similar to ranch dressing.



1. Spoon rice into bowl.



2. Layer lettuce, chopped shiso leaves, and daikon sprouts on top of rice Add sashimi pieces.
3. Add desired amount of cho gochujang. I would say start with 2 tablespoons.
4. Fold ingredients together.