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.

slow-cooker jook

november has befallen us, and with it, the scourge of the season - the icky cold. i felt miserable yesterday and made myself a big honkin' crock pot full of jook (gruel, as K calls it).

i actually didn't start to like jook (aka congee, aka "jewk" as biff [a jew!!] calls it) until very recently, in the last 5 years. i discovered its glories on a trip to hong kong in 2008 at the breakfast buffet of the salisbury YMCA hong kong (our preferred place of residence in hong kong). it was laid out with all the toppings alongside - i never even knew you could put soy sauce in it! my parents always make it very sparsely. i went crazy with cilantro and green onions (what do i always say about MAXIMUM ASIAN FLAVOR) and have never looked back.

i've made jook at home a handful of times, and i'm still not quite convinced that the time/effort put into it is worth it, considering you can get this meal for less than $5 usually (my favorite place is hing lung on broadway near stockton in chinatown). the other thing is that i LOVE to eat jook with the oily bread, and it's hard to find good oily bread around the inner sunset (the white sunset, as K calls it). i almost would rather not eat jook if i don't have that deep-fried bread! i remember driving crazily up and down clement street looking for that bread one day to eat with my jook. also i usually just make it with whatever meat i have around, but i prefer to eat it with fish or ground pork. so, jury's still out on making this at home.

i based it on recipes from both the minimalist and the traverse city record-eagle's blog but there doesn't seem to be a wrong way to make it. this time i threw in some leftover roast pork and sliced chinese sausage (in addition to ginger) and topped it with cilantro, green onions, and a dash of soy sauce and sesame oil. today i'm feeling much better. still thinking bout that oily bread.