Learn how to make delicious and healthy Korean Hoedeopbap Bowl by following an easy step by step recipe. Serves 1 person. Multiply by number of servings needed.
Ingredients
- 1 cup cauliflower rice, warm
- 2 oz sashimi grade salmon, cubed
- 2 oz sashimi grade tuna, cubed
- 1/2 cup green or red leaf lettuce leaves, cut into strips
- 1/2 cup ssukat (chrysanthemum greens), cut into strips
- 1/4 cup perilla leaves, cut into strips
- 1/2 cup small Persian cucumbers, julienned
- 1/4 large red onion, sliced
- 1 clove garlic, sliced thin
- 1/2 Korean green chili, Anaheim, or jalapeno pepper
- Handful of daikon sprouts
- 2 Tbsp tobiko eggs (optional)
- 1 Tbsp gochujang
- 2 tsp honey
- 1/2 Tbsp rice vinegar
- 1/2 Tbsp apple, grated
- 1/2 tsp lemon juice
- 1/2 tsp soy sauce, organic and preferably low sodium
- Dash sesame oil
Instructions
- Cook cauliflower rice and set to side.
- Cut tuna and salmon into small 1/2 inch cubes. Store in fridge until ready to serve.
- Rinse lettuce leaves, ssukat, and perilla and cut into thin strips or slices. Cut garlic and peppers into thin slices.
- Make cho-gochujang sauce by mixing gochujang, honey, rice vinegar, grated apple, lemon juice, and soy sauce in a bowl.
- Take an individual-sized serving bowl, add cauliflower rice and top generously with sliced greens. Perilla and ssukat are strong in flavor and should be used sparingly.
- Sprinkle sliced garlic, peppers, onions, and daikon sprouts on top.
- Add sashimi cubes and top with tobiko eggs (optional).
- When ready to eat, add cho-gochujang sauce. Mix all together and serve.
