Hoe-deopbap
Template:Short description Template:Italic titleScript error: No such module "Infobox".Template:Template otherScript error: No such module "check for unknown parameters". Hoe-deopbap[1] (Korean: Script error: No such module "Lang".Template:Category handler) 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]
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 (Script error: No such module "Lang".Template:Category handler) made from raw oysters[4] and gajami hoedeopbap (Script error: No such module "Lang".Template:Category handler) made from raw sole, a specialty dish from Gangneung and its neighboring regions.[5]
Gallery
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Seaweed can be used as a topping to add saltiness
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Gochujang is usually added to the top of hoedeopbap
See also
- Albap, fish roe bibimbap
- Poke (Hawaiian dish)
References
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- ↑ a b Template:In lang Script error: No such module "citation/CS1".
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- ↑ Template:In lang 회덮밥 National Institute of the Korean Language Dictionary
- ↑ Template:In lang 회덮밥 Template:Webarchive Sisa Focus 2007-10-22
- ↑ Template:In lang Gul hoedeopbap Doosan Encyclopedia
- ↑ Gajami hoedeopbap Digital Gangneung Culture Collection from The Academy of Korean Studies Template:Webarchive
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