Hoe-deopbap
 | |
| Type | Bibimbap |
|---|---|
| Place of origin | Korea |
| Korean name | |
| Hangul | 회덮밥 |
|---|---|
| Hanja | 膾덮밥 |
| Revised Romanization | hoe-deopbap |
| McCune–Reischauer | hoe-dŏppap |
| IPA | [hwe̞.dʌp̚.p͈ap̚] |
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]
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
[edit]-
Seaweed can be used as a topping to add saltiness -
Gochujang is usually added to the top of hoedeopbap
See also
[edit]- Albap, fish roe bibimbap
- Bibimbap
- Poke (Hawaiian dish)
References
[edit]
- ^ a b (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-15.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
- ^ (in Korean) 회덮밥 National Institute of the Korean Language Dictionary
- ^ (in Korean) 회덮밥 Archived 2011-07-16 at the Wayback Machine Sisa Focus 2007-10-22
- ^ (in Korean) Gul hoedeopbap[permanent dead link] Doosan Encyclopedia
- ^ Gajami hoedeopbap Digital Gangneung Culture Collection from The Academy of Korean Studies Archived 2009-04-12 at the Wayback Machine
