Korean Spicy Sashimi Salad (Hwe Dap Bap)

[nverland]

Korean Spicy Sashimi Salad (Hwe Dap Bap)
Makes 2 bowls

Ingredients:
1 cup cooked brown rice
4 cups mixed greens
4 ounces sashimi grade tuna, diced
4 ounces sashimi grade salmon, diced
4 ounces sashimi grade yellowtail, diced
½ cup thinly sliced cucumber
½ cup seaweed salad, optional
½ cup “cho-gochujang” (spicy Korean red sauce, recipe follows)
Toasted sesame seeds

Directions:
1. Divide rice into the bottoms of two large bowls.
2. Top with mixed greens, followed by the sashimi and cucumber. Also add seaweed salad, if using.
3. Finish sashimi salad with a ¼ cup of the spicy red sauce, poured over the top along with a small drizzle of sesame oil. Sprinkle with sesame seeds and serve.
4. To eat: Thoroughly mix up the contents of the bowl until well combined. Enjoy.

**cho-gochujang recipe:
¼ cup plus 1 tablespoon gochujang
3 tablespoons unseasoned rice wine vinegar
1 ½ tablespoons honey
2 teaspoons sesame oil
1 garlic clove, minced

Place all ingredients into a small bowl and stir together.