Hoe-deopbap, or raw fish bibimbap, is a Korean dish consisting of steamed rice mixed with sliced or cubed raw fish, various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and a spicy vinegared gochujang sauce called chogochujang. The fish used is generally halibut, sea bass, rockfish, tuna, salmon or whitefish. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary SuitabilityContains Fish or Shellfish 2 Origin Region Connections
In Cuisine
Source Hoe-deopbap (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: South Korea, originated there.
Sources
1. Hoe-deopbap (Wikidata)
P495 (country of origin): Korea
Korea
P31 (instance of): Main course
Main course
View the Source2. Hoe-deopbap (Wikipedia)
https://en.wikipedia.org/wiki/Hoe-deopbap (dietary-suitability)
The fish used for making hoedeopbap is generally either halibut, sea bass, rockfish, tuna, salmon, or whitefish.
In Cuisine: Korean Cuisine, lead paragraph
Hoe-deopbap (Korean: 회덮밥) or raw fish bibimbap 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).
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