회덮밥 (Hoedeopbap) is one of my favorite Korean food, and I’ve learned that Koreans think that raw fish is affiliated with Japanese cuisine, that’s why this dish is commonly served in Japanese restaurants just as 자장면 (jajangmyeon / black bean noodles) is to Chinese restaurants here in Korea. Koreans usually do not recommend this dish during summer season because it’s the time for bacteria to multiply quickly.
It is a rice bowl dish mixed with slices of raw fish and vegetables, such as lettuce, carrots, cabbage, cucumber, leek, 깻잎 (kkaetnip / perilla leaves), 김 (gim / dried seaweed) and many more depending on one’s preference.
Tip: to crisp the raw cabbage, soak it in a cold water for about 15-20 minutes.
What I also like about this dish is it’s so easy to make and no cooking required. All I have to do is chop the vegetables to bite sizes, arrange them in a big bowl on top of a hot cup of rice, put a bit of 초고추장 (chogochujang / vinegared hot pepper paste),
sprinkle some sesame seeds on top and viola!… Done!
Enjoy! Let me know your thoughts in the comments below. 🙂