 | |
| 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) orraw fish bibimbap[1] is aKorean dish consisting ofsteamed rice mixed with sliced or cubedsaengseon hoe (raw fish), various vegetables such as lettuce, cucumber andsesame leaves, sesame oil, andchogochujang (a sauce made fromvinegar,gochujang, and sugar). The fish used for makinghoedeopbap is generally eitherhalibut,sea bass,rockfish,tuna,salmon, orwhitefish.[2]
The manner of eatinghoedeopbap is almost the same as that used to eatbibimbap: 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 asgul hoedeopbap (굴회덮밥) made from raw oysters[4] andgajami hoedeopbap (가자미 회덮밥) made from rawsole, a specialty dish fromGangneung and its neighboring regions.[5]
