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Korean Rice Bowl with Sashimi - Hoedeopbap
KIMCHIMARI19Ingredients
40Minutes
210Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups cooked white rice (1 cup per serving, warm but not too hot)
- 2 oz. salmon (cubed – sashimi grade)
- 2 oz. tuna (cubed – sashimi grade)
- 10 lettuce leaves (green or red leaf, cut into strips, 2 cup)
- 1 bunch chrysanthemum leaves (Ssukat, cut into strips, 2 cup)
- 12 leaves (Perilla, cut into strips, 1 cup)
- 4 Persian cucumbers (small, julienned, 1 1/2 cup)
- 1/3 purple onion (large, sliced)
- 4 garlic cloves (sliced thin)
- 2 green chili peppers (Korean, /Annaheim or Jalapeno peppers)
- 1 handful daikon sprouts
- 6 Tbsp. eggs (Tobiko, optional but I really like it)
- sesame oil (Swirl of)
- 4 Tbsp. gochujang
- 2 Tbsp. rice vinegar
- 5 tsp. sugar
- 1 Tbsp. apple (grated)
- 1 tsp. lemon juice
- 1 tsp. soy sauce (jin ganjang)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium330mg14% |
| Potassium960mg27% |
| Protein14g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber5g20% |
| Sugars13g |
| Vitamin A210% |
| Vitamin C170% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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