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Korean-style serving of Hoe-deopbap

회덮밥 · Hoe-deopbap

Hoe-deopbap

회덮밥

What exactly is it?

Raw fish and crisp vegetables are mixed with rice and sweet-tart vinegared gochujang. The texture comes from uncooked lettuce, perilla and cucumber rather than seasoned, cooked namul. The fish is raw, and the species depends on the restaurant and supply.

Main ingredients

Rice, raw fish, lettuce, perilla leaves, cucumber, vinegared gochujang

Ordering and serving

If rice arrives separately, add it to the fish-and-vegetable bowl. Add the sauce a little at a time. If you need to avoid raw fish, choosing an explicitly cooked dish is clearer than assuming the topping can be cooked on request.

Origins and changes

It combines the mixed-rice format with the raw seafood served at hoe restaurants. KTO also documents variations with sea squirt or abalone, alongside fish such as flatfish and tuna. The name does not promise one regional species or a fixed topping.

Sources checked

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Dish to compare

Hoe-deopbap

회덮밥

Main ingredients
Rice, raw fish, lettuce, perilla leaves, cucumber, vinegared gochujang
Flavor and character
Raw fish and crisp vegetables are mixed with rice and sweet-tart vinegared gochujang. The texture comes from uncooked lettuce, perilla and cucumber rather than seasoned, cooked namul. The fish is raw, and the species depends on the restaurant and supply.
How to eat it
If rice arrives separately, add it to the fish-and-vegetable bowl. Add the sauce a little at a time. If you need to avoid raw fish, choosing an explicitly cooked dish is clearer than assuming the topping can be cooked on request.
Read about this dish →

Ojingeo deopbap

오징어덮밥

Main ingredients
Squid, rice, onion, green onion, vegetables such as carrot or cabbage, gochujang, gochugaru, soy sauce, garlic
Flavor and character
Ojingeo-deopbap tops steamed rice with squid cut into bite-size pieces and quickly stir-fried with onions, green onions and a sweet-spicy gochujang and gochugaru sauce. Both body and tentacle pieces provide a springy chew; brief high-heat cooking helps prevent toughness. Bean sprouts and shredded laver are not defining garnishes.
How to eat it
Ask for long tentacle pieces to be cut if needed. The spicy sauce soaks into the rice, so ask about a milder preparation before cooking rather than after it is served.
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