Whe-Dop-Bap (Seafood Bibimbap)

By sidecars

Ingredients

• 3 oz fresh salmon
• 3 oz tuna
• 3 oz capelin roe (masago)
• 1 cup shredded carrot
• 2 cups of lettuce sliced
• 1/2 english cucumber
• 4 sesame or perilla leaves
• 2 bowls of cooked rice
• toasted sesame seeds
• Cho gochujang sauce: Mix 3 tbsp gochujang paste with 1 tbsp of rice vinegar and 1 tsp of sugar

Details

Servings 2
Adapted from pbs.org

Preparation

Step 1

Directions
Julienne the cucumber into thin strips
Roll the sesame leaves tightly and cut into long thin strips (chiffonade)
Dice raw salmon and tuna into ¼ inch cubes.
In a large serving bowl, put 1 cup of warm, cooked rice.
Add sliced lettuce, sesame leaves, cucumber, carrot, raw fish, and fish roe on the rice in this order
Drizzle chogochujang sauce and sesame oil
Lastly garnish with strips of roasted seaweed (Kim) and sprinkle toasted sesame seeds