Seafood, rice,
Korean style

This dish was prepared by Gue Nam Hwang and Min Bang of Elim Restaurant on "The Electric Kitchen" Sunday, in an episode dedicated to the Korean Festival. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Hoe-Dup-Bap (Seafood and Rice)

1 cup cooked rice
1/2 head Romaine lettuce, finely shredded
1/4 head cabbage, finely shredded
1 Japanese cucumber, shredded in long, thin strands
10 sesame leaves (available in Korean grocery stores), slivered
1 small daikon (white radish), shredded in long, thin strands
8 pieces ahi (yellow fin tuna), sliced sashimi-style
8 pieces kajiki (Pacific blue marlin) or snapper, sliced sashimi-style
8 pieces ika (squid, sliced sashimi-style)
5 pieces salmon, sliced sashimi-style
» Sauce:
1 small onion
1 small apple
1 tablespoon rice vinegar
1 teaspoon sugar
1-1/2 teaspoons Korean hot pepper powder
3 tablespoons ko choo jung (Korean hot pepper paste)
1/2 teaspoon grated fresh ginger root
1 clove garlic, minced
» Garnish:
Toasted sesame seeds
1 tablespoon masago (capelin fish roe)
Thinly sliced nori
Sesame oil

To make sauce: Juice onion and apple. Combine with remaining ingredients. Makes about 3/4 cup.

Place rice in a serving bowl. Layer with lettuce, cabbage, cucumber, sesame seed leaves, daikon and seafood. Pour sauce over seafood; top with garnishes. Serves 1 to 2.

Nutritional information unavailable.

Seafood, rice, Korean style

Hoe-Dup-Bap (Seafood and Rice)

Seafood, rice,
Korean style