Hoe Dup Bap

When we lived in Columbus, one of my favorite places to eat was a little Korean/Japanese restaurant on High St a little north of campus. The big draw was a rice, veggie and sashimi dish, sometimes referred to as sashimi bibimbap or hoe dup bap in Korean. It's a really tasty dish and all you have to do is a little prep work.

Like all bibimbap (which are basically a mixture of vegetable dishes, usually leftovers, mixed with rice), this is eaten with spicy bean paste (gochujang) that is mixed with a little vinegar and granulated sugar. You can find this at most asian grocery stores.

Hoe Dup Bap, or Sashimi Bibimbap:

1/3 lb sashimi grade tuna, or some other kind of fish
1 fuji apple, cored and julienned
1 carrot, julienned
1 cup daikon, julienned
1 avocado, cut in 1/2" dice
2 cups steamed white medium grain rice
1/2 head of lettuce, sliced thinly
1 sheet of nori, snipped into thin shreds

For the sauce:
1/2 cup gochujang paste
1 tbsp white vinegar
2 tsp sugar

Arrange 1 cup of rice in a large bowl. Cover with half the lettuce, and half of the vegetable toppings. Sprinkle the nori and tuna on top, and serve with gochujang sauce on the side.
Serves 2.

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Black Bean and Tomato Quinoa

The quinoa gives this recipe a lovely chewy texture, and the lime and cilantro add a freshy fresh taste. When you prepare the quinoa, they'll plump up and burst out of their little shells (don't be surprised by the little sprouts).

Black Bean and Tomato Quinoa

2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro

Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

Makes 4 side dish servings.

Gourmet, July 2007.

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