Name: Fresh Tuna Sashimi and Rice Salad (Hyoe Deopbap)
Yield: Serves 4
Cuisine: Korean
Ingredients: ¼ cup (55 g) Italian parsley leaves; 4 oz (125 g) bitter or peppery greens, such as chicory, frisee or arugula; 1 tablespoon Crushed Roasted Sesame Seeds; ½ English cucumber, seeded and sliced in thin matchstick strips; ½ cup (125 ml) Tangy Red Pepper Sauce; 1 lb (500 g) raw sashimi-grade tuna; 3 tablespoons dark sesame oil; 1 tablespoon soy sauce, preferably low sodium; ½ lb (250 g) baby greens, such as spinach; 1 tablespoon dark sesame oil; 2 cups (325 g) cooked white rice

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Tender baby greens cover hot white rice topped with cubes of tuna sashimi Korean style. The tuna is tossed with sesame oil, which Taekyung says acts as a preservative. A spicy sauce is mixed into this rice salad. Make sure that you ask for sushi grade when you are purchasing tuna to eat raw.