Hoe-deopbap
 | |
| Type | Bibimbap |
|---|---|
| Place of origin | Korea |
| Korean name | |
| Hangul | 회덮밥 |
|---|---|
| Hanja | 膾덮밥 |
| Revised Romanization | hoe-deopbap |
| McCune–Reischauer | hoe-dŏppap |
| IPA | [hwe̞.dʌp̚.p͈ap̚] |
Hoe-deopbap
The manner of eating hoedeopbap is almost the same as that used to eat bibimbap: using a spoon, all the ingredients are mixed by the diner at the table before eating.[3]
There are different varieties named according to their ingredients, such as gul hoedeopbap (굴회덮밥) made from raw oysters[4] and gajami hoedeopbap (가자미 회덮밥) made from raw sole, a specialty dish from Gangneung and its neighboring regions.[5]
Gallery
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Seaweed can be used as a topping to add saltiness -
Gochujang is usually added to the top of hoedeopbap
See also
References
Wikimedia Commons has media related to Hoedeopbap.
- ^ a b (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-15.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
- ^ (in Korean) 회덮밥 National Institute of the Korean Language Dictionary
- ^ (in Korean) 회덮밥 Archived 2011-07-16 at the Wayback Machine Sisa Focus 2007-10-22
- ^ (in Korean) Gul hoedeopbap Doosan Encyclopedia
- ^ Gajami hoedeopbap Digital Gangneung Culture Collection from The Academy of Korean Studies
