One of Hawaii’s most beloved treats has hit the mainstream in a big way — get on the wagon and experience poke in all its glorious forms. From the classic to the vegan and even fruit-based, there’s a poke recipe for you. Join Hawaiian food writer and editor Martha Cheng through a poke journey you won’t forget, starting with learning how to make a Korean poke bowl.
Hot and cold, sweet and tangy, with a heavy dose of spice: This is hoedeopbap, the tantalizing Korean raw fish and rice salad. Kochujang, a spicy fermented soybean paste, forms the base of the dressing. When serving, be sure to use bowls that are large enough to let you comfortably mix everything without the lettuce and rice going flying. I like to toss it tableside, while the rice is still warm and the fish cool.
- 1/2 cup kochujang
- 1/4 cup toasted sesame oil
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 4 cups medium-grain rice, cooked and kept warm
- 1 head red or green-leaf lettuce, cut into 1 inch strips
- 1 cup Radish sprouts
- 1 pound sushi-grade tuna, cut into 1/2 inch pieces
- 2 sheets nori, crumbled
- 2 tablespoons sesame seeds
- 1/4 cup tobiko
For the kochujang vinaigrette
In a small bowl, whisk together the kochujang, sesame oil, vinegar, honey, soy sauce, and ¼ cup of water until smooth. Set aside.
For the poke bowls
Divide the rice among four big bowls. Pile on a handful of lettuce and sprouts, and then add the tuna to each of the bowls.
Garnish with the crumbled nori, sesame seeds, and tobiko.
Serve with the sauce on the side so everyone can season their bowl to their taste (suggest that they start with a few tablespoons drizzled over the salad and then toss everything together).