Korean Ssamjang Hwe Deopbap

Julienne 80 g cucumber and 50 g carrot as thinly as possible, then finely slice 70 g lettuce and 30 g perilla leaves.

Shake off surface moisture so the vegetables stay crisp and do not water down the rice.

Stir 2 tablespoons ssamjang with 1 tablespoon vinegar first, loosening the paste before adding 1 tablespoon sesame oil.

Mix until glossy but still thick, and avoid overworking it so the dressing does not turn oily and heavy.

Let 400 g cooked rice lose its steam until it feels only slightly warm, close to body temperature.

Spread it evenly in the bowls without pressing, because compacted hot rice can warm the fish and make the bowl soggy.

Cut 220 g flounder sashimi into bite-size pieces and keep it refrigerated until the bowl is ready.

If moisture appears on the surface, blot it gently instead of rinsing, so the fish stays firm and cold.

Place lettuce and perilla over the rice first, then scatter cucumber and carrot widely so each bite has crunch.

Do not season the vegetables in advance, since salt and acidity would pull out liquid and soften the rice.

Add the cold flounder last, then spoon the ssamjang dressing over the bowl right before eating.

Toss only two or three times with a light hand, stopping before the rice grains break or the fish warms up.