Korean Sea Squirt Mixed Rice

Rinse 180 g sea squirt meat in mildly salted water, moving it gently with your fingers.

Drain in a sieve, then press lightly with paper towel so excess water leaves without bruising the delicate aroma.

Cut 70 g cucumber into thin matchsticks and tear 60 g lettuce into bite-size pieces.

Shake off surface moisture from the vegetables, because extra water can make the warm rice soggy after mixing.

Stir 3 tablespoons vinegared gochujang with half of the 1 tablespoon sesame oil first.

If the sauce tastes too strong or feels too thick, loosen it with 1 teaspoon vinegar and 1 teaspoon water.

Divide the warm rice between two bowls, using 1 bowl of rice for each serving, and spread the surface slightly.

Let harsh steam subside first, because very hot rice can dull the sea squirt aroma quickly.

Arrange the cucumber and lettuce evenly over the rice first, then place the sea squirt on top last.

Drizzle only half the sauce at first, then adjust the seasoning after tasting instead of over-saucing.

Scatter 6 g seaweed flakes, 1 teaspoon sesame seeds, and the remaining sesame oil over the bowl, then mix lightly just before eating. Fold with broad motions so the sea squirt does not crush, and serve immediately.