Ureong Ssambap (Rice Wraps with Snail Ssamjang)

Wash the 12 lettuce leaves and 8 perilla leaves separately, shake off the water, and press them between clean towels until completely dry. Keep the 400 g of warm rice covered, and drain the cooked apple snails in a sieve until no surface liquid remains.

Cut the 120 g zucchini and 100 g onion into 5 mm dice, and crumble the 150 g tofu into small pieces.

Preheat a wide skillet over medium heat for 1 minute, add the 10 ml sesame oil, and cook the zucchini and onion for 4 minutes, until the onion is translucent and the edges of the zucchini have softened.

Add the 10 g minced garlic and cook for 30 seconds.

Add the 60 g doenjang and 20 g gochujang, then stir continuously over medium heat for 1 minute, until the pastes are evenly distributed through the vegetables and smell toasted rather than raw.

Stir in the crumbled tofu and 150 ml anchovy broth, breaking up any concentrated lumps.

When the mixture begins to bubble, reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, scraping the bottom of the skillet every 2 minutes to prevent sticking.

When no thin liquid runs to the edge as the skillet is tilted and a spoonful of ssamjang holds its shape for about 5 seconds, reduce the heat to low. Fold in the 180 g drained apple snails without crushing them, heat for only 2 minutes, and turn off the heat.

Place the snail ssamjang, warm rice, dry lettuce, and dry perilla leaves in separate dishes.

Put about 20 g rice and 20 g ssamjang containing both snail and vegetables on one leaf, fold the sides inward, and eat immediately.