Hoedeopbap

Method

1. 1 Fillet the fish thoroughly with fresh fish, slice it thinly, and keep it on an ice tray until serving.
2. 2 Slice lettuce, cucumber, and radish into thin strips, then soak them in ice water for 10 minutes to make them crisp.
3. 3 Drain the vegetables thoroughly; if there's any water left, the rice will be mushy and the sauce will be watery.
4. 4 Mix gochujang with vinegar, sugar, and sesame oil to make chogochujang sauce.
5. 5 Place the leftover rice in a bowl, then cover with shredded vegetables and arrange the fish slices on top.
6. 6 Place the egg yolk in the center, sprinkle with shredded seaweed, then drizzle with sauce and mix at the table.