Ingredients

• 4 bowls cooked white rice (920 g)
• 1 tablespoon sesame seeds
• 120 g flounder sashimi
• 60 g salmon sashimi
• 60 g squid sashimi
• 60 g lettuce
• 60 g romaine lettuce
• 1 cucumber
• 30 g radish sprouts
• 4 cloves garlic
• 2 green chili peppers
• 4 tablespoons gochujang
• 1 tablespoon soy sauce
• 1 tablespoon water
• 1 tablespoon sugar
• 1 tablespoon vinegar
• 1 teaspoon minced garlic
• a little ginger juice
• sesame oil, as needed

Instructions

1. Slice the flounder and salmon thinly while fresh.
2. Peel the squid and cut it into thin strips.
3. Wash the lettuce and romaine lettuce, then cut into thick strips about 1 cm long.
4. Wash the cucumber, slice it diagonally to about 0.3 cm thick, then cut into fine strips.
5. Wash and drain the radish sprouts.
6. Slice the green chili peppers thinly and cut the garlic into fine strips.
7. Mix the gochujang with the remaining sauce ingredients to make chogochujang.
8. Prepare warm, fluffy rice.
9. Place the rice in a bowl and top with lettuce, romaine lettuce, and cucumber. Add the squid, flounder, salmon, green chili peppers, garlic, and radish sprouts, then sprinkle with sesame seeds.
10. Serve with chogochujang and mix well to eat.