Whe-Dop-Bap (Seafood Bibimbap)

Ingredients

• 3 oz fresh salmon
• 3 oz tuna
• 3 oz capelin roe (masago)
• 1 cup shredded carrot
• 2 cups of lettuce sliced
• 1/2 english cucumber
• 4 sesame or perilla leaves
• 2 bowls of cooked rice
• toasted sesame seeds
• Cho gochujang sauce: Mix 3 tbsp gochujang paste with 1 tbsp of rice vinegar and 1 tsp of sugar

Instructions

1. 1
   Julienne the cucumber into thin strips
2. 2
   Roll the sesame leaves tightly and cut into long thin strips (chiffonade)
3. 3
   Dice raw salmon and tuna into ¼ inch cubes.
4. 4
   In a large serving bowl, put 1 cup of warm, cooked rice.
5. 5
   Add sliced lettuce, sesame leaves, cucumber, carrot, raw fish, and fish roe on the rice in this order
6. 6
   Drizzle chogochujang sauce and sesame oil
7. 7
   Lastly garnish with strips of roasted seaweed (Kim) and sprinkle toasted sesame seeds