Rice bowl with raw fish and spicy dressing (Hoedeopbap)

1. Rinse the rice in cold water 3-4 times until the water runs clear, then bring to the boil with the 480 ml of water, cover and cook over low heat for 12 minutes, and leave to rest under the lid for 10 minutes; let it cool until lukewarm.

2. Stir the gochujang, rice vinegar, sugar, sesame oil and grated garlic together until smooth.

3. Cut the lettuce into thin strips, the cucumber and carrot into matchsticks and the perilla leaves into ribbons.

4. Using a sharp knife, cut the very fresh, sashimi-grade salmon and tuna into 1.5 cm cubes or thin slices and keep in the fridge until serving.

5. Spoon the lukewarm rice into deep bowls, pile the lettuce and vegetables on top, put the fish in the middle and sprinkle with sesame seeds.

6. Serve the dressing in a separate small bowl so everyone can add it to taste before mixing everything together thoroughly.

Tip: Hoedeopbap is a quick lunch in Korean seaside towns: raw fish comes with lots of crunchy vegetables and a spicy-sour dressing. Only buy fish from a trusted fishmonger that is explicitly meant to be eaten raw (sushi grade). Basil can replace the perilla.