Albap

Instructions

1. Put 60 g of flying fish roe in a fine sieve, rinse briefly under cold running water to wash off excess brine, then leave to drain thoroughly for 5 minutes so the finished bowl is not watery.
2. Cut 40 g of cucumber into fine matchsticks, toss with a pinch of salt, leave 5 minutes and squeeze dry. Julienne 30 g of carrot as finely, dice 30 g of danmuji small, roll and shred 2 lettuce leaves into ribbons, and snip 1 sheet of roasted gim into thin strips with scissors.
3. For the sauce, whisk 1 tbsp of gochujang with 1 tsp of sugar, 1 tsp of rice vinegar and 1 tsp of toasted sesame oil until smooth and glossy; loosen with a teaspoon of water if it is stiff.