Korean Lettuce Wraps (Ssambap) with Fish Topping Sauce

Ingredients

• assorted leafy lettuces and edible leaves (cleaned and some leaves steamed)
• cooked multi-grain rice or brown rice to serve
• 14 oz canned mackerel pike or tuna (drained but reserving 3 Tbsp liquid)
• 1/2 small onion (chopped)
• 1/3-1/2 zucchini (chopped)
• 1/2 tbsp garlic (minced)
• 1 tbsp canola oil
• 1/2 cup water
• 1/2 green chili (chopped, optional)
• 1 green onion (chopped, optional)
• 2 tbsp Korean soybean paste (doenjang) (doenjang)
• 1 tbsp Korean chili paste (gochujang) (gochujang)
• 2 tbsp Korean chili flakes (gochugaru) (gochugaroo)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp sweet rice wine (mirim) (optional)
• dashes pepper

Instructions

1. 1

   Combine all the seasoning ingredients in a small mixing bowl, set aside.

2. 2

   In a small sauce pan, saute onion and garlic in oil over medium heat until soft. Add the fish, reserved juice, and the water and bring to boil.

3. 3

   Add the sauce to the pan and stir. Add the zucchini and bring to boil again. Reduce the heat to med-low and simmer for 7-8 minutes or until the mixture thickens a little.

4. 4

   Add the chili and green onion, if using, and let it cook for another 1-2 minutes.

5. 5

   Remove from heat and let it cool. It will thicken more as it cools.

6. 6

   To serve the dish, place 1 tablespoonful of rice in the middle of lettuce, top with the fish topping sauce, about 1/2 Tbsp, and gently bunch the lettuce together and eat in ONE bite!