Hoedeopbap

Cook 400 g of short-grain rice according to package instructions and let it cool to room temperature.

Whisk together 60 g Gochujang, 40 g rice vinegar, 20 g sugar, 10 g garlic, 5 g gochugaru, and 20 g water until smooth.

Thinly slice 100 g cabbage, 50 g carrot, 80 g cucumber, 50 g lettuce, and 20 g perilla leaves into fine strips.