Slice the fresh snapper fillet into thin, bite-sized pieces.

In a bowl, combine ice and about 2 cups of cold water.

Add the sliced fish to the ice water, then stir in 1 tablespoon of vinegar. This will firm up the fish. Set aside.

Finely mince the ginger and garlic cloves.

In a mixing bowl, combine the minced garlic, ginger, Korean hot pepper flakes, apple cider vinegar, gochujang, rice syrup, soy sauce, and salt.

Mix the sauce ingredients thoroughly until a smooth paste is formed.

Thinly slice the lettuce, julienne the cucumber and carrot, thinly slice the onion, and slice the serrano pepper.

Place all the prepared vegetables into a large mixing bowl or pot.

Drain the fish from the ice water, gently squeezing out any excess liquid, and add it to the bowl with the vegetables.

Add the prepared seasoning sauce, sesame oil, and sesame seeds to the bowl.

Gently mix all the ingredients together until well combined.

Serve the spicy raw fish salad in a serving bowl, garnish with more sesame seeds, and enjoy as is or mixed with a bowl of warm rice.

To the boiling doenjang-jjigae with an anchovy pouch, add diced zucchini and green chili pepper.

Cover the pot and let it cook for another 3 minutes.

Once cooked, remove and discard the anchovy pouch before serving.