Korean Lettuce Wraps (Ssambap) with Fish Topping Sauce

• lettuce cleaned and some leaves steamed, assorted
• edible leaves cleaned and some leaves steamed, assorted
• multi-grain rice cooked, or brown rice, to serve

For the topping sauce

• 14 oz canned mackerel pike drained but reserving 3 Tbsp liquid, or tuna
• 1/2 onion chopped, small
• 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

For the seasoning

• 2 tbsp Korean soybean paste doenjang, aka doenjang
• 1 tbsp gochujang gochujang, Korean chili paste
• 2 tbsp gochugaru gochugaroo, Korean chili flakes
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp sweet rice wine optional, mirim
• dashes black pepper