AT A GLANCE
The Korean gochujang chilli paste in this dish is worth searching Asian grocers for, but Sriracha or another chilli sauce will also provide the added kick.
|01||For cucumber and radish pickle, combine rice wine vinegar, sugar and 60ml water in a small saucepan over medium heat. Stir to dissolve sugar. Bring to the simmer then set aside to cool slightly. Place radish and cucumber in a bowl, pour in pickle dressing, add sesame oil to taste, and set aside.|
|02||Rinse rice, bring to a simmer in 375ml water, then reduce heat to low, cover and cook until tender (15-20 minutes). Set aside to steam.|
|03||Divide a little rice among lettuce leaves, top with pork, chilli paste and coriander. Scatter with sesame seeds, and serve with pickle and extra gochujang to the side.|
Note Barbecue pork is available at Asian delicatessens and grocers.