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.
200 gm (1 cup)long-grain white rice12butter lettuce leaves, trimmed700 gmbarbecue pork, thinly sliced (see note)To taste:gochujang chilli pasteTo serve:coriander and toasted sesame seedsCucumber and radish pickle125 ml (½ cup)rice wine vinegar30 gmcaster sugar2radishes, cut into wedges1cucumber, seeds removed, coarsely choppedTo taste:sesame oil
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.
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.
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.