CUBED PICKLED RADISH
Any reputable Korean fried chicken joint will provide these refreshing sweet pickles to offset their fried offerings. Some people like to include lemon-lime soda when pickling, but I don’t think it needs it. It’s an essential accompaniment to Ultimate KFC.
MAKES ABOUT 1 LITRE (13⁄4 PINTS)
- 120 ml (4 fl oz) rice vinegar
- 100 g (31⁄2 oz) caster sugar
- 1 tsp sea salt
- 450 g (1 lb) Korean white radish (mu) or mooli, peeled and cut into 1 cm (1⁄2 in) cubes
- Pinch of black sesame seeds, to serve (optional)
In a large bowl, stir together the vinegar, sugar, salt and 120 ml (4 fl oz) water until the sugar and salt have dissolved. Add the radish and toss to coat. Cover and leave to marinate at room temperature for about 24 hours, then refrigerate. Sprinkle with the sesame seeds when serving.
LETTUCE WRAP SAUCE (SSAMJANG)
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