Crunchy Mumallaengi and Pickled Radish Rice Balls (8)

Use 400 g freshly cooked rice or reheat refrigerated rice until steaming hot throughout.

Lightly drain 80 g ready-to-eat seasoned dried radish and cut into roughly 1 cm pieces.

Finely dice 40 g pickled radish and crumble two seaweed sheets.

Mix the rice with both radishes, seaweed and 2 tsp sesame oil. Skip extra salt because the prepared vegetables are already seasoned.

Divide into eight portions and firmly shape into small balls with clean hands or food-safe gloves.

Coat lightly with sesame seeds and serve promptly. For packed lunches, keep chilled rather than leaving at room temperature.