Korean Radish Rice (Mu-bap) with Soy-Sesame Sauce, 2 Servings

Rinse 1 cup of rice, soak in cold water for at least 30 minutes and drain thoroughly.

Peel and julienne about 450 g radish into matchsticks; divide into two portions.

Put half the radish in a heavy-bottomed pot, add drained rice and 1 cup fresh water, then layer remaining radish above and cover.

Cook covered over medium-high for about ten minutes; gently turn the rice and radish with a rice paddle to reduce scorching.

Cover and cook on medium-low another 8–10 minutes. Check the rice grains are cooked through and radish is tender; if not, add a little water and continue until done.

Mix 4 minced garlic cloves, 4 chopped scallions, 1/4 cup soy sauce, 1 tbsp gochugaru, 2 tbsp crushed sesame seeds and 2 tbsp sesame oil.

Divide cooked rice between two bowls; mix in dressing little by little rather than adding all at once. Refrigerate extra rice in shallow containers within two hours and reheat leftovers to 74°C.