Before you start, bring a half-full kettle to the boil.
Combine rice, boiling water measure, vinegar and a pinch of salt in a small pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
Prep cucumber, bok choy and garlic. In a medium bowl, toss all cucumber kimchi ingredients together. Set aside to marinate.
Pat pork dry and dice into 2cm squares.
When rice is steaming, cook pork. Heat a medium, dry fry-pan on high heat. Cook pork for 3-4 minutes, tossing often, until hot through and golden. Add Korean sticky chilli sauce and sesame seeds, reduce heat to medium and cook for a further 1-2 minutes, until sauce is sticky and coats pork. Remove from heat and season to taste with salt and pepper.
To finish, use kitchen scissors to snip micro candy radish, leaving about 1cm behind at the base.
Serve rice and cucumber kimchi topped with pork and micro candy radish.