Okchundang

Method

1. Lightly oil a marble slab or a heavy heatproof tray, a metal scraper, a pair of kitchen scissors and a small bowl using the 1 tsp neutral oil. Have a sugar thermometer and a pastry brush with a cup of water ready before you start — once the syrup boils there is no time to fetch anything.
2. Put the 150 g sugar, 60 ml water, 40 g mullyeot and 1 pinch salt in a small heavy saucepan over medium heat. Stir gently only until the sugar has dissolved, then stop stirring altogether and brush any crystals down from the sides of the pan with the wet brush.
3. Let the syrup boil steadily, uncovered, until the thermometer reads 150C and the bubbles are thick and slow, about 12-15 minutes. It must stay water-clear with no hint of colour; the moment it hits temperature, lift the pan off the heat and dip the base in cold water for two seconds to stop the cooking.
4. Pour the syrup onto the oiled slab. With the oiled scraper cut away roughly a quarter of it, drop the 2 drops red food colouring onto that portion and fold it in with the scraper. Fold the edges of both pieces towards the middle as they cool, 2-3 minutes, until the sugar is firm enough to dent with an oiled finger but still hot to hold.