Korean-Style Beef Bulgogi With Beans

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, trim, then chop your green beans in half

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Trim, then slice your spring onion[s] finely, keeping the white parts and green parts separate

Grate your apple[s] (skin on) into a large bowl and discard the core[s]

Add your beef mince, chopped ginger, chopped garlic, sliced spring onion whites, soy sauce, toasted sesame oil and 2 tsp [3 tsp] [4 tsp] brown sugar to the grated apple and mix thoroughly with clean hands – this is your Korean-style beef mince

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the Korean-style beef mince and halved green beans

Spread the mixture out and cook for 4 min, without stirring

Flip the meat, and cook for a further 4 min on the other side until cooked through (no pink meat!)

Once cooked, break up the beef mince into rough bite-sized pieces with a wooden spoon – this is your Korean-style beef bulgogi with beans

Add most of the sliced spring onion greens (save some for garnish!) to the cooked rice, fluff with a fork and season with a pinch of salt and pepper

Tip: For fancy presentation, press the rice into a small bowl and turn out