Meat-Free Mince Bulgogi With Basmati Rice And Spicy Carrot Pickle

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a full kettle

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a high heat

Once hot, add your meat-free mince (remove paper if required!) to the pan and cook for 5 min or until starting to brown, breaking it up with a wooden spoon as you go

Whilst the meat-free mince is browning, top, tail, peel and grate your carrot[s]

Combine your sriracha (can't handle the heat? Go easy!) and rice vinegar in a bowl with a pinch of sugar and 1 tbsp [1 1/2 tbsp] [2 tbsp] water

Add the grated carrot, then give it a good mix up and set aside – this is your spicy carrot quick-pickle

Add your basmati rice and 300ml[390ml][600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, wash then add your spinach to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once the spinach is cool, squeeze as much water out of it as you can, then add it to a bowl with half your toasted sesame oil (you'll use the rest later!) – this is your sesame spinach

Once the meat-free mince has browned, add your ginger & garlic paste and cook for 2 min

Add your red chilli relish, gluten free soy sauce and remaining toasted sesame oil and give it a good mix up – this is your meat-free mince bulgogi

Drain the spicy carrot quick-pickle, discarding the pickling liquid