Sticky Korean-Style Sausage Stir Fry With Rice

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

Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add your sausage meat (remove the paper if required!) to the pan and cook for 5 min or until beginning to brown, breaking it up with a wooden spoon into small bite-sized chunks

While the sausage meat is cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into small bite-sized pieces

Peel and chop your brown onion[s] into thick slices

Once the sausage meat is browned, add the chopped pepper and onion slices and cook for 8-10 min further or until the veg is tender and slightly charred and the sausage meat is cooked through (no pink meat!)

Meanwhile, boil a kettle

Peel and finely chop (or grate) your garlic

Combine your cornflour with 50ml [65ml] [80ml] warm water in a small bowl – this is your cornflour mixture

Add your gochujang paste(can't handle the heat? Go easy!) and tomato ketchup to the cornflour mixture with your rice vinegar, toasted sesame oil and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your stir fry sauce

Once the vegetables are tender and the pork is cooked through, add the chopped garlic and cook for 30 secs or until fragrant

Once fragrant, add your stir fry sauce with 100ml [130ml] [170ml] boiled water and your toasted sesame seeds

Cook for 1-2 min or until thickened and sticky – this is your spicy Korean-style sausage stir fry