Bulgogi Beef Rice Bowl

Meanwhile, trim and thinly slice the radishes. 

Pop the radishes into a small bowl and add the rice vinegar and the sugar for pickling (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Trim the pak choi, then thinly slice widthways. Trim and thinly slice the spring onion.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the pak choi and the ginger, garlic & lemongrass puree. Stir-fry until just soft and fragrant, 3-4 mins.

Pour the bulgogi sauce, soy sauce and water for the sauce (see pantry for amount) into the pan. 

Stir to combine, bring to the boil, then lower the heat and simmer until thickened a little, 4-5 mins.

Taste the beef and season with more salt and pepper if needed.

When the rice is ready, carefully pour in the liquid from the pickled radishes. Stir well to combine. 

Taste the rice and season with salt and pepper if needed.