Korean Beef Bulgogi

Mix together the soy sauce with 1 tbsp of sugar (if you have some) and the sesame oil. Add half the garlic and half the ginger and keep stirring until the sugar dissolves. Next stir in the whites of the spring onions.

Pour the mixture over the beef, mix thoroughly and leave for as long as possible. Tip: This would be a great step to do well in advance - we left it for an hour and it made a HUGE difference to the flavour, but let your appetite make the decision!

Boil a medium-sized pot of water with ¼ tsp of salt. Once the water comes to a rapid boil add in the broccoli. Bring back to the boil and leave for one minute. Lift the broccoli from the water and keep to the side - don’t throw the water away!

Pour out all but 350ml of the boiling water. Place your rice into this 350ml of boiling water and put a lid on. Cook for 10 mins on the lowest heat possible then remove from the heat for 10 mins. Do not touch the lid until 20 mins are up to ensure the rice is cooked perfectly.

Heat a tsp of oil on high heat in a frying pan. Once really hot add in your beef bulgogi mix and fry for around 4-5 mins until cooked. Tip: Patrick slightly undercooked his to keep it really juicy. Tip: If you only have a small pan don’t overcrowd it - cook the beef in batches to brown it off.

Once the beef is cooked remove it from the pan and keep it warm. Drain some of the oil from the beef into the pan and get it really hot. Throw in the remaining garlic and ginger then after 15 seconds add in the broccoli. Cook for 2 mins - you want it to be a little crunchy when you eat it.