Korean Style Gochujang Beef Rice Bowl

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

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

Peel and grate the garlic (or use a garlic press). Trim the green beans. 

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. 

Turn the heat down to medium, then add half the garlic and stir-fry for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.

Sprinkle over the sesame seeds and stir-fry for 1 min more. Season with salt and pepper.

Transfer the beans to a bowl and cover to keep warm.

Pop the (now empty) frying pan back on medium-high heat - no need to clean as any remaining sesame seeds in the pan will add to the flavour.

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 garlic to the beef and cook for 1 min.

Stir through the gochujang paste, soy sauce, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.