Slow Cooked Korean Style BBQ Beef Mince

While the beef cooks, peel and grate the garlic (or use a garlic press). 

Trim and halve the green beans.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. 

Add the garlic to the beef and stir-fry, 30 secs.

Pour in the passata, soy sauce, gochujang, sugar and water for the sauce (see pantry for both amounts) into the pan and stir to combine. 

Bring the sauce up to the boil, add the green beans, then pop a lid on the pan (or cover with some foil) and bake on the middle shelf of your oven until the mince is tender and the sauce has thickened, 20-25 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

While the beef cooks, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).