Korean Beef Bulgogi Rice Bowl

• 350g beef sirloin or ribeye, thinly sliced
• 160g jasmine rice
• 1/2 cucumber
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 3 garlic cloves, grated
• 1 tsp fresh ginger, grated
• 2 tbsp grated Asian pear or apple
• 1 tsp sesame seeds
• 2 spring onions, sliced

1. 1

   Rinse the rice until the water runs clear. Add to a saucepan with 320ml cold water and a pinch of salt. Bring to a boil, reduce to the lowest heat, cover, and cook 12 min. Remove from heat and steam, lid on, for 5 min.

2. 2

   Slice the beef as thinly as possible — pop it in the freezer for 15 min first if it's too soft to slice cleanly. In a bowl, whisk together the soy sauce, sesame oil, brown sugar, rice vinegar, grated garlic, ginger, and grated pear. Add the beef, toss to coat, and leave to marinate while the rice cooks.

3. 3

   Thinly slice the cucumber into rounds. Toss with a pinch of salt and 1 tsp rice vinegar in a small bowl and set aside — it'll soften and pickle lightly as it sits.

4. 4

   Heat a large heavy pan or cast-iron skillet over the highest heat you can manage. You want it very hot. Add a splash of oil and cook the beef in a single layer (in batches if needed) for 1–2 min per side without stirring too much — you want caramelised edges. Don't overcrowd or it'll steam instead of sear.

5. 5

   Fluff the rice and divide between bowls. Top with the bulgogi beef and any pan juices, then pile on the pickled cucumber. Finish with sliced spring onion and a sprinkle of sesame seeds.