a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Cut the lime into wedges. Peel and grate the garlic (or use a garlic press).

c) Crush the peanuts in the unopened sachet using a rolling pin.

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

b) Once hot, add the beef mince and pepper. Fry until the mince has browned and pepper has softened, 5-6 mins.

c) Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Stir in the Indonesian style spice mix and garlic. Cook until fragrant, 1 min. 

a) Add the bulgogi, soy sauce and water for the sauce (see pantry for amount). Stir to combine.

b) Bring to a boil, then reduce the heat and simmer until reduced slightly, 2-3 mins. 

c) Add a squeeze of lime juice. Taste and season with more lime juice, salt and pepper if needed. Remove from the heat.

a) When everything's ready, fluff up the rice with a fork, then share between your bowls.

b) Top with the bulgogi beef. Serve with any remaining lime wedges alongside for squeezing over.

c) Garnish with the peanuts for those who'd like them.

Enjoy!