a) Boil a 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) Peel and grate the garlic (or use a garlic press).

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

b) Once hot, add the beef mince and fry until starting to brown, 2-3 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.

c) Add the sliced pepper and a drizzle of oil if needed. Stir-fry until just soft, 3-4 mins.

d) Stir in the garlic and cook until fragrant, 30 secs.

a) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

a) Once the mince is cooked and the veg is soft, stir in the bulgogi, soy sauce, ketchup and water (see pantry for both amounts). IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Bring to a boil, then reduce the heat and simmer for 1-2 mins. 

c) Remove from the heat and stir in the mango chutney. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.  

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

b) Top with the bulgogi beef and garnish with the peanuts for those who'd like them.

Enjoy!