a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 12-13 mins.

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

b) Trim and cut the the green beans into thirds.

a) Heat a drizzle of oil in a large, deep saucepan with a tight-fitting lid on high heat.

b) Once hot, add the mushrooms to the pan. Season with salt and pepper.

c) Fry, stirring occasionally, until browned, 5-6 mins.

a) Once the mushrooms have browned, lower the heat and stir in the garlic and ginger puree. Fry for 30 secs.

b) Add the green beans, soy sauce and bulgogi sauce, along with the slow cooked beef and its juices.

c) Bring to the boil and simmer on low with the lid on until tender, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout. 

a) Once tender, remove the lid and gently break up the beef into chunks.

b) Taste the sauce and season with salt and pepper if needed.

c) Add a splash of water if you think the sauce is a little thick. 

a) Fluff up the rice with a fork and share between your bowls.

b) Spoon over the bulgogi beef stew. 

c) Sprinkle over the chilli flakes (use less if you'd prefer things milder) to finish.

Enjoy!