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, then 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).

Meanwhile, trim the pak choi, then thinly slice widthways.

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

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the pork mince and mushrooms. Fry until the mince and mushrooms have browned, 6-7 mins. Use a spoon to break up the mince 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. It's cooked when no longer pink in the middle.

While the mince and mushrooms cook, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Pop the ribbons into a medium bowl. Add the rice vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt and mix together. Set your carrot pickle aside.

Once the mince has cooked, add the pak choi, garlic and gochujang paste to the pan. Stir-fry until the veg starts to soften, 2-3 min. 

Stir in the honey, soy sauce and water for the sauce (see pantry for amount). Reduce the heat and simmer until the liquid has reduced, 1-2 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Stir through the BBQ sauce, then remove from the heat. 

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

Spoon over the Korean style BBQ pork and serve the carrot pickle on the side. 

Enjoy!