a) Boil a half-full kettle. 

b) While it comes to the boil, trim the green beans, then cut into thirds. 

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

d) Add the rice and cook for 5-6 mins. You'll finish cooking it in step 3 with the green beans.

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

b) Once hot, fry the beef mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

c) While the mince fries, crush the peanuts in the unopened sachet using a rolling pin.

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

a) Once the rice has cooked for 5-6 mins, add the green beans to same pan and cook for 5-6 mins more.

b) Once both the rice and beans are cooked, drain in a sieve.

c) Pop the sieve on top of the pan and allow to steam until ready to use.

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 through the garlic and gochujang paste (add less if you'd prefer things milder). Fry for 1 min.

c) Stir in the honey, soy sauce and water for the sauce (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

d) Lower the heat and simmer until slightly reduced, 2-3 mins, then stir in the butter (see pantry for amount) until melted.

a) Add the cooked rice and green beans to the beef frying pan. 

b) Mix together well so the rice is nicely coated in the sauce. 

c) Season with salt and pepper, then remove from the heat. 

a) Share the gochjuang beef fried rice between your serving bowls.

b) Scatter over the peanuts to finish. 

Enjoy!