Preheat your oven to 220°C/200°C fan/gas mark 7.

Heat a large, wide-bottomed ovenproof pan on medium-high heat (no oil). TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the pork mince. 

Fry until the mince has browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. 

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

Trim and halve the green beans.

Once the mince has browned, add the garlic to the pork and stir-fry, 30 secs.

Pour the passata, chicken stock paste, gochujang, sugar and water for the sauce (see pantry for both amounts) into the pan and stir to combine. 

Bring the sauce up to the boil, add the green beans, then pop a lid on the pan (or cover with some foil) and bake on the middle shelf of your oven until the mince is tender and the sauce has thickened, 20-25 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

While the pork cooks, 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 and 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).

When everything's ready, remove the pork from the oven and stir through the BBQ sauce. Taste and season with salt and pepper. Add a splash of water if it's a little too thick.

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

Top with your BBQ pork mince and sprinkle over the sesame seeds to finish.

Enjoy!