• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid. 
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid. Leave to cook for 12 mins.
• Remove the pot from the heat and leave aside for another 12 mins, or until ready to serve (keep covered so the rice can continue to cook in its own steam).

• Meanwhile, place a pan over medium heat (without oil).
• Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.
• Transfer the seeds from the pan and set aside (reserve the pan to use later). 

TIP: Watch the seeds like a hawk—they can burn easily.

• Peel and grate the garlic (or use a garlic press).
• Peel and grate the ginger. Use a teaspoon to scrape away the peel. 
• In a large bowl, mix the ginger, garlic, ketjap manis, soy sauce, BBQ rub, 2 tsp sugar (double for 4p) and half the sesame seeds. Blend to a smooth paste with a food processor if desired.
• Add the beef to the bowl and allow to sit for 5-10 mins. IMPORTANT: Wash hands and equipment after handling raw meat.

• While the meat marinates, halve, peel and thinly slice the onion.
• Roughly chop the mushrooms.
• Trim and thinly slice the scallion.
• Return the pan to high heat with a drizzle of oil. 
• When hot, fry the onion and mushrooms until softened, stirring occasionally, 4-5 mins. Transfer from pan once cooked.

TIP: Give the pan a wipe if you like—you'll be using it again!

• Return the pan to high heat with a drizzle of oil.
• Once hot, fry the beef strips until browned, 5-7 mins, shifting as they colour. IMPORTANT: Beef is safe to eat when outside is browned.
• Add the onions, mushrooms, and any remaining marinade to the pan along with 25ml water (double for 4p).
• Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.

• Fluff up the rice with a fork and divide between bowls. 
• Top with the beef bulgogi. 
• Garnish with a sprinkle of scallion and the remaining sesame seeds.