a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 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) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Trim the green beans, then cut into thirds.

c) Trim the pak choi, then thinly slice widthways.

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

a) Once hot, add the pork mince and beans. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks.

b) When the mince has browned, 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.

a) Add the pak choi and garlic to the mince. Stir fry for 1 min. 

b) Stir in the gochujang paste (add less if you'd prefer things milder), veg stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil.

c) Once boiling, reduce the heat and simmer until the pork is cooked and the sauce has thickened, 3-4 mins. Stir occasionally.

a) Once the sauce has thickened, remove from the heat. Stir in the BBQ sauce. 

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

a) Share the rice between your serving bowls. 

b) Top with the gochujang BBQ mince. 

c) Sprinkle over the crispy onions to finish. 

Enjoy!