Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ 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).

Meanwhile, trim the cucumber and slice into ½cm thick rounds.

In a medium bowl, combine the rice vinegar and sugar (see pantry for amount). Season with salt and pepper.

Add the cucumber and toss to coat. Set aside to pickle.

Next, 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 high heat. Add the pak choi and stir-fry until just soft, 3-4 mins.

Add the garlic and half the soy sauce. Cook until fragrant, 30 secs.

Transfer to a bowl and cover to keep warm.

Return the (now empty) frying pan to medium-high heat (no oil).

Once hot, add the lamb mince and cook until browned, 5-6 mins. Use spoon to break it up 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.

Once cooked, add the gochujang, honey, water for the sauce (see pantry for amount) and remaining soy sauce to the lamb. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Stir to combine, bring to the boil and simmer until thickened, 2-3 mins.

Remove from the heat.

When everything's ready, fluff up the rice with a fork and stir through the pickling liquid from the cucumber bowl. Share between your serving bowls.

Top with the gochujang lamb, pickled cucumber and pak choi in sections.

Sprinkle over the sesame seeds to finish.