Korean Beef Bulgogi Rice Bowls - the easy way

In one bowl, mix the bulgogi sauce: 1 tbsp grated onion, 3 tbsp grated red apple, 3 grated garlic cloves, 1 tsp grated ginger, 2 1/2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp mirin, 1 tbsp brown sugar and 1/8 tsp black pepper. In a separate bowl, mix the drizzle sauce: 2 tbsp soy sauce, 1 tbsp sesame oil, 2 tsp brown sugar and 2 tsp rice vinegar.

Heat 2 tsp canola oil in a large non-stick pan over high heat. Add half of the 4 large handfuls baby spinach and toss with tongs until semi wilted, about 30 secs. Add the rest and toss about 1 min until wilted, then remove to a bowl.

Add 1 tbsp canola oil to the pan, still on high heat. Add 500 g beef mince and cook, breaking it up, until no raw beef is visible. Add the bulgogi sauce and simmer rapidly, stirring occasionally, until mostly evaporated. Then stir regularly until the beef is lightly caramelised but still moist.

Spoon the beef over cooked white rice in 4 bowls, then add the spinach and 1 julienned carrot. Top with 1/4 cup pickled ginger and 1 mashed avocado, and tuck 1 1/2 cups torn lettuce down the side. Sprinkle with 1 tsp white sesame seeds and 1 sliced green onion. Serve with the drizzle sauce to pour over before mixing.