Korean beef bulgogi bowl

Method

Combine soy sauce, sesame oil, rice vinegar, garlic, ginger, and brown sugar in a bowl to make the marinade. Add the thinly sliced beef and marinate for at least 20 minutes, or up to 4 hours for deeper flavour. Heat a large non-stick pan or wok over high heat and cook the beef in batches for 2–3 minutes until caramelised, then set aside. Divide the cooked rice between four bowls and top with the cooked beef, fresh vegetables, and a sprinkle of sesame seeds and spring onions. Serve immediately with any remaining marinade drizzled over the top.