Mix equal parts vinegar and water in a bowl, add a teaspoon of sugar and the herbs. Slice the cucumber into wafer thin slices and add to the bowl, topped with black sesame seeds and set aside to pickle.

Add the rice to a saucepan with a dash of salt. Add the green beans and broccoli to a vegetable steamer and steam above the rice while it cooks over a medium head for the specified time.

Heat a large pan or wok with sesame oil over a high heat. Once hot, add the beef and break apart so it evenly coats the pan.

Add the cornflour and stir into the oil, coating the beef. Once the big pieces of flour have broken apart and the meat is coated evenly, add the five spice and leave to cook for 3-4 minutes until browned. If the flour sticks to the pan, loosen it with a drop of tapwater and stir.

While the beef cooks, combine the syrups, brown sugar, the zest of the lime, the garlic and ginger in a bowl and mix well, adjust until you have a sticky and sweet consistency with a zest of acid.

Once the beef is cooked, add the sauce and stir until evenly mixed. Cook for a further 2 minutes until it starts to bubble and thicken, add the chopped chilli and a tablespoon of water.

Drain the cooked rice and top with the steamed vegetables and bulgogi, sprinkle black sesame seeds in top and serve with a side dish of the drained pickled cucumber.