Cook the rice according to packet instructions, enough for the amount of people you're cooking for. Once ready, leave in the saucepan with the lid on.

Wash the green beans and cut them in half.

Peel and grate or finely chop the ginger and garlic.

Thinly slice the spring onions, keeping the white and greens separate.

Grate the apple with the skin on. Sorry about this bit, its hands down the worst part of cooking this dish. I get my husband to do a full bag of apples and then freeze in sandwich bags in two apple servings to use later, just defrost in the fridge overnight if you're doing this.

Combine the mince, ginger, garlic, spring onion whites, soy, sesame oil, apple and sugar in a bowl, I use my hands to get it properly mixed together.

Use a wide pan for the next bit, heat a small amount of oil and then add the beef mixture and the green beans.

Push it all down in to a massive fritter type thing. It should take around 5 minutes to brown. Carefully try and flip it over and do the same on the other side until it's cooked through and a bit crispy. I do it in four sections.

Don't worry if this is too difficult because you're going to be breaking it up in to chunks anyway.

Once the beef is cooked through, break it up in to chunks ready for serving with a wooden spoon.

Stir the green spring onions in to your rice and optionally add a small amount of sesame oil. Your rice and beef bulgogi are now ready to serve.