Prepare your sauce base: In a small bowl, whisk together the gochujang, soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger until the sugar has dissolved and the mixture looks glossy and dark red. The aroma at this stage is pungent and deeply savoury, promising big flavour.

Start the aromatics: Heat a tablespoon of vegetable oil in a large frying pan or skillet over a medium-high flame. Add the sliced onion and cook for 3-4 minutes, stirring occasionally, until the edges turn translucent and you hear a gentle sizzle. The onions should soften without browning too much.

Brown the beef: Tip the beef mince into the pan, breaking it apart with a wooden spoon. Let it sit undisturbed for a full minute to develop a golden crust on the underside. Then stir and continue cooking for 4-5 minutes, until the meat is no longer pink and you can see small browned bits clinging to the pan. The kitchen will smell rich and meaty at this point.

Add the vegetables: Toss in the grated carrot and diced courgette, stirring everything together. Cook for another 2 minutes until the courgette softens slightly and the carrot turns bright orange. The mixture should look vibrant and colourful.

Pour in the sauce: Reduce the heat to medium-low and pour the prepared sauce over the beef and vegetables. Stir well to coat every piece, then let it bubble gently for 3-4 minutes. The sauce will thicken and cling to the meat, turning a deeper, richer red. You'll know it's ready when the liquid reduces to a sticky glaze that coats the back of a spoon.

Toast the sesame seeds: While the beef simmers, dry-toast the sesame seeds in a small pan over a medium heat for about 1 minute, shaking frequently, until they turn golden and release a nutty smell. Be careful not to burn them.

Assemble the bowls: Divide the cooked rice among your serving bowls. Spoon the spicy beef mixture on top, then garnish with sliced spring onions and toasted sesame seeds. The contrast of colours and textures is immediately appetising.