To slow cook: at step 3 cook on low for 4 hours until the rice has lost its chalky rawness, the beef is tender and the water has been absorbed leaving a sticky sauce. Stir in the beansprouts and leave to stand for 5 minutes before serving.

To oven cook: preheat to 180°C/gas mark 4. Mix all of the ingredients (except beansprouts) in an ovenproof dish with a tight-fitting lid. Stir in the can of water as specified as well as an extra 125ml of water. Put the lid on and cook for 2-2.5 hours until the rice has lost its chalky rawness, the beef is tender and the water has been absorbed leaving a sticky sauce. Stir in the beansprouts and leave to stand for 5 minutes before serving.

This Instant Pot Korean beef and rice calls for gochujang which is a Korean fermented chilli paste that simultaneously brings savoury, sweet and spicy notes to the dish. The good news is that you can now buy this in some supermarkets (certainly Waitrose at time of writing) but the slightly less good news is that it’s definitely better from an Asian grocery store, like the tub shown in the photo. Also I definitely prefer dark rather than light soy sauce for this as it is less salty and gives a darker, stickier finish. But don’t worry, whichever gochujang or soy you use, the results will still be great!

For an alternative version of the recipe, try throwing in approx. 250g frozen soy beans at the start. They do lose their bite and vibrant colour but they are still a worthy addition and act as the equivalent of kidney beans in chilli.

Alternative rice or grains are also excellent in this. I happened to have a mix of short-grain white rice, farro & pearl barley which worked really well, but I suspect any rice or grains would  go down a treat.