handful coriander leaves
2 garlic cloves, finely chopped
2 tsp fresh root ginger, peeled and finely grated
1 onion, very finely chopped
2 spring onions, very thinly sliced
225ml/8fl oz chicken stock
freshly cooked short-grain sushi rice
sea salt and freshly ground black pepper
1 tbsp cornflour, whisked into 2 tbsp cold water until smooth
1–2 tbsp Korean gochujang chilli paste
2½ tbsp Korean doenjang soybean paste (or miso paste)
1 tbsp toasted sesame oil
black and white sesame seeds
2 tbsp soy sauce
1 tsp sugar
1 tbsp sunflower oil
400g/14oz firm tofu, drained and cut into 2cm/¾in cubes
400g/14oz beef mince
3 tbsp mirin