Simon Rimmer served up Korean beef bulgogi with rump steak on today’s episode of Sunday Brunch.

The ingredients are: 450g trimmed rump steak, cut into strips, 50g grated palm sugar, 100ml light soy sauce, 2 garlic cloves finely chopped, 90ml Mirin rice wine, 30ml sesame oil, 30g toasted sesame seeds, 4 spring onions, 1 thinly sliced carrots and 400g cooked sticky rice.