Step 1

Place rice and 310ml (1¼ cup) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid, and cook for 15 minutes until cooked through. Leave covered until ready to serve. While rice is cooking, continue with step 2.

Step 2

Bring beef to room temperature. Place miso paste, gochujang, 2 teaspoons rice wine vinegar, 1 teaspoon sugar, soy sauce and sesame oil in a bowl and mix to combine.

Step 3

Thinly slice cucumber and radishes and place in a bowl with remaining sugar, remaining rice wine vinegar, salt and pepper. Toss to combine and set aside to lightly pickle.

Step 4

Finely grate ginger. Rinse and separate lettuce leaves. Thinly slice spring onions, keeping the white and green parts separate.

Step 5

Heat a non-stick frypan over medium-high heat. Add beef and cook, without stirring, for 2 minutes. Add white spring onion, ginger and 20ml (1 tablespoon) spicy miso sauce and cook, stirring, for a further 2 minutes or until beef is caramelised and cooked through.

Step 6

Place rice and beef in separate serving bowls. Serve with remaining spicy miso sauce, green spring onion, lettuce cups and pickled vegetables.