Start by making the sauce- simply mix the gochujang, Miso Hot Sauce, Shiso Teriyaki and sesame oil together. You can also make the Umami Broth at this time also.

Heat a non-stick pan on medium high heat, add some spray oil or cooking oil of your choice and lightly brown the beef. Add the mushrooms and ginger.

Once the mushrooms have softened add the Umami Broth (or stock of choice) and cook for 2 minutes.

Add the prepared sauce, and cook for a further 2 minutes or until thickened. Remove from the heat.

Add roughly 200g of your cooked rice to the bowls and top with the chopped kimchi.

Spoon over the Soboro mix and garnish with chives, togarashi and your egg of choice.