Preheat the oven to 220 °C top/bottom heat (200 °C fan oven). Heat plenty of water in the kettle. Peel the carrot as desired and cut into very thin slices. Cut the radishes into very thin slices. In a large bowl, mix 100 ml water*, 50 ml vinegar*, 1 tsp salt* and 1 tsp sugar*. Add the vegetables and leave to marinate until the end of the recipe.

Pour 300 ml of hot water* into a small saucepan with a lid. Add 0.25 tsp of salt* and bring to the boil. Add rice and simmer covered for 10 minutes at a low heat. Then remove from the heat, mix in the edamame and leave covered for 10 minutes. In the meantime, continue with the recipe.

In a large bowl, mix the minced meat, panko flour, two thirds of the bulgogi sauce, salt* and pepper* well. Form 14 meatballs from the minced meat mixture and place them on a baking tray lined with baking paper, leaving some space between them. Bake the meatballs in the oven for 14 - 16 minutes until golden brown. Then mix the meatballs with the rest of the bulgogi sauce.

Mix the sesame seeds in a large bowl with half the sesame oil, salt* and a pinch of sugar*. Heat 200 ml of water in a large pan. Cook the spinach in it for 30 seconds. Drain through a sieve and add to the bowl with the sesame seeds. Mix well.

In a small bowl, mix ketchup, Sriracha (warning: spicy!), remaining sesame oil, salt* and pepper* to make a dip.

Arrange rice on deep plates. Spread sesame spinach and pickled vegetables around the rice. Place meatballs in the middle and top with the dip as desired. Enjoy!