Rinse 250g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 600ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving.

Finely slice the spring onions and peel and grate the garlic and ginger.

Add these to a large bowl with the egg, pork mince, panko breadcrumbs, gochujang, sea salt and white pepper. Lightly mix until just combined.

Gently form into 20 evenly sized balls.

Heat the sunflower oil in a frying pan over medium-high heat. Brown the meatballs on all sides for 5 minutes.

Turn down the heat and pour the sauce into the pan and allow to bubble around the meatballs for another 4-5 minutes until the meatballs are cooked through and the sauce is glossy and thickened.

Serve over basmati rice and sprinkle with some more sliced spring onions and sesame seeds.