Cut the cucumber lengthways into quarters and then using a rolling pin or flat side of a chef’s knife, lightly crush the lengths of cucumber. Slice each length into 1 to 2cm chunks and set aside.

Heat the oil in a large heavy based frying pan or casserole over a high heat. Add the beef mince and season with salt and freshly ground black pepper.   Use a wooden spoon to break up any lumps, then spread out the mince in a single layer and cook for 4 to 5 minutes, undisturbed, until the bottom is brown and crisp.   Break up the meat again and stir, then cook for another 4 to 5 minutes until no pink parts remain.   Meanwhile, cook the rice according to packet instructions (normally around 10 minutes).

Push the mince to one side of the pan and add the garlic and chillies. Stir for 1 minutes until fragrant, then add the shallots and cucumber chunks and cook for 3 to 4 minutes until the cucumber chunks are soft and translucent, stirring occasionally and scraping up any sticky bits from the bottom with a wooden spoon.

Stir in the vinegar, soy sauce, gochujang and sugar. Reduce the heat to medium and cook for 2 minutes.   Season to taste.

Serve over rice, topped with the fresh herbs and with lime wedges for squeezing over.