Crisp the oyster mushrooms

• Heat the neutral oil in a large skillet over medium-high heat.
• Add the oyster mushrooms and cook until browned and crispy.
• Set aside on a plate.

Brown the beef

• Add the ground beef and season with salt and pepper.
• Cook until nicely browned, draining excess fat if necessary.

Bloom the aromatics

• Reduce heat to medium and add the garlic and ginger, cooking briefly.
• Stir in the gochujang and cook.

Build the broth

• Add the beef broth, coconut milk, soy sauce, rice vinegar and honey.
• Stir until combined and allow to simmer.

Add the vegetables

• Add the bok choy and cook.
• Return the oyster mushrooms to the pan and cook for one minute.

Finish and serve

• Remove from heat and stir in the sesame oil.
• Ladle the broth around the rice and top with spicy enoki mushrooms, cilantro and sesame seeds.