Heat a large frying pan over medium heat, when hot add oil, swirl to coat, add mince and press down with spatula and then leave it alone. Cook for 2 minutes until browned then flip and brown other side. Start to break up with a spatula and once mince is cooked through add 2 tbsp ssamjang paste and ¼ cup water. Stir to combine, add a little extra water if needed. Remove from heat, stir through spring onions.
Process cauliflower florets in a food processor in two batches until it resembles rice, about 30 seconds. Tip onto a large tray, spread out, drizzle with a little oil, season and sprinkle with ground coriander. Season and roast in 200c fan forced oven for 12-15 minutes, until starting to crisp at the edges. It will be light and fluffy.
Shave cabbage on a mandolin on the finest setting or using a sharp knife. Place in a bowl with a squeeze of lemon and mirin, season to taste.
To make drizzle sauce, mix 1 tbsp ssamjang with 1 tsp lemon juice and 1 tsp honey in a small bowl and mix to combine. Add a little water to loosen if necessary.
To serve, place cauliflower rice in each bowl, top with a pile of cabbage, some kimchi, baby spinach, mince, top with spring onions, drizzle with sauce and sprinkle with sesame seeds.
Make your own mince by finely chopping blade or rump steak, discarding any fat or sinew.