For the glaze, combine the mirin, rice vinegar, soy sauce, 1 tablespoon of gochujang and the last garlic clove grated into a bowl. Mix to combine.

For the beans, heat 2 tablespoons of oil in a pan over a medium-low heat. Add the sliced garlic and cook for 5 minutes until they begin to lightly brown. Add the onion and sweat down fully, adding another splash of oil if needed.

Add a tablespoon of the gochujang and tomato puree to the pan and stir in. Continue to cook for a few minutes until the puree darkens in colour.

Add the coconut milk and reduce a little before pouring in the beans with their bean stock. Turn the hob to low and simmer for 6-7 minutes until ready to serve.

To finish the mushrooms, fry them on a high heat with a little bit of oil until almost fully cooked, around 5-10 minutes. Spoon in the glaze slowly and reduce until a thick sticky sauce has formed.

To serve, spoon the gochujang beans into bowls and top with the glazed mushrooms. Finish with sliced spring onions. Serve with crusty sourdough, if you like.