For the cinnamon beef, heat oil in a heavy-based saucepan. Add garlic and ginger, and stir-fry over medium-high heat until fragrant, then remove from pan. Cook beef over high heat until well browned.

Add the chilli and Korean bean pastes, stir until fragrant (about 5 minutes), then add the stock and whole spices.

Reduce heat, cover pan tightly and simmer over very low heat for about 1.5-2 hours until very tender. Remove lid and cook for a further 30 minutes or until the liquid has reduced to a saucy consistency.

Stir in sugar and yellow bean sauce. Discard whole spices. Spoon into large serving bowl and sprinkle with spring onion rounds. Serve with steamed rice.

Tip: Cook up Neil Perry's chicken larb with roasted rice and serve both dishes up for the perfect shared meal.