250g/9oz Tenderstem broccoli
2 garlic cloves, finely chopped or grated
160g/5¾oz frozen spinach, thawed
2 spring onions, sliced on an angle
100g/3½oz cooked short-grain brown rice
400g tin kidney beans
1 tbsp gochujang
2 tbsp olive oil
2 tsp sesame seeds
2 tsp tomato purée
50²µ/1¾´Ç³ú kimchi