Bibimbap

Method

Cook the rice with water until tender, approximately 18 minutes, then set aside. Prepare the gochujang sauce by mixing the chilli paste, sesame oil, rice vinegar, sugar and a pinch of salt. Marinate the beef mince in soy sauce, 1 tablespoon sesame oil and garlic for 10 minutes, then fry until cooked through. Separately stir-fry each vegetable (courgette, carrot, mushrooms and spinach) with a little salt and oil until just tender, keeping them in individual piles. Fry the eggs sunny-side up in a separate pan. Divide the rice between two bowls, top each with neat piles of the cooked vegetables and beef, then place a fried egg in the centre. Drizzle with gochujang sauce, garnish with sesame seeds and spring onions, and mix everything together before eating.