Beef bulgogi bibimbap

There is so much flavour in this bowl that it’s worth the time it takes to make and assemble.

SERVES 4 PREP 20min, plus chilling COOK about 20min

• 250-300g sirloin steak, fat discarded

• 2tbsp gochujang chilli paste

• 21/2tbsp soy sauce

• 5tsp sesame oil

• 400g mixed stir-fry vegetables

• 4cm piece fresh root ginger, peeled and grated

• 2 x 250g microwave packs brown basmati rice

• 4 medium eggs

• 3 spring onions, thinly sliced

• 1tsp black or white sesame seeds

• Kimchi, to serve

1 Mix steak, gochujang and 2tbsp soy sauce in a non-metallic bowl. Cover and chill for 10min (or up to 12hr). Preheat oven to 200°C (180°C fan) mark 6.

2 Heat 1tsp sesame oil in a large non-stick frying pan (one that has a lid) over high heat. Add vegetables and stir-fry for 1min; add a splash of water, cover with lid and cook for 3-4min, until just tender. Remove to a plate, dress with 1/2tbsp soy, cover and keep warm.

3 Add 2tsp oil to the pan; stir-fry ginger for 1min, until aromatic. Add rice, stirring to break up clumps, and fry for 3-4min, until piping hot. Transfer to a baking tray and put in oven to keep warm and to

crisp up while you cook the beef.

4 Thinly slice the beef. Add 1tsp sesame oil to frying pan and stir-fry beef for 2-3min. Transfer to a clean bowl, cover and keep warm.

5 Wipe pan clean with kitchen paper. Add remaining 1tsp oil and fry eggs until crisp on the bottom and just set on top, about 4min. Divide rice between 4 bowls and top with vegetables, beef and fried eggs. Garnish with spring onions and sesame seeds. Serve each with a spoonful of kimchi. PER SERVING: CALS 467; FAT 17G; SAT FAT 4G; CARBS 48G