Bibimbap (mixed rice) with vegetables and beef

Serves 4

250g beef sirloin, very thinly sliced 400g shortgrain rice 4 eggs sesame seeds

For the beef marinade: 2 tbs soy sauce

1 tbs rice wine

1 tbs roasted sesame oil 2 garlic cloves, peeled and crushed with a pinch of salt 2 spring onions, trimmed and finely chopped grinding of black pepper

For the vegetables:

2 medium carrots, peeled and sliced into thin strips 1 large courgette, quartered lengthways and thinly sliced 150g daikon radish, peeled and cut into thin strips 150g beansprouts roasted sesame oil soy sauce

1 tbs sunflower oil

200g shiitake mushrooms, sliced

200g fresh spinach

For the sauce:

4 tbs gochujang

1 tbs soy sauce

1 tbs roasted sesame seed oil 1 garlic clove, peeled and crushed under the flat of a knife with a sprinkling of salt 1 tbs sugar

1 tbs water

Combine the beef marinade ingredients in a bowl, then add the beef, mix well and leave for at least 1 hour. Prepare the vegetables. Bring a large pan of water to the boil. Blanch the carrots, courgettes and radish sticks separately, one after the other, by dropping them into the boiling water for 1 min each, then removing them with a slotted spoon and draining in a sieve. Blanch the beansprouts for 2 mins. Place the vegetables in separate bowls and dress each with 1 tsp sesame oil and 1 tsp soy sauce. Heat the sunflower oil in a pan and stir-fry the mushrooms for 3 mins. Remove to a bowl and season with sesame oil and soy sauce. Add the spinach to the same pan with 1 tbs water and stir-fry until wilted. Remove to a bowl, press out the excess liquid, and dress as before. Set the vegetables aside at room temperature. Combine the sauce ingredients and set aside. Cook the rice. Heat a pan over a high flame and stir-fry the marinated beef for 3 mins or until cooked. Fry the eggs in a non-stick pan. Make a bed of rice in each serving bowl. Place a fried egg in the centre and arrange the meat and vegetables around it. Sprinkle with sesame seeds and serve with the sauce.