Korean Beef Bibimbap

• 280g beef mince
• 150g rice
• 2 eggs
• 1 carrot
• 1 courgette
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp honey
• Sesame seeds

1. 1

   Rinse the rice and cook in 300ml salted water — boil, cover, simmer 12 min, rest 5 min.

2. 2

   Julienne the carrot. Slice the courgette into thin half-moons. Quickly stir-fry each separately in a hot oiled pan with a pinch of salt for 2 min, until just tender. Set aside.

3. 3

   In the same pan, cook the beef mince over high heat, breaking it up, 4–5 min until browned. Drain excess fat.

4. 4

   Mix gochujang, soy sauce, sesame oil, and honey together. Add to the beef and stir-fry 1–2 min until sticky and glossy.

5. 5

   Fry the eggs in a separate pan in a little oil — sunny-side up, whites just set, yolk still runny.

6. 6

   Divide the rice into bowls. Arrange the beef, carrot, and courgette in separate sections on top of the rice.

7. 7

   Perch the fried egg on top. Drizzle with a little extra sesame oil and scatter with sesame seeds. Mix everything together before eating.