Bibimbap

A well-known Korean dish, our bibimbap recipe consists of a rice bowl, topped with veggies, marinated sliced beef, an egg and gochujang, a Korean chilli sauce.

1. Slice the beef as thinly as possible (freezing the meat for 30 minutes beforehand will make it easier to slice it thinly). Mix the garlic, sesame oil, soy sauce and grated apple to make a marinade. Toss the meat in the marinade and leave for 2 hours.
2. Towards the end of the marination time, cook the rice according to packet instructions.
3. When rice is nearly cooked, fry the beef in a pan over a high heat until cooked through (two to three minutes).
4. Drain the rice well and divide between two large serving bowls. Add the beef on top of the rice, keeping it in one corner so that you can arrange the other ingredients next to it. Add the carrot and 2 tbsp water to the pan that contained the beef. Stir-fry for 2 minutes, then add on top of the rice in each bowl. Cook the courgette in the same pan for 2 minutes and add it to the bowls along with the spinach and cucumber.
5. Add the rapeseed oil to the pan and fry the eggs until the whites are just set and the yolk is still runny. Top each bowl with a fried egg and a sprinkling of sesame seeds.
6. Drizzle each bowl with the gochujang sauce. Just before eating, burst the egg yolk and mix into the other ingredients.