Beef Bibimbap

For the beef bibimbap, slice the meat across the grain into the thinnest possible strips. The thinner the slices, the faster they sear and the juicier they stay.

Mix the marinade. In a bowl combine the soy sauce, sesame oil, pressed garlic, grated ginger, brown sugar and black pepper.

Add the meat to the marinade and toss it thoroughly. Let it rest for at least 15 minutes so it soaks up the flavour.

Heat a pan over high heat. Sear the meat quickly, until the liquid evaporates and the edges caramelise lightly.

Rinse the rice under cold water. Repeat until the water runs almost clear.

Pour 420 ml of water over the rinsed rice in a pot and bring it to a boil. Cook it covered until tender, about 12 to 15 minutes.

Take the pot off the heat. Let the rice steam for another 5 minutes so it turns fluffy and holds its shape in the bowl.

Blanch the spinach briefly in hot water and squeeze out the excess liquid. Toss it with a little sesame oil and salt.

Cut the carrot into thin strips. Sauté it briefly so it softens but stays slightly crisp.

Slice the shiitake mushrooms. Fry them in sesame oil until golden and fragrant.

Cut the cucumber into fine strips. Salt it lightly and let it release water for a few minutes.

Fry four eggs in a clean pan. The white should set while the yolk stays runny.

Chop the spring onion finely. Toast the sesame seeds dry so they smell nuttier.

In a small bowl stir together the gochujang, honey, sesame oil, soy sauce and water. Mix until the spicy sauce is smooth.

Divide the hot rice among the bowls. Arrange the beef, spinach, carrot, cucumber and shiitake mushrooms neatly on top.

Place a fried egg in the centre. Scatter with spring onion and toasted sesame, then add a portion of sauce.

Mix the bowl thoroughly before eating. The rice coats in the sauce and all the flavours come together.