Bulgogi bibimbap

Method

1. In a bowl, mix together the marinade ingredients. Add the beef to the marinade, stir well and chill for 30 minutes. In a small bowl, mix together 2 tbsp rice vinegar, ½ tbsp honey, 2 tbsp cold water and a little salt. Add the radishes and set aside to pickle. Cook the rice according to the packet instructions, then leave to steam in a pan with the lid on.
2. Heat 1 tsp sesame oil in a frying pan and fry the mushrooms for 5 minutes until golden brown. Add the garlic and seasoning and fry for another 30 seconds. Remove from the pan and set aside. Heat another 1 tsp sesame oil in the pan and fry the sesame seeds until golden. Stir through the spinach until wilted, then tip into a bowl and toss with a little soy sauce and some sesame oil.
3. Bring a small pan of water to the boil and blanch the cucumber for 1 – 2 minutes until softened. Remove using a slotted spoon, transfer to a bowl and toss with some soy sauce and sesame oil. Repeat with the carrot and beansprouts.
4. Return the frying pan to a very high heat, drizzle in some oil, then add the beef and stir-fry for 3 – 4 minutes until caramelised – do this in batches so that the meat doesn’t boil. Return all the beef to the pan and cook until browned and glossy. Set aside and clean out the pan. Heat a drizzle of oil in the pan and fry the eggs.
5. Divide the rice between wide, shallow bowls. Top with the fried eggs, then arrange the vegetables and beef over the top in separate piles so they are clearly defined. Dollop a little Gochujang on top and serve extra on the side.