Bibimbap

Method

1. Make the marinade by mixing the soy sauce, sesame oil, grated pear, ginger, garlic and sugar together in a bowl.
   
   Add the beef strips and leave to marinate for 30 minutes. Add the rice and 375 ml water to a saucepan over a high heat, cover with a lid and bring to the boil. Once boiling, remove the lid and stir, then reduce the heat to a simmer and cook, covered, for 20 minutes. Remove from the heat and leave to sit, still covered, for 10 minutes.
   
   Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan or wok over a high heat. Add the marinated beef and cook, tossing to ensure it cooks evenly, for 3–4 minutes. Remove from the pan and transfer to a warm plate.
   
   Add another tablespoon of olive oil to the pan together with the carrot matchsticks and sesame oil. Cook, tossing, for 2–3 minutes, then remove from the pan, sprinkle with the sesame seeds and keep warm. Add another 1 tablespoon olive oil to the pan, throw in the zucchini and stir-fry for 2–3 minutes, then add the corn kernels, soy sauce and honey. Stir-fry for 2 minutes then remove from the pan and keep warm as before.
   
   Add another tablespoon of olive oil to the pan, throw in the leafy greens and the kecap manis and stir-fry for 1–2 minutes, then remove from the pan and keep warm. (Rinse the pan with water to remove any residue.) Lastly, add the final tablespoon of olive oil, making sure the pan is hot and break the eggs separately into the pan. Fry for 3–5 minutes to your liking, then remove from the heat.
   
   Build your bibimbap bowls starting with the rice on the bottom, then adding the beef and vegetables around the bowl as separate components. Add condiments like kimchi, sauerkraut or pickles and scatter over some chopped cashew nuts if you like (I do). Add a fried egg to each bowl and serve.