Beef bibimbap (Korean rice bowl)

Method

1. Using a wooden spoon, combine the beef mince, garlic, vinegar, gochujang and soy sauce in a medium bowl. Heat a glug of sesame oil in a wok or frying pan over a medium heat. Add the mince and stir fry over a high heat for 4-5 minutes until browned and cooked through, then transfer to a plate.
2. Wipe out the pan, add another splash of sesame oil, add the stir-fry vegetables and cook, stirring, over a high heat for 3-4 minutes until starting to soften. Add the spinach and a splash of water and cook for 2-3 minutes until wilted.
3. Transfer the vegetables to a bowl. Heat another splash of sesame oil in the same pan, then crack in the egg and fry for 3-4 minutes until the white is set and crisp at the edges. Meanwhile, heat the rice according to the pack instructions.
4. Put the rice in a shallow bowl, top with the beef mince and vegetables, followed by the fried egg. Drizzle with a little extra gochujang (or other chilli sauce), thinned with a little hot water, sprinkle with sesame seeds and serve with kimchi alongside, if using.