Bacon & egg bibimbap

Method

• step 1

  Cook the rice with 1 tbsp sesame seeds and leave to steam in the pan while you make the toppings. Pour boiling water over the spinach and drain really well. Mix 1 tbsp soy sauce, vinegar, sugar, 1 tbsp gochujang and 1 tsp sesame oil to make a sauce.

• step 2

  Grill the bacon rashers for 2 minutes on each side, then brush both sides with 1 tbsp gochujang and grill again until golden and crisp. Keep warm in a low oven.

• step 3

  Heat 1 tsp sesame oil in a wok, and fry the carrot with a pinch of the chopped garlic and ginger, until tender. Scoop out and keep warm with the bacon.

• step 4

  Fry half the spring onions in another tsp sesame oil, for 1 minute, then add the mushrooms and fry until the water given off has evaporated. Add 1 tsp soy sauce and coat the mushrooms. Scoop out of the wok, and keep warm.

• step 5

  Add 1 tsp sesame oil to the pan and fry the remaining ginger and garlic. Add the blanched and drained spinach and warm through. Add a pinch of sesame seeds, season and add to another bowl. Toss the remaining spring onion with the blanched beansprouts, a drizzle of sesame oil and season.

• step 6

  Divide the rice between 2 bowls, put piles of the carrot, spinach, mushrooms and beansprouts on top of the rice. Add the fried eggs on top, crumble over some nori shards and a sprinkling of sesame seeds. Serve with a drizzle of the sauce and a little dish of kimchi on the side.