Bulgogi Beef Bibimbap

Meanwhile, trim the green beans, then cut into thirds. Trim and peel the carrot. Use a vegetable peeler to peel long ribbons from all sides of the carrot, then stop when you get to the core. In a small bowl, mix together the rice vinegar and sugar (see ingredients for amount) with a pinch of salt and pepper. Add the carrots to the bowl, then set aside to pickle. Heat a large frying pan on medium heat (no oil). Once hot, add the sesame seeds and dry-fry, stirring, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to another small bowl and set aside.

Pop the (now empty) frying pan on medium-high heat with a drizzle of oil. When hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the remaining garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 3-4 mins. Remove the lid, then add the spinach and stir-fry until wilted and piping hot, 2-3 mins. Transfer the veg to a large bowl and cover to keep warm.

Meanwhile, heat a drizzle of oil in another large frying pan on medium-high heat. When hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle. Stir in the bulgogi sauce to glaze the beef, then remove from the heat. TIP: Add a splash of water if it's a little thick.

If you are using an egg, fry it whilst the mince cooks. Heat a drizzle of olive oil in the (now empty) veg pan on medium-high heat. Once hot, crack in the eggs (1 per person) and cook until the egg white is cooked and the yolk is the firmness you desire, 4-5 mins. Lower the heat as needed.