Bulgogi Beef Bibimbap and Fried Egg

Meanwhile, trim the green beans, then cut into thirds.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a small bowl, mix together the rice vinegar and sugar for the pickle (see ingredients for amount) with a pinch of salt. Add the carrots to the bowl and toss to coat. Set aside to pickle.

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the remaining garlic, then turn the heat down to medium and cook for 30 secs. 

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.

Once cooked, pop the beans into a small bowl, stir in half the sesame seeds and cover to keep warm. Set aside for later.

Return the (now empty) frying to a medium-high heat (no oil). 

Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Once cooked, stir in the bulgogi sauce and soy sauce and simmer until thickened, 1-2 mins. Add a splash of water if it's a little thick.

If you're using an egg, heat a drizzle of olive oil in another large frying pan on medium-high heat.

Once hot, crack in each egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.