Sweet Chilli Glazed Gyoza Bibimbap

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

Add the carrot to a medium bowl with the rice vinegar and sugar (see pantry for amount). Season with salt and pepper. Set aside to pickle.

Trim the pak choi, then thinly slice widthways.

Peel and grate the garlic (or use a garlic press).

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

Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until lightly browned, 2-3 mins. Add the pak choi and cook for 2-3 mins, then add the garlic and cook for 1 min more.

Stir in the gochujang and honey. Cook until slightly thickened, 1-2 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Transfer your gochujang veg to a bowl and cover to keep warm.

Wipe out your (now empty) frying pan and return to medium-high heat with a drizzle of oil.

Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins. Don't move the gyozas around to avoid tearing.

Reduce the heat to medium-low, add 1 tbsp of water to the pan and immediately cover with a lid or some foil.

Cook until the gyozas are piping hot, 3-4 mins.

Remove from the heat and add the sweet chilli sauce, turning the gyozas in the sauce.