Korean Beef Bibimbap

While the rice is cooking, finely grate the garlic and ginger. In a small bowl, combine the garlic, ginger, soy sauce, brown sugar and water (for the sauce). In a medium bowl, combine the beef strips and 1/2 the ginger-soy mixture (you'll use the remaining mixture in step 6). Set aside. TIP: If possible, let the beef marinate for 10-15 minutes to help develop flavour.

Cut the carrot (unpeeled) into thin sticks. Trim the sugar snap peas and thinly slice into sticks. Thinly slice the cucumber into half-moons. In a second small bowl, combine the garlic aioli and rice wine vinegar.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and sugar snap peas until just softened, 2 minutes. Transfer to a plate. Return the pan to a medium-high heat and cook the beef strips, in batches, until cooked through, 1-2 minutes. Transfer to a medium bowl. TIP: Cooking the beef in batches keeps it tender.

Return the pan to a medium-high heat with a drizzle of olive oil. Fry the eggs until the yolks are cooked to your liking, 4-5 minutes. Stir the black sesame seeds through the rice. TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.