Korean Pork 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 pork mince and 1/2 the ginger-soy mixture (you'll use the remaining mixture in step 4).

Cut the carrot (unpeeled) into thin sticks (or grate if you prefer). Thinly slice the sugar snap peas into thin sticks (or trim and leave whole if you prefer). Thinly slice the cucumber into half-moons.

TIP: We've provided alternative options to prep your veggies to save time!

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and sugar snap peas and cook until just softened, 2-3 minutes. Transfer to a plate. Increase the heat to high, then add the pork mince and cook, breaking up with a spoon, until browned and cooked through, 4-5 minutes. Add the remaining ginger-soy mixture and cook, stirring, until fragrant, 1 minute. Transfer to a medium bowl and cover to keep warm.

Wash and dry the pan, then return to a mediumhigh heat with a drizzle of olive oil. Sprinkle a pinch of chilli flakes (if using) into the oil, then fry the eggs until the yolks are cooked to your liking, 4-5 minutes. Stir the black sesame seeds (see ingredients) through the cooked rice.

TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.