Korean Pork Bibimbap

While the rice is cooking, finely grate the garlic. Finely grate the 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 as a sauce). Mix well to combine.

Cut the carrot (unpeeled) into thin sticks. Trim and halve the green beans. Thinly slice the cucumber into half-moons.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the green beans and cook until just tender, 3 minutes. Add the carrot and cook until just softened, 1 minute. Transfer to a plate. Increase the heat to high, then cook the pork mince, 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.

Wash and dry the frying pan, then return to a medium-high 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. Just before serving, stir the black sesame seeds (see ingredients) through the cooked rice. TIP: This timing will give a soft yolk, fry for 6-7 minutes to get a hard yolk.