Korean Pork Bibimbap

While the rice is cooking, finely grate the garlic. In a small bowl, combine the garlic, ginger lemongrass paste, 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).

Trim and halve the green beans. Cut the carrot into thin sticks (or grate if you prefer!). Thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar, the salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion and set aside until serving.

TIP: If you don't like pickled onion, skip this step and cook the onion in step 4 with the pork.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the green beans 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 crack in the eggs and fry until the yolks are cooked to your liking, 4-5 minutes. Just before serving, stir the black sesame seeds (see ingredients) and sesame oil blend (see ingredients) through the cooked rice.

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