Korean-Style Beef Rump Bibimbap

While the rice is cooking, finely grate the garlic. In a small bowl, combine the garlic, ginger paste, soy sauce, brown sugar and the water (for the sauce). Place the beef rump between two sheets of baking paper. Pound the beef with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender once cooked!). Season with salt and pepper. In a medium bowl, combine the beef and 1/2 the ginger-soy mixture. Set aside.

Cut carrot and zucchini into thin sticks. Drain the sweetcorn.

TIP: If you prefer, grate the carrot and roughly chop the zucchini so they cook faster!

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry the veggies until just softened, 5-6 minutes. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef rump, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, crack the eggs into the pan. Cook until the egg whites are firm and the yolks are cooked to your liking, 2-3 minutes.

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