Korean Bibimbap

In a bowl add the beef slices with the soy sauce, sesame oil, sugar and minced garlic and mix thoroughly.

Seal with clingfilm and pop in the fridge for 30 – 60 minutes to marinade.

Place your wok or high sided frying pan over a medium high heat and add the oil. When it is hot, add the marinated beef and cook through fully, turning and stirring so it cooks and browns nicely. Normally around 5 minutes. Once cooked, Place on a warmed dish and put to one side, covered, until needed.

In a mixing bowl add the oil, sriracha, sugar, sesame seeds, vinegar and garlic and stir to mix.

Wipe the mushrooms to remove any dirt and then slice the mushrooms and put to one side.

Peel and slice the onions and put to one side.

Peel and thinly slice(julienne) the carrots and slice the lettuce.

Cook the noodles and bean sprouts in accordance with the packet instructions while you cook the vegetables.

Add a little oil to the wok over a high heat and add the onions and fry until just about to brown.

After about 3 minutes, add the carrots and a pinch of salt to the same pan and continue to fry for a further 4 minutes. Remove and put to one side.

Add the mushrooms and a pinch of salt to the wok and cook for 2 minutes until softened.

Finally add a little more oil and fry the four eggs, one per person. It is best if the eggs are still slightly runny so the yolks mix with the dish but its up to you.

To assemble, add the steamed rice in the base in a small hill shape and add the vegetables around the outside of the rice. Finally add the beef with the fried egg on top.

Pour the sauce over the top of each dish and sprinkle with the sesame seeds. Serve immediately.