Korean Beef and Cucumber Bimbibap

Korean Beef and Cucumber Bibimbap

Bibimbap is a Korean classic and literally translates to 'mixed rice bowl'. Our Korean Beef and Cucumber Bimbibap is topped with pickled smashed cucumber, beef bulgogi, spinach and a crispy fried egg. For traditional eating, mix all your veg, rice and egg yolk together. Seoul-food! PREP TIME 20 min

Ingredients for 2 people (double for 4)

1/2 cucumber 2 british free range eggs † 25g fresh chilli jam 3 garlic cloves 1 knob of fresh root ginger (15g) 250g british beef mince 1 tbsp toasted sesame oil † 4 soy sauce sachets (32ml) † 120g baby leaf spinach 2 spring onions 1 tsp smoky chipotle paste 150g fragrant basmati rice 1 tbsp rice vinegar 1 honey pot (25g) Salt Vegetable oil

Instructions for 2 people (double for 4)

1. Smash the cucumber with a rolling-pin and chop it into large, bite-sized pieces Combine the smashed cucumber in a medium bowl with a generous pinch of salt and set aside Tip: by bruising the cucumber the water is drawn out more easily

2. Add the basmati rice and 350ml[700ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving

3. Meanwhile, peel and finely chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Trim, then slice the spring onions finely

4. Heat a large, wide-based pan (preferably non-stick) over a medium heat
Once hot, add the beef mince and cook for 3-5 min, breaking it up with a wooden spoon as you go
Once browned, add the chopped garlic, ginger and spring onion and cook for 1-2 min or until fragrant
Add the soy sauce and honey and cook for 1 min further - this is your bulgogi