Welsh Lamb Bibimbap by Emily Leary – Eat Welsh Lamb and Welsh Beef

Ingredients

• 4 tbsp gochujang paste
• 1 garlic clove, minced
• 2 tsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp caster sugar
• 2 tbsp rice vinegar
• 2 tbsp mirin
• 4 Welsh Lamb leg steaks (about 300g)
• 2 large carrots, cut into thin batons (julienned)
• 300g mushrooms, sliced
• 300g bean sprouts
• 300g spinach
• 2 tsp sesame seeds
• Sesame oil, to fry
• Soy sauce, to taste
• 2 x 250g brown rice microwave pouches (or 250g uncooked brown rice)
• 4 medium eggs