Simple traditional bibimbap recipe

Ingredients

• 650 g cooked white rice
• 1 tbsp roasted sesame oil
• 3 tbsp Korean chilli paste (gochujang)
• 2 1/2 tbsp mirin
• 2 tsp sesame seeds
• 2 tsp sugar
• 1 tsp sesame oil
• 1 tsp thinly sliced scallions or spring onion
• 3 tbsp soy sauce
• 2 tbsp mirin, plus extra for deglazing the pan
• 1 tbsp sesame oil
• 2 cloves garlic, grated
• 1 tsp ginger, grated
• 1 tsp crushed roasted sesame seeds
• 3 tbsp vegetable oil
• 60 g bean sprouts, with yellow heads
• 80 g julienned carrots
• 1/2 medium courgette, thinly sliced
• 70 g snow peas, trimmed and pods split open in half
• 300 g baby spinach leaves
• 100 g shiitake mushrooms, stemmed and cut into ½cm pieces
• 100 g ground/minced beef
• 100 g kimchi, snipped into 3cm pieces
• 4 egg yolks
• 1 sprinkling black sesame seeds
• 1 sprinkling micro cress