Easy bibimbap beef

Method

1. To make the Korean hot sauce, place all the ingredients in a food processor and purée until smooth. Set aside 2 tablespoons of the sauce and store the remainder in the refrigerator (see note).
2. Rinse the rice under cold running water until the water runs clear. Drain and transfer to a saucepan, along with 1 litre fresh water. Bring to a simmer over medium heat, then reduce the heat to low, cover and cook for 15–20 minutes, or until tender but not mushy. Set aside.
3. Bring a saucepan of salted water to the boil and blanch the bean sprouts for 30 seconds. Drain and refresh under cold running water. Transfer to a small bowl and set aside.
4. Combine the vinegar, salt, sugar, 1 tablespoon of the soy sauce and the chilli powder in a small saucepan. Bring to the boil and stir continuously to dissolve the sugar. Remove from the heat and allow to cool. Pour the cooled mixture over the bean sprouts and set aside to pickle.
5. Meanwhile, heat 1 teaspoon of the sesame oil in a large frying pan over high heat. Add the carrot and half the garlic, and stir-fry for 1 minute. Season to taste with salt and pepper and use a slotted spoon to remove the garlic and carrot. Set aside. Repeat with the zucchini and the remaining garlic.
6. Heat the remaining sesame oil in the pan over medium–high heat. Add the beef and stir-fry for 1–2 minutes, until browned and just cooked through. Add the remaining soy sauce and set aside.
7. Divide the cooked rice between serving bowls and arrange the carrot, zucchini, beef, pickled bean sprouts and egg yolks on top. Dollop with a little mayonnaise and scatter over the spring onion, toasted nori and sesame seeds. Serve with the Korean hot sauce and, if you like, a side of kimchi.