Spicy Beef Bibimbap

Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve.

Meanwhile, wash and trim English spinach. Finely chop zucchini. Thinly slice mushrooms and crush garlic.

Heat a large frypan over medium-high heat. Add 2 teaspoons vegetable oil and garlic and cook, stirring, for 30 seconds or until fragrant. Add zucchini, mushroom and a pinch of salt and cook, stirring regularly, for 5–7 minutes or until vegetables are tender. Add spinach and stir until wilted. Remove vegetables from pan, place in a large bowl with rice wine vinegar and sesame oil and stir to combine. Cover and keep warm.

Season beef with sea salt. Heat 2 teaspoons oil in frypan over medium heat. Add beef and cook, tossing, for 7 minutes or until caramelised and just cooked through. Add chilli bean paste and stir to combine. Transfer beef to a bowl and loosely cover with foil. Wipe out pan.

Return frypan to medium heat and add remaining oil. Crack eggs into pan, season lightly with salt and cook to your liking.

Divide rice between bowls and top with vegetables, beef and fried eggs.