Bibimbap (vegetable, pork and rice bowl)

Method

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1. Soak the bracken in hand-hot water for 30 minutes, drain and roughly chop.

2. Heat a tablespoon of vegetable oil in a saucepan and fry the pork until browned on all sides and set aside.

3. Blanch the doragee in a pan of boiling salted water until tender and drain (if using). Heat another tablespoon of vegetable oil in a frying pan and fry the doragee until browned on all sides.

4. While the doragee is frying, blanch the carrots in a saucepan of boiling, salted water until tender and drain. Do the same with the bean sprouts.

5. Remove the doragee from the frying pan with a slotted spoon and set aside in a bowl. Tip the bracken into the pan and fry for a few minutes. Remove the bracken from the pan and transfer to the bowl. Fry the spinach in the same pan until just wilted - you may need a little more oil. Remove the spinach from the pan and tip into the bowl.

6. Pour the sesame oil into the frying pan and fry each of the eggs to your liking.

7. Divide the rice between four serving bowls and arrange all the cooked vegetables, along with the iceberg lettuce over the rice. Top each serving with a fried egg. Sprinkle over the sesame seeds and serve with a bowl of chilli paste, to be added to taste. Serve at once.

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Ingredients

100g Bracken stalks
2 tbsp vegetable oil
250g minced pork
150g Doragee, (optional)
2 Carrots, sliced into batons
150g bean sprouts
3 handfuls Spinach, roughly chopped
1 tbsp Sesame oil
4 Eggs
1/2 iceberg lettuce, finely sliced
250g hot steamed rice, (cooked weight)
1 tsp Sesame seeds
3 tbsp shop-bought red chilli paste

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