Beef Bibimbap Frying Pan Bowl

Mix together the gochujang, soy sauce, sesame oil, and sugar in a small bowl.

Heat 1 tbsp oil in a large frying pan over a high heat and fry the garlic for 30 seconds, then add the beef mince and break it up, cooking for 5–6 minutes until browned.

Pour half the gochujang sauce over the beef and toss to coat, then push to the edges of the pan.

Add the spinach to the centre and stir for 1–2 minutes until wilted, then push to the edges.

Add the cold rice to the centre of the pan with the remaining oil and press it down, cooking for 3–4 minutes until it crisps on the bottom.

Make 4 wells in the rice, crack an egg into each, cover and cook for 2–3 minutes until the whites are just set. Scatter with sesame seeds and spring onions.