Korean-Style Gochujang Lean Pork Bibimbap With Spinach Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat

Once hot, add your mince (remove the paper if required!) with a pinch of salt and pepper and cook for 8-10 min or until cooked through (no pink meat!), browned and crispy, breaking it up with a wooden spoon as you go

Cut your cucumber in half lengthways, then slice finely

Combine your gochujang paste (can't handle the heat? Go easy!) and tomato ketchup in a bowl with 2 tbsp [3 tbsp] [4 tbsp] cold water – this is your gochujang ketchup

Once the mince is cooked, add half the gochujang ketchup (you'll use the rest later!) to the pan and stir it all together until the mince in fully coated – this is your gochujang mince

Once the mince is coated, push the gochujang mince to one side of the pan and crack your egg[s] onto the other side

Tip: Cooking for 3 or more? Use 2 pans!

Cover with a lid and cook for 2-3 min or until done to your liking

Tip: Give your egg a little shake before you crack for a perfectly centred yolk!

Wash your spinach and pat it dry with kitchen paper

Add your toasted sesame oil and spinach to the pot with the cooked rice with a pinch of salt and give everything a good mix up until the spinach starts to wilt – this is your spinach brown rice