Korean-Style Gochujang Pork Bibimbap With Spinach Rice

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam 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 pork 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 pork is cooked, add half the gochujang ketchup (you'll use the rest later!) to the pan and stir it all together until the pork in fully coated – this is your gochujang pork

Once the pork is coated, push the gochujang pork 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 rice