Smoked Mackerel Bibimbap

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

Remove the skin from your smoked mackerel fillet[s] and discard

Chop the mackerel into bite-sized pieces

Add the chopped mackerel to a bowl with your cornflour and give everything a good mix up until all the mackerel is coated – this is your coated mackerel

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

Once very hot, add the coated mackerel and cook for 5-6 min, turning occasionally until golden and crisp – this is your crispy mackerel

Transfer the crispy mackerel to a plate and reserve the pan

Bash your cucumber[s] with a rolling pin and chop it into large, bite-sized pieces – this is your smashed cucumber

Tip: Bash the cucumber in its bag to avoid mess. By bruising the cucumber, the water is drawn out more easily!

Add the smashed cucumber to a bowl with your rice vinegar – this is your quick-pickled smashed cucumber

Add your mooli slaw to a bowl with your mayo and a pinch of salt and pepper

Give everything a good mix up – this is your mooli slaw

Carefully wipe the reserved pan with some kitchen paper (it will be hot!) and return it to a medium-low heat with a drizzle of vegetable oil

Once hot, crack your egg[s] into the pan

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

Tip: Give your eggs a little shake before you crack for perfectly centred yolks!

Add your gochujang (can't handle the heat? Go easy!) and mirin to a bowl with a knob of butter

Put the bowl in the microwave for 30 secs or until the butter has melted – this is your bibimbap sauce