Crispy Lean Pork Bibimbap With Pak Choi

Rinse the jasmine rice until the water runs mostly clear. Cook it in a saucepan according to the packet instructions, then cover and keep warm. Meanwhile, halve the pak choi lengthways, julienne or grate the carrots, cut the cucumber into thin matchsticks, rinse the bean sprouts, slice the spring onions and finely chop the garlic and ginger.

Heat half the cooking oil in a large frying pan or wok over medium-high heat. Add the lean pork and break it up with a wooden spoon. Cook for 6–8 minutes until browned and beginning to crisp. Add the garlic and ginger and cook for 1 minute, then stir in the soy sauce and half the sesame oil. Continue cooking for 1–2 minutes until the pork is deeply browned and cooked through.

Transfer the pork to a warm plate. Return the pan to high heat and add a small splash of oil if needed. Place the pak choi cut-side down in the pan and cook for 2–3 minutes until well charred. Turn and cook for another 1–2 minutes until just tender while still retaining some bite.

Divide the hot rice between four wide bowls. Arrange the carrot, cucumber, bean sprouts and charred pak choi in separate sections around the rice. Spoon the gochujang over the centre or loosen it with a teaspoon of warm water first if you prefer a thinner sauce.

Heat the remaining cooking oil in the pan over medium heat. Fry the eggs until the whites are set and the yolks are cooked to your liking. Divide the crispy pork between the bowls, place one fried egg on each serving and drizzle with the remaining sesame oil.

Scatter the spring onions and sesame seeds over each bowl. Serve immediately while the rice, pork and pak choi are hot. Mix the egg, gochujang, pork, vegetables and rice together at the table so the sauce coats everything evenly.