Korean Style Gochujang Beef and Pork Bibimbap

Peel and trim the carrot. Use a vegetable peeler to make long ribbons down its length. Place in a bowl, add the rice vinegar and a pinch of sugar, and toss. Leave to pickle while you cook.

Trim the green beans. Heat a drizzle of oil in a pan over a medium heat, then stir-fry the beans until slightly charred, about 2–3 minutes.

Add the garlic, sprinkle over the sesame seeds and add a splash of water. Cook until the beans are tender, then transfer to a bowl and keep warm.

Return the pan to the heat. Add the beef and pork mince and fry, breaking it up, until browned and cooked through, about 5–6 minutes or as needed.

Stir in the gochujang paste, soy sauce, sweet chilli sauce, honey and measured water.

Simmer until the sauce has thickened. Meanwhile, microwave the jasmine rice according to its packet instructions, about 2 minutes.

Divide the rice between bowls. Arrange the gochujang mince, pickled carrot ribbons and sesame green beans in separate sections on top.