Korean Beef Brisket & Fried Egg Bibimbap

• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, thinly slice cucumber and radish. Thinly slice carrot into sticks. • In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Add cucumber and radish to pickling liquid. Add just enough water to cover veggies. Set aside. • In a small bowl, combine sriracha and the honey. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until tender, 4-5 minutes. • Add baby spinach leaves, sesame seeds and the remaining garlic and cook until fragrant and spinach has wilted, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.

• Wipe out the frying pan, then return to high heat with a drizzle of olive oil. • Crack the eggs into the pan and cook until egg whites are firm and yolks are cooked to your liking, 2-3 minutes.