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
(see ingredients) and radish. 
• Thinly slice carrot into sticks. 
• In a medium bowl, combine the 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. 
TIP: Sriracha is slightly spicy, use less if you're 
sensitive to heat.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook carrot, tossing, 
until tender, 4-5 minutes.
• Add baby leaves, sesame seeds and the 
remaining garlic and cook until fragrant and 
leaves have 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.