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 into rounds.
• 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.
• SPICY! Use less sriracha if you’re sensitive to heat! 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 remaining garlic, then cook until fragrant and spinach has wilted, 1 minute. Season to taste with salt and pepper.
• 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.