Chef Kin serves rice, beef, chicken, and vegetables with a tomato-chilli sauce in her take on bibimbap, a Korean rice dish mixed before eating.

The ingredients sit in separate sections around a fried egg, allowing you to assemble the bowl before stirring everything together. Her version combines cooked greens and stir-fried vegetables with fresh carrots and tomato.

Ingredients

• Cooked white rice
• Marinated beef, chopped
• Chicken breast, chopped
• 1 fresh egg
• Green leaves of your choice
• Bell peppers, chopped or julienned
• Cucumber, chopped
• Carrots, julienned
• Fresh tomato, sliced, for serving
• Sesame seeds
• Vegetable oil

For the tomato-chilli sauce

• Ginger, minced
• Garlic, minced
• Onions, chopped
• Tomatoes, chopped
• Chilli sauce
• Sugar, to taste
• Seasoning cubes, to taste
• Vegetable oil

Method

1. Cook the meat

Heat a little vegetable oil in a frying pan over medium-high heat. Add the marinated beef and fry until browned and cooked through. Transfer to a plate.

Add the chicken to the same pan and fry until golden and cooked through. Set aside.

2. Prepare the vegetables

Using the oil remaining in the pan, stir-fry the green leaves until slightly wilted, then set aside.

Cook the bell peppers briefly, keeping them crisp, then remove. Repeat with the cucumber. Cook each vegetable separately so you can control its texture.

3. Fry the egg

Wipe the pan clean and heat a little fresh oil. Crack the egg into the pan without breaking the yolk. Fry until the white has set, and the yolk reaches your preferred consistency.

4. Make the sauce

Heat a little oil in a separate pan. Add the ginger, garlic, and onions, then sauté until fragrant.

Stir in the chopped tomatoes and cook until softened and reduced. Add the chilli sauce and stir well. Taste before adding sugar and seasoning as needed.

5. Assemble the bowl

Spoon the warm rice into a deep serving bowl. Arrange the cooked greens, cucumber, bell peppers, raw carrots and sliced fresh tomato in separate sections over the rice.

Add the chicken and beef, then place the fried egg in the centre. Sprinkle with sesame seeds.

6. Serve

Serve immediately with the warm tomato-chilli sauce on the side. Add the sauce to taste, break the yolk and mix everything together before eating.

Chef Kin’s kitchen tip

Cook the vegetables separately in small batches. Overcrowding the pan traps steam and softens them.

Stir-fry briefly, checking the texture as you cook. The peppers and cucumber should retain some crunch, while the leaves need only enough time to wilt.