Korean Beef and Shiitake Mushroom Bibimbap

Steps

1. a full kettle to the boil.
2. Combine beef mince with bibimbap marinade, garlic, ginger and black pepper. Set aside to marinate at room temperature for 15 minutes.
3. Combine all rice ingredients in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 25 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
4. Cover shiitake mushrooms with boiling water and soak until soft, about 10 minutes. Drain, reserving ¼ cup of soaking liquid, and pat dry.
5. Heat a drizzle of oil in a large wok or fry-pan on high heat. Stir-fry beef mince, breaking it up with a wooden spoon as it cooks, until browned and most of the liquid has evaporated, 8–10 minutes. Remove from wok/pan and set aside. Stir-fry mushrooms and soy sauce for 2–3 minutes and set aside with mince.
6. Heat another drizzle of oil in the same wok/pan. Add carrots and stir-fry for 1 minute, then set aside. Add spinach, along with 1–2 tablespoons of the reserved shiitake soaking liquid, and stir-fry for 1 minute, then set aside. Add mung beans and sesame oil and stir-fry for another minute.
7. Divide rice between bowls and top with a small pile of vegetables and mince. Garnish with spring onions and sesame seeds.