Korean Venison and Pork Bibimbap Bowl with Toasted Sesame Seeds

Steps

1. Combine rice, water and a pinch of salt in a medium 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice cooks, prepare the veggies. Peel and grate carrot; thinly slice spring onions; cut cucumber into sticks, measuring about 5x1cm. Set all aside, separately.
3. Heat a large, dry wok or fry-pan on medium heat. Toast sesame seeds for 30-60 seconds, until light brown. Remove from pan and set aside.
4. Heat a drizzle of oil in same wok/pan on high heat. Cook venison and pork mince, garlic, ginger and pepper for 4-5 minutes, breaking up with a wooden spoon as it cooks, until browned. Add bibimbap sauce and toss to combine. Remove mince from pan and set aside, covered, to keep warm.
5. Heat another drizzle of oil in the same wok/pan on high heat. Stir-fry carrots and spring onion for about 1 minute, until tender with a slight bite, then add spinach and stir-fry for about 30 seconds, until wilted.
6. To serve, spoon ¾ cup cooked brown rice in the middle of each bowl. Arrange stir-fried veggies, cucumber, mung bean sprouts and Korean venison and pork around the sides of the bowl. Garnish with toasted sesame seeds and a drizzle of sweet chilli sauce.