Crispy Rice Bibimbap-Style Bowls with Ginger Beef and Charred Aubergine

Start the quick pickle

Put the carrot matchsticks in a bowl with the lime juice, 1 tsp honey and a pinch of salt. Toss well, lightly scrunch with clean hands, then set aside while you prepare everything else.

Timer available in cooking mode · 15 min

Prepare the bowl components

Cube the aubergine, grate the garlic and ginger, slice the spring onions and chop the coriander if using. In a small bowl, mix the cornflour with the cold water until smooth. Stir in 3 tbsp soy sauce, 1 tbsp honey and the chilli flakes.

Rinse the spinach

Wash the spinach and drain it well. Keep it ready beside the hob; it will wilt very quickly in the hot pan.

Cook and steam the rice

Put the rinsed rice and 600 ml water in a saucepan. Bring to the boil, cover with a tight-fitting lid, reduce to the lowest heat and cook without lifting the lid.

Timer available in cooking mode · 12 min

Rest the rice

Remove the rice from the heat and leave it covered. This finishes the steaming and helps the grains stay separate before crisping.

Timer available in cooking mode · 10 min

Char the aubergine

Heat 1 tbsp oil in a large frying pan over a high heat. Add the aubergine in a single layer and cook, turning occasionally, until deeply golden and tender. Transfer to a plate.

Timer available in cooking mode · 10 min

Wilt the spinach

Add a splash of water to the same pan, then add the spinach and 1 tbsp soy sauce. Toss just until wilted, then transfer to a bowl, leaving any liquid behind.

Timer available in cooking mode · 2 min

Make the sticky ginger beef

Heat 1 tbsp oil in the pan over a high heat. Fry the beef mince, breaking it into small crumbles, until browned and fully cooked. Add the garlic and ginger for the final minute, then pour in the soy, honey, chilli and cornflour mixture. Stir rapidly until the sauce is glossy and clings to the beef.

Timer available in cooking mode · 10 min

Crisp the rice

Wipe out the pan, heat the remaining 1 tbsp oil over a medium-high heat and spread in the cooked rice. Press it down firmly and leave undisturbed until the underside is golden and crisp. Break into large crisp-edged pieces.

Timer available in cooking mode · 8 min

Fry the eggs

Push the crisp rice to one side or use a second frying pan. Fry the eggs until the whites are set and the yolks remain runny, or cook longer if preferred.

Timer available in cooking mode · 4 min

Build the bowls

Divide the crisp rice between four bowls. Arrange the sticky beef, charred aubergine, wilted spinach and drained pickled carrot in separate sections. Top each bowl with a fried egg, spring onion and coriander, if using. Serve immediately.