Bibimbap

To make the gochujang sauce, mix together all the ingredients. Pour half the sauce over the pork belly in a bowl, cover and marinate in the fridge for at least 1 hour. Cook the rice according to the packet instructions and keep warm.

While the rice is cooking, heat a tbsp of oil in a frying pan or wok and stir-fry the carrots until they begin to soften. Add the sesame oil, soy sauce and agave syrup. Cook for 1 minute over a high heat, then set aside on a plate. Cook the mushrooms, beansprouts, onions and spinach (which will wilt down) separately in the same pan, and in the same way, seasoning with salt and pepper at the end. It is normal for the vegetables to be served at room temperature, as long as the rice, meat and eggs are hot, so don't worry about keeping them warm.

Next, stir-fry the marinated pork (with the sauce it was sitting in) until cooked through. The sauce should reduce down a little with the heat, intensifying all the flavours.

In a separate frying pan, fry the eggs however you like them – it's nice to have the yolk a little soft for this dish.

Dish the hot rice into bowls and top with individual piles of vegetables and meat, finishing off with the egg in the middle and a sprinkling of spring onions and sesame seeds.

Serve with the gochujang sauce, adding as much or as little as you like. The Korean way of eating this is to mix the whole thing together like crazy until all the ingredients are combined. If it is not punchy enough, add more sauce.