Bibimbap with grilled lamb and kimchi ketchup

Instructions

1. In a shallow bowl, combine soy sauce, 1 teaspoon of the sesame oil, brown sugar and garlic. Add lamb and stir to coat. Set aside to marinate.
2. In a pot, cover rice with 1 cup water. Bring to the boil, then reduce heat to low, cover and cook for 25 minutes, until rice is tender.
3. In a food processor, whizz tomato purée, kimchi and maple syrup, adding enough water to make a ketchup textured sauce.
4. Meanwhile, heat remaining teaspoon of sesame oil in a pan over a high heat. Add mushrooms and stir-fry until cooked. Remove from pan and set aside, keeping warm.
5. Add carrot to pan and cook, stirring, until tender – about 2 minutes. Remove from pan and set aside.
6. Steam or microwave broccoli and gai lan until tender. Remove from steamer or microwave and set aside.
7. Remove lamb from marinade. Discard marinade. In a pan, cook lamb over a high heat for 2 minutes, tossing until browned. Remove from pan and set aside, keeping warm.
8. Spray pan with oil and fry eggs over a medium-high heat until cooked to your liking.
9. To assemble, divide rice between 2 large, wide bowls. Top with vegetables, lamb, kimchi ketchup and egg. Garnish with sesame seeds and serve with extra kimchi, if desired.