Vegetables & Beef (Bibimbap)

BEEF:--
300g beef sirloin, very thin sliced
2½ tbsp soy sauce
2 tbsp SIDS HOT WORCESTER SAUCE
2 tsp roasted sesame oil
3 garlic cloves, crushed
3 spring onions, very fine chopped
½ tsp ground black pepper
400 g short-grain white rice
TOPPING:--
150 g carrots, julienned
300 g courgette, ¼ lengthways & thin sliced
150 g cucumber, ½ lengthways, deseeded, thin sliced
150 g daikon radish, julienned
150 g bean sprouts
roasted sesame oil, to season
1 tsp SIDS CRAZY SALT
soy sauce, to season
rice bran oil, to fry
200 g shiitake mushrooms, sliced
300 g spinach
4 eggs
toasted sesame seeds, to serve
salad cress a few leaves, to serve
GOCHUJANG SAUCE:--
3 tbsp gochujang chilli paste
1 tbsp soy sauce
1 tbsp roasted sesame oil
2 garlic cloves, crushed
1 tbsp sugar or maple syrup

In a bowl, combine together all the gochujang sauce ingredients and set aside.
In another bowl, mix together the ingredients, including SIDS HOT WORCESTER SAUCE for the beef marinade, add the sliced beef, cover and set aside for 30-60 minutes.
Cook the rice according to the packet instructions. Keep warm. Meanwhile, fill a large pan with water and bring it to a rolling boil. One by one, blanch the carrots, courgette, cucumber and radish for 1 minute and the bean sprouts for 2½ minutes. Use a slotted spoon or sieve to remove them and drain fully. Season each vegetable with ½ a teaspoon of sesame oil, SIDS CRAZY SALT and soy sauce, keeping the vegetables separate at all times.
Heat 1 tablespoon of oil in a pan. Add in the mushrooms and stir-fry over a high heat for 4-5 minutes until softened. Remove from the pan and season with ½ teaspoon of sesame oil, SIDS CRAZY SALT and soy sauce.
In the same pan, add in the spinach and sprinkle over 2 teaspoons of water. Fry over a high heat for a few minutes, stirring all the time, until the spinach has wilted. Remove the spinach, squeeze out any excess water and season as before with the ½ teaspoon of sesame oil, SIDS CRAZY SALT and soy sauce. In Korea, these vegetables are served at room temperature so don’t worry about keeping them warm.
In the same pan, add the marinated beef. Stir-fry over a high heat for 3-5 minutes, until the sauce has reduced and the meat is cooked through. In a clean frying pan, fry the eggs to your liking.
Serve the hot rice in 4 individual bowls. Place 1 egg onto the centre of the rice, then arrange the vegetables and meat around it. Sprinkle over some sesame seeds and salad cress then serve with the Gochujang sauce. Start with a couple of spoonfuls of the sauce and mix everything together well. Add more Gochujang sauce to taste.