Gochujang Beef Bibimbap Bowl

• Slice the onion into half-rings.
• Use a peeler or cheese slicer to shave the carrot into thin ribbons. 
• In a small bowl, combine the carrot with the onion, the white wine vinegar, the sugar and a pinch of salt. Set aside until further use.
• Crush or mince the garlic and discard the tips of the green beans.

Did you know... the green beans in this recipe contain contains fibre, a nutrient that contributes to digestive regularity.

• Heat a drizzle of sunflower oil in a large frying pan over high heat and fry the green beans for 2 - 3 minutes.
• Reduce the heat to medium-high, then add half of the garlic and stir-fry for 1 minute.
• Add a splash of water and cook for 4 - 5 minutes, covered.
• Remove from the pan and set aside under aluminum foil.

• In the same pan, fry the mince for 3 minutes over medium-high heat, separating it as you do so.
• Stir in the rest of the garlic and fry for 1 more minute.

• In a bowl, combine the soy sauce with the honey, the gochujang* and the water for the sauce.
• Transfer this sauce to the frying pan and mix well, then bring to the boil.
• Lower the heat and allow to simmer for 2 - 3 minutes, or until thickened and reduced.

 *Take care, this ingredient is spicy! Use as preferred.