Chicken Bibimbap

Prepare the vegetables: bring a pot of water to a rapid boil. Blanch the carrots (3-4 mins) and spinach (1 min) individually, then plunge into ice cold water and drain. Season the veg with sea salt and sesame oil. Set aside.

Mix the ssamjang, sesame oil and water until well combined. Add a little more water if it's still too thick.

Cut the chicken breast into strips and season with salt, pepper and 1 tablespoon of the ssamjang sauce. Heat a pan over high heat and cook the chicken breast 4-5 mins or until cooked. Remove from the pan and rest.

Mix the tempura batter with the San Pellegrino sparkling water to a consistency that coats the back of a spoon. Heat oil in a pot to 180C.

Dip the mushrooms in the batter and fry until crispy, remove and drain on a paper towel. Season with sea salt.

Heat rice as per instructions on the packet.

Heat a pan and fry the eggs sunny side up. Remove from the pan and set aside.

To build the bibimbap bowl: place rice in a bowl, then in sections add the spinach, carrots, chicken and mushrooms. Top with fried egg, drizzle over mayo and ssamjang sauce, sprinkle with sesame seeds and serve.