Judy Joo served up a tasty Bibimbap bowl with Steak and Korean Gochujang Sauce recipe on James Martin’s Saturday Morning.

The ingredients for the Gochujang Sauce: 3 Tbsp gochujang (Korean chilli paste), 2 ½ Tbsp mirin, 2 tsp white sugar, 2 tsp roasted sesame seeds, 1 tsp toasted sesame oil and 1 tsp thinly sliced spring onions (sliced on an angle).

For the Bibimbap: 2 Tbsp toasted sesame oil, 875 g steamed white short grain rice (Korean or Japanese rice), cooked to package directions, 3 Tbsp soy sauce, 3 Tbsp mirin, 2 cloves garlic, grated or finely chopped, 1 tsp grated peeled fresh ginger, 1 tsp crushed roasted sesame seeds, 2 tsp white sugar, 115 g very thinly sliced beef bulgogi meat (sold at Korean markets) or rib eye, partially frozen and sliced very thin, Vegetable oil, for sauteing, 100 g soya beansprouts, tails and soft or brown pieces removed, rinsed, 1/2 courgette, thinly sliced on an angle, 1 carrot, peeled and julienned, 180 g baby spinach, 55 g shiitake mushrooms, destemmed and cut into 5 mm slices and 115 g drained chopped cabbage kimchi.

To Serve: Gochujang Sauce, 1 fried egg, Black sesame seeds and Radish sprouts (optional).

See recipes by Judy in her book titled: Judy Joo’s Korean Soul Food: Authentic dishes and modern twists available from Amazon now.