Prepare the beef according to the other recipe, allowing 1 hour to marinate.

Finely shred / slice the veg for the kimchi slaw. Mix the kimchi paste, white wine vinegar and olive oil together and coat the veg. Set aside for later.

Heat a heavy based pan with a tablespoon of sesame oil. Add the rice and leave to cook over a medium to low heat for 8-9 minutes.

Then prepare the veg and mix together all of the ingredients for the cooking sauce.

Meanwhile cook the veg, one at a time by heating another frying plan, adding 1 tbsp of the cooking sauce and cooking the first veg for 30 seconds in the sauce. Once cooked, place the veg on top of the rice. And move onto the next veg, following the same process.

Once all veg is complete, add the marinated beef to the pan and cook for 3 minutes (I like mine to be pink) and add to the rice.

Drizzle the remaining cooking sauce over the rice/ veg pot and fry the eggs.