Bibimbap with Bacon and Eggs

This is a recipe to feed the troops — one of my go-tos for staff tea — packed with bright flavours and colourful vegetables, and topped with tender pork belly and an always-welcome fried egg. You can easily adjust the spice level to your preference and change out the vegetables as seasonally appropriate: the Korean word bibimbap means ‘mixed rice’ so there is no wrong way to enjoy it.