Beefed-up bibimbap

Traditionally served in hot stone bowls, this Korean speciality is positively encouraged towards a burnt rice bottom. I usually dive spoon-first, deep down to the stone-brown scrapings and count each topping I pick up, as I resurface, a blessing. To bibimbap properly you must gochujang – a thick, sweet Korean sauce, which brightens rice with its sweet, oriental tang. It is usually served with a fried egg on top, which is mashed ignominiously into the dish before serving.