Bibimbap is one of my favourite dishes because I love eating vegetables. It's also very healthy. I always think that two-thirds of your plate should be covered with veggies. The variety of vegetables doesn't matter too much – use whatever you have. Chopped lettuce leaves or cucumber add a nice crunch, too. The cooking of this dish goes very quickly, so be sure you have all the ingredients before you start. (It might seem silly to cook the vegetables separately, but it makes a big difference in the finished dish.) I've simplified this version slightly by making one seasoning mix for all the vegetables. Traditionally, each vegetable would be seasoned individually. It does better keep the integrity of the flavours, but it is tedious. I've compromised by cooking each one separately, but using the same seasoning. I also make one giant one to share – as that's easier too.
Recipe extracted from Korean Food Made Simple: Easy and Delicious Korean Recipes to Prepare at Home by Judy Joo (Jacqui Small, £22). Photography by Jean Cazals