My stripped back take on Korean Dak-galbi makes for a tasty, spicy and colourful midweek stir fry and – aside from marinating time – goes from wok to table in 20 minutes. Noice!
Bibimbap-ba duba dop ba duuuu bop, ba duba dop ba duuu bop… *ahem* This isn’t a post about Hanson (remember them?), this is a post about the spicy Korean dish Bibimbap. I’d always fancied making it myself (I mean, come on, anything with a fried egg perched on top has got to be good, right?), […]