Lamb Bibimbap with Fried Eggs and Vermicelli

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, November 19, 2017.

For best results, cook eggs in a non-stick fry-pan and cover with a lid whilst cooking.

Ingredients

Bring a full kettle to the boil. Combine lamb mince, Korean spices and salt in a medium bowl and set aside.
Prepare vegetables. Thinly slice avocado flesh, spring onions, bok choy and capsicum. Set all aside.
Heat a drizzle of oil in a large fry-pan on high heat and cook lamb for 4-5 minutes, breaking up mince with a wooden spoon as it cooks, until browned and cooked through. Set lamb aside in a bowl, covered, then wipe out pan and return to medium heat with a drizzle of oil.
Crack eggs, one at a time, into pan and cook for about 3 minutes, until yolk and whites are set and are becoming crisp around the edges. Cut in half if desired.
While eggs are cooking, place vermicelli in a medium, heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain. Cut noodles in a few places to make easier to eat.
To serve, divide vermicelli between bowls and top with lamb, vegetables and egg. Drizzle with bibimbap sauce.