Beef Bibimbap with Fried Eggs and Vermicelli

Steps

1. Bring a full kettle to the boil. Combine beef mince, Korean spices and salt in a medium bowl and set aside. Roughly chop cauliflower into bite-sized pieces. Remove 1cm end from bok choy then thinly slice bok choy and capsicum. Set all aside.
2. Heat a drizzle of oil in a large fry-pan on high heat and stir-fry cauliflower for 4-5 minutes, until tender. Set aside, covered to keep warm.
3. Return pan to same heat with a drizzle of oil and cook mince for 4-5 minutes, breaking up with a wooden spoon as it cooks, until browned and cooked through. Set aside, covered to keep warm. Wipe out pan and return to heat.
4. Add another drizzle of oil and crack eggs into pan, one at a time. Cook for about 3 minutes, until whites are set. Cover with a lid to help cooking, if desired.
5. While eggs are cooking, place vermicelli in a large, heat-proof bowl and cover with boiling water. Use a fork to separate strands. Leave for 5 minutes then drain. Use kitchen scissors to cut in a few places to make them easier to eat.
6. To serve, divide vermicelli between bowls and top with beef, vegetables and an egg. Drizzle with bibimbap sauce.