Venison Bi bim bap

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Cooking sauce:

500g venison mince

½ green apple finely grated

3 cloves garlic minced

3 tbsp dark soy

3 tbsp sesame oil

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Chilli Sauce:

5 tbsp Gochujang paste

3 tbsp Mirin

6 tbsp rice wine vinegar

4 tbsp dark soy

6 tsp raw sugar

4 cloves garlic minced

5 tsp sesame seed oil

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Veg:

1 large carrot julienned

1 handful mushrooms quartered

5 leaves of kale ripped into fifty-cent size pieces 1 handful green beans

Sesame oil

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Garnish:

2 cups rice

4 eggs

2 nori sheets

2 spring onions sliced

4 tbsp toasted sesame seed

Pickled ginger

Firstly, combine all the chilli sauce ingredients in a bowl.
Then, in a separate bowl, add all the ingredients for the cooking sauce, except the mince.
Run the rice under cold water until all the starch is rinsed off, then place in a saucepan. Add 3 cups of water and a good pinch of salt, bring to the boil,l then turn off and cover with a lid and leave for about 10-15 mins until the rice is soft.
Prepare the veggies.
Bring a saucepan to a medium heat and toss the sesame seeds until golden brown.
Wave the nori sheets over a medium flame, toasting them until the sheets have slightly darkened in colour and have become crispy
Heat a wok to a very high temperature, add a good glug of sesame oil and then saute each variety of vegetable separately, setting aside once complete and adding a few more drops of sesame oil in between batches.
Heat a saucepan on a low heat and cover the base with vegetable oil. Once warm, crack in the eggs and gently cook until the whites are done and you still have a runny yolk.
While cooking your eggs, add the mince to your hot wok and once it starts to brown and caramelise, add in the cooking sauce and reduce until the liquid is gone.
Fluff up the cooked rice and divide it into 4 serving bowls.
Arrange the cooked veg and meat on top, add the fried egg and sprinkle with the toasted sesame seeds.
Add garnishes and chilli sauce to taste.