Bibimbap with Charred BBQ Lamb & Kimchi

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250g Diced Lamb Leg. Ask your butcher. Alternatively marinate a whole leg of lamb and BBQ for a more authentic Korean taste. 2.5kg leg would take about 2 hours in the centre of a hot BBQ. Basting every 20 minutes with extra marinade.
50ml Soy Sauce
25ml Sesame Oil
2 Tbsp Brown Sugar
3 Tbsp Gochujang Paste
4 Cloves Garlic Diced
1 cup Brown Rice
2 Pak Choi
Finely Sliced Carrot
200g Tender Stem Broccoli
2 Free Range Eggs
Toasted Sesame Seeds
Finely Sliced Scallion
Kimchi (I used kimchi I buy from a restaurant if you don’t have the time or patience to ferment your own)
Salt/ Pepper to taste

Add your diced lamb to the soy, sesame, brown sugar and garlic. Allow to marinate for 1 to 3 hours. If using a whole leg, marinate and BBQ over your hot coals
In a hot pan with sesame oil quickly char the tender stem and set aside.
Using the same pan, add another spoon of oil and remove lamb from the marinade. Cook lamb until browned. About 10 minutes .
Cook the brown rice as packet indicates. 1 cup of rice to 1.5 cup water. Bring to a boil. Cover with a lid and allow to simmer for 35 minutes. Switch off heat and leave lid to steam rice for a further 15 minutes.
To assemble. In 2 large bowls split your brown rice. Add your lamb beside. Lay over your tenderstem broccoli. Garnish with finely sliced scallion. Thinly sliced carrots and a fried egg. Scatter your toasted sesame seeds on top and finish with a spoon of kimchi on the side.
Don’t be alarmed. This is a dry dish and not swimming in sauce. But some fermented hot sauce on the side won’t go amiss.