Learn how to make the colourful Korean rice dish bibimbap with this masterclass recipe from Korean-born Londoner Su Scott. Top perfectly-cooked rice with an array of veg, a frilly fried egg, punchy gochujang paste and sesame oil to make this addictive Korean classic. Have you tried our Korean fried chicken bowls yet? Recipe taken from Rice Table: Korean Recipes and Stories to Feed the Soul by Su Scott (Quadrille £27).