Harissa-Gochujang Kafteji Bibimbap (Tunisian × Korean)

Method

1. In a small bowl, stir the gochujang, harissa, honey, sesame oil, rice vinegar and grated garlic into a smooth sauce. If it is very thick, loosen it with 1 tsp water.

   Add in this stepGochujang (Korean chilli paste) 1½ tbspHarissa 1 tspHoney 1 tspToasted sesame oil 2 tspRice vinegar 1 tspGarlic clove, finely grated 1

2. Cut the potatoes into 1.5 cm cubes, rinse and dry them completely. Heat most of the oil in a 26 cm frying pan on medium-high heat, spread the potatoes in one layer and cook for 12 min in total: covered for the first 5 minutes, then uncovered, turning now and then, until golden outside and fluffy inside.

   Add in this stepNeutral oil 2¾ tbspPotatoes 250 g

   medium-high heat

3. Add the squash in 1.5 cm cubes and the pepper in 2 cm pieces and cook for 6 min until tender; add the diced tomato for the last minute and season with the caraway and salt. Break everything up roughly in the pan with your spatula, kafteji-style.

   Add in this stepButternut squash or pumpkin 180 gGreen bell pepper or long green pepper 1Tomatoes 1Ground caraway ½ tspSalt ½ tsp

4. Tip the vegetables out, wipe the pan, add the remaining oil and fry the eggs on medium heat for 3 min, until the whites are fully set with crisp edges. Cook the yolks as you like; for firm yolks, flip and give them 1 more minute.

   Add in this stepNeutral oil 1¼ tbspEggs 2

   medium heat

5. Fill bowls with warm rice, pile on the kafteji vegetables and top with a fried egg. Add a spoonful of sauce and scatter over sliced spring onions and sesame seeds. Break the yolk just before eating and mix everything together with the sauce.

   Add in this stepWarm cooked short-grain rice 400 gSpring onions 1Toasted sesame seeds 1 tsp