It's not a Korean recipe, but Pierre-Sang Boyer's is just as tasty. And it's easier: the chef uses only local produce and seasonal vegetables of every colour.

For the «Qu'est-ce que tu food» programme that I present as a journalist on 20 Minutes TV, I challenged him to prepare it for me and he accepted. So here I am with my bowl of kimchi under my arm for a lesson in bibimbap, spiced up with crunchy vegetables, egg yolks and marinated meat. After tasting it, I can confirm that Pierre-Sang's signature dish is a real firework of textures and flavours!

The very next day, I tried to make this bibimbap again at home with the ingredients I had on hand: carrots, sliced radishes, leek shoots, button mushrooms, soya shoots, diced courgette, minced meat simmered in a bulgogi sauce and an egg yolk marinated in soya sauce to bind it all together. A fresh treat for this early spring!