How to Make Dolsot Cheese Bibimbap

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   1. Preparation Spray a stone pot (dolsot) generously with olive oil to prevent sticking and ensure a crispy rice crust [00:00]. Spread white rice evenly across the bottom of the pot, pressing down slightly [00:48].

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   2. Layering Toppings Add a layer of shredded mozzarella cheese over the rice followed by assorted seasoned vegetables (namul) [01:03]. Place a spoonful of nakji-jeot (salted fermented octopus), minced garlic, and gochujang in the center [01:47]. Add a dollop of margarine and a fresh egg yolk to the topping mix [02:00].

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   3. Cooking and Finishing Place the pot over low heat on the stove, covering with a lid to melt the cheese and crisp the rice [02:14]. Season with a generous amount of black pepper for extra flavor [02:30]. Finish by cutting dried seaweed with scissors directly over the pot as a garnish [02:48].