How to Make Stone Pot Bibimbap

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   1. Preparation of Ingredients Start by placing a generous portion of cooked rice into the stone pot [00:51]. Layer various prepared vegetables around the rice, starting with bean sprouts [00:58], followed by spinach [01:04], radish [01:07], fern (gosari) [01:10], zucchini [01:14], and seasoned radish [01:21]. Add mushrooms [01:27], minced beef [01:30], and a few pieces of pickled radish for extra texture [01:34]. Top the center with gochujang sauce [01:43], pine nuts [01:46], and a fresh egg yolk [01:51].

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   2. Heating the Stone Pot Place the assembled stone pot onto a high-heat stove burner [02:24]. Heat the pot until you hear the rice at the bottom begin to sizzle and pop [02:50]. This creates the signature crispy rice crust (nurungji) [03:00].

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   3. Finishing and Serving Just before serving, sprinkle a handful of shredded dried seaweed over the top [02:08]. Remove the pot from the heat using heavy-duty tongs [03:31] and serve immediately on a tray with traditional side dishes [03:44]. Mix all the ingredients thoroughly with a spoon while the pot is still hot to cook the egg yolk and blend the flavors [04:01].