• Cook short grain rice (Japanese or Korean Rice)

Prepare Vegetables

• Julienne 1 carrot to matchsticks. Cut mushroom to thin slices.
• Bring a pot of water to boil. Add in 1 cup mung bean sprouts and boil for 15 minutes. Remove from hot water and mix with 2 tsp sesame oil, 1/2 tsp salt, 1 tsp minced garlic. Set aside.
• Blanch 3-4 bunch of spinach in the hot water and remove. Squeeze out the water. Cut into 2" length and mix with 1 tsp sesame oil, 1 tsp minced garlic, 1/2 tsp salt and 1 tsp toasted sesame seeds. Mix and set aside.
• Burdock, since it's already precooked, just cut to 2" length

Prepare Meat

• Slice 300g beef into thin strips. Marinade with 1 tbsp minced garlic, 1 tbsp soy sauce, 1 tbsp honey, 2 tsp sesame oil, 1 tsp toasted sesame seed. Mix and cover till ready to use.

To Cook

• Heat pan over high heat. Add 1 tsp oil. Add in julienned carrots and saute for 1-2 minutes. Add 1/2 tsp salt and remove when its done.
• In the same pan, add sliced mushroom and 1 tsp garlic and cook till it's softened. Add 1 tsp soy sauce and cook a further 1-2 minutes. Remove into a bowl.
• Add some oil to the pan, add beef and cook till it's semi cooked. Check for seasoning. If serving in a regular bibimbap, without the stone pot, you can cook beef to more doneness. The doneness is up to you.

Assembly

• If using stone pot, put 1 tsp sesame oil at the bottom of the pot. Divide rice into the pot. Arrange vegetables and meat on top.
• Add 1 egg yolk per pot and 1 tbsp of gochujang. Add a drizzle of sesame oil on top and toasted sesame seeds.
• Place it over the stove and let it heat up. Once you hear the crackling, ticking sound from the rice, it is ready. If serving in a normal bowl, top with fried egg instead and 1 tbsp of gochujang and toasted sesame seeds.
• To eat, mix everything together till its well combined.