Sizzling Stone Pot Bibimbap with Spicy Pork

Method 7 steps

1. 01

   Mix the pork with the gochujang, soy sauce, honey and half the garlic and marinate for 20 minutes.

2. 02

   Blanch the bean sprouts for 2 minutes and the spinach for 30 seconds, drain, squeeze dry and season each with a little sesame oil, salt and the remaining garlic.

3. 03

   Saute the zucchini and carrot separately in the vegetable oil over medium-high heat for 1 to 2 minutes each until just tender.

4. 04

   Stir-fry the pork in a hot skillet for 4 to 5 minutes until cooked through and lightly charred at the edges.

5. 05

   Brush the inside of two stone bowls with the remaining sesame oil, pack in the rice and heat over medium flame for 6 to 8 minutes until the rice crackles loudly.

6. 06

   Working quickly, arrange the vegetables and pork over the rice, slip a yolk into the center and sprinkle with sesame seeds.

7. 07

   Bring the bowls to the table on wooden trivets and stir at once so the yolk cooks against the hot rice.

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