Stone Pot Bibimbap

How to make it

1. https://www.youtube.com/watch?v=xb0gIxKP2bw
2. Bring a pot of water to boil. Add in 1 cup mung bean sprouts and boil for 15 minutes. Remove from hot water (save water for blanching spinach) and mix with 2 tsp Lee Kum Kee Pure Sesame Oil, 1/2 tsp salt, 1 tsp Lee Kum Kee Minced Garlic. Set aside. Blanch spinach in the hot water and remove. Squeeze out the water. Chop and mix with 1 tsp Lee Kum Kee Pure Sesame Oil, 1 tsp Lee Kum Kee Minced Garlic, 1/2 tsp salt and 1 tsp toasted sesame seeds. Mix and set aside.
3. In a large bowl, mix all marinade ingredients and set aside. Slice ribeye into thin strips and place into marinade. Let marinade for at least 30 minutes.
4. Heat pan over high heat. Add 1 tsp oil. Add in julienned carrots and sauté for 1-2 minutes. Season with 1/2 tsp salt and set aside. Into the same pan, add sliced mushroom and 1 tsp Lee Kum Kee Minced Garlic and sauté for 3 minutes. Add 1 tsp Lee Kum Kee Panda Brand Cooking Soy Sauce and cook for an additional 1-2 minutes. Remove and set aside. Add 1 tsp oil to the pan and sear beef 2 minutes per side.
5. In a stone pot, add 1 tsp Lee Kum Kee Pure Sesame Oil at the bottom of the pot. Add rice into the pot. Arrange vegetables and meat on top. Add egg yolk and 1 tbsp Lee Kum Kee Chili Garlic Sauce. Add a drizzle of Lee Kum Kee Pure Sesame Oil on top and add toasted sesame seeds.
6. Place over the stove and let it heat up. Once you hear the crackling, ticking sound from the rice, it is ready. Top with desired amount of Lee Kum Kee Chiu Chow Style Chili Crisp Oil and more toasted sesame seeds. Enjoy!