Korean Dolsot Bulgogi Bibimbap

Marinate the beef with 1.5 tablespoons soy sauce, 1 teaspoon sugar, and 1 teaspoon sesame oil for 10 minutes.

Julienne the zucchini, shiitake mushrooms, and carrot into 5cm strips.

Sauté each vegetable separately with a little oil for 1 to 2 minutes to drive off moisture, then set aside to cool.

Heat a skillet over high heat, spread the marinated beef in a single layer, and stir-fry, separating any folded slices so they cook evenly. Start checking after 1 to 2 minutes and continue until the beef is cooked through; remove from the pan rather than leaving it on the heat while assembling the bowls.

Brush each of 2 stove-safe stone bowls with 1/4 teaspoon sesame oil and press 1 cup cooked rice into each.

Reserve the last 1/2 teaspoon sesame oil for serving. Place the bowls on low heat and start checking after 3 minutes for a faint sizzling sound from the rice at the bottom.

Divide the sauteed zucchini, mushrooms, carrot, and bulgogi between the 2 bowls, arranging the toppings in separate sections.

For the soft yolk topping, use pasteurized shell eggs and place 1 yolk in the center of each bowl. Alternatively, fry the eggs separately until the whites and yolks are firm, then add 1 per bowl. Turn off the heat when the rice sizzles audibly.

Add 1 tablespoon gochujang and drizzle 1/4 teaspoon reserved sesame oil over each bowl before serving.

Use a spoon to scrape up the crisp bottom crust and mix everything together.