Stone Bowl Bibimbap Made in a Nambu Tekki Iron Pot

• 1 as much (to taste) Tricolored Namul (carrots, spinach, bean sprouts) See
• 1 as much (to taste) Chinese cabbage kimchi
• 1 as much (to taste) Hot cooked white rice
• 1 tsp for each serving Gochujang

1. Put 1 tablespoon sesame oil (not listed in ingredients) in a cast iron pot.
2. Grease the pan completely with the oil, using a paper towel.
3. Heat the pan over high heat and when it begins to smoke, turn off the heat and spread the oil around the pan to coat it.
4. Put in as much warm rice as you like.
5. (If using frozen rice, heat it in the microwave first.)
6. Arrange the tricolored namul, kimchi, and gochujang on top.
7. Start cooking it over medium heat.
8. When you hear it start to sizzle and pop, lower the heat and let it sit for 7 minutes.
9. It's ready when it has browned as much as you like.
10. It's handy to make the namul ahead of time using"Bibimbap Noodles With Vegetable Namul and All-Purpose Korean Sauce".
11. The "All-Purpose Korean Sauce," mentioned in Step 4 is "Cho (Vinegar) Gochujang."
12. Addendum: User "Jock" reports that the rice becomes crispy brown in 7 minutes in a cast iron frying pan as well.
13. I found out that Bibimbap can be made in this kind of pan, too.

much, much, much, serving gochujang

Taken from cookpad.com/us/recipes/145380-stone-bowl-bibimbap-made-in-a-nambu-tekki-iron-pot (may not work)