Dolsot bibimbap

Step 1: Mix 2 tbsp gochujang (Korean chilli paste), 2 tsp sugar, 2 tsp toasted sesame oil, 1 tsp rice vinegar and 1 tbsp water until smooth. Set aside.

Step 2: Blanch 3 ½ oz spinach in boiling salted water for 30 seconds, cool under cold water, squeeze dry and cut into short lengths. Toss with half the 1 cloves garlic, a third of the ⅓ tbsp soy sauce and half the 1 tsp toasted sesame oil.

Step 3: Boil 3 ½ oz soybean sprouts in the same water, covered, for 5 minutes until tender-crisp. Drain and toss with ½ tsp salt and the rest of the 1 tsp toasted sesame oil.

Step 4: Heat a third of the ⅝ tbsp neutral oil in a frying pan over a medium-high heat and stir-fry 1 carrot for 2 minutes. Set aside. Add another third of the ⅝ tbsp neutral oil and fry 4 shiitake mushrooms with the rest of the garlic for 3 minutes until soft, then add another third of the ⅓ tbsp soy sauce and set aside.

Step 5: Add the last of the ¾ tbsp neutral oil and fry 5 ½ oz firm tofu over a medium-high heat for 3 minutes a side until golden. Sprinkle over the rest of the ⅜ tbsp soy sauce and let it bubble away, turning the slices once.

Step 6: Brush the inside of two stone pots generously with 2 tbsp toasted sesame oil. Press half the 14 oz cooked short-grain rice into each in an even layer, pushing it right up the sides.

Step 7: Arrange the spinach, bean sprouts, carrot, mushrooms and tofu over the rice in sections and crack one of the 2 eggs into the middle of each pot.

Step 8: Put the pots on the hob over a low heat for 2 minutes, then turn up to medium and cook for 8–10 minutes, until the rice crackles loudly and smells toasty. Never put a cold stone pot straight onto high heat, as it can crack.

Step 9: Set the pots on wooden boards (they stay very hot), scatter with 1 tsp toasted sesame seeds and 1 spring onion, and serve with the sauce. Stir straight away so the egg cooks against the hot sides, then scrape up the crisp rice from the bottom as you eat.