Bibimbap Korean stone pot mixed veggies over rice

Saut all veggies one by one in oil and season with salt and minced garlic.

Cook sprouted multigrain rice (2~3 days ahead) in a rice cooker using brown rice function.

In a Korean stoneware, drizzle a little bit sesame oil at the bottom. Layer in multigrain rice and cooked veggies. Top with a very raw sunrise egg. Place the lid on. Cook on a stovetop using very low heat until the bottom are crispy (indicated by the sizzling sound) but the egg yolk is not set yet.

Place a tablespoon of Korean hot pepper paste on top. Mix everything well with a spoon before enjoying.