Ingredients: white rice, soybean sprouts, carrots, shiitake mushrooms, enoki mushrooms, cucumbers, eggs, garlic, ginger, white sesame seeds, sesame oil, salt, chicken essence, oil

How to make it:

1. Carrots are washed and shredded, sauteed in oil and cooked, chicken essence and salt are added before starting the pot

2. Shiitake mushrooms are washed and sliced, sauteed in oil, garlic slices are added, chicken essence and salt are added before starting the pot

3. Wash and cook enoki mushrooms, add sesame oil, white sesame seeds and salt, mix well

4. Wash and cook soybean sprouts, add minced ginger, minced garlic and salt, mix well

5. Wash and shred cucumbers; fry eggs on one side, 8 minutes cooked

6. Coat the inside of the stone pot evenly with sesame oil, put it on or on the burner and heat it up, then put in the boiled white rice, and lay all kinds of vegetables in order on top of the rice, and put the eggs in the Center, until the bottom of the pot rice slightly burnt into the pot when the fire

7. Before eating put some Korean sweet chili sauce or packet of rice sauce