How to make it
Add a little bit of oil to the pan and fry the carrots until soft. Season with salt, sesame oil and sesame. Cook soybean sprouts in boiling water. Drain well and mixed with salt, a drizzle of sesame oil and sesame.
Stir-fry the spinach until soft. Season with salt and set aside. Shred the fungus. Fry in medium heat with minced garlic and salt.
Stir-fry beef in medium heat with Korean broth and 2 tablespoons of water. Cook until the sauce has reduced and thickened. Mix the ingredients of the spicy sauce. Set aside.
Evenly apply oil to the stone pot. Add rice and heat for 3-4 minutes on a low heat. Cover the rice with all the ingredients. Sprinkle with sesame and stir in the spicy sauce when serve.
Tips: Add Korean hot sauce to the spicy sauce for an extra kick.