Divide rinsed rice among the 4 stone pots (about 1/2 cup rice per pot). Add 9/8 cup (about 0.5625 cup) water to each pot (total 2.25 cups to rice proportion); alternatively, use 1/2 cup + 2 tbsp water per pot for slightly firmer rice. Add a pinch of salt to each pot. Place stone pots on a burner over medium heat and bring to a simmer with the lid on. Once simmering, reduce heat to low, cover and cook 12–15 minutes until water is absorbed and rice is tender. Turn off heat and let sit with the lid on 5 minutes.

Create crust (nurungji)

After resting, return each pot to low heat uncovered for 2–4 minutes to develop a golden crust on the bottom if desired. Watch carefully to avoid burning. Remove from heat and set aside briefly.

Prepare Toppings

Blanch and season spinach

Blanch 2 cups spinach in boiling water for 20–30 seconds, then transfer to ice water to stop cooking. Squeeze out excess water and season with 1/2 tsp sesame oil and a pinch of salt. Set aside.

Blanch bean sprouts

Blanch 1.5 cups bean sprouts for 30–45 seconds in boiling water, drain, then toss with a pinch of salt and 1/2 tsp sesame oil. Set aside.

Sauté mushrooms

Heat 1 tsp oil in a skillet over medium heat. Sauté sliced shiitake mushrooms (about 1 cup) with 1/2 tsp soy sauce for 3–4 minutes until tender. Remove from heat and set aside.

Sauté carrots & zucchini

In the same skillet, add 1 tsp oil and sauté julienned carrot (1 cup) for 2–3 minutes until slightly softened. Remove and lightly sauté zucchini (1 cup) 1–2 minutes until just tender. Season both lightly with salt and set aside.

Prepare proteins & kimchi

If using bulgogi or cooked sliced beef (1 cup), warm it quickly in the skillet until hot. Chop and drain kimchi (3/4 cup) and set aside. Keep all toppings warm.

Prepare eggs

Have 4 large eggs ready at room temperature. These will be cracked directly over rice in the stone pots before serving.

Assemble & Serve

Portion rice

Fluff rice gently in each stone pot with a rice paddle, leaving a thin layer on the bottom to keep the crust. Smooth the top into a small well in the center of each pot.

Arrange toppings

Neatly arrange spinach, bean sprouts, shiitake mushrooms, carrots, zucchini, kimchi (if using), and warmed beef in separate sections on top of the rice in each pot.

Add egg

Crack one egg into the center well of each stone pot. The residual steam and heat from the stone pot will begin to cook the egg. If you prefer the whites set more, cover each pot briefly for 1–2 minutes or place pots back on very low heat for 30–60 seconds until desired doneness.

Season and garnish

Dollop 1 tablespoon gochujang over each assembled pot (adjust to taste). Drizzle 1/2 teaspoon sesame oil and 1/2 tablespoon soy sauce around the toppings if desired. Sprinkle toasted sesame seeds and sliced scallions on top.

Serve & mix

Bring the hot stone pots to the table on trivets. To eat, break the egg yolk and mix the rice and toppings vigorously with a spoon to combine flavors and incorporate the crunchy nurungji (rice crust). Add extra gochujang or soy sauce to taste.