This dish was inspired by the comforting iconic dish called u003ca href=u0022https://en.wikipedia.org/wiki/Bibimbapu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003ebibimbapu003c/au003e, Korean for mixed rice. This East Asian dish is also traditionally served in a dolsot, a hot stone pot shaped like a bowl. u003cbr/u003eu003cbr/u003eYou can hear the crackling of the rice being fried by the sesame oil in the hot stone pot when served to you. In addition, the dish is usually topped with various sauteed sesame-seasoned crunchy vegetables. u003cbr/u003eu003cbr/u003eIt is then topped with thinly sliced meat, usually beef, but it can also be with pork or chicken. Then it will be served with a fresh raw egg or a fried sunny side-up egg on top with toasted sesame oil. u003cbr/u003eu003cbr/u003eThe raw egg actually adds creaminess to this satisfying dish. You will also be given kimchi, spicy fermented cabbage, a Korean red chili paste, and a fiery gochujang. u003cbr/u003eu003cbr/u003eOn long days, this was my go-to meal when eating out; I would break open my long metal spoon from the paper protector and just mix all the ingredients, inhale the toasted goodness, and enjoy!