Bibimbap

It seems these are often made on the cooker, however stone bowls will not heat up on an induction hob, so I made it in the oven.
There are traditions about what goes on top and the different colours of food are good for different things. I am afraid to say I ignored this and used it as a great way to use up left over pork char siu.

Cook the rice and toppings that need it.
Heated the bowl by putting it in the oven which is at about 100°C, then slowly increase the temperature of the oven to 200°C over about 15 mins.
Put a tablespoon of sesame oil in to each bowl and swirled around, then put the rice in to the bowl and press it in to the bottom.
Return to the oven and heat for 10 mins - or until the rice starts to crisp up a bit.
Add any topping that need heating, for example cooked meat, bamboo shoots, spinach and return to the oven for a further 10 mins.
Serve with a raw egg (whole or just the yolk) and chilli paste on top.

Stir to cook the egg on the hot bowl before eating.