• In a large pan over medium heat, add 1 tablespoon oil.
• Then add carrots, oyster sauce and stir fry for 3 minutes on high heat, remove from pan and set aside.
• Using the same pan, add a tablespoon of oil and toss the french beans, season with salt and pepper and cook for 3 minutes, then set aside.
• In the same pan, saute minced garlic in a tablespoon of oil.
• Then add in zucchini and cook for 5 minutes.
• Add black bean sauce, mix well, then set aside.
• Wipe the pan to remove the previous seasonings, then add the remaining oil and saute shiitake mushroom for 5 minutes.
• Add in teriyaki sauce and allow it simmer for a minute, then season with salt and pepper to taste.

To Assemble:

• Brush the dolsot pot with sesame oil.
• Add a half cup of cooked white rice at the bottom and followed by cooked quinoa.
• Arrange the vegetables on top of the quinoa.
• Add pickled onions and egg yolk at the center.
• Sprinkle the sesame seeds on top of the yolk.
• Add gochujang sauce on the side and place the dolsot pot on a stovetop and heat for 3 minutes or until it sizzles, serve hot.