2. Heat sesame oil in the skillet until it is quite hot. Add the cooked rice and let it heat until the bottom sizzles and turns crisp. This bottom crust is an important part of stone pot bibimbap. Arrange toppings on the hot rice. Here we begin with carrot salad, matchsticks of the vegetable stir-fried for a few minutes, and spinach, which has been blanched, drained, and chopped. Set the vegetables on the rice just like the spokes of a wheel.
(Food styling/Debra Samuels; Photos by Erik Jacobs for The Boston Globe)