Stone-grilled Vegetables and Fruit

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Spread small stones over the whole bottom of a pot and put it over the heat until the stones are hot.
2. Cut the kabocha squash, sweet potato, and orange into 0.5cm-thick slices.
3. Lightly sprinkle salt on the surface of step 2.
4. Place step 3 on the hot stones.
5. Close the lid and grill over low heat until cooked through.
6. Choose a sauce to taste, such as salt, doenjang sauce, or sesame sauce, to dip in.