Any vegetables can be used for bibimbap. Generally, three or more types of in-season vegetables are used. Green vegetables include cucumbers, zucchini, spinach, water parsley and crown daisies. White vegetables include bellflower roots, mung bean sprouts, bean sprouts and radishes. Brown vegetables include bracken and pyogo (shittake) mushrooms. Dolsot-bibimbap is bibimbap cooked in a hot stone pot. It is cooked by placing rice and vegetables into a greased stone pot that retains its heat until the meal is finished. If a Korean stone pot is not available, a thickly lined cast-iron skillet or an oven-safe casserole may be used.