Oof this is a lot of prep..
But so so good.
An hour into the prep of this I resolved that I was quite OK leaving it to restaurants and takeaway. A few bites into eating this I had reversed that resolve and would have been quite happy march back into the kitchen and prep it all over again.
Used smoked mackerel in place of beef, marinated in the seasoning for a few hours then sautéed for a few minutes to bake the seasoning sticky.
I also fried some of the rice to simulate the crispy rice at the bottom of the stone bowls.
Also I can’t see the point in serving the rice cold, I just cooked it and plated up.
Wonderful.
From Korean Kitchen, pg. 50 by Hi Soo Shin Hepinstall