In a mixing bowl, mix sliced cucumber, Korean leek (daepa) and mayo.
2
Coat the inside of a Korean stone bowl (dolsot) with the sesame oil and cooking oil, then add the cooked rice.
3
Top with the cucumber mixture, fish roe, pickled radish, a small handful of mixed salad leaves and the seaweed. You can vary the toppings and amounts as you like! Heat over a medium heat.
4
Garnish with egg yolk and sesame seeds. Mix up and enjoy!
