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!
Ingredients
−1 person+
MAIN
CJ Cooked Rice (210G*3)3 pouches (3 × 210 g)
Cucumber4 tbsp (chopped)
Kewpie Mayonnaise 500g1 tbsp
Jongga Pickled Radish And Burdock 250G2 tbsp
Egg Yolk1
Salmon roe1 tbsp
Yutaka Roasted Seaweed4 tbsp, crumbled
Sajo Soybean Cooking Oil 500ML1 tbsp (to coat the bowl)
