We just love Korean food! Every time we make this, it takes us back to Jeonju with every bite. Great memories of tasting different versions at its place of birth. I do wish I had the heavy brass bowls they used over there though as an alternative to these stone ones.
Prepared here with some mungbean sprouts, tofu strips, black mushroom, cucumber, perilla (home-grown since they aren't common in supermarkets), red bell pepper, marinated spinach, carrot, lettuce, green chili, champignons, beef bulgogi, an egg, gochujang, roasted seaweed, and sesame seeds.