Take out a small bowl. Pour ⅓ cup of water in. Mix-in a few splashes of mirin. Then add the flying fish roe in. Let it soak for 2 minutes. After 2 minutes, drain it and let it drip off excess water.

Dice onion into small pieces. Dice crab meat into small cubes as well. Next, cut the danmuji into small cubes. Cut Kimchi into small bite-sized pieces with scissors. 

Then put gim sheets into a plastic bag. Crumble it and pour out the flakes onto a small plate.

Take out a frying pan. Put it on a medium-heat. Put 2 teaspoons of sesame oil into the frying pan. Once hot, place kimchi in. Stir-fry the kimchi for about 30 seconds to 1 minute. No need to char them (reference video). Then place onto a plate. Clean out the frying pan for next step.

Put some vegetable oil into the frying pan. Add in onion pieces. Stir-fry until the pieces turn translucent and on the verge of turning brown. The onion pieces should taste soft. Set aside. 

Put the dolsot bowl on a low heat. Use a brush and spread sesame oil to the inside of the bowl. 

Then scoop in the cooked rice into the bottom of the dolsot bowl. 

Then add each ingredient to the bowl. 

Top off with the fish roe. And garnish with radish sprouts.

Increase the heat to a medium. Let the dolsot bowl cook for 2 minutes. You will hear crackling and popping from the pot. This is good! This means the outer layer of the rice is getting crispy. 

After 2 minutes, the bowl should be ready. Be very careful and move it to your dining table. Mix thoroughly with your spoon and enjoy!