I had a meal at a famous gondre-bap restaurant in Gangwon-do!
The sides — spicy stir-fried pork (jeyuk-bokkeum), soybean paste stew (doenjang-jjigae), grilled deodeok root, and various seasoned vegetables — all complemented the gondre stone pot rice perfectly.
After scooping out the rice, I poured hot water into the stone pot and scraped out the crispy nurungji (scorched rice) to drink as sungnyung, which was a comforting and delicious way to finish the meal.
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