Served on a large round hot plate, the Bunsik Wang Pan was filled with a combination of gimbap, tteokpokki, fried mandu, assorted fried vegetable and seaweed rice balls. The combo was served with sides of steamed egg with corn and melted cheese that was superb for dipping. Unfortunately the gimbap fell apart easily and everything felt dry as the tteokpokki red sauce dried up really fast. Nonetheless it was great for sharing with a variety of food.