The bigger section is for rice, the circle holds soup, and the smaller portions are for tangy, spicy kimchi, some veggies, and meat like marinated strips of pork shoulder called jaeyook bokum.
Quick note that this whole boil-and-fry method is just the bacon rendering technique that I personally like – if you prefer just frying your bacon straight, totally do that instead.
But I'm just gonna transfer this across to some paper towels to drain off, and I'm gonna use this amazing, tasting bacon-y oil to fry off or saute my onions and red peppers on a really high heat.