Prepare the ingredients: Dice 2 medium tomatoes into chunks and 1/3 cup onion finely. Prepare 1 bowl cooked rice and 10 slices fatty beef rolls. Mix 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp tomato sauce, 1 tbsp Korean chilli paste, and 1/2 cup water together.
Cook the beef: Heat 1 tbsp neutral oil over medium-high heat. Add 10 slices fatty beef rolls and cook for 2–3 minutes until browned. Remove and set aside.
Sauté the onion: Add 1/3 cup diced onion to the remaining oil. Cook over medium heat for 2–3 minutes until fragrant. Add 1 tbsp water if the pan is too dry.
Cook the tomatoes: Add 2 diced tomatoes. Cook for 4–5 minutes, pressing gently with a spatula until they break down into a thick, juicy sauce.
Add the beef: Return the beef to the pan. Pour in the mixed sauce (1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp tomato sauce, 1 tbsp Korean chilli paste, 1/2 cup water). Simmer for 3–5 minutes. Taste and adjust with salt, pepper, or 1 tsp sugar if too acidic.
Add the rice: Lower heat to low. Place 1 bowl cooked rice in the centre of the pan as a dome. Do not mix.
Add the cheese: Place 1 slice square cheese on top of the rice. Sprinkle 1 cup shredded mozzarella around the rice. Cover and cook for 3–5 minutes until cheese melts.
Garnish and serve: Turn off heat. Sprinkle 1 tbsp dried parsley. Serve immediately.
