How to make: Seoul's Best Bibmbap!

Seoul’s Best Bibimbap. I’ve had my fair share of Bibimbap while living in Seoul!

Last year, my go-to place was Mokmyeoksanbang (located in the mountainside, near Namsan Tower). And the year before, it was the Insta-worthy Jeonju bibimbap by Gogung (in Myeondong).

But this year, I fell in love with this Bulgogi & Mushroom Bibimbap by a restaurant called Bonjuk & Bibimbap.

FYI: Bonjuk is actually a large chain in Seoul that sells Juk (Korean rice porridge). But they’re newer locations that also serve bibimbap.

I’ve visited Bonjuk & Bibimbap 8 times already ... in the past month. It's that good!

So I wanted to share this recipe with you.

This Bulgogi & Mushroom Bibimbap includes 7 main ingredients: (1) Beef Bulgogi (2) Gondre (3) Siraegi (4) Shiitake Mushrooms (5) Carrots (6) Zucchini (7) Korean Radish.

We'll make each one!

Before we start cooking… I should explain more about ingredients (2) Gondre and (3) Siraegi

Gondre is the Korean word for Korean Thistle.

Korean thistle grows in the mountainous areas of Korea. It’s a type of namul (wild vegetable).

So what does it taste like?

Gondre has a deeply herbal and earthy aroma. When cooked, it smells like oolong tea - very appetizing! This is why many Buddhist temples in Korea also like to cook with this namul.

Gondre is also packed with flavonoids – which are antioxidants that help improve digestion and regulate cholesterol levels. It’s a great vegetable to try through this bibimbap recipe.

Perhaps make it part of your regular diet?

The other namul ingredient is Siraegi.

Siraegi is dried radish greens.

It refers to the green stems and leaves that grow off the tops of Korean radishes. These greens are also packed with nutrition and vitamins.

It's very popular ingredient during the winter and used to make Siraegi-Guk (Korean Soybean Paste Stew with Siraegi) or steamed with rice (Siragei-Bap)

Cooking Notes:

-We will be making enough ingredients for 2-3 bibimbap bowls. Store any leftovers in the refrigerator in a Tupperware container. They'll work well as quick & healthy banchans!

-Substitute any of the ingredients with local vegetables or mushrooms

-If you want to try gondre, you can buy them from Gochujar (click here)

-Perilla oil is preferred when seasoning namul. It provides a light and nutty aroma to any stir-fried vegetable. I highly recommend buying a bottle (click here).

-The bibimbap sauce (shown below) indicates a teaspoon measurement. This will make enough sauce for 1 bowl. So if you're planning 2-3 bowls, swap it  with a Tablespoon measurement!

Alright, yall! I hope you get a chance to explore new veggies with this recipe! 🙋‍♂️

Stay healthy, funky and don't forget to smile while you cook.

-Daniel out 🕺

Bulgogi & Namul Bibimbap

5 from 3 votes

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Ingredients

Bulgogi Beef

• 200 grams Thinly Sliced Rib Eye (Or other beef cut)
• ½ whole Onion
• ½ whole King Oyster Mushroom
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Sugar
• 2 Tablespoons Mirim
• 1 Tablespoon Minced Garlic
• ½ teaspoon (!) Minced Ginger
• 1 Tablespoon Minced Spring Onion (Or Minced Green Onion)
• 2 Tablespoons Water
• A drizzle Sesame Oil

Gondre (Korean Thistle) Namul

• 50 grams Dried Gondre Leaves
• 1 teaspoon (!) Soup Soy Sauce (Or regular soy sauce)
• 1 teaspoon (!) Minced Garlic
• 1 teaspoon (!) Fish Sauce
• 1 teaspoon (!) Sesame Oil
• 1 teaspoon (!) Perilla Oil
• Few shakes Sesame Seeds

Siraegi (Dried Radish Green) Namul

• 200 grams of Siraegi (Dried Radish Greens) (Large handful)
• ½ Tablespoon of Minced Garlic
• 1 & ½ Tablespoons of Soup Soy Sauce (Or regular soy sauce)
• 1 & ½ Tablespoons of Perilla Oil
• Few shakes of Perilla Powder

Mu (Korean Radish) Namul

• 150 grams of Korean Radish
• ½ Tablespoon of Sea Salt
• 1 Tablespoon of Vegetable Oil
• 1 Tablespoon Perilla Oil
• ½ Tablespoon Minced Garlic

Zucchini

• ⅓ whole Zucchini (length of pointer finger)
• Few shakes Salt

Carrot

• ⅓ whole Carrot (length of pointer finger)
• Few shakes Salt

Shiitake Mushroom

• 4-5 whole Shiitake Mushrooms
• Few shakes Salt

Bibimbap Sauce

• 2 teaspoons Gochujang
• 1 teaspoon Soy Sauce
• 1 teaspoon Sesame Oil
• 1 teaspoon Minced Garlic
• ½ teaspoon Vinegar
• ½ teaspoon Sugar
• ½ teaspoon Sesame Seeds

Instructions

Bulgogi Beef

• Cut piece of beef into thin strips. Use a paper towel to gently pat down the pieces - this will remove any excess blood. Then julienne an onion (½ a whole) into thin strips. Cut the oyster mushroom into thin strips as well (reference video).
• Make bulgogi marinade sauce by throughly mixing: Soy Sauce (3 Tablespoons), Sugar (2 Tablespoons), Mirim (2 Tablespoons), Minced Garlic (1 Tablespoon), Minced Ginger (½ teaspoon!), Minced Spring Onion (1 Tablespoon), Water (2 Tablespoons), Sesame Oil (a drizzle).
• Now add the meat pieces into the marinade. Add the sliced onions and oyster mushroom pieces into the marinade as well. Give it all a good mix with your hands. Cover the mixing bowl with plastic wrap and store the meat in the refrigerator as you prep the other ingredients.

Gondre (Korean Thistle) Namul

• Take out a large handful of dried gondre (~50 grams). Place them in a large bowl. Fill the bowl up with cold water. Let the gondre soak overnight (or at least 4 hours) in the bowl before proceeding to next step.
• Next day, drain the water and thoroughly rinse the gondre under running water 2-3x. Then place the gondre into a pot and fill it with water again - just enough to submerge the leaves. Bring the pot up to a boil. Once the water is boiling, reduce the heat to a low. Place a lid on and let it gently simmer for 30 minutes.
• After 30 minutes, carefully drain the water. Then give the boiled gondre a wash under cold water (2-3 rinses). Now, place the gondre in a strainer. Then use your hands to thoroughly squeeze the water out of the leaves.
• After the water has been squeezed out, use your hands to unravel the gondre bundle. If you find any hard or wooden stems... throw them out.
• Next, we'll season the leaves with: Soup Soy Sauce (1 teaspoon!), Minced Garlic (1 teaspoon!), Fish Sauce (1 teaspoon!), Sesame Oil (1 teaspoon!), Perilla Oil (1 teaspoon!) Sesame Seeds (few shakes). Use your hands to evenly mix the seasoning into the leaves.
• Take out a frying pan. Place on a low-heat. Once its hot, add-on the seasoned gondre leaves. Stir-fry it around for 1-2 minutes. Then add in a few splashes of water - this will create steam in the pan which will open up the leaves. Stir-fry for 30 more seconds. Add in a splash of more water if needed. Then take off heat.

Siraegi (Dried Radish Green) Namul

• Take out a large handful of Dried Siraegi (~50g). Place in a large bowl. Fill it up with cold water. Let it soak overnight in the bowl before proceeding to next step.
• Next day, drain the water and rinse the Siraegi 2-3x. Then place the Siraegi into a pot and fill with water again - just enough to submerge them. Then bring the pot up to a boil. Once it is boiling, reduce the heat to a medium. Place a lid on and let it boil for 30-40 minutes.
• After 30-40 minutes, carefully drain the water. Then rinse and wash the boiled siraegi in cold water (wash 2-3x). Then place the siraegi in a strainer. Use your hands to squeeze the water out of the leaves.
• Then detangle the leaves. And important, use your fingers to peel the outer layer off of each stem (reference video).
• Aftewrads, grab 1 large handful of the boiled Siraegi (~200 grams). Use a knife and chop the large handful of Siraegi into smaller pieces (reference video). Place the chopped Siraegi into a mixing bowl.
• Season the pieces with Minced Garlic (½ Tablespoon), Soup Soy Sauce (1 & ½ Tablespoons), Perilla Oil (1 & ½ Tablespoons). Thoroughly mix it together with your hands.
• Place a frying pan on low heat. Once its hot, add the Seasoned Siraegi pieces in. Stir-fry it around for 1-2 minutes. (Then this is optional... if you have Perilla Powder in your pantry, add in a few shakes. Makes the stir-fried Siraegi taste even better!)

Mu (Korean Radish) Namul

• Cut the Korean Radish (150 grams) into thin matchstick pieces. Place them into a mixing bowl. Then season with Sea Salt (½ Tablespoon). Mix them together with your hands.
• Next, add in Vegetable Oil (1 Tablespoon), Perilla Oil (1 Tablespoon) and Minced Garlic (½ Tablespoon). Give it a thorough mix with your hands.
• Find a frying pan (that has a matching lid). Place it on medium-low heat. Once its hot, place in the seasoned radish pieces. Let it cook for 5-8 minutes (with the lid on) - but give it a stir every few minutes. Check on it after 5 minutes - if it's nice and soft, its ready!

Make Shiitake Mushroom Ingredient

• Julienne Shiitake Mushroom. Place frying pan on low heat. Place in a drizzle of oil. Then add in the Shiitake Mushroom. Season it with a few pinches of salt. Let it cook until the mushroom starts to sweat and get some browning on the surface.

Make Carrot Ingredient

• Julienne Carrot. Place frying pan on low heat. Place in a drizzle of oil. Then add in the carrot slices. Season with a few pinches of salt. Stir-fry until they get soft.

Make Zucchini Ingredient

• Julienne Zucchini. Place frying pan on low heat. Place in a drizzle of oil. Then add in the zucchini pieces. Season with a few pinches of salt. Stir-fry until they get soft.

Make Bibimbap Sauce

• Mix Gochujang (2 teaspoons!), Soy Sauce (1 teaspoon!), Sesame Oil (1 teaspoon!), Minced Garlic (1 teaspoon!), Vinegar (½ teaspoon!), Sugar (½ teaspoon!) and Sesame Seeds (½ teaspoon!).

  (Note: This teaspoon measurement will make enough sauce for 1 person... if you're cooking for 2-3 people, swap the teaspoon with a Tablespoon)

Make Bibimbap Bowl.

• Cook bulgogi first. Once that's ready, take out a large bowl. Place some freshly cooked rice on the bottom. Then stack each ingredient around the rice. Finish by placing some of the freshly cooked bulgogi in the middle.
• Place a few scoops of the bibimbap sauce on top. As well as a small drizzle of sesame oil. Take an IG pic and dig in! Bon Appetit!

Tried this recipe?Tag us at @efutureneighbor with your dish!