Bulgogi & Namul Bibimbap

5 from 3 votes

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.

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.

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!)

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!

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.

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.

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.

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)

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!