Gondre beoseot bulgogi – 55000 Recipese. Passion for food


Gondre beoseot bulgogi

The recipe we offer below, gondre beoseot bulgogi (a variant of bimbibap, perhaps the most representative dish in Korea). Prepared by Chef Su-Jim, “a dish that is sure to please not only the Spaniards, but also all who love nutritious, delicious and colorful cuisine.”


  • 250 g of tapilla or beef fillet
  • 100 g cooked gondre (or leafy vegetable similar to spinach)
  • 100 g of onion
  • 100 g of leeks
  • 100 g of fungus
  • 50 g of donkey thorn
  • 50 g shiitake mushrooms
  • ½ golden needle sponge (or large sponge)
  • ¾ l. Broth
  • Meat seasoning
  • 500 ml. meat broth
  • 3 tablespoons soy sauce
  • 3 tablespoons pineapple juice
  • 3 tablespoons chopped onion
  • 2 tablespoons sesame oil
  • 2 tablespoons Matsul wine (type mirim or similar)
  • 2 teaspoons minced garlic
  • ½ teaspoon pepper



  1. Marinate the meat for half an hour with the specified dressing, massaging the meat well with the dressing and let it rest.
  2. Prepare the gondra.
  3. Cut onions and leeks into slices.
  4. Clean and cut the mushrooms separately (sponge, diagonally).
  5. In a wide and low saucepan, place part of the cooked gondra in the center and surround the mushrooms and vegetables, forming a circle.
  6. Place the marinated meat on top of the gondre and the rest of the gondre on top.
  7. Add the broth without covering it completely.
  8. Put on the fire until it boils and after boiling, serve in the same dish.


Thanks for reading.
David from 55000 Recipes