If you want to enjoy both deliciousness and healthiness, pay attention to this place!
It will be quite different from the bulgogi you are familiar with.
Bulgogi with dried radish greens, "Hwapoongjeong"
Adress >> 2F, 102, Sangdo-ro, Dongjak-gu, Seoul, Republic of Korea

The interior of the restaurant is spacious and clean. The chairs and tables are all in brown tones, creating a cozy atmosphere. Most of the tables are for four people, with a single table having a round stainless steel centerpiece in the middle. When you open the stainless steel lid, you'll find a burner with a gas flame. You can place the restaurant's special grill on that burner and enjoy your meal. Each table is equipped with a utensil holder and tissues, so you can use them conveniently.

The basic side dishes include four items: spicy radish salad, pickled radish, seasoned dried radish greens, and salad. If you need more, you can always ask the staff for additional servings of side dishes! This place includes dried radish greens in every dish. In Korea, dried radish greens are used in a wide variety of dishes. Siraegi (dried radish greens) is made from dried radish leaves and stems. It is rich in fiber and contains many minerals such as calcium and iron, making it highly nutritious.
Let me briefly explain the side dishes!
Spicy Radish Salad (무생채 Mu saengchae): Freshly shredded radish mixed with a tangy and spicy seasoning, adding a refreshing crunch to your meal. They have a slightly spicy and sweet taste, and their refreshing flavor pairs extremely well with the bulgogi.
Pickled Radish (무장아찌 Mu jangajji): Slices of radish pickled in a savory and slightly sweet brine, providing a delightful balance of flavors. Like pickles or danmuji, they are great for refreshing your palate throughout the meal. The salty and tangy taste is quite appealing.
Seasoned Dried Radish Greens (시래기무침 siraegi muchim): Dried radish greens seasoned with a blend of spices, offering a unique, earthy taste. There is hardly any spiciness, and the side dishes have a mild flavor that highlights the natural taste of the vegetables. The dried radish greens are boiled until very tender and are well-seasoned.

The grill here has a unique design. The center is perforated with small holes, and the rim is filled with broth and vegetables. It includes oyster mushrooms, baby bok choy, enoki mushrooms, julienned green onions, and sweet potato noodles. You can add extra vegetables and noodles for an additional cost. You don't initially consume the broth in the rim. Instead, you place the bulgogi on the grill. When the meat is about 70% cooked, you add it to the broth to finish cooking it. Exactly! By adding the meat juices to the broth, all the vegetables and noodles absorb delicious flavors, making the dish much more savory and tender. Enjoy your meal!

Here's your bulgogi! Typically, bulgogi that people are familiar with has a sweet soy sauce base, but here it's not heavily seasoned with strong flavors. The beef is minced and mixed with vegetables, coming out in round, bite-sized portions. Also, it comes with dried radish greens blanched and served in the broth for you to enjoy.

I've placed the meat on the grill! Arrange it neatly in a circle with even spacing in the center. Since there are small holes in the grill, pouring broth directly onto the meat could cause water to drip down onto the gas burner below. Therefore, you need to be careful not to pour any liquid directly into the center where it could drip down. And remember, if you grill the meat for too long, the grill can burn quickly and the meat can become tough, so make sure to transfer it to the broth when it's about 60-70% cooked. If you prefer to eat only grilled meat, you can do so by cooking the first batch of meat in the broth until it's done, then grilling the second batch directly on the grill without dipping it in the broth.

Once the meat in the broth is fully cooked, use chopsticks to pick it up and try eating it with the vegetables! Especially delicious when paired with spicy radish salad. There's a special sauce prepared specifically for bulgogi, with a refreshing yet sweet flavor. When you dip the meat into this sauce, it will create a burst of flavors like a rainbow unfolding in your mouth. This method is highly recommended by the restaurant's staff as the best way to enjoy it! Be sure to give it a try!

This dish that looks like stew is called "galchi-jorim," which is braised cutlassfish. It includes plenty of dried radish greens and large pieces of simmered cutlassfish. The color looks quite spicy, doesn't it? If you're not a fan of spicy food, you might want to try it next time. If you enjoy spicy food, I highly recommend trying it! Personally, I found this braised cutlassfish dish even more delicious than bulgogi. With its spicy kick and the rich flavor of cutlassfish combined with the tender dried radish greens, it's so tasty and healthy that it becomes a dish you can't stop eating with rice.

Take a spoonful of rice, place a piece of cutlassfish on top, and then add the dried radish greens. Then, scoop up some rice with the braised cutlassfish sauce and dried radish greens, and try taking a bite. Eating them together, with the cutlassfish, dried radish greens, and sauce combined, will create a completely different flavor experience. It'll be moist, tender, and full of delicious richness that fills your mouth beautifully!
This method is likely known and enjoyed more by Koreans because it involves appreciating specific flavors and combinations found in Korean cuisine.
In Korea, there are many restaurants that create unique flavors of the same dish by using different cooking methods and recipes. You'll continue the culinary journey with Bapmoo, right? :D