I found yeolmu on sale for 500W per bundle the other day at the nearest supermarket. I specifically went in and bought one only to find out that it was quite big. This would be more than enough for what I had planned on making -- yeolmu muchim/namol for bibimbap.
When hubby saw it, he also googled up some recipe that has yeolmu. Of course, it involves some gochu karo. It turned not very spice at all, except that the stalks are a bit hard since he insisted on having everything fresh and uncooked. In my case, I decided to blanch the yeolmu, specially the stalks, and simply made it like a sigumchi namol.
My brother-in-law brought home a box of shitake mushrooms a few days ago. The mushroom is like a gold in terms of price, quality and nutrition, and I am just very thankful that he brought home that much. Now, if only my husband wouldn't keep his mantra "we have to finish it" and change it to we can "store it in the freezer" so we can enjoy it longer. That's what freezers are for anyway, plus maybe I can also try to dry some of it.
Typical bibimbap will use gochujang but since I've tasted one that uses daenjang with a Korean friend recently, I am very keen on trying it at home. And..tadadada...not the typical mix of vegies but it was good. I can finally enjoy a bibimbap minus the spiciness of gochujang.
We mixed the yeolmu with some stir fried zucchini, leeks, carrots and the shitake mushrooms from brother-in-law. Hubby put some gochujang and sesame oil in his and I, on the other hand, only put daenjang. Yumyum. Bibimbap with daenjang is now gonna be on my edible list. :D
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