Steps

1. Cut mitsuba into 3cm lengths.
   🕒 03:08
2. Place the cut mitsuba in a bowl and mix with 2 tsp sesame oil, 1/3 tsp salt, a pinch of ichimi chili pepper, and white sesame seeds to taste. This is the secret! Season without cooking to create a fresh namul.
   🕒 03:46
3. Cut the unpeeled carrot into 4cm long julienne strips.
   🕒 04:22
4. Rub 2 pinches of salt into the julienned carrots and let them sit until softened.
   🕒 05:05
5. Remove the stems from the shiso leaves and julienne them.
   🕒 05:28
6. Julienne the takuan.
   🕒 05:52
7. Mix the julienned shiso leaves and takuan. This is the secret! Instead of takuan, other pickled vegetables like rakkyo, shibazuke, iburigakko, bettarazuke, or takana tsukemono also make delicious additions.
   🕒 06:36
8. Trim the tough end of the king oyster mushrooms and julienne them. This is the secret! To make the ingredients meld well with the rice, finely chopping them is recommended.
   🕒 07:07
9. Cut the thinly sliced beef into bite-sized pieces.
   🕒 08:02
10. Squeeze out the water from the salted carrots.
    🕒 08:30
11. Place the water-squeezed carrots in a bowl and mix well by hand with 1 tbsp umeboshi paste, 1 tsp vinegar, and 1/2 tsp sugar. This is the secret! Mixing namul with your hands helps the flavors penetrate well.
    🕒 08:55
12. Briefly boil the 100g bean sprouts in boiling water for about 20 seconds.
    🕒 09:33
13. Drain the boiled bean sprouts and, while still hot, place them in a bowl and mix with 2 pinches of salt, 2 tsp sesame oil, and 5g salted kelp.
    🕒 09:58
14. Heat vegetable oil (for cooking) in a frying pan and stir-fry the julienned king oyster mushrooms. Sprinkle with 2 pinches of salt at the beginning.
    🕒 10:31
15. Once the king oyster mushrooms are softened, transfer them to a bowl and mix while hot with 1 tsp sugar, 2 tsp miso, and 1/2 tsp grated fresh wasabi. This is the secret! Giving each topping a different flavor profile allows for a variety of tastes when mixed together.
    🕒 11:16
16. Lightly wipe the frying pan used for the mushrooms, then stir-fry the beef.
    🕒 12:00
17. Once the beef is cooked, season with 1 tbsp sugar, 1 tbsp soy sauce, 1/2 tsp grated ginger, and a pinch of pepper. This is the secret! Pork, chicken, or ground meat can also be finely chopped and seasoned the same way for delicious results.
    🕒 12:19
18. Remove the seasoned beef from the pan.
    🕒 12:55
19. Heat about 2 tbsp vegetable oil in the frying pan and cook 2 eggs sunny-side up. This is the secret! Frying until the edges of the egg white are crispy makes it delicious.
    🕒 13:14
20. In a bowl of cooked rice, scatter your desired amount of 1 pack of Korean seaweed. This is the secret! Roasted seaweed, chopped seaweed, or seasoned seaweed can also be used instead of Korean seaweed.
    🕒 14:45
21. Arrange each topping (mitsuba namul, carrot with umeboshi, shiso and takuan, bean sprout namul, king oyster mushroom with miso and wasabi, stir-fried beef) colorfully.
    🕒 15:04
22. Place the fried egg so that the yolk is still runny, with the crispy white part laid over the other toppings first, and the yolk on top.
    🕒 15:20