First, soak dried octopus, dried mussels, dried pollack, and dried shiitake in water. I'm just going to soak them all in water in a big pot. Put the octopus in the pot first

Add dried mussels. They usually soak it in water separately, but I also soaked it

And I added dried pollack. In Jinju Bibimbap, only dried octopus and dried mussels were included, but I also put dried pollack.

In addition to this, we put all the dried leopard that can't be left out if it tastes good, put in water, and soaked it. I didn't think it needed to be soaked, so I put it in all at once. I'm going to put it in the water and boil it all

I'm going to boil the soaked ingredients now. I think the octopus needs to be cooked a little longer and the rest will be cooked quickly, but the problem is to make soup. So I boiled it hard, reduced the heat, and slowly boiled it

There was some purple broth, and the mussels, kkotogi, and shiitake seemed to be cooked and softened, so I left them out. The mussels, cocktails, and shiitake will be ground after cooling down.

The octopus is still sticky, so I didn't take it out to make the broth taste better.
Keep boiling over low heat. Until the octopus is tender.

If the octopus was properly cooked and sufficient broth was made, the octopus was taken out, and mushroom pickle soy sauce was added to the remaining broth, and rice wine was also added. I put in about a cup of Cheongju to catch the fishy taste.

And lastly, I added honey. I added about 2 tablespoons of honey. I added it to make it salty rather than sweet.

Now grind the ingredients except octopus in a blender. They minced mussels in Jinju Bibimbap's potang, but I didn't just put mussels in it, so we all changed it together with a blender

It looks amazing. It seems like a weird thing!!! If you do this, you won't be able to taste it properly because of the fishy taste. In Jinju Bibimbap's potang, mince mussels, put them in potang with beef, and boil them. Add soy sauce!! I put shiitake mushrooms instead of beef. And I changed it in my own way

The stock with mushroom pickle soy sauce is boiling down. To make mushroom pickles, refer to http://www.10000recipe.com/recipe/6836938 .

Boiled octopus can't be done with a blender, so I chopped it myself

Mix chopped octopus with ground ingredients. Mix it evenly.

Add the mixed ingredients to the boiled broth. To get rid of the fishy taste and season it. It's a potang with octopus without beef.

Finally, it's my all-around seasoning and delicious seasoning!! My own potang is complete. It looks fishy, but it's not fishy at all, and it's become a really delicious seasoning. It's delicious even if you eat it when you're bored.

What should I use my own potang and all-around seasoning for!!! Let's use it~~ First, it's the simplest way. Just put the multi-purpose seasoning on the rice and mix it with sesame seeds and sesame oil. It has a chewy texture and it's savory. If you just have this, it'll be a rice thief.

Then how should I use it now~~ I made bibimbap with garnish like Jinju bibimbap. Pumpkin, cabbage, carrot, egg garnish, mushroom pickle mushroom, and sweet potato sprout. I stir-fried it slightly and didn't season it at all. At this time, the mushroom of the mushroom pickle is Jinju Bibimbap with raw beef, but it makes you feel the texture of meat similar to raw beef!!

Now that the garnish is ready, we need to complete the bibimbap~~~~~~ First, put a lot of seasoning on top of the rice

Add the garnish in color and wrap it around. I heard that the characteristic of Jinju Bibimbap is its beautiful color. So I made it using similar ingredients called flower beds.

Add red pepper paste, sprinkle sesame seeds, and finally drop a drop of sesame oil to complete the five-color bibimbap made with all-round seasoning.