Clean the mushrooms by trimming the tough bottom parts and tearing them into smaller, bite-sized strips.

Bring a large pot of water to a boil and blanch the mushrooms for 1 minute.

Drain the mushrooms, rinse them in cold water to cool them down, and then gently squeeze out the excess water by hand.

If any pieces are too large, tear them into smaller strips.

In a large bowl, combine the blanched mushrooms with minced garlic, salt, sesame oil, and ground black pepper. Mix well.

Julienne the carrot and cut the garlic chives into 2-inch long pieces.

Heat cooking oil in a large pan over high heat. Add the seasoned mushrooms and stir-fry for 1 minute.

Add the perilla seed powder and carrots, then continue stir-frying for another minute.

Turn off the heat, add the garlic chives, and toss everything together to cook the chives with the residual heat.

Place a serving of warm rice in a bowl.

Top the rice with a generous amount of radish kimchi (or another kimchi) and the stir-fried mushrooms.

Add gochujang (hot pepper paste) and a drizzle of sesame oil to taste.

Mix everything together well and enjoy your mushroom bibimbap.