Rice noodles, rice, and cabbage, topped with delicious Korean bulgogi, drizzled with sriracha mayo and Korean barbecue sauce….it’s seriously so good!
So there’s this amazing food truck in Utah called Cupbop. It’s so popular it has expanded to multiple states with several permanent locations. I grew up eating bulgogi at home so a Korean food truck is something I could totally dig. They serve beef bulgogi (thinly sliced Korean beef) over noodles, rice, and cabbage with these totally delicious sauces. Cupbop is one of my favorite food trucks and I’ve chased it all over the place. But I swear, I have to drive 30 minutes to get to the food truck locations. Time to make my own recipe at home.
Now, those sauces are what makes the dish. It is served with a sriracha mayo and some kind of Korean barbecue sauce. Now, I don’t know if these are exactly what Cupbop uses in their truck, but I can tell you it is pretty dang good. I’ve decided to keep it quick by using a plain barbecue sauce and adding in Korean ingredients. It’s a nice little cheat.
Watch the video to see how to make this in your home!
Korean Bulgogi Rice and Noodle Bowl
- ½ cup plain barbecue sauce
- 2 teaspoons rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- In a small bowl, mix together barbecue sauce, rice vinegar, soy sauce, oyster sauce, sesame oil, and ground ginger
- ½ cup mayonnaise
- 2 to 4 tablespoons sriracha hot sauce, to taste
- In a small bowl, mix together mayonnaise and sriracha. Adjust sriracha amount based on how spicy you want it.
Korean Barbecue Sauce
- 1½ to 2 pounds flank steak
- ⅓ cup soy sauce
- ¼ cup brown sugar, firmly packed
- 2 tablespoons sesame seeds
- 1 tablespoon sesame oil
- 3 cloves garlic, minced or crushed
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon ground ginger
- 2 teaspoons oyster sauce
- ½ cup sliced green onion
- 1 (1 lb) package rice (pad thai) noodles
- 1 cup long grain white rice
- 1 tablespoon olive oil
- 2 cups shredded cabbage
- Cut flank steak into thin strips against the grain. Slice it as thin as you can and place the strips in a small mixing bowl.
- In a small mixing bowl, combine soy sauce, brown sugar, sesame seeds, sesame oil, garlic, crushed red pepper flakes, ginger, and oyster sauce. Mix the meat strips with the spices until well coated. Let marinate for 1 hour in the refrigerator.
- While meat is marinating, make the sauces (recipe below) and store in the fridge until ready to serve.
- Cook the rice noodles according to package directions. Cook the rice according to package directions.
- In a heavy skillet over medium-high heat, saute cabbage in olive oil until cabbage is soft, about 15 minutes. Set aside.
- After marinating the meat, use the same heavy skillet to cook the meat. Heat over high heat. Pour the meat in with the marinade and cook on high until meat is cooked through. This should take less than 5 minutes.
- Serve a helping of noodles, rice, and cabbage topped with meat and drizzled with sauces.