So there was this amazing food truck in Utah called Cupbop that got so popular it turned into a restaurant chain that expanded to multiple states. 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. Time to make my own recipe at home!

For more Korean recipes, try our Korean Glazed Chicken Drumsticks or our Korean Meatloaf with Korean BBQ Glaze.

Why My Recipe

  • Flank steak is both easy to cook and affordable!
  • Make-ahead instructions for easy freezer meals.
  • Complete with two delicious sauce recipes you’ll want on everything!

Okay, these sauces are what make the dish! It is served with a sriracha mayo and some kind of Korean barbecue sauce. I don’t know if these are exactly what Cupbop uses in their truck, but I can tell you that it’s insanely good. I’m keeping it easy by using a plain barbecue sauce as the base and adding in Korean ingredients.

Ingredient Notes

  • Flank Steak: Make sure to slice against the grain. This will help make your meat nice and tender.
  • Soy Sauce: Low-sodium soy sauce or coconut aminos are both great substitutes.
  • Brown Sugar: Adds a sweet, caramelized flavor to your beef.
  • Sesame Seeds: Can use toasted or untoasted white seeds.
  • Garlic: Fresh is best, but jarred garlic works too.
  • Crushed Red Pepper Flakes: Add a little or add a lot, depending on your spice tolerance. You can also omit them entirely for a milder dish.
  • Ground Ginger: Use either a 1/2 teaspoon of ground ginger or 1 tablespoon of freshly grated ginger.
  • Oyster Sauce: This brings an amazing umami. Can substitute with Worcestershire sauce, fish sauce, or hoisin.
  • Sliced Green Onion: Used as a garnish, but it also adds a mild onion flavor.
  • Rice Noodles: Found in the Asian food aisle of the grocery store. Some great substitutes are: Shirataki noodles or glass noodles.
  • Olive Oil: You can use any neutral cooking oil, like canola, avocado, or olive oil.
  • Green Cabbage: Looks similar to a head of lettuce, but has a denser leaf with a stronger flavor than iceberg lettuce.

Beef Options

Bulgogi can be made using various cuts of beef steak. Common cuts include thinly sliced ribeye, sirloin, brisket, flank, or skirt steak which can all be used without altering the recipe. Even ground beef can be used for an inexpensive version.

For ground beef, instead of marinating, simply make the marinade and keep it separate. Cook your ground beef in a skillet over medium-high heat. Once your ground beef is cooked through, drain it well, then add in the marinade as a sauce to flavor the ground beef. 

Always Slice Against the Grain

Cut the steak into thin slices against the grain. The grain looks like little lines running through the meat. These are natural breaking points in the meat. Cut against the grain to avoid the steak becoming chewy. The thinner you slice it the faster it will cook.

Make-Ahead Freezer Instructions

Once you have combined the meat and marinade, transfer it to a plastic freezer bag and lay flat to freeze. When you are ready to use it, thaw overnight in the fridge. The meat will marinate as it thaws, packing more delicious flavor into every bite.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat in a skillet on the stovetop over medium-low heat until warmed through.

Microwave portions on high in 30-second increments, stirring between each, until warmed through.

More copycat recipes…

Family absolutely loves this recipe! We have at least once a month!

– Laura
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