Quick Notes: I cannot call this Cupbop Inspired Bulgogi Bowl a copycat because it’s not. My love for the bop just inspired me to try something similar with flavors I already enjoy. This isn’t quite a bibimbap and it isn’t quite japchae….and it’s not technically Korean BBQ, but it’s delicious.
Ingredients
- 1 lb shaved steak
- 12 oz sweet potato noodles, softened in near-boiling water (read package specs)
- 2 cups cooked Calrose rice
- 1 head of cabbage, chopped
- Marinade:
- 2 cups lite soy
- 1/2 cup rice vinegar
- 3 tablespoons brown sugar
- 3 tablespoons honey
- 2 tablespoon gochujang paste
- 2 cloves garlic, minced
- dash crushed red pepper
- Garnish:
- sesame seeds
- gochujang sauce (https://drivemehungry.com/gochujang-sauce/)
- sriracha mayo
- dash fish sauce
Instructions
- Combine all marinade ingredients in a bowl. Pour half of the marinade over the meat, cover, and refrigerate for 1-2 hours. Set the remaining half aside cuz we're going to cook with it.
- When you're ready to cook, start by heating up two tablespoons of vegetable oil in a large frying pan or wok over medium-high heat.
- Add cabbage and give it a quick fry in the oil. Real quick, like 2 minutes. Remove and set aside.
- Discard marinade, and add your meat to the pan. Once it's about half-cooked, add the sauce you set aside earlier. Cook together until meat is fully cooked before removing.
- Toss your cooked noodles in and toss them in the sauce. Give them a quick stir fry as well.
- In a bowl, layer up your stuff. Start with the rice, then noodles, then cabbage, meat and garnish. Serve!