Korean Beef Bulgogi Rice and Noodle Bowl (Cupbop Copycat)

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Rice noodles, rice and cabbage, topped with delicious bulgogi, drizzled with Sriracha mayonnaise and bbq sauce…so delicious!

So there’s an awesome food truck in Utah called the Cupbop. It’s so popular it has expanded to multiple states with multiple permanent locations. I grew up eating bulgogi at home, so Korean food trucks are something I’m very fond of. They serve beef bulgogi (thinly sliced ​​Korean beef) with these very tasty sauces over noodles, rice and cabbage. Cupbop is one of my favorite food trucks and I chase it everywhere. But I swear, I have to drive 30 minutes to get to the food truck. Time to make my own recipe at home.

Now, those sauces are what make this dish. It came with Sriracha mayo and some kind of Korean BBQ sauce. Now, I don’t know if these are exactly what Cupbop uses in their trucks, but I can tell you it’s pretty awesome. I decided to keep things fast by using regular BBQ sauce and adding Korean ingredients. It’s a nice little liar.

Rice noodles, rice and cabbage, topped with delicious bulgogi, drizzled with Sriracha mayo and Korean BBQ sauce... really delicious!
Korean beef bulgogi with chopped green onions and white rice.

Preparation time 1 Hour

cooking time 30 minute

total time 1 Hour 30 minute

raw material

Korean Beef Bulgogi Rice and Noodle Bowls

  • 1 1/2 to 2 pound flank steak
  • 1/3 cup i am willow
  • 1/4 cup brown sugar firm packaging
  • 2 tablespoon sesame seeds
  • 1 tablespoon sesame oil
  • 3 clove garlic chopped or crushed
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ginger powder
  • 2 teaspoon oyster sauce
  • 1/2 cup sliced ​​onion
  • 1 1 pound Baomi (Thai-style) noodles
  • 1 cup long grain white rice
  • 1 tablespoon olive oil
  • 2 cup shredded cabbage

Korean BBQ Sauce

  • 1/2 cup regular BBQ sauce
  • 2 teaspoon rice vinegar
  • 2 teaspoon i am willow
  • 2 teaspoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger powder


  • 1/2 cup mayonnaise
  • 2-4 tablespoon Sriracha to try


Korean Beef Bulgogi Rice and Noodle Bowls

  • Cut the flank steak into thin strips against the grain. Slice it as thin as you can and place it 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 strips with spices until well coated. Marinate in the refrigerator for 1 hour.

  • While the meat is marinating, make the sauce (recipe below) and store in the refrigerator until ready to serve.

  • Cook rice noodles according to package directions. Cook rice according to package directions.

  • In a heavy skillet over medium-high heat, sauté the cabbage in the olive oil until the cabbage is tender, about 15 minutes. on hold.

  • After the meat is marinated, cook the meat in the same heavy pan. Heat on high heat. Pour in the meat with the marinade and cook over high heat until the meat is cooked through. This should take no more than 5 minutes.

  • Serve with noodles, rice and cabbage, top with meat and drizzle with sauce.

Korean BBQ Sauce

  • In a small bowl, combine BBQ sauce, rice vinegar, soy sauce, oyster sauce, sesame oil, and minced ginger

Calories: 496kcal | carbohydrate: 100G | protein: 7G | fat: 6G | Saturated fat: 1G | sodium: 923mg | Potassium: 155mg | fiber: 2G | sugar: 9G | Vitamin A: 70unit | Vitamin C: 9mg | calcium: 70mg | iron: 1.7mg