As an Amazon Associate I earn from qualifying purchases.
- 1 c white rice, cooked
- 1/2 c coleslaw mix (cabbage, purple cabbage, carrots)
- 1/4 c iceberg lettuce, cut into strips
- 1/2 c japchae noodles (aka sweet potato or glass noodles—buy it on Amazon)
- 1/4 c bulgogi sauce
- 1 c Korean BBQ Pork*
- 1/8 c sriracha mayo (or buy it on Amazon)
- 1/8 c white lime sauce
- roasted sesame seeds
In a bowl, add the coleslaw mixture (you can make your own, but buying a bag in the produce section is faster and prevents you from having lots of leftover cabbage) and the lettuce. Toss to combine.
Cook the japchae noodles, following the package instructions or boil for 6-8 minutes and drain. If the japchae noodles are too long, cut them in half. Add the bulgogi sauce to the noodles and toss to coat. If you haven’t already cooked your Korean BBQ Pork (or protein of your choice), do it now.
In a bowl, add the ingredients in the following order: rice, coleslaw/lettuce mixture, japchae noodles, and pork/protein. Drizzle with a generous amount of the sriracha mayo and then the white lime sauce. Sprinkle with the roasted sesame seeds.
Great served with kimchi and/or mandoo (Korean dumplings).
*You can choose your protein. I prefer to order the Piggy Bop (formerly known as the Hot Bop) at heat level 4, so I use the Korean BBQ Pork recipe linked above with the listed sauces. Cupbop’s menu has beef, chicken, fried chicken, tofu, steamed vegetables, or even just more japchae noodles, so the options are very customizable. You can vary the heat level with the sauces you choose as well.
