Cupbob Copycat Korean Pork Bowls

Ryan has made these for us several times and we all really like them! Even the girls will eat them. I found a recipe for him to try several months ago, and he made his own modifications- mostly making it less spicy so we wouldn't complain when we ate it. If you haven't tried Cup Bop, you should. The only complaint  have with them is that they don't put enough veggies in their bowls. But when you make your own, you can add as much as you want! Ryan says it is really a version of a Korean dish called bibimbap or be bim bop.


Pork
2-3 pounds pork tenderloin
2 tsp liquid smoke
salt and pepper

Cube the pork. Put in Instant Pot, add salt and pepper to taste and liquid smoke. Cook in Instant Pot for 45 minutes until done. If you don't have an Instant Pot or other pressure cooker you should get one. Ryan LOVES his! While pork cooks, make the sauce. When the pork is done, drain it and shred it and add 1/3 to 1/2 of the sauce, depending on what you think tastes good.

Sauce
1 1/2 cup teriyaki sauce (One 112-16 oz. bottle)
1/4 cup oyster sauce
2 tsp. ginger powder or fresh (fresh is best)
1/3 cup brown sugar
1/2 cup rice vinegar
1/2 cup soy sauce
2 Tbs. sesame seed oil
1/4 cup Go-Chu-Jang (Korean Hot & Sweet Sauce) in the Asian aisle at most grocery stores. (Increase up to 1/2 cup to increase spiciness if desired)


Calrose rice - or other sticky white rice
Rice noodles - Cooked according to package directions

Stir Fry
Carrots
Bok Choy
Celery

Slice veggies thin. Heat a few teaspoons of olive oil in a pan and saute the veggies until they are tender crisp.

Other ingredients for pork bowls
Fresh Veggies:
-Lettuce chopped
-Cilantro
-Bean sprouts
-green onions chopped
Sesame Seeds for garnish
Sriracha mayo - also in the Asian food aisle - spicier than I like it, but the boys like this one
Chipotle Mayo - not quite as spicy and the one I usually use.

To assemble the bowls:
Put desired amount of white rice and noodles in the bowl. Top with pork and add some sauce. Then add stir-fried and fresh veggies. Garnish with mayo and sesame seeds. The Korean method of eating it is to assemble it, serve it and then stir it together right before eating.

We scarfed it down so fast I didn't even get a picture! The only picture I have is from the leftovers I took to lunch at work the next day. So it doesn't look at fabulous as it usually does. Maybe I'll get pics next time.

Here's a picture Ryan found from when we made it a few weeks ago - I told you we made it frequently!