Combining the classic Korean glass noodles with Korean marinaded Bulgogi, this BBQ bowl is the ultimate infusion of Korean cuisine with Asian-fusion flavors.
3/4 cup soy sauce
1/3 cup + 2 tablespoons brown sugar
1/4 cup + 5 sprigs coriander
1/4 cup scallions; thinly sliced
3 tablespoons sesame oil
2 tablespoons Worcestershire sauce
2 cloves garlic; minced
2 tablespoons grated ginger
8 oz. flank steak; sliced into strips
14 oz. sweet potato vermicelli; drained
1 tablespoon sesame seeds
1/2 cup rice vinegar
1/4 cup sugar
1 carrot; grated
1 English cucumber; thinly sliced
Combine 1/2 cup soy sauce, 1/3 cup brown sugar, 1/4 cup minced coriander, scallions, 2 tablespoons sesame oil, Worcestershire sauce, garlic, and ginger in a large bowl and whisk until the sugar has completely dissolved. Then, add sliced flank steak and leave to marinade for 24 hours.
Bring a large pan of salted water to a boil. Add vermicelli and cook for 10 minutes. Then, drain and rinse under cold water.
Combine 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, sesame seeds, and vermicelli; toss to coat and set aside.
Then, make the quick-pickle of carrots and cucumber. Combine rice vinegar, sugar, and 1 teaspoon of salt in a bowl and whisk until the sugar has dissolved. Add cucumber and carrot and set aside.
Lastly, cook the marinated beef. Heat a grill up to temperature and cook strips over a grill basket for 8 minutes, or until cooked.
Divide cold vermicelli into two bowls. Top each with half of the beef, a generous serving of pickled veggies, and sprigs of coriander to serve.