Queen G’s Spicy Bulgogi Surf & Turf Bowls

Double protein, double heat. These bowls are stacked with tender ribeye, juicy shrimp, saucy glass noodles, and layers of bold flavor. Sweet pineapple, sautéed veggies, jalapeños, and crispy chili crunch bring the texture—while a trio of sauces ties it all together. Big flavor, no shortcuts.

Ingredients

Base Bowl Recipe

Marinade (for shrimp + ribeye):

• 4 tbsp soy sauce

• 2 tbsp gochujang

• 2 tbsp brown sugar or honey

• 2 tbsp sesame oil

• 2 tbsp fresh pineapple juice

• 4 garlic cloves, minced

• 2 tsp grated fresh ginger

• 2 tsp rice vinegar or lime juice

• Black pepper to taste

  Proteins:

• 1 lb thin-sliced ribeye

• 1 lb large shrimp, peeled and deveined

  Noodles & Rice:

• 8 oz glass noodles, soaked in warm water 10–15 min, drained

• 2 cups cooked jasmine rice (optional)

  Vegetables:

• 1 red bell pepper, thinly sliced and lightly sautéed

• 2 cups broccoli florets, steamed

• 1 cup shredded Napa cabbage, lightly sautéed (1–2 minutes)

• 1–2 carrots, julienned or ribboned (optional)

• 1 jalapeño, thinly sliced

• 1 bunch green onions, sliced

  White + light green parts: sautéed with ribeye

  Dark green tops: reserved for garnish

  Toppings:

• ½ cup fresh pineapple chunks

• Pickled red onions (see below)

• Thin-sliced jalapeños

• Green onion tops

• Fly By Jing Chili Crunch

  Quick Pickled Red Onions:

• 1 red onion, very thinly sliced

• ½ cup water

• ½ cup rice vinegar or white vinegar

• 1 tbsp sugar

• 1 tsp salt

  Combine and let sit 20–30 minutes while prepping everything else.

  Signature Sauces

  Gochujang-Honey Drizzle (Spicy Sweet)

• 2 tbsp gochujang

• 1 tbsp soy sauce

• 1 tbsp honey or brown sugar

• 1 tbsp sesame oil

• 2 tbsp warm water

  Toss with noodles + drizzle over bowl

  Sesame Ginger Lime Vinaigrette (Bright & Tangy)

• 2 tbsp toasted sesame oil

• 2 tbsp lime juice

• 1 tbsp rice vinegar

• 1 tsp soy sauce

• 1 tsp grated ginger

• 1 tsp honey or brown sugar Drizzle over veggies or finish the whole bowl

  Eel Sauce (Sweet & Savory Glaze)

• ¼ cup soy sauce

• ¼ cup mirin

• 2 tbsp sugar

• 1 tbsp rice vinegar

  Instructions: Simmer 5–7 min until thickened

  Glaze shrimp + ribeye before serving

Directions

1. Marinate the Shrimp & Ribeye: Divide marinade between shrimp and ribeye in separate bowls. Marinate 10–15 minutes max.

2. Soak the Glass Noodles: Soak in warm water for 10–15 minutes. Drain and set aside.

3. Prep the Veggies: Sauté red bell pepper and Napa cabbage until tender. Steam broccoli until fork-tender. Prep carrots, jalapeños, and slice green onions.

4. Cook the Ribeye: In a hot skillet with oil, sauté the white/light green onion parts. Add ribeye and sear 1–2 minutes per side. Remove and set aside.

5. Cook the Shrimp: In the same skillet, sear shrimp until pink and lightly caramelized (1–2 minutes per side). Remove and set aside.

6. Sauce the Noodles: Add noodles to the skillet with Gochujang-Honey Drizzle. Toss until coated and glossy (1–2 min).

7. Build Your Bowl: Layer rice or noodles, then top with shrimp, ribeye, sautéed veggies, and your choice of sauces and garnishes.