Korean BBQ Beef Rice Stack
A flavorful and visually appealing dish combining marinated beef, rice, and fresh vegetables, perfect for a quick and satisfying meal.
Ingredients
Rice
- 2 cups cooked short-grain rice (warm)
Beef
- 500 grams beef sirloin or ribeye, thinly sliced
Sauces and seasonings
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
Vegetables and toppings
- 1 small cucumber, thinly sliced
- 1 cup kimchi
- 1 large carrot, julienned
- 1 small red bell pepper, thinly sliced
- 1 tablespoon toasted sesame seeds
- 2 green onions thinly sliced
Optional
- 1 per serving fried egg (optional)
Instructions
- Marinate beef: Mix soy sauce, sugar, sesame oil, garlic, ginger, vinegar, and gochujang. Toss beef in marinade and rest for 15 minutes.
- Cook beef: Sauté marinated beef in a skillet over medium-high heat for 3–4 minutes until caramelized.
- Prepare vegetables: Arrange cucumber, carrot, bell pepper, and kimchi in small bowls.
- Assemble stack: Press rice into a mold, layer with beef and vegetables, then repeat. Top with sesame seeds and green onions.
- Finish and serve: Add fried egg if desired. Serve immediately.
Notes
For extra flavor, drizzle with additional sesame oil or serve with spicy gochujang on the side.