Why Make This Recipe
Korean BBQ Beef Rice Stack is not just another meal; it’s a delightful blend of flavors and textures. The marinated beef is savory and tender, while the fresh vegetables add crunch and brightness. This dish is versatile and can be customized to fit your taste preferences. Plus, it’s visually appealing, making it perfect for dinner parties or a family meal.
How to Make Korean BBQ Beef Rice Stack
Ingredients:
- 450 g beef sirloin or ribeye, thinly sliced
- 60 ml soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar
- 0.5 teaspoon ground black pepper
- 1 tablespoon sesame seeds (optional)
- 400 g cooked jasmine rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- 60 g shredded carrots
- 25 g green onions, sliced
- Nori strips (optional)
- Extra sesame seeds
- Spicy mayonnaise (optional)
Directions:
- In a large bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper. Add the thinly sliced beef and toss until thoroughly coated. Cover and marinate in the refrigerator for at least 20 minutes, up to 1 hour.
- Heat a skillet over medium-high heat. Add the marinated beef in a single layer and cook for 3 to 5 minutes, stirring occasionally, until browned and cooked through. Sprinkle with sesame seeds and transfer to a plate.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour the mixture over the warm cooked jasmine rice and stir gently until the rice is evenly seasoned.
- Thinly slice the cucumber, slice the avocado, shred the carrots, and finely slice the green onions.
- Place a ring mold or ramekin on a serving plate. Firmly pack cooked rice into the base. Add a layer of Korean BBQ beef, followed by cucumber, avocado, shredded carrots, and green onions. Gently remove the mold to reveal the layered stack.
- Top with nori strips, extra green onions, additional sesame seeds, and a drizzle of spicy mayonnaise if desired. Serve immediately.
How to Serve Korean BBQ Beef Rice Stack
Serve your Korean BBQ Beef Rice Stack on individual plates for a beautiful presentation. You can also place the stack in the center of the table for a family-style meal. Pair it with extra spicy mayonnaise on the side for those who like some heat.
How to Store Korean BBQ Beef Rice Stack
If you have leftovers, store them in an airtight container in the refrigerator. The marinated beef and rice will stay fresh for up to 2 days. It’s best to keep the fresh vegetables separate until you are ready to eat, to maintain their crunch.
Tips to Make Korean BBQ Beef Rice Stack
- Marinate the beef for longer if you have the time. The flavor will improve with more time in the marinade.
- For easy stacking, ensure your rice is warm and sticky.
- Feel free to add or substitute any vegetables, like bell peppers or radishes, based on your preferences.
Variation
You can make this recipe vegetarian by replacing the beef with marinated tofu or tempeh. The sauce will add great flavor to your plant-based option!
FAQs
Can I use a different type of meat?
Yes, chicken or pork can also work well for this recipe. Adjust the cooking time based on the meat you choose.
Can I prepare this dish in advance?
You can marinate the beef a day ahead and cook it fresh when you are ready to serve.
Is it possible to make this dish gluten-free?
Yes, simply use gluten-free soy sauce or tamari to make the dish gluten-free.
Enjoy your Korean BBQ Beef Rice Stack! It’s a tasty meal that will impress everyone.
Korean BBQ Beef Rice Stack
Ingredients
For the beef marinade
- 450 g beef sirloin or ribeye, thinly sliced
- 60 ml soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar
- 0.5 teaspoon ground black pepper
- 1 tablespoon sesame seeds (optional)
For the rice
- 400 g cooked jasmine rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 0.5 teaspoon salt
For the toppings
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- 60 g shredded carrots
- 25 g green onions, sliced
- Nori strips (optional)
- Extra sesame seeds
- Spicy mayonnaise (optional)
Instructions
Marinate the beef
- In a large bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper.
- Add the thinly sliced beef and toss until thoroughly coated. Cover and marinate in the refrigerator for at least 20 minutes, up to 1 hour.
Cook the beef
- Heat a skillet over medium-high heat.
- Add the marinated beef in a single layer and cook for 3 to 5 minutes, stirring occasionally, until browned and cooked through.
- Sprinkle with sesame seeds and transfer to a plate.
Prepare the rice
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Pour the mixture over the warm cooked jasmine rice and stir gently until the rice is evenly seasoned.
Prepare the vegetables
- Thinly slice the cucumber, slice the avocado, shred the carrots, and finely slice the green onions.
Assemble the stack
- Place a ring mold or ramekin on a serving plate. Firmly pack cooked rice into the base.
- Add a layer of Korean BBQ beef, followed by cucumber, avocado, shredded carrots, and green onions.
- Gently remove the mold to reveal the layered stack.
Serve
- Top with nori strips, extra green onions, additional sesame seeds, and a drizzle of spicy mayonnaise if desired.
- Serve immediately.