Why Make This Recipe
Korean BBQ Beef Rice Stack is a delicious and visually appealing dish. It combines tender marinated beef with fresh vegetables and seasoned rice. This recipe is not only easy to prepare, but it also offers a wonderful mix of flavors and textures. Whether for a family dinner or a special occasion, this stack will impress everyone at the table.
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)
- Sliced green onions
- 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 the Korean BBQ Beef Rice Stack on a large plate so everyone can enjoy the colorful layers. Each person can take a slice and savor the delicious combination of flavors. Adding some extra spicy mayonnaise on the side can elevate the taste even more!
How to Store Korean BBQ Beef Rice Stack
If you have leftovers, store them in an airtight container in the refrigerator. The beef and vegetables can stay fresh for up to 2 days. However, it’s best to eat the stack right after making it for the best flavor and texture. If you need to store the rice separately, it can last up to 4 days in the fridge.
Tips to Make Korean BBQ Beef Rice Stack
- For extra flavor, let the beef marinate for the full hour.
- Use a non-stick skillet to prevent sticking while cooking the beef.
- You can add other vegetables like bell peppers or radishes for more colors and tastes.
Variation
You can customize this recipe with your favorite proteins such as chicken or tofu. Vegetarian options can include using mushrooms instead of beef, marinating them the same way.
FAQs
Can I use a different type of rice?
Yes! You can use short-grain rice or brown rice, but jasmine rice is preferred for its flavor.
Is it necessary to marinate the beef?
While marinating enhances the flavor, if you’re short on time, you can cook the beef without marinating. It will still taste good!
Can I make this recipe ahead of time?
You can prepare the beef and rice in advance, but it’s better to assemble the stack right before serving to maintain its structure.
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 and vegetables
- 400 g cooked jasmine rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 1 unit cucumber, thinly sliced
- 1 unit avocado, sliced
- 60 g shredded carrots
- 25 g green onions, sliced
- unit Nori strips (optional)
- unit Sliced green onions
- unit Extra sesame seeds
- unit Spicy mayonnaise (optional)
Instructions
Preparation
- 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.
- 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.
Cooking
- 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.
Assembly
- 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.