Korean BBQ Beef Rice Stack
A delicious and visually appealing dish combining tender marinated beef, fresh vegetables, and seasoned rice, perfect for family dinners and special occasions.
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.
Notes
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. 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. 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.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 80gProtein: 40gFat: 20gSaturated Fat: 4gSodium: 800mgFiber: 5gSugar: 6g
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