The Korean BBQ Beef Rice Stack is a delicious and eye-catching meal that layers marinated beef, seasoned rice, and fresh vegetables. The marinated beef is cooked to perfection, creating a savory, flavorful topping for the seasoned rice. Fresh vegetables like cucumber, avocado, and carrots add color and crunch, while nori strips and spicy mayo make for a stunning presentation. This dish is easy to make and is perfect for a flavorful dinner that's both filling and satisfying.
The Korean BBQ Beef Rice Stack is a delightful meal that layers flavorful marinated beef, perfectly seasoned rice, and fresh, crisp vegetables. This dish is inspired by Korean flavors, featuring a savory-sweet marinade for the beef and a tangy rice base that balances well with the fresh veggies. The result is a vibrant and satisfying meal that’s perfect for lunch, dinner, or special occasions.
INGREDIENTS
- Beef sirloin or ribeye: 1 lb, thinly sliced, for the base
- Soy sauce: ¼ cup, for marinating the beef
- Brown sugar: 2 tbsp, to sweeten the marinade
- Sesame oil: 2 tbsp, for flavor in the marinade
- Garlic: 3 cloves, minced, for aroma
- Grated ginger: 1 tsp, for warmth and spice
- Rice vinegar: 1 tbsp, for tanginess
- Black pepper: ½ tsp, for seasoning
- Sesame seeds: 1 tbsp (optional), for garnish
- Cooked jasmine rice: 2 cups, for the base layer
- Rice vinegar: 1 tbsp, to season the rice
- Sugar: 1 tsp, to balance the rice seasoning
- Salt: ½ tsp, for seasoning the rice
- Cucumber: 1, thinly sliced, for crunch
- Avocado: 1, sliced, for creaminess
- Shredded carrots: ½ cup, for color and crunch
- Green onions: ¼ cup, sliced, for garnish
- Nori strips: for decoration (optional)
- Extra sesame seeds: for garnish
- Sliced green onions: for garnish
- Spicy mayo: for topping (optional)
INSTRUCTIONS
- Step 1:
- Blend the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper in a bowl.
- Step 2:
- Add the thinly sliced beef to the marinade, ensuring all slices are well coated. Marinate for 20 to 60 minutes.
- Step 3:
- Heat a skillet over medium-high heat and sauté the marinated beef until browned and cooked, about 3-5 minutes. Sprinkle sesame seeds and set aside.
- Step 4:
- In a small bowl, mix rice vinegar, sugar, and salt. Stir this mixture into warm cooked rice until evenly coated.
- Step 5:
- Press the rice into a mold to form a firm layer. Add a layer of cooked beef, followed by cucumber, avocado, shredded carrots, and green onions. Carefully remove the mold.
- Step 6:
- Decorate the rice stack with nori strips, extra sesame seeds, sliced green onions, and spicy mayo, if desired.
Serving and Storage Tips
- Serve immediately for the best flavor and texture.
- Leftovers can be stored in the refrigerator for up to 2 days.
Helpful Notes
- Adjust the spiciness of the dish by adding more or less spicy mayo.
- Use sushi rice for a stickier texture if desired.
Tips from Well-Known Chefs
- Add a touch of gochujang (Korean chili paste) to the marinade for a spicy kick.
Why You’ll Love Korean BBQ Beef Rice Stack
This Korean BBQ Beef Rice Stack is a flavorful, visually appealing meal that layers marinated beef, tangy rice, and fresh vegetables into one satisfying dish. It’s easy to make and offers a delightful blend of textures and flavors.
How to Make Ahead and Store
The marinated beef and seasoned rice can be prepared in advance. Store them separately in the refrigerator and assemble the rice stack just before serving.
FAQs
Can I use chicken instead of beef?
Yes, thinly sliced chicken breast or thigh can be used as a substitute.
Is there a vegetarian version?
Replace the beef with tofu or mushrooms for a vegetarian option.
Can I use a different rice?
Yes, sushi rice or short-grain rice works well for a sticky texture.
How do I make the rice more flavorful?
Increase the amount of rice vinegar, sugar, or salt to enhance the flavor.
Summary
The Korean BBQ Beef Rice Stack is a flavorful and visually appealing dish that combines marinated beef, seasoned jasmine rice, and fresh vegetables. The beef is marinated in a mixture of soy sauce, brown sugar, sesame oil, garlic, and ginger, then sautéed until cooked through. The rice is seasoned with rice vinegar, sugar, and salt to add tanginess and balance. The stack is layered with cucumbers, avocados, shredded carrots, and green onions, then topped with nori strips and spicy mayo for extra flavor. This dish offers a satisfying blend of textures and flavors, making it perfect for lunch or dinner.