Korean BBQ Beef Rice Stack (Print-Friendly Format)
Marinated beef, steamed rice, and crunchy vegetables layered for an irresistible flavor-packed meal.
# Required Ingredients:
→ Main
01 -
450 g Korean BBQ beef, thinly sliced
02 -
2 cups cooked white rice
→ Sauce
03 -
1 tablespoon sesame oil
04 -
1 tablespoon soy sauce
05 -
2 teaspoons gochujang (Korean chili paste)
06 -
2 teaspoons rice vinegar
07 -
1 tablespoon honey
08 -
2 cloves garlic, minced
09 -
1 teaspoon grated ginger
→ Garnish
10 -
60 ml chopped green onions
11 -
1/2 cucumber, thinly sliced
12 -
1 tablespoon sesame seeds
13 -
Kimchi, for garnish (optional)
# How to Make It:
01 -
In a small bowl, whisk together soy sauce, gochujang, rice vinegar, honey, minced garlic, and grated ginger until smooth.
02 -
Heat sesame oil in a skillet over medium heat. Add the sliced Korean BBQ beef and sauté until browned and cooked through, approximately 5–7 minutes.
03 -
Pour the prepared sauce over the cooked beef. Toss well to evenly coat, and cook for an additional 2–3 minutes to integrate flavors.
04 -
Portion 125 g of cooked rice onto the base of each serving bowl or plate. Arrange a generous layer of sauced beef over the rice.
05 -
Top with sliced cucumber, green onions, and sesame seeds. Add kimchi on the side if desired. Repeat for all servings.
# Additional Information:
01 -
For enhanced presentation, assemble in clear dishes to showcase the layers. Marinate the beef for up to 2 hours before cooking for deeper flavor, if time permits.