Description
Korean BBQ Beef Rice Stack is a flavorful and visually stunning layered dish featuring tender marinated beef, steamed rice, fresh vegetables, and a drizzle of spicy-sweet sauce. A perfect fusion meal that’s both satisfying and fun to serve.
Ingredients
Scale
- 1 lb thinly sliced beef ribeye or sirloin
- 2 cups cooked jasmine or short-grain rice
- 1 cup shredded lettuce or cabbage
- 1/2 cup julienned carrots
- 1/2 cucumber, thinly sliced
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, sliced
- Marinade:
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1/2 tsp black pepper
- Spicy Sauce (optional):
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Instructions
- In a bowl, mix together all marinade ingredients. Add sliced beef, toss to coat, and marinate for at least 30 minutes (or overnight for best flavor).
- In a small bowl, mix spicy sauce ingredients and set aside.
- Heat a skillet or grill pan over medium-high heat. Cook marinated beef for 3–4 minutes per side until browned and cooked through.
- To assemble the stack: Press a layer of rice into a round mold or small bowl. Add a layer of lettuce, then carrots, cucumbers, and finally, the cooked beef on top.
- Carefully lift off the mold or invert the bowl onto a plate. Drizzle with spicy sauce, garnish with sesame seeds and green onions, and serve immediately.
Notes
- For extra flavor, grill the beef over charcoal or wood fire.
- Substitute beef with tofu or mushrooms for a vegetarian version.
- Adjust spice level by changing the amount of gochujang in the sauce.
Nutrition
- Serving Size: 1 stack
- Calories: 470
- Sugar: 10g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg
Keywords: Korean BBQ beef, rice stack, gochujang, bulgogi, layered rice bowl, Asian fusion