Korean BBQ Beef Rice Stack

by

Hook

Craving something deliciously unique? This Korean BBQ Beef Rice Stack layers sweet and savory marinated beef, fresh veggies, fluffy rice, and a touch of spice for a balanced dish that’s as visually stunning as it is tasty!

Ingredients

For the Korean BBQ Beef:

  • 1 lb (450 g) beef sirloin or ribeye, thinly sliced
  • 1/4 cup soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1/2 small onion, finely grated
  • 1/2 tsp black pepper
  • 1 tbsp sesame seeds

For the Rice:

  • 2 cups cooked white rice (jasmine or short-grain)
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • Pinch of salt

For the Veggies & Garnishes:

  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 1 cup kimchi
  • 1/4 cup green onions, finely chopped
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp mayonnaise (optional, for a creamy spicy sauce)

Introduction

The Korean BBQ Beef Rice Stack brings together the bold flavors of Korean barbecue in a modern, layered dish. Inspired by bibimbap, this version emphasizes a striking presentation while keeping all the classic tastes intact. Whether it’s for a weeknight dinner or an elegant dinner party, this dish is a guaranteed crowd-pleaser.

How to Make

  1. Marinate the Beef:
    • In a bowl, combine soy sauce, sesame oil, brown sugar, honey, garlic, ginger, grated onion, and black pepper.
    • Add the thinly sliced beef and toss to coat evenly. Cover and let marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
  2. Prepare the Rice:
    • Mix the cooked rice with sesame oil, rice vinegar, and a pinch of salt. Set aside.
  3. Cook the Beef:
    • Heat a skillet or grill pan over medium-high heat. Add the marinated beef in batches, cooking for 2-3 minutes on each side until caramelized and cooked through. Sprinkle with sesame seeds.
  4. Assemble the Stack:
    • Using a food ring mold or freehand, start layering:
      • Bottom layer: rice
      • Second layer: beef
      • Top layer: shredded carrots, cucumbers, kimchi, and green onions.
    • Drizzle with gochujang or a mix of gochujang and mayonnaise for extra creaminess.
  5. Serve:
    • Gently remove the mold if used, and garnish with additional sesame seeds and green onions.

Tips

  • Meat Prep: Freeze the beef for 30 minutes before slicing for easier thin cuts.
  • Veggie Crunch: For extra crunch, lightly pickle the carrots and cucumbers with vinegar and a pinch of sugar.
  • Rice Layering: Pack the rice layer firmly to ensure the stack holds its shape.
  • Spice Level: Adjust gochujang according to your preferred spice tolerance.

Description

Layers of tender, juicy Korean BBQ beef are stacked with fluffy, aromatic rice and fresh vegetables, topped with a tangy-spicy gochujang drizzle. Each bite is a harmonious mix of textures and flavors, ranging from the caramelized sweetness of the beef to the crunch of the veggies and the umami heat of the sauce.

Nutrition (Per Serving)

  • Calories: 450
  • Protein: 26 g
  • Carbohydrates: 42 g
  • Fat: 19 g
  • Fiber: 3 g
  • Sodium: 850 mg

Enjoy this show-stopping dish and transport your taste buds to Korea with every bite!

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