Korean BBQ Beef Rice Stack (Print Version)
Layers of BBQ beef, fluffy jasmine rice, and crisp veggies create a vibrant Asian-inspired stack.
# Ingredients:
→ Korean BBQ Beef
01 -
450 g beef sirloin or ribeye, thinly sliced
02 -
60 ml soy sauce
03 -
2 tablespoons brown sugar
04 -
2 tablespoons sesame oil
05 -
3 cloves garlic, minced
06 -
1 teaspoon grated ginger
07 -
1 tablespoon rice vinegar
08 -
0.5 teaspoon ground black pepper
09 -
1 tablespoon sesame seeds (optional)
→ Rice Layer
10 -
400 g cooked jasmine rice
11 -
1 tablespoon rice vinegar
12 -
1 teaspoon sugar
13 -
0.5 teaspoon salt
→ Vegetable Garnish
14 -
1 cucumber, thinly sliced
15 -
1 avocado, sliced
16 -
60 g shredded carrots
17 -
25 g green onions, sliced
→ Finishing Touch
18 -
Nori strips (optional)
19 -
Sliced green onions
20 -
Extra sesame seeds
21 -
Spicy mayonnaise (optional)
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
Thinly slice the cucumber, slice the avocado, shred the carrots, and finely slice the green onions.
05 -
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.
06 -
Top with nori strips, extra green onions, additional sesame seeds, and a drizzle of spicy mayonnaise if desired. Serve immediately.
# Notes:
01 -
Ensure the beef is sliced as thinly as possible for optimal tenderness and quick cooking.
02 -
Use a firm rice, such as jasmine, for better structure when layering the stack.