Korean BBQ Beef Rice Stack
Description
This Korean BBQ Beef Rice Stack is bold, savory, and slightly sweet, featuring tender marinated beef layered over fluffy rice and finished with fresh toppings. It’s quick enough for a weeknight dinner but impressive enough to serve when you want something fun and flavorful.
Ingredients
For the Korean BBQ Beef
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1 lb beef sirloin or ribeye, thinly sliced
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¼ cup soy sauce
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2 Tbsp brown sugar
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2 Tbsp sesame oil
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3 cloves garlic, minced
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1 tsp fresh ginger, grated
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1 Tbsp rice vinegar
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1 tsp gochujang (optional, for heat)
For the Rice
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2 cups cooked jasmine or short-grain rice
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1 Tbsp butter
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½ tsp salt
For the Stack & Toppings
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1 cup shredded carrots
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1 cup sliced cucumbers
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2 green onions, sliced
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Sesame seeds, for garnish
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Fried egg or soft-boiled egg (optional)
Directions
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Marinate the Beef
In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang if using. Add sliced beef and toss to coat. Marinate for at least 15 minutes (up to 2 hours for deeper flavor). -
Prepare the Rice
Stir butter and salt into the warm cooked rice. Keep covered until ready to assemble. -
Cook the Beef
Heat a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and cook for 2–3 minutes per side until caramelized and cooked through. Do not overcrowd the pan. -
Assemble the Rice Stack
Spoon rice onto a plate or into a ring mold. Top with Korean BBQ beef, then layer with carrots, cucumbers, and green onions. -
Garnish & Serve
Sprinkle with sesame seeds and top with a fried or soft-boiled egg if desired. Serve immediately.