Description
Sizzling Korean BBQ Beef Rice Stack brings tender marinated meat and fluffy rice together in a mouthwatering combo that’ll make your taste buds dance. Grab some chopsticks and dive into this flavor-packed dish that comes straight from Seoul’s sizzling street food scene.
Ingredients
Scale
Protein:
- 1 pound beef sirloin or ribeye, thinly sliced
Seasonings and Sauces:
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon rice vinegar
- 1 teaspoon freshly grated ginger
- ½ teaspoon ground black pepper
- 3 cloves garlic, minced
- 1 teaspoon granulated sugar
- ½ teaspoon fine salt
- 1 tablespoon sesame seeds, plus more for garnish
- Extra sesame seeds, for garnish
Vegetables and Accompaniments:
- 2 cups cooked jasmine rice, hot
- 1 small cucumber, thinly sliced
- 1 ripe avocado, sliced
- ½ cup shredded carrots
- ¼ cup green onions, thinly sliced
- Extra sliced green onions, for garnish
- Nori strips, for garnish
- Spicy mayonnaise, for serving
Instructions
- Whisk together ¼ cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 1 teaspoon ginger, ½ teaspoon black pepper, and 3 minced garlic cloves in a large bowl.
- Drop 1 pound thinly sliced beef sirloin into the marinade. Ensure each slice gets fully coated. Refrigerate for 30 minutes.
- Heat a large skillet to 400°F over medium-high heat. Do not add extra oil.
- Spread marinated beef in a single layer across the skillet. Cook for 3-4 minutes, turning pieces occasionally until browned.
- Sprinkle 1 tablespoon sesame seeds over the beef. Toss gently to distribute evenly.
- Mix 1 tablespoon rice vinegar, 1 teaspoon sugar, and ½ teaspoon salt in a small bowl until fully dissolved.
- Pour vinegar mixture over 2 cups hot jasmine rice. Stir carefully to season thoroughly.
- Slice 1 cucumber thinly. Cut 1 avocado into thin slices. Shred ½ cup carrots.
- Place a ring mold on your serving plate. Pack seasoned rice into the base, pressing firmly.
- Layer cooked beef over the rice base. Top with cucumber, avocado, carrots, and ¼ cup sliced green onions.
- Carefully remove the ring mold. Garnish with nori strips, extra green onions, and sesame seeds.
- Drizzle spicy mayonnaise over the stack if desired. Serve immediately.
Notes
- Marinate beef for maximum flavor by letting it sit in the refrigerator for at least 30 minutes, which helps the meat absorb all the delicious Korean BBQ seasonings.
- Create a perfectly crispy exterior on the beef by using a very hot skillet and avoiding overcrowding, which allows the meat to sear instead of steam.
- For a gluten-free version, swap traditional soy sauce with tamari and ensure all other ingredients are certified gluten-free.
- Keep vegetables crisp and fresh by slicing them just before assembling the rice stack, which prevents wilting and maintains vibrant texture and color.
- Prep Time: 25 minutes - 1 hour 5 minutes
- Cook Time: 3-5 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg