Korean BBQ Beef Rice Stack (Print Version)
Marinated beef, jasmine rice, and crisp veggies stacked for robust Korean-inspired flavor.
# Ingredients:
→ Korean BBQ Beef
01 -
1 pound beef sirloin or ribeye, thinly sliced
02 -
1/4 cup 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 -
1/2 teaspoon ground black pepper
09 -
1 tablespoon sesame seeds, optional
→ Rice Layer
10 -
2 cups cooked jasmine rice
11 -
1 tablespoon rice vinegar
12 -
1 teaspoon granulated sugar
13 -
1/2 teaspoon salt
→ Vegetable Garnish
14 -
1 cucumber, thinly sliced
15 -
1 avocado, sliced
16 -
1/2 cup shredded carrots
17 -
1/4 cup green onions, sliced
→ Finishing Touch
18 -
Nori strips, optional
19 -
Extra sliced green onions
20 -
Additional sesame seeds
21 -
Spicy mayonnaise, optional
# Steps:
01 -
Combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and ground black pepper in a large bowl. Toss thinly sliced beef in the marinade until well coated. Cover and refrigerate for 20 minutes to 1 hour.
02 -
Heat a large skillet over medium-high heat. Add marinated beef in a single layer and cook for 3 to 5 minutes, stirring occasionally, until browned and fully cooked. Sprinkle with sesame seeds and transfer to a plate.
03 -
In a small bowl, dissolve rice vinegar, granulated sugar, and salt. Pour the mixture over warm cooked jasmine rice and gently toss until evenly seasoned.
04 -
Thinly slice cucumber, slice avocado, shred carrots, and finely slice green onions.
05 -
Set a ring mold or ramekin on a serving plate. Firmly press seasoned rice into the base, followed by a layer of Korean BBQ beef, then cucumber, avocado, shredded carrots, and sliced green onions. Carefully lift the mold to keep the layers intact.
06 -
Garnish the stack with nori strips, extra green onions, additional sesame seeds, and a drizzle of spicy mayonnaise if desired. Serve immediately.
# Notes:
01 -
For optimal flavor, allow the beef to marinate longer if time permits. Use a sharp knife or mandoline for uniform vegetable slices and easier layering. Warm rice helps achieve a compact and stable stack.