Korean BBQ Beef Rice Stack (Print Version)
# Ingredients:
→ Main Components
01 -
1 pound Korean BBQ beef, thinly sliced
02 -
2 cups cooked white rice
→ Sauce
03 -
1 tablespoon soy sauce
04 -
2 teaspoons gochujang (Korean chili paste)
05 -
2 teaspoons rice vinegar
06 -
1 tablespoon honey
07 -
2 cloves garlic, minced
08 -
1 teaspoon grated ginger
→ Aromatics & Garnish
09 -
1 tablespoon sesame oil
10 -
1/4 cup chopped green onions
11 -
1/2 cucumber, thinly sliced
12 -
1 tablespoon sesame seeds
13 -
Kimchi (optional)
# Instructions:
01 -
In a small bowl, whisk together soy sauce, gochujang, rice vinegar, honey, minced garlic, and grated ginger until well combined.
02 -
Heat sesame oil in a skillet over medium heat. Add the Korean BBQ beef slices and cook until browned and fully cooked through, about 5-7 minutes.
03 -
Pour the prepared sauce over the beef and toss to coat evenly. Continue cooking for an additional 2-3 minutes to allow the flavors to meld together.
04 -
Layer 1/2 cup of cooked white rice at the bottom of each serving bowl or plate.
05 -
Top each rice base with a generous portion of the cooked Korean BBQ beef.
06 -
Arrange sliced cucumber, chopped green onions, and a sprinkle of sesame seeds over each serving. Add a side of kimchi if desired.
# Notes:
01 -
For best results, use freshly cooked rice that's still warm when assembling the stacks.
02 -
This dish can be prepared ahead and assembled just before serving.