Korean BBQ Beef Rice Stack
A vibrant dish featuring layers of succulent beef marinated in a flavorful sauce and served over fluffy rice, perfect for any occasion.
Ingredients
For the Marinade
- 1/4 cup soy sauce A rich and savory base
- 2 tablespoons brown sugar Adding a touch of sweetness
- 1 tablespoon sesame oil For a nutty aroma
- 3 cloves garlic, minced To bring depth of flavor
- 1 tablespoon ginger, grated Offering a fresh zest
- 1 tablespoon rice vinegar For a subtle tang
- 2 teaspoons gochujang Korean chili paste for that iconic kick
Main Ingredients
- 1 lb flank steak, thinly sliced
- 2 cups cooked white rice
- 1 tablespoon vegetable oil For cooking
- 1 tablespoon sesame seeds For a crunchy finish
- 2 stalks green onions, chopped To garnish
Instructions
Preparation
- In a mixing bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang. Whisk until the sugar dissolves, creating a fragrant marinade.
- Add the sliced flank steak to the marinade, ensuring each piece is well coated. Allow to marinate for at least 10 minutes.
Cooking
- Heat vegetable oil in a large skillet over medium-high heat. Add the marinated beef to the skillet in a single layer and cook for about 5-7 minutes, stirring occasionally, until browned and cooked through.
- While the beef is cooking, warm the cooked white rice in the microwave or on the stovetop.
Assembly
- Layer the warm rice at the bottom of a bowl or plate and top with the cooked Korean BBQ beef.
- Garnish with sesame seeds and chopped green onions.
Serving
- Enjoy your Korean BBQ Beef Rice Stack immediately while it’s hot!
Notes
For best results, marinate the beef longer if time permits—up to two hours or overnight deepens flavor. Consider using a cast-iron skillet for added char. Add sliced vegetables like bell peppers or carrots during cooking for color and nutrition. Try crushed peanuts or fried shallots on top for crunch.