Korean BBQ Beef Rice Stack
A savory layered dish featuring marinated beef, fresh vegetables, and fluffy jasmine rice, providing a delicious and colorful Korean BBQ experience at home.
Equipment
- 1 medium bowl
- 1 rice cooker or pot
- 1 large skillet
Ingredients
- 1 pound beef sirloin thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic minced
- 1 tablespoon sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon grated ginger
- 2 cups jasmine rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1 small onion thinly sliced
- 1 cup carrot julienned
- 1 cup zucchini julienned
- 1 tablespoon sesame seeds
- 2 green onions chopped
- 1/4 cup kimchi chopped (optional)
- 1 tablespoon gochujang Korean chili paste for serving (optional)
Instructions
- Combine soy sauce, brown sugar, garlic, sesame oil, black pepper, and ginger in a medium bowl and add the sliced beef. Coat the beef well with marinade, cover, and refrigerate for at least 30 minutes.
- Rinse jasmine rice under cold water until clear. Cook rice with 2 cups water in a rice cooker or pot until tender and water is absorbed.
- Heat vegetable oil in a large skillet over medium-high heat. Cook marinated beef until browned and caramelized, about 4-5 minutes. Remove beef and set aside.
- In the same skillet, sauté onions until translucent. Add carrots and zucchini, stir-frying until tender-crisp.
- To assemble, place cooked rice on plates, top with cooked beef and sautéed vegetables. Sprinkle with sesame seeds and chopped green onions.
- Optionally serve with kimchi and a dollop of gochujang for extra flavor.
Notes
- Marinate beef overnight for deeper flavor.
- Substitute brown rice for a healthier alternative.
- Add toasted seaweed strips for crunch.
- Swap vegetables based on season or preference.
- Serve with steamed broccoli or bok choy to complete the meal.