Korean BBQ Beef Rice Stack (Print Version)
# Ingredients:
→ Beef and Marinade
01 -
450 g beef sirloin or ribeye, thinly sliced
02 -
60 ml soy sauce
03 -
30 ml sesame oil
04 -
26 g brown sugar
05 -
3 garlic cloves, minced
06 -
5 g grated fresh ginger
07 -
15 ml rice vinegar
08 -
0.5 g black pepper
09 -
15 g sesame seeds (optional, for garnish)
→ Rice and Seasoning
10 -
320 g cooked jasmine rice
11 -
15 ml rice vinegar
12 -
4 g sugar
13 -
3 g salt
→ Vegetables and Garnishes
14 -
1 cucumber, thinly sliced
15 -
1 avocado, sliced
16 -
60 g shredded carrots
17 -
25 g green onions, sliced
18 -
Nori strips (optional, for decoration)
19 -
Additional sesame seeds, for garnish
20 -
Additional sliced green onions, for garnish
21 -
Spicy mayo (optional, for topping)
# Instructions:
01 -
Combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper in a mixing bowl.
02 -
Submerge the thinly sliced beef in the marinade, ensuring even coverage. Refrigerate for 20 to 60 minutes to infuse flavors.
03 -
Heat a skillet over medium-high heat. Add marinated beef and sauté until browned and fully cooked, approximately 3 to 5 minutes. Sprinkle with sesame seeds and transfer to a plate.
04 -
In a small bowl, blend rice vinegar, sugar, and salt. Stir the mixture through warm cooked jasmine rice until evenly seasoned.
05 -
Firmly press seasoned rice into a mold to create the base layer. Arrange cooked beef atop the rice, followed by layers of cucumber, avocado, shredded carrots, and green onions. Carefully lift away the mold.
06 -
Adorn the stack with nori strips, additional sesame seeds, extra sliced green onions, and a drizzle of spicy mayo if desired. Serve immediately.
# Notes:
01 -
Thin slicing of beef facilitates quicker marination and even cooking for optimal tenderness.