Korean BBQ Beef Rice Stack

Here’s a mouthwatering recipe for a Korean BBQ Beef Rice Stack — a layered, flavor-packed dish featuring tender beef, sticky rice, and crisp veggies with bold Korean flavors. Think of it as a deconstructed Korean BBQ bowl, stacked like a mini tower or layered parfait-style!

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🥢 Korean BBQ Beef Rice Stack

Ingredients (Serves 2–4)

For the Beef (Bulgogi-style):

• 1 lb thinly sliced beef (ribeye, sirloin, or flank steak)

• 3 tbsp soy sauce

• 1 tbsp brown sugar

• 1 tbsp sesame oil

• 2 tsp rice vinegar or mirin

• 2 cloves garlic, minced

• 1 tsp grated ginger

• 1/4 tsp black pepper

• 1 green onion, sliced

• Optional: 1/2 pear or apple, grated (for extra tenderness)

For the Rice:

• 2 cups cooked short-grain or jasmine rice

• 1 tsp sesame oil

• 1/2 tsp salt

• Optional: sprinkle of sesame seeds

Toppings & Layers:

• Julienned carrots or cucumber

• Sliced avocado

• Pickled radish or kimchi

• Fried or soft-boiled egg (optional)

• Gochujang mayo or spicy Korean sauce

• Sesame seeds & chopped green onions (for garnish)

• Nori (seaweed) strips

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🔪 Instructions

1. Marinate the Beef

• Combine all marinade ingredients in a bowl.

• Add sliced beef and toss to coat.

• Marinate for at least 30 minutes (or overnight for deeper flavor).

2. Cook the Beef

• Heat a large skillet or grill pan over high heat.

• Add a bit of oil and cook beef in batches until nicely browned and caramelized (about 2–3 minutes per side).

3. Season the Rice

• While beef cooks, stir sesame oil and salt into warm rice. Set aside.

4. Assemble the Stack

You can stack it in a food mold, ramekin, or ring mold, or layer it parfait-style in a glass.

Layer Order Example:

1. Bottom: a scoop of seasoned rice

2. Middle: layer of sliced beef

3. Next: veggies (carrots, cucumber, avocado)

4. Optional: drizzle of gochujang mayo or Korean BBQ sauce

5. Top: egg, sesame seeds, green onions, nori strips

5. Serve

• Carefully unmold (if stacking) or serve directly.

• Serve warm with extra sauce on the side.

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🔥 Gochujang Mayo (Quick Sauce)

Mix:

• 2 tbsp mayo

• 1 tsp gochujang (Korean chili paste)

• 1/2 tsp sesame oil

• 1/2 tsp rice vinegar

• Optional: tiny drizzle of honey

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✅ Tips:

• Use pre-cooked frozen rice for a shortcut.

• Vegan version? Sub mushrooms or tofu for the beef.

• Want it portable? Turn it into a Korean BBQ rice wrap with nori sheets.

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Let me know if you want a meal-prep version or to turn this into bite-sized rice stack appetizers!