Korean BBQ Beef Rice Stack
A vibrant dish combining marinated beef, warm rice, and fresh vegetables, creating a visually appealing and satisfying Korean meal.
Ingredients
For the marinade
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 lb flank steak or skirt steak, thinly sliced
- Salt and pepper to taste Adjust to personal preference.
For assembly
- 2 cups cooked white rice Keep warm for serving.
- 1 tbsp sesame seeds
- 1/4 cup green onions, chopped
- 1 tbsp gochujang (Korean chili paste) Adjust based on heat preference.
Instructions
Preparation
- In a bowl, combine soy sauce, sesame oil, honey, minced garlic, rice vinegar, grated ginger, and a pinch of salt and pepper. Whisk until evenly blended.
- Add the thinly sliced beef to the marinade, ensuring every piece is coated well. Let it marinate for at least 30 minutes.
- Cook the white rice according to package instructions and keep it warm.
Cooking
- Heat a grill or skillet to medium-high heat and cook the marinated beef for about 2-3 minutes per side, or until browned and cooked to your preferred doneness.
Assembly
- In a bowl or on a plate, start with a base of warm cooked rice.
- Layer the grilled beef on top, followed by fresh cucumber slices and avocado.
- Drizzle gochujang over the stack, then sprinkle sesame seeds and chopped green onions on top for garnish.
- Serve immediately and enjoy!
Notes
For maximum flavor, consider marinating the beef overnight. Customize with additional toppings like shredded carrots or pickled vegetables. Adjust portion sizes for lighter options and consider pairing with kimchi or steamed bok choy for a complete meal.