Korean BBQ Beef Rice Stack

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

→ Korean BBQ Beef
450 g beef sirloin or ribeye, thinly sliced
60 ml soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
3 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon rice vinegar
0.5 teaspoon ground black pepper
1 tablespoon sesame seeds (optional)
→ Rice Layer
400 g cooked jasmine rice
1 tablespoon rice vinegar
1 teaspoon sugar
0.5 teaspoon salt
→ Vegetable Garnish
1 cucumber, thinly sliced
1 avocado, sliced
60 g shredded carrots
25 g green onions, sliced
→ Finishing Touch
Nori strips (optional)
Sliced green onions
Extra sesame seeds
Spicy mayonnaise (optional)

Instructions

In a large bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper. Add the thinly sliced beef and toss until thoroughly coated. Cover and marinate in the refrigerator for at least 20 minutes, up to 1 hour.
Heat a skillet over medium-high heat. Add the marinated beef in a single layer and cook for 3 to 5 minutes, stirring occasionally, until browned and cooked through. Sprinkle with sesame seeds and transfer to a plate.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour the mixture over the warm cooked jasmine rice and stir gently until the rice is evenly seasoned.
Thinly slice the cucumber, slice the avocado, shred the carrots, and finely slice the green onions.
Place a ring mold or ramekin on a serving plate. Firmly pack cooked rice into the base. Add a layer of Korean BBQ beef, followed by cucumber, avocado, shredded carrots, and green onions. Gently remove the mold to reveal the layered stack.
Top with nori strips, extra green onions, additional sesame seeds, and a drizzle of spicy mayonnaise if desired. Serve immediately.