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Korean BBQ Beef Rice Stack

Korean BBQ Beef Rice Stack: Dive into Flavorful Home Cooking

Experience the delightful tastes of Korean BBQ with this Korean BBQ Beef Rice Stack, featuring marinated ribeye, fluffy rice, tangy kimchi, and spicy gochujang.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/4 cup Soy Sauce Low-sodium can be used for a healthier option.
  • 2 tablespoons Brown Sugar Honey can be used as an alternative.
  • 1 tablespoon Sesame Oil Peanut oil can be used as an alternative.
  • 3 cloves Garlic (minced)
  • 1 tablespoon Ginger (grated) Ground ginger could work but will alter flavor.
  • 1/2 teaspoon Black Pepper White pepper can be used as a substitute.
For Cooking
  • 1 medium Onion (thinly sliced) Shallots can be an alternative.
  • 2 tablespoons Vegetable Oil Can use canola or grapeseed oil.
For the Stack
  • 4 cups Steamed Rice Sushi rice is a good alternative.
  • 1 cup Kimchi (chopped) Other pickled or sautéed vegetables can substitute.
  • 2 tablespoons Gochujang (Korean chili paste) Sriracha could be a mild alternative.
  • 1 tablespoon Rice Vinegar Apple cider vinegar can be substituted.
For Garnishing
  • 2 tablespoons Sesame Seeds (toasted) Use crushed nuts like peanuts for texture.
  • 2 tablespoons Green Onions (chopped) Chives can serve as an alternative.

Equipment

  • Skillet
  • Medium bowl
  • Cutting board
  • Knife

Method
 

Preparation Steps
  1. In a medium bowl, whisk together ¼ cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 3 minced garlic cloves, 1 tablespoon grated ginger, and ½ teaspoon black pepper until well combined.
  2. Slice the beef ribeye thinly against the grain for tenderness. Toss the sliced beef into the marinade, ensuring each piece is coated thoroughly. Cover the bowl and refrigerate for at least 30 minutes.
  3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add 1 thinly sliced onion and sauté for about 3-4 minutes until translucent and slightly caramelized.
  4. Add the marinated beef and any leftover marinade to the skillet. Cook for 5-7 minutes, stirring frequently until the beef is fully cooked and caramelized.
  5. In a small bowl, combine 2 tablespoons of gochujang with 1 tablespoon of rice vinegar and a splash of water to thin it out. Stir until smooth.
  6. To assemble each serving, scoop a portion of steamed rice onto a plate, press down to shape it, top with kimchi, then sautéed beef and onions, and drizzle with spicy sauce.
  7. Sprinkle toasted sesame seeds and chopped green onions over the stack and serve immediately.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

For best results, marinate the beef overnight for maximum flavor infusion.

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