Name: Korean BBQ Beef Rice Stack
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: For the beef and sauce:; 1 lb (≈450 g) thinly sliced beef (sirloin, ribeye or flank steak); 1 tbsp sesame oil; 1 tsp soy sauce (plus 1 tbsp in sauce); 2 tsp gochujang (Korean chili paste); 1 tbsp rice vinegar; 1 tbsp honey; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; Additional components:; 2 cups cooked white rice (or brown rice/quinoa); 1/2 cucumber, thinly sliced; 1/4 cup green onions, chopped; 1 tbsp toasted sesame seeds; Kimchi for serving (optional)

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I built a Korean BBQ Beef Rice Stack, layering bold, marinated bulgogi-style beef, seasoned sticky rice, and crisp fresh vegetables. Topped with sesame seeds, spicy mayo, and optional egg—it looks spectacular and feels like comfort food with bite.

Korean BBQ Beef Rice Stack

Why You’ll Love This Recipe

I love how this dish fuses Korean barbecue flavors with familiar rice bowl comfort, yet stands tall with presentation. Each bite balances sweet-savory beef, tangy rice, crunchy cucumber, creamy avocado, and spicy sauce. It’s easy to customize, meal-prep friendly, and always feels special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef Marinade

Thinly sliced beef (sirloin, ribeye, flank)
Soy sauce
Brown sugar
Sesame oil
Garlic, minced
Grated ginger
Rice vinegar
Optional: gochujang or sriracha for heat
Toasted sesame seeds

Seasoned Rice

Cooked jasmine or short‑grain rice
Rice vinegar
Sugar
Salt
Sesame oil

Fresh Layers & Toppings

Cucumber, sliced
Shredded carrots
Avocado slices
Green onions, chopped
Optional: nori strips, kimchi, or a fried/soft‑boiled egg
Optional: spicy mayo drizzle

directions

I mix soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and pepper into a marinade. I toss the thinly sliced beef and let it marinate for 20–60 minutes.
I cook the marinated beef in a hot skillet over medium‑high heat for about 3–5 minutes until caramelized and cooked through. I sprinkle sesame seeds over it and set aside.
I season the warm cooked rice with rice vinegar, sugar, salt, and sesame oil, stirring gently until it’s evenly flavored.
Using a small mold or ramekin, I press a layer of rice firmly at the base. Next comes a layer of beef, then cucumber, avocado, carrots, and green onions. I carefully remove the mold to reveal a tidy stack.
I top it off with optional drizzle of spicy mayo, extra sesame seeds, nori strips, or a fried egg just before serving.

Servings and timing

This recipe makes 4 stacks, ideal for serving four people. Prep time is about 20 minutes, cooking time around 10 minutes, and assembly takes roughly 5 minutes, so total time is usually about 35 minutes.

Variations

I sometimes replace beef with thinly sliced chicken, tofu, or mushrooms for a lighter or vegetarian stack.
I adjust heat by adding more gochujang or a drizzle of spicy mayo.
I serve it deconstructed over a bowl of rice with toppings layered loosely if I don’t have a mold.
I top with kimchi or a soft‑boiled egg to add flavor and visual interest.

storage/reheating

I store components separately: marinated beef and seasoned rice in airtight containers in the fridge for up to 2 days. Assembled stacks are best served fresh. I reheat beef and rice gently in a pan before stacking. Reassembling right before eating keeps vegetables crisp.

FAQs

Can I use ground beef instead of sliced?

I prefer thin‑sliced beef for that seared bulgogi texture—it oxidizes quickly and caramelizes nicely, but you could use ground beef in a pinch.

Is the rice sticky enough for stacking?

Yes—short‑grain or jasmine rice that’s slightly cooled and seasoned becomes sticky enough to hold its shape in a mold.

Can I make this vegan?

Absolutely—I’ve swapped the beef for marinated tofu or sautéed mushrooms and used avocado or vegan spicy mayo instead of egg. Sesame oil and gochujang keep the flavor depth.

How spicy is it by default?

It’s mildly-spiced depending on how much gochujang you add. I often start with a teaspoon and swipe spicy mayo for extra heat.

Can I assemble this ahead for meal prep?

Yes—I prepare rice and beef in advance and refrigerate separately. When ready to serve, I layer them with fresh toppings. The molds help make assembly quick and clean.

Conclusion

I absolutely love making this Korean BBQ Beef Rice Stack—it’s visually impressive yet simple, full-flavored yet balanced. The combination of sweet-savory beef, seasoned rice, crisp vegetables, and optional toppings like avocado or egg always feels special. Whether I’m cooking for family or hosting friends, it never disappoints. Let me know if you’d like ideas for marinades, vegetarian builds, or mini-stack party versions!