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Unbeatable Korean BBQ Beef Stack

Category: Satisfying Main Dishes for Every Occasion

Stack cooked rice, crunchy cucumber, and scallion with BBQ beef that's marinated in soy, gochujang, ginger, and sesame oil. Sprinkle some sesame seeds on top and toss on kimchi if you like it zesty. This meal for four is quick to throw together, looks awesome, and really brings out those classic Korean flavors. It's great for when you're hungry but want something with a bit of flair.

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Barbara Chef
Updated on Tue, 14 Oct 2025 21:32:05 GMT
Beef rice stack topped with rice, cilantro, and onions. Highlight
Beef rice stack topped with rice, cilantro, and onions. | cookwithcarla.com

These Korean BBQ Beef Rice Stacks are just the thing when you want a speedy but exciting dinner. Super tender marinated strips of beef meet fluffy rice and crisp veggies. It's a Korean-inspired combo that just brings joy and even surprises folks in the family who normally aren't into rice bowls.

I was honestly surprised how quickly this became one of our favorites. It's almost a weekly thing now, especially since the kids want to jump in and help at every step.

Ingredients

  • Cooked white rice: a bit sticky, best freshly made or properly reheated
  • Korean BBQ beef: super thinly sliced for max tenderness, thinner means faster and better searing
  • Sesame oil: adds a nutty mild flavor, pick cold-pressed for best taste
  • Gochujang: Korean chili paste, gives you that signature kicked-up flavor and smooth texture
  • Soy sauce: rich, salty, and deep—go for quality Korean or Japanese brands if you can
  • Honey: brings a soft sweetness, helps balance everything out
  • Rice vinegar: nice and clear, keeps things zingy and balances sweet and spicy
  • Fresh garlic: gives punch and fresh aroma, always press it right before using
  • Fresh ginger, grated: sharp and bright, go for organic and grate it by hand if you can
  • Fresh scallions: for crunch on top, pick crisp, bright green ones
  • Cucumber: delivers cool crunch, use if the skin's tight and shiny
  • Sesame seeds: toast them right before use for that toasty edge
  • Kimchi (optional): adds bold flavor, grab a good one from an Asian grocery if possible

Instructions

Build the stacks:
Spread out a big scoop of rice onto plates or bowls and press down to make a nice base
Toss in the veggies and beef:
Top that rice base with those juicy beef strips, then pile on fresh cucumber slices and lots of scallions, toss sesame seeds on everything and, if you'd like, kimchi on the side
Add sauce and finish:
Pour the marinade right over the hot beef in the pan and stir so it coats everything—let it bubble up for just a couple minutes so the flavor soaks into the meat
Brown the beef:
Heat up sesame oil in a roomy pan over medium, add those beef slices, and let them cook without fussing—flip gently so it stays super juicy, and in about eight minutes it'll be browned and done through
Make the marinade:
Mix up soy sauce, gochujang, rice vinegar, honey, pressed garlic, and ginger in a bowl. Stir it well until smooth and the honey's dissolved
A beef rice stack topped with rice and cilantro. Highlight
A beef rice stack topped with rice and cilantro. | cookwithcarla.com

Good to know

Beef loads this with protein. Kimchi really brings the layers alive. Got leftovers? They're awesome for lunch the next day. What I especially love is the mix of warm beef and chilled veggies—that clash of temps is what makes it so cool. My kid loves stacking his own with his hands while we eat together. That's our favorite part every time.

A beef rice stack finished with green onions. Highlight
A beef rice stack finished with green onions. | cookwithcarla.com

Storage tips

These rice stacks are best fresh, but cooked beef and rice will last separately in the fridge for up to two days. Keep veggies and kimchi off until you're serving so things stay crisp. You can freeze the cooked beef with no problem, but rice is better fresh for the right texture.

Swaps and additions

If you're skipping beef, try thin chicken breast or turkey strips—makes it even lighter. No gochujang? A little sriracha will deliver some heat. Want more veggies? Thin radish slices or shredded carrots are awesome, and a squeeze of lime brightens it up.

Serving ideas

Go classic with bowls, fluffy rice, and a rainbow of veggies. If you want to make it fancy, stack things up in jars or a big platter for guests. A crisp leafy salad or some miso dressing makes it extra special.

Tradition and culture

Beef rice stacks are a fresh mashup of modern home cooking and Korean street food vibes. Gochujang and kimchi have been at the heart of Korean dishes for ages—they bring real punch and life. The best part of this kind of meal is sharing it with others, so definitely try it with family or friends.

Recipe FAQs

→ How can I make the BBQ beef super tender?

Slice the beef thin, then let it chill in the marinade for up to two hours if you can. You'll get way more flavor and it'll get nice and soft.

→ Can I swap out the white rice for something else?

Totally. Basmati or jasmine rice work great and give it a different vibe.

→ What's a good substitute if I can't use gochujang?

If gochujang isn't your thing, just go for sriracha or a mild chili paste—just add as much as you want for some kick.

→ How do I keep this meal dairy-free?

It's already dairy-free, but double-check your veggies and sauces just to be sure nothing sneaky's in there.

→ Is it possible to prep this meal ahead of time?

Definitely. Get the beef and rice ready and keep them cold. Just slice up the fresh veggies right before serving so they stay crisp.

Korean BBQ Beef Stack

Layers of BBQ beef, rice, crisp veggies, and bold sauce—straight out of Korean home kitchens.

Prep Time
15 min
Cook Time
10 min
Total Time
25 min

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Korean

Yield: 4 Servings (4 rice bowls)

Dietary Preferences: Dairy-Free

Ingredients

→ Main

01 2 cups steamed white rice
02 450 g thinly sliced Korean BBQ beef

→ Sauce

03 1 teaspoon freshly grated ginger
04 2 minced garlic cloves
05 1 tablespoon honey
06 2 teaspoons rice vinegar
07 2 teaspoons Gochujang (spicy Korean chili paste)
08 1 tablespoon soy sauce
09 1 tablespoon sesame oil

→ Topping

10 Kimchi for serving, if you like
11 1 tablespoon sesame seeds
12 1/2 cucumber, thinly sliced
13 60 ml chopped scallions

Steps

Step 01

Cover everything with scallions, cucumber slices, and a sprinkle of sesame seeds. Spoon some kimchi on the side if you're into it. Make up every bowl like this.

Step 02

Put about half a cup of rice at the bottom of each bowl or plate. Load the beef and sauce mix right on top.

Step 03

Pour the sauce you mixed over the beef in the pan, stir it well, and let it simmer a couple more minutes so the flavors really soak in.

Step 04

Get sesame oil warm in a big skillet over medium heat. Toss in the beef and cook it, flipping now and then, till it's browned all around and cooked through — should take 5 to 7 minutes.

Step 05

Whisk together soy sauce, Gochujang, rice vinegar, honey, minced garlic, and grated ginger in a small bowl till smooth.

Notes

  1. If you want it to look cool when served, use clear bowls so you can see the layers. For extra flavor, let the beef chill in the sauce for up to two hours before you cook it—trust me, it's worth it if you have the time.

Required Equipment

  • Big skillet
  • Mixing bowls
  • Chef’s knife
  • Cutting board
  • Whisk or spoon to mix stuff

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Soy sauce and Gochujang both usually have soy and gluten. Check every ingredient if allergies are a problem, and talk to your doctor if you're not sure.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 455
  • Fat: 13 g
  • Carbs: 49 g
  • Protein: 32 g