Korean BBQ Beef Stack (Print)
Layers of BBQ beef, rice, crisp veggies, and bold sauce—straight out of Korean home kitchens.
# 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:
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.
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.
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.
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.
05 -
Whisk together soy sauce, Gochujang, rice vinegar, honey, minced garlic, and grated ginger in a small bowl till smooth.
# Notes:
01 -
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.