Description
This Korean BBQ Beef Rice Stack combines tender, marinated ribeye beef with sautéed onions, spicy gochujang sauce, and tangy kimchi layered over steamed rice. This flavorful dish balances sweet, savory, and spicy elements for an authentic Korean-inspired meal that’s quick and satisfying.
Ingredients
Scale
Beef Marinade
- 500 g (1 lb) beef ribeye, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 5 cloves garlic, minced
- 1 tbsp ginger, grated
- 1/4 tsp black pepper
Vegetables and Extras
- 1 onion, thinly sliced
- 1 tbsp vegetable oil
- 2 cups steamed rice
- 1 cup kimchi, chopped
- 2 green onions, chopped
- 1 tsp sesame seeds, toasted
Sauce
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp rice vinegar
- Small splash of water
Instructions
- Prepare Marinade: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper. Mix well to form the marinade.
- Marinate Beef: Add thinly sliced beef ribeye to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes; overnight marination will deepen flavor.
- Sauté Onions: Heat vegetable oil in a large pan over medium-high heat. Add the thinly sliced onion and cook until translucent and soft, about 3-4 minutes.
- Cook Beef: Add the marinated beef and any remaining marinade to the pan with onions. Cook, stirring occasionally for 5-7 minutes, until beef is fully cooked and caramelized.
- Make Spicy Sauce: In a small bowl, mix gochujang, rice vinegar, and a splash of water to create a smooth, spicy sauce.
- Assemble Rice Stacks: Place portions of steamed rice on plates, then layer chopped kimchi over the rice.
- Add Beef and Sauce: Top kimchi with the cooked beef and onions, then drizzle the spicy gochujang sauce on top.
- Garnish: Sprinkle toasted sesame seeds and chopped green onions over the assembled rice stacks.
- Serve: Serve the rice stacks immediately while hot to enjoy the vibrant combination of flavors.
Notes
- For best results, marinate the beef overnight to tenderize and deepen flavor.
- Use short-grain rice for a stickier texture that holds well in stacks.
- Adjust the amount of gochujang sauce to control spice level according to preference.
- If kimchi is very spicy, add more steamed rice to balance the dish.
- Leftover beef can be stored in the refrigerator for up to 2 days.
