Korean BBQ Beef Rice Stack
| For the Korean BBQ Beef | |
| 1 lb | beef sirloin or ribeye, thinly sliced |
| ¼ cup | soy sauce |
| 2 tbsp | brown sugar |
| 2 tbsp | sesame oil |
| 3 cloves | garlic, minced |
| 1 tsp | grated ginger |
| 1 tbsp | rice vinegar |
| ½ tsp | black pepper |
| 1 tbsp | sesame seeds (optional) |
| For the rice layer | |
| 2 cups | cooked jasmine rice |
| 1 tbsp | rice vinegar |
| 1 tsp | sugar |
| ½ tsp | salt |
| For the veggie layer | |
| 1 | cucumber, thinly sliced |
| 1 | avocado, sliced |
| ½ cup | shredded carrots |
| ¼ cup | green onions, sliced |
| For the garnish | |
| Nori strips (optional) | |
| Sliced green onions | |
| Extra sesame seeds | |
| Spicy mayo (optional) |
| Marinate the Beef: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper. Add the thinly sliced beef, tossing to coat. Marinate for at least 20 minutes or up to 1 hour. |
| Cook the Beef: Heat a skillet over medium-high heat. Add the marinated beef and cook for 3-5 minutes, or until the beef is browned and cooked through. Sprinkle with sesame seeds and set aside. |
| Prepare the Rice Layer: In a small bowl, mix rice vinegar, sugar, and salt. Pour over the warm cooked rice and stir until evenly coated. |
| Assemble the Rice Stack: Using a food mold or ramekin, layer the rice at the bottom, pressing it down firmly. Next, add a layer of cooked Korean BBQ beef, followed by the cucumber slices, avocado, shredded carrots, and green onions. Carefully remove the mold. |
| Serve: Garnish with nori strips, extra sesame seeds, sliced green onions, and a drizzle of spicy mayo if desired. |