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Korean BBQ Rice Stack

Korean BBQ Rice Stack

Discover how to make a delicious Korean BBQ Rice Stack with bold flavors and easy steps perfect for any meal occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups rice
  • 3 cups chicken broth
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1/4 teaspoon garlic powder
  • 1 pound boneless sirloin steak, thinly sliced
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup rice vinegar
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup snow peas

Equipment

  • Medium-sized pot with lid
  • Skillet or grill pan
  • Whisk
  • Bowls for mixing and marinating
  • Spatula

Method
 

  1. Bring chicken broth to a boil in a medium-sized pot.
  2. Add rice, soy sauce, sesame oil, and garlic powder, stirring until coated.
  3. Cover and reduce heat, simmering for 20-25 minutes until tender.
  4. Whisk together soy sauce, honey, rice vinegar, grated ginger, and red pepper flakes in a bowl.
  5. Marinate the beef slices in the mixture for 30 minutes to an hour.
  6. Heat a skillet over medium heat and sauté bell peppers and onions until soft, adding snow peas for the last few minutes.
  7. In the same skillet or a grill pan, cook marinated beef slices until charred and cooked through.
  8. Layer rice, beef, and vegetables on a plate, garnishing with sesame seeds.
  9. Serve immediately, optionally with kimchi or pickled cucumbers.

Notes

For extra flavor, toast the sesame seeds before adding them on top. If time is short, use pre-cut vegetables to save on prep. Leftovers can be stored in an airtight container for up to three days; reheat gently to preserve texture. For a lighter dish, substitute the beef with chicken or pork, and consider using brown or cauliflower rice.