Ingredients
Korean BBQ Beef
- 450 g beef sirloin or ribeye, thinly sliced
- 60 ml soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar
- 0.5 teaspoon ground black pepper
- 1 tablespoon sesame seeds (optional)
Rice Layer
- 400 g cooked jasmine rice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 0.5 teaspoon salt
Vegetable Garnish
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- 60 g shredded carrots
- 25 g green onions, sliced
Finishing Touch
- Nori strips (optional)
- Sliced green onions
- Extra sesame seeds
- Spicy mayonnaise (optional)
Instructions
- Marinate Beef: In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and pepper. Toss beef in mixture, marinate for 20-60 minutes.
- Cook Beef: Brown marinated beef in a skillet for 3-5 minutes.
- Season Rice: Mix rice vinegar, sugar, and salt with warm cooked jasmine rice.
- Prepare Garnishes: Slice cucumber, avocado, shred carrots, and slice green onions.
- Assemble Stack: Layer rice, BBQ beef, cucumber, avocado, carrots, and green onions in a ring mold. Remove mold.
- Finish: Top with nori, green onions, sesame seeds, and spicy mayo. Serve.
Notes
- Thinly slice beef for tenderness and quick cooking.
- Use firm jasmine rice for better stacking.
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Category: Main Dishes
- Method: Intermediate
- Cuisine: Korean
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 Stack
- Calories: Approximately 480
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
