Name: Korean BBQ Beef Rice Stack
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 1 lb ground beef; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 2 tablespoons brown sugar; 3 cloves garlic, minced; 1 tablespoon ginger, grated; 1 tablespoon gochujang (Korean chili paste); 1 tablespoon rice vinegar; 2 cups cooked white rice; 1/2 cucumber, thinly sliced; 1/2 cup carrots, julienned; 2 green onions, chopped; 1 tablespoon sesame seeds; 1 tablespoon kimchi (optional); Salt and pepper to taste

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Korean BBQ Beef Rice Stack is a flavorful and satisfying dish that layers tender ground beef seasoned with a delicious Korean BBQ sauce over a bed of fluffy rice. Topped with fresh vegetables like cucumber, carrots, and green onions, along with a sprinkle of sesame seeds, this dish is both vibrant and comforting. Whether you're looking for a quick weeknight dinner or something to impress your friends, this recipe hits all the right notes.

Korean BBQ Beef Rice Stack

Ingredients

1 lb ground beef

2 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons brown sugar

3 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon gochujang (Korean chili paste)

1 tablespoon rice vinegar

2 cups cooked white rice

½ cucumber, thinly sliced

½ cup carrots, julienned

2 green onions, chopped

1 tablespoon sesame seeds

1 tablespoon kimchi (optional)

Salt and pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium bowl, I mix together the soy sauce, sesame oil, brown sugar, garlic, ginger, gochujang, and rice vinegar. I stir until the sugar dissolves and the sauce is smooth.

In a large skillet, I heat it over medium-high heat and cook the ground beef until it’s browned, breaking it apart with a spoon as it cooks.

Once the beef is cooked through, I pour the prepared sauce over the meat and stir to coat it evenly. I let the mixture simmer for 3-5 minutes, allowing the sauce to thicken and coat the beef. Then, I season it with salt and pepper to taste.

While the beef is simmering, I prepare the rice and vegetables.

To assemble the dish, I place a layer of rice on each plate and top it with a generous portion of the Korean BBQ beef mixture.

I add the sliced cucumber, julienned carrots, and chopped green onions over the beef.

Finally, I sprinkle sesame seeds over the top and add kimchi if desired.

I serve it immediately and enjoy this flavorful, hearty meal!

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Variations

Vegetarian Option: For a vegetarian version, I could replace the ground beef with tofu or tempeh. I’d press the tofu to remove excess moisture before sautéing it.

Extra Heat: If I like things spicier, I can increase the amount of gochujang or add some fresh chili peppers for extra heat.

Protein Swap: I could swap the beef for chicken, pork, or even shrimp for a different take on this dish.

Rice Alternatives: If I prefer, I can switch the white rice for brown rice or cauliflower rice for a lower-carb version.

Storage/Reheating

Storage: Leftovers of this dish can be stored in an airtight container in the fridge for up to 3 days.

Reheating: To reheat, I can warm it in the microwave or heat it on the stove over low heat, adding a little water or broth if needed to keep it moist.

FAQs

Can I make this recipe ahead of time?

Yes, I can prepare the beef mixture and store it in the fridge for up to 2 days before serving. I would cook the rice fresh when I’m ready to serve the dish.

Can I freeze Korean BBQ Beef Rice Stack?

While I could freeze the beef mixture, I recommend making the rice fresh each time to maintain its texture. The beef can be frozen for up to 3 months.

How spicy is this dish?

The spiciness of this dish depends on the amount of gochujang I use. If I’m sensitive to spice, I can reduce the gochujang or leave it out entirely. The dish will still be delicious without it.

Can I use a different type of meat?

Absolutely! I can substitute the ground beef with chicken, pork, or even turkey. Just cook the meat through and proceed with the rest of the recipe.

Is this recipe gluten-free?

To make this recipe gluten-free, I can use tamari instead of soy sauce. I’d also want to check the label of the gochujang, as some brands may contain gluten.

Conclusion

Korean BBQ Beef Rice Stack is a flavorful and satisfying dish that brings together the rich umami of Korean BBQ with the freshness of vegetables and the heartiness of rice. It’s a quick, easy meal that’s perfect for any night of the week. I love how customizable it is, so I can adjust the flavors and ingredients based on my preferences. Whether I’m in the mood for something spicy or a bit milder, this recipe is always a winner!

Recipe:

Korean BBQ Beef Rice Stack

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Korean BBQ Beef Rice Stack is a flavorful dish featuring tender ground beef cooked in a savory Korean BBQ sauce, layered over fluffy rice and topped with fresh vegetables like cucumber, carrots, and green onions. This vibrant and satisfying meal is perfect for a quick dinner or impressing guests.

Instructions

In a medium bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, ginger, gochujang, and rice vinegar until the sugar dissolves and the sauce is smooth.
Heat a large skillet over medium-high heat and cook the ground beef until browned, breaking it apart as it cooks.
Pour the prepared sauce over the cooked beef and stir to coat evenly. Simmer for 3-5 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
While the beef is simmering, prepare the rice and vegetables.
To assemble, layer rice on each plate and top with a generous portion of the Korean BBQ beef mixture.
Add sliced cucumber, julienned carrots, and chopped green onions over the beef.
Sprinkle sesame seeds over the top and add kimchi if desired.
Serve immediately and enjoy!