Layered Korean BBQ Beef Rice Stack
with Sweet Soy Glaze & Sesame Crunch
🧾 Ingredients
500 g thinly sliced beef (ribeye or sirloin)
2 cups cooked white rice (slightly sticky)
2 tbsp vegetable oil
3 cloves garlic, minced
1 tbsp ginger, grated
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp chili flakes (optional)
1/2 tsp black pepper
1 carrot, finely shredded
1 cucumber, thinly sliced
2 green onions, chopped
1 tbsp sesame seeds
Fried egg (optional)
👩🍳 Instructions
🔥 1. Make the Sweet Soy Glaze
In a bowl, mix:
soy sauce
brown sugar
sesame oil
rice vinegar
chili flakes (optional)
black pepper
Stir until sugar dissolves. Set aside.
🥩 2. Cook the Beef
Heat vegetable oil in a pan or wok over medium-high heat.
Add garlic and ginger; sauté for 30 seconds until fragrant.
Add sliced beef and cook quickly (2–4 minutes) until browned.
Pour in the prepared sauce and toss to coat.
Cook another 1–2 minutes until glossy and slightly caramelized.
🥕 3. Prep the Fresh Toppings
Shred carrot
Slice cucumber thinly
Chop green onions
🍳 4. Optional Egg
Fry an egg sunny-side up or to your preference.
🍚 5. Assemble the Rice Stack
Start with a layer of warm rice (press lightly for structure).
Add a generous layer of the saucy beef.
Top with:
shredded carrots
cucumber slices
green onions
Sprinkle sesame seeds over the top.
Add fried egg if using.
🍽️ 6. Serve
Serve immediately while warm.
Optional: drizzle extra sauce or a little chili oil on top.
🍽️ Tips for Best Results
Use very hot pan for quick sear—this keeps beef tender.
Don’t overcook the beef; thin slices cook fast.
Slightly sticky rice helps hold the layered shape.
Layered Korean BBQ Beef Rice Stack
