Ingredients:
For the Korean BBQ Beef:
1/4 cup soy sauce
2 tbsp brown sugar
2 tbsp sesame oil
3 cloves garlic, minced
1 tsp grated ginger
1 tbsp rice vinegar
1/2 tsp black pepper
1 tbsp sesame seeds (optional)
For the Rice Layer:
2 cups cooked jasmine rice
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp salt
For the Veggie Layer:
1 cucumber, thinly sliced
1 avocado, sliced
1/2 cup shredded carrots
1/4 cup green onions, sliced
For Garnish:
Nori strips (optional)
Sliced green onions
Extra sesame seeds
Spicy mayo (optional)
Directions:
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.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 4 servings
