Ingredients
For the Marinated Beef (Bulgogi)
- 1 lb (450g) ribeye or sirloin beef, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 1/2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 tsp black pepper
For the Rice
- 2 cups short-grain rice (or medium-grain rice or cauliflower rice), rinsed
- 2 1/2 cups water
Vegetables & Toppings
- 1/2 cup cucumber, thinly sliced
- 1/2 cup carrots, julienned
- 1/2 cup leafy greens (lettuce or spinach)
- 1/2 cup mushrooms, thinly sliced (optional)
- 1/4 cup scallions, sliced
- 1/4 cup bell pepper, julienned
- 4 eggs (optional, for topping)
Sauces & Garnish
- 3 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil (for drizzling)
- 2 tsp toasted sesame seeds
- 2 tbsp soy sauce (for additional dressing or to taste)
Suggested Accompaniments (Optional)
- Kimchi
- Pickled radish
- Seasoned spinach
- Fresh herbs (cilantro, green onions)
- Crispy fried garlic
Instructions
- Marinate the Beef: In a bowl, combine soy sauce, sugar, sesame oil, minced garlic, grated ginger, and black pepper. Add the thinly sliced beef, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours or overnight for best results.
- Prepare the Rice: Rinse the short-grain rice under cold water until the water runs clear. Soak for 30 minutes, then drain. Cook using a rice cooker or on the stovetop with 2.5 cups of water. (If using cauliflower rice, pulse cauliflower florets in a food processor and sauté with a bit of oil until tender.)
- Prepare the Vegetables: While the rice and beef marinate, prep the vegetables—thinly slice the cucumber and mushrooms, julienne the carrots and bell pepper, wash the greens, and slice the scallions.
- Cook the Beef: Heat a grill pan or skillet over medium-high heat. Add the marinated beef in a single layer, working in batches if necessary. Cook for 2-4 minutes per side or until the beef is caramelized and cooked through. Remove from heat and set aside.
- Fry the Eggs (Optional): In a separate skillet, fry the eggs sunny-side up to keep the yolk runny. These will crown the rice stacks for added richness.
- Assemble the Stacks: Start with a base layer of cooked rice on each plate (about 1 cup per serving). Top with half a cup of cooked bulgogi beef. Add a layer of assorted vegetables (a quarter cup each of cucumber, carrots, greens, mushrooms, and peppers). Drizzle gochujang and sesame oil over the stack. Place a fried egg on top, garnish with scallions and toasted sesame seeds.
- Serve and Enjoy: Present the rice stacks with optional banchan like kimchi and pickled radish. Serve immediately so everyone can dig in while the ingredients are warm and fresh.
Notes
- For the most tender beef, slice the meat very thinly against the grain.
- Vegetables can be swapped based on season or preference; try adding radishes, bean sprouts, or avocado.
- Make vegetarian/vegan: Replace beef with marinated tofu or mushrooms and skip the egg, using vegan gochujang if needed.
- Gochujang adds heat—adjust the amount according to spice tolerance.
- To save time, prepare the beef and rice ahead, then assemble just before serving.
- Store leftovers with beef and rice in separate airtight containers for best texture.
- This dish can also be served in bowls instead of stacked for a more casual presentation.
- Prep Time: 25 minutes (plus 2-4 hours marinating time)
- Cook Time: 25 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Korean
- Diet: Halal
Nutrition
- Serving Size: 1 rice stack (approx. 1/4 of recipe)
- Calories: 630
- Sugar: 10g
- Sodium: 880mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 79g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 210mg
