Introduction
sweet, savory, garlicky, and lightly caramelized—layered over warm rice with crisp veggies and a creamy-spicy drizzle. It’s perfect for weeknights,
meal prep, or serving guests when you want something impressive without complicated steps.
The best part is how customizable it is: keep it mild for the family, add gochujang for heat, swap rice for cauliflower rice, or add pickled cucumbers
for extra crunch. Once you learn the simple Korean BBQ-style sauce, you’ll want to put it on everything.
Ingredients
Korean BBQ beef
- 1 lb (450 g) ground beef (or thin-sliced steak like sirloin/flank)
- 2–3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 1/2 tablespoons brown sugar (or honey)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar (optional, brightens)
- 1–2 teaspoons gochujang (optional, for heat)
- 1/2 teaspoon black pepper
- 1 teaspoon cornstarch + 1 tablespoon water (optional slurry for glossy sauce)
Rice layer
- 2 cups cooked jasmine rice (or short-grain rice)
- 1 tablespoon butter (optional)
- Pinch of salt
Crunchy toppings
- 1 cup shredded carrots
- 1 cup cucumber, diced or thinly sliced
- 1 cup shredded purple cabbage (optional but pretty)
- 2 green onions, sliced
- Sesame seeds
Spicy mayo drizzle (optional but amazing)
- 1/3 cup mayonnaise
- 1–2 teaspoons sriracha (or gochujang)
- 1 teaspoon lime juice (or rice vinegar)
- 1 teaspoon honey (optional)
Optional add-ons
- Fried egg (on top)
- Kimchi
- Avocado
- Pickled red onions or quick-pickled cucumbers
