1) Make the sauce
- In a small bowl, whisk soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, black pepper, and gochujang (if using).
- If you want a thicker, glossy finish, mix cornstarch + water (slurry) and set aside.
2) Cook the beef
- Heat a skillet over medium-high heat.
- Add ground beef and cook 6–8 minutes, breaking it up, until browned.
- Drain excess grease if needed.
- Pour in the sauce and simmer 1–2 minutes.
- If using slurry, stir it in and simmer 30–60 seconds until glossy and thickened.
3) Prep rice
- Warm cooked rice. Stir in butter and a pinch of salt if desired.
4) Mix spicy mayo (optional)
- Whisk mayo, sriracha (or gochujang), lime juice, and honey until smooth.
5) Build the rice stacks
- Pack rice into a small bowl or measuring cup, then invert onto a plate (or use a ring mold).
- Spoon Korean BBQ beef on top.
- Add carrots, cucumber, cabbage, green onions, and sesame seeds.
- Drizzle with spicy mayo. Add kimchi or a fried egg if using.
Serving and Storage
Serving
Serve immediately while the beef is hot and the veggies are crisp. This is great as a bowl (quickest) or a stack (prettiest).
Pair with miso soup, a simple cucumber salad, or roasted broccoli.
Storage
- Refrigerator: Store beef, rice, and toppings separately for best texture, up to 4 days.
- Freezer: Freeze cooked beef (without fresh toppings) up to 2 months.
Reheating
- Beef: Reheat in a skillet or microwave with a splash of water to loosen sauce.
- Rice: Reheat with a splash of water, covered, until fluffy again.
Tips
- Caramelization = flavor: let the beef brown well before adding sauce.
- Balance the sauce: too salty? add a splash of water; too sweet? add a little vinegar; want heat? add gochujang.
- Use fresh crunch: crisp veggies make the “stack” feel restaurant-level.
- Meal prep smart: keep sauce thicker so it doesn’t soak the rice.
- Want more “Korean BBQ” vibe? top with kimchi and toasted sesame seeds.
Variations
1) Bulgogi Steak Rice Stack
Use thin-sliced flank or sirloin. Sear quickly over high heat, then toss with sauce for 1 minute.
2) Spicy Gochujang Beef
Add 1 tablespoon gochujang and a drizzle of hot honey for a sweet-heat finish.
3) Pineapple Korean BBQ Stack
Add diced pineapple or pineapple salsa on top for a bright, tropical twist.
4) Low-Carb
Swap rice for cauliflower rice or shredded cabbage. Keep toppings crunchy and fresh.
5) Kids’ Mild Version
Skip gochujang/sriracha and serve spicy mayo on the side. Add extra cucumber and carrots.
FAQ
What cut of beef is best if I don’t want ground beef?
Flank steak, sirloin, or ribeye sliced thinly against the grain works great. Freeze 15 minutes first for easier slicing.
Is gochujang very spicy?
It’s medium heat with a sweet-salty fermented flavor. Start small (1 teaspoon) and increase to taste.
Can I make this ahead for a party?
Yes. Keep beef warm in a slow cooker on LOW, keep rice warm, and set toppings out buffet-style so guests build their own stacks/bowls.
How do I keep the stack from falling apart?
Pack rice firmly in a cup/mold and don’t overload with wet toppings. A thicker beef sauce also helps.
What’s a good substitute for rice vinegar?
Apple cider vinegar works well. Use a little less, then taste and adjust.
