Ingredients

For the Beef Marinade

1 lb beef sirloin or ribeye, thinly sliced
Choose well-marbled cuts for tender, flavorful results. Freeze for 30 minutes to make slicing easier.
1/4 cup soy sauce
Provides the essential umami and salty base.
2 tbsp brown sugar
Adds a slight caramel sweetness and helps create that sticky glaze when seared.
1 tbsp sesame oil
For nutty depth.
1 tbsp rice vinegar
Balances out the richness of the meat with acidity.
3 garlic cloves, minced
Essential for depth and complexity.
1 tsp grated ginger
Lends brightness and heat.
1/2 tsp black pepper
For subtle spice.
1 tbsp toasted sesame seeds
Brings crunch and extra nuttiness to the marinade.

For the Rice Stack

2 cups cooked short-grain rice (warm)
Short-grain rice like sushi or sticky rice works best for layering.
1 tbsp rice vinegar
Adds a touch of tang.
1 tsp sugar & 1/4 tsp salt
Light seasoning to elevate the base layer without overpowering it.

For the Vegetables

1/2 cup julienned carrots
Adds crunch and natural sweetness.
1/2 cup thinly sliced cucumber
Cool and refreshing, balancing out the richness of the beef.
1/4 cup blanched spinach or sautéed green beans
A pop of green and earthiness. You can also use kale or bok choy.

Toppings

1 sunny-side-up egg
The runny yolk ties all the elements together like a creamy sauce.
Sliced green onions
Adds freshness and sharpness.
Shredded seaweed (nori)
A savory umami garnish.
Extra sesame seeds
For visual appeal and crunch.

Instructions

Step 1: Marinate the Beef

In a medium bowl, combine the soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, pepper, and sesame seeds. Mix thoroughly. Add the thinly sliced beef, tossing to coat all pieces. Cover and refrigerate for at least 30 minutes, but ideally 4 hours or overnight. The longer the marination, the more intense the flavor.

Tip: Use a resealable bag to make marinating more efficient and cleanup easier.

Step 2: Prepare the Rice

While the beef is marinating, prepare your rice. If using a rice cooker, rinse the short-grain rice until the water runs clear before cooking. Once the rice is cooked and still warm, gently mix in the rice vinegar, sugar, and salt. Set aside and allow to cool slightly—this will help the rice hold together when stacking.

Tip: A touch of rice vinegar gives the rice a sushi-like tang and enhances the balance of the entire dish.

Step 3: Cook the Beef

Heat a large skillet or wok over medium-high heat. Sear the beef in batches to avoid overcrowding, allowing the slices to caramelize properly. Cook for 2 to 3 minutes per side until golden brown and slightly crispy on the edges.

Tip: Don’t pour the marinade directly into the pan with the beef. Cook the meat separately to achieve that characteristic Korean BBQ sear.

Step 4: Prepare the Vegetables

While the beef is cooling slightly, prep your vegetables. Julienne the carrots, thinly slice the cucumbers, and quickly blanch the spinach or sauté green beans until tender but still vibrant.

Optional: Lightly season your greens with sesame oil and a pinch of salt for added flavor.

Step 5: Assemble the Stack

Use a ring mold or a small round bowl as a guide to shape your stack. Lightly grease it or line with plastic wrap for easier removal.

Add a layer of seasoned rice and press down gently but firmly.
Top with a layer of spinach, then carrots and cucumbers.
Add a generous portion of the cooked beef on top.
Carefully unmold if using a ring.

Top the stack with a freshly cooked sunny-side-up egg. Garnish with green onions, shredded seaweed, and sesame seeds.

Optional: Drizzle a bit of soy sauce or spicy mayo on top for extra flavor and a modern twist.