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Bulgogi Beef Rice Stack with Kimchi

A visually appealing dish featuring tender bulgogi beef, zesty kimchi, and comforting rice, perfect for a quick and easy meal.
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Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Bulgogi
  • 1 lb bulgogi beef, thinly sliced Choose lean cuts for a tender finish.
  • 2 tablespoons soy sauce Enhances the meat’s natural savory qualities.
  • 1 tablespoon sesame oil Adds a nutty aroma and depth.
  • 2 cloves garlic, minced Essential for aromatic punch.
  • 1 tablespoon ginger, minced Provides warmth and zest.
  • 1 green onion sliced For fresh finishing touch.
Base Ingredients
  • 1 cup cooked rice (white or brown) Serves as a hearty base.
  • 1/2 cup kimchi Adds a tangy, spicy kick.
  • Sesame seeds for garnish Adds a subtle crunch.
  • Lettuce leaves for serving Perfect for wrapping.

Method
 

Marination
  1. In a mixing bowl, combine the thinly sliced bulgogi beef with soy sauce, sesame oil, minced garlic, and minced ginger. Stir well to coat and allow it to marinate in the refrigerator for at least 30 minutes.
Cooking
  1. Heat a skillet over medium-high heat. Once hot, add the marinated beef and cook for about 5-7 minutes or until browned and cooked through, stirring occasionally.
Assembly
  1. Place a ring mold on a plate and start with a layer of cooked rice (about 1/3 cup). Press down gently. Add a layer of cooked bulgogi beef, followed by a spoonful of kimchi.
  2. Repeat layers if desired, and carefully remove the ring mold.
  3. Garnish the top with sliced green onions and sesame seeds.
Serving
  1. Serve the stacks with lettuce leaves on the side for wrapping.

Notes

For deeper flavor, marinate the beef overnight. Feel free to add sliced cucumbers or avocados for added freshness. Drizzle sriracha for extra heat.