Korean BBQ Beef Rice Stack

•500g thinly sliced ribeye or sirloin beef

•3 tbsp soy sauce

•2 tbsp brown sugar

•1 tbsp sesame oil

•1 tbsp rice vinegar

•1 tbsp minced garlic

•1 tbsp grated ginger

•1 tsp gochujang (Korean chili paste – optional)

•1 tbsp sesame seeds

•2 green onions, finely chopped

•2 cups cooked short-grain rice (sticky rice works best)

•1 tbsp sesame oil

•1 tbsp soy sauce

•1 tsp sesame seeds

•2 eggs (sunny-side up)

•More chopped green onions

•Extra sesame seeds

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Instructions:

1.Marinate the Beef:

•In a bowl, combine soy sauce, brown sugar, sesame oil, vinegar, garlic, ginger, and gochujang.

•Add the sliced beef, mix well, and let marinate for at least 30 minutes (1–2 hours for better flavor).

2.Cook the Beef:

•Heat a skillet or grill pan over medium-high heat.

•Cook the beef slices until nicely caramelized, about 2–3 minutes per side. Set aside.

3.Prepare the Rice:

•In a bowl, mix the cooked rice with sesame oil, soy sauce, and sesame seeds.

•Optional: lightly pan-fry the rice in a mold or ring to shape it and add a crispy layer.

4.Fry the Eggs:

•Cook the eggs sunny-side up in a bit of oil. Season with a pinch of salt and pepper.

5.Assemble the Stack:

•Use a food ring or a small bowl to stack: rice at the bottom, then beef, then another layer of rice and beef.

•Top with the fried eggs.

•Sprinkle green onions and sesame seeds on top.