Korean Beef Rice Stack with Fried Egg

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Ingredients:

For the beef (bulgogi style):

•1 lb (450g) thinly sliced beef ribeye or sirloin

•1/4 cup soy sauce

•2 tbsp brown sugar (or honey)

•1 tbsp sesame oil

•1 tbsp rice vinegar or mirin

•3 cloves garlic, minced

•1 tsp grated fresh ginger

•1/4 tsp black pepper

•2 green onions, finely chopped

•1/2 onion, thinly sliced (optional)

•1 tbsp toasted sesame seeds (optional)

For serving:

•2 cups cooked short-grain rice (warm)

•2–4 eggs (fried sunny-side-up or over-easy)

•Kimchi (optional, for serving)

•Sliced cucumber or carrots (optional, for crunch)

•Gochujang (Korean chili paste) or sriracha (optional, for heat)

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Instructions:

1. Marinate the Beef:

•In a bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar (or mirin), garlic, ginger, black pepper, and green onions.

•Add the sliced beef and onion. Mix well so the beef is coated.

•Let it marinate for at least 30 minutes (up to overnight in the fridge for best flavor).

2.Cook the Beef:

•Heat a pan over medium-high heat.

•Cook the marinated beef (and onions) until browned and slightly caramelized, about 4–6 minutes. Don’t overcrowd the pan — cook in batches if needed.

3.Fry the Eggs:

•In a non-stick pan, fry the eggs sunny-side-up or over-easy, depending on how runny you like your yolk.

4.Assemble the Stack:

•In a bowl or on a plate, layer rice on the bottom.

•Top with a generous helping of beef.

•Add optional toppings (kimchi, sliced cucumber or carrots, gochujang).

•Place the fried egg on top.

5.Garnish & Serve:

•Sprinkle with sesame seeds and extra green onions if you like.