Description
A bold, layered dish featuring Korean BBQ beef, sticky rice, crunchy slaw, and spicy mayo. Packed with flavor and no bowl required.
Ingredients
1 lb thinly sliced beef (ribeye, flank, or sirloin)
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp sesame oil
2 garlic cloves, minced
1 tsp fresh ginger, grated
2 green onions, chopped
2 cups cooked short grain rice
1 cup slaw mix (cabbage, carrots)
2 tbsp mayonnaise
1–2 tsp sriracha (to taste)
1 tsp lime juice
1 tbsp sesame seeds or furikake
Optional: seaweed squares for serving
Instructions
1. Marinate beef with soy sauce, brown sugar, sesame oil, garlic, ginger, and green onions. Let sit 20 mins or overnight.
2. Cook short grain rice and let cool slightly.
3. Sear marinated beef in hot skillet until browned and cooked through.
4. Mix mayo, sriracha, and lime juice to make spicy mayo.
5. Use a ring mold to layer rice on the bottom, followed by beef, slaw, and a drizzle of spicy mayo.
6. Top with sesame seeds and extra green onion.
7. Serve as stacked rounds or lifted with seaweed squares.
Notes
Use a cleaned tuna can with top/bottom removed as a ring mold.
Store rice, beef, and slaw separately and assemble fresh for best texture.
Add kimchi or gochujang to level up the spice.
Great for meal prep or casual party serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Fusion
- Method: Pan-Searing, Assembling
- Cuisine: Korean-Inspired, Asian Fusion