Description
A flavorful and vibrant Bulgogi Chicken or Beef Rice Stack featuring tender marinated meat layered over savory rice and topped with sautéed fresh vegetables. This Korean-inspired dish balances sweet, salty, and spicy notes with a delightful mix of textures, perfect for a satisfying family meal.
Ingredients
Scale
Rice
- 2 cups rice
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon garlic powder
Meat and Marinade
- 1 pound boneless chicken breast or thinly sliced beef (sirloin or ribeye)
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1/4 cup rice wine vinegar
- 1/2 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes (optional)
- 1 clove garlic, minced
Vegetables
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1/2 cup snow peas
Instructions
- Cook the Rice: In a large pot, bring the chicken broth to a boil. Add the rice, soy sauce, sesame oil, and garlic powder. Lower the heat to a simmer, cover, and cook for 20-25 minutes until the rice is tender and has absorbed all the liquid.
- Marinate the Meat: In a bowl, mix together soy sauce, sesame oil, rice wine vinegar, grated ginger, red pepper flakes if using, and minced garlic. Add the chicken or beef slices, ensuring they are fully coated. Let the meat marinate for at least 30 minutes, or up to 1 hour for deeper flavor.
- Sauté the Vegetables: Heat a skillet over medium heat. Add the sliced red bell pepper and onion and cook until they begin to soften, about 4-5 minutes. Add the snow peas and cook for an additional 2-3 minutes until all vegetables are tender-crisp.
- Cook the Meat: Grill the marinated chicken or beef on a grill pan or outdoor grill until fully cooked through and slightly charred along the edges, about 4-6 minutes per side depending on thickness. Alternatively, sauté the meat in a skillet over medium-high heat until cooked and browned.
- Assemble the Rice Stack: In serving plates or a large platter, spread a layer of cooked rice at the bottom. Top with the grilled or sautéed meat. Finish by layering the sautéed vegetables over the meat, creating a colorful and flavorful stack ready to serve.
Notes
- Marinating the meat longer enhances flavor and tenderness.
- For a spicier kick, increase red pepper flakes or serve with gochujang sauce.
- Use beef for a more traditional bulgogi taste or chicken for a lighter option.
- Snow peas can be substituted with snap peas or green beans if unavailable.
- Leftover stack can be refrigerated for up to 3 days and reheated before serving.
