Description
A flavorful and colorful Bulgogi Chicken or Beef Rice Stack, combining tender marinated meat with savory rice and sautéed vegetables. This Korean-inspired dish features marinated chicken or beef grilled or sautéed to perfection, served atop fragrant soy-seasoned rice, and topped with crisp stir-fried vegetables—a perfect meal for a hearty yet balanced dinner.
Ingredients
Scale
Rice
- 2 cups rice
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon garlic powder
Marinade
- 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
Main Protein
- 1 pound boneless chicken breast or thinly sliced beef (sirloin or ribeye)
Vegetables
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1/2 cup snow peas
Instructions
- Cook the Rice: In a large pot, bring 3 cups of chicken broth to a boil. Add 2 cups of rice, 1/4 cup soy sauce, 1 tablespoon sesame oil, and 1/4 teaspoon garlic powder to the pot. Lower the heat, cover, and simmer gently for 20-25 minutes until the rice is tender and has absorbed all the liquid.
- Marinate the Chicken or Beef: In a mixing bowl, combine 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 if using, and 1 minced garlic clove. Add the chicken breast pieces or thinly sliced beef to this marinade and toss well. Allow the meat to marinate for at least 30 minutes, or for more flavor, up to 1 hour in the refrigerator.
- Sauté the Vegetables: Heat a skillet over medium heat and add a little oil if necessary. Add sliced red bell pepper and sliced onion and sauté until softened, about 5-7 minutes. Add the snow peas and continue cooking for an additional 2-3 minutes until the vegetables are tender but still crisp.
- Cook the Chicken or Beef: Using a grill pan or skillet over medium-high heat, cook the marinated chicken or beef slices until fully cooked and edges are slightly charred, approximately 4-5 minutes per side depending on thickness. Ensure the meat reaches a safe internal temperature (165°F for chicken).
- Assemble the Rice Stack: On serving plates or a large dish, layer the cooked soy-seasoned rice as the base. Top with the grilled or sautéed chicken or beef slices. Finally, arrange the sautéed vegetables on top to complete the stack.
Notes
- To enhance flavor, marinate the meat overnight if time permits.
- Use jasmine or short-grain rice for a more authentic texture.
- For a vegetarian version, substitute chicken/beef with tofu and use vegetable broth instead of chicken broth.
- Adjust red pepper flakes according to spice preference.
- Snow peas can be substituted with green beans or snap peas if unavailable.
