1-Getting started with Korean Bbq Beef Rice Stack: is all about taking it one step at a time, and I promise it’s simpler than it sounds. Begin by prepping your ingredients to make the cooking process smooth and fun. This recipe comes together in about 40 to 45 minutes, giving you a hearty meal without much fuss.

2-Prepare the steak: by freezing it briefly and then thawing it in the fridge; this makes slicing easier. Slice the steak into very thin bite-sized pieces and add thinly sliced red onion to the mix. Next, peel the garlic, ginger, and pears, then pulse them in a food processor until they’re smooth like applesauce, and stir that into the meat.

3-Combine the soy sauce, brown sugar, agave syrup, and sesame oil: then pour it over the meat to coat everything well. Let it sit in the fridge for about 30 minutes to soak up those flavors. While that’s marinating, cook your rice using a rice cooker can make this part effortless and ensure it’s perfectly fluffy.

4-Cooking the Meat: Heat a large heavy skillet over high heat and discard any excess marinade from the meat. Sear the pieces for 3 to 5 minutes, flipping once or twice, until they get that nice caramelized golden-brown crust. Take it off the heat and set it aside.

5-Assembling the Bowls: * Layer cooked rice at the bottom of your bowls.* Add kimchi and the cooked steak on top.* Place a soft-cooked 6-minute egg on each bowl.* Garnish with sesame seeds, scallions, and Yum Yum Sauce.* Feel free to include extras like thinly sliced carrots, snap peas, cucumbers, basil, or avocado for added crunch.