Description
Bulgogi Chicken (or Beef) Rice Stack is a delightful Korean-inspired dish featuring tender marinated chicken or beef layered over flavorful, fluffy rice and topped with sautéed fresh vegetables. This recipe combines savory, sweet, and slightly spicy flavors, creating an easy-to-make meal that’s perfect for weeknight dinners or entertaining guests.
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 and Protein:
- 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 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. Lower the heat to a simmer, cover the pot, and cook for 20-25 minutes until the rice is tender and has absorbed all the liquid.
- Marinate the Chicken or Beef: In a bowl, whisk together 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 or beef slices to the marinade, ensuring all pieces are well coated. Let it marinate for at least 30 minutes or up to 1 hour for maximum flavor penetration.
- Sauté the Vegetables: Heat a skillet over medium heat and sauté the sliced red bell pepper and onion until they become soft and slightly caramelized. Add the snow peas and continue cooking for a few more minutes until they are tender but still crisp. Remove from heat and set aside.
- Cook the Chicken or Beef: Using a grill pan or the same skillet, cook the marinated chicken or beef over medium-high heat. Cook until the protein is fully cooked through and has developed a slight char on the edges, enhancing its flavor and texture.
- Assemble the Rice Stack: In serving plates or a large dish, layer the cooked rice first as a base. Top the rice with the grilled chicken or beef slices, then finish by adding the sautéed vegetables on top. Serve warm and enjoy this flavorful layered dish.
Notes
- For a vegetarian option, substitute chicken or beef with firm tofu or mushrooms and adjust the marinade accordingly.
- You can adjust the amount of red pepper flakes depending on your spice preference.
- Allowing the meat to marinate longer enhances the depth of flavor.
- This dish works well with jasmine or short-grain rice for better texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
