Description
A flavorful Bulgogi Chicken or Beef Rice Stack featuring tender marinated meat, seasoned rice cooked in chicken broth, and sautéed fresh vegetables. This dish combines the rich, savory flavors of Korean-inspired bulgogi marinade with fluffy rice and crisp vegetables, creating a harmonious and comforting meal perfect for a family 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
Meat 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 chicken broth to a boil. Add rice, soy sauce, sesame oil, and garlic powder. Lower the heat, cover, and simmer for 20-25 minutes until the rice is tender and all liquid is absorbed.
- Marinate the Chicken or Beef: In a bowl, combine soy sauce, sesame oil, rice wine vinegar, grated ginger, red pepper flakes if using, and minced garlic. Add the chicken breast or thinly sliced beef. Mix well to ensure all meat is coated and marinate for at least 30 minutes, up to 1 hour for more flavor.
- Sauté the Vegetables: Heat a skillet over medium heat. Add the sliced red bell pepper and onion and sauté until softened, about 5-7 minutes. Add the snow peas and continue cooking for another 2-3 minutes until tender-crisp. Remove from heat and set aside.
- Cook the Chicken or Beef: Using the same or a clean skillet, heat over medium-high heat. Grill or sauté the marinated chicken or beef until fully cooked through and edges are slightly charred, approximately 5-7 minutes depending on thickness. Ensure meat reaches a safe internal temperature (165°F for chicken).
- Assemble: In serving bowls or a large dish, layer the cooked rice at the bottom. Top with the grilled chicken or beef slices, and finally add the sautéed vegetables on top. Serve warm and enjoy!
Notes
- For more flavor, marinate the meat overnight in the refrigerator.
- The recipe works with either chicken or beef depending on preference.
- Using chicken broth instead of water to cook rice adds savory depth.
- Red pepper flakes are optional and can be adjusted based on heat preference.
- Serve with kimchi or a side of pickled vegetables for authentic Korean flair.
