A fresh, flavour-packed creation made with Spekko Royal Umbrella Jasmine Rice, a proud Food & Home Gold Award Winner. Light, fragrant and beautifully textured, Spekko brings the perfect base to this vibrant dish layered with marinated beef, crisp vegetables and a crunchy nori topping.
Korean-Style Rice Stack with Crispy Rice and Nori Sprinkle
Surprise and delight with these beautifully crafted rice stacks – they will transport you immediately to a street food stall in the capital city of Seoul in South Korea
Ingredients
- For the rice stack
- 2 cups Spekko Royal Umbrella Jasmine Rice
- 500 g sirloin or rump steak, thinly sliced (fat removed)
- 1/4 cup soya sauce
- 2 Tbsp brown sugar
- 2 Tbsp sesame oil, preferably roasted
- 3 garlic cloves, crushed
- 1 tsp grated fresh ginger
- 1 Tbsp rice vinegar
- 1/2 tsp crushed black pepper
- 1 Tbsp toasted sesame seeds
- 1 Tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- ½ cucumber, thinly sliced
- 1 avocado, sliced
- 1/2 cup thinly sliced carrots
- 1/4 cup sliced spring green onions
- For the topping
- 1 Nori sheet (dried seaweed)
- ½ cup cooked Spekko Royal Umbrella Jasmine Rice
- 2 Tbsp roasted sesame seeds
- Extra sliced spring onions
Instructions
First cook the Spekko Royal Umbrella Jasmine Rice as per the instructions on the pack. Once cooked, measure out 2 cups – keep the rest for making the crispy rice topping.
Marinate the beef first by whisking together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper. Add the sliced beef and toss through. Marinate for 20 minutes.
Heat a pan over high heat. Add the beef slices and cook until browned. Set aside and cut into bite-sized pieces.
In a bowl, mix the rice vinegar, sugar and salt. Drizzle over the warm rice.
Using a food mould, layer the ingredients: start with a layer of the rice at the bottom, pressing it down firmly. Next, layer on the cooked beef, followed by the crisp cucumber slices, avocado, carrots, and spring onions.
In a spice crusher, crush the nori sheet.
Flatten the leftover rice between two baking paper sheets. Then heat a pan, add a drop of oil and brown the rice. Set aside, then crush into pieces.
Mix the crushed nori, the crushed rice and the roasted sesame seeds.
To serve, unmould the beef stacks. Sprinkle with the nori and rice mix and top with sliced spring onions.
