Bulgogi Rice Burger
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Bulgogi Rice Burger
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The Bulgogi rice burger is a mouthwatering twist on a classic, with savory Bulgogi nestled between perfectly crisp rice patty buns. These unique buns aren’t just delicious—they’re a lighter, healthier alternative to traditional bread!
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Ingredients
- 200 g Bulgogi (Korean marinated beef) (7 ounces)
- 2 lettuce leaves – rinsed and cut to fit the rice bun
- 2 perilla leaves – rinsed and stem removed
- Some pickled white radish or napa cabbage Kimchi
- Some Japanese mayonnaise , Kewpie brand
- 3 1/2 cup steamed short/medium grain white rice (Korean rice or sushi rice)
Rice seasoning sauce I
- 1 tsp toasted sesame seeds (black)
- 1/4 tsp fine sea salt
- 1/4 tsp sesame oil
Rice seasoning sauce II
- 1 Tbsp sesame oil
- 1/4 tsp soy sauce
Bulgogi burger sauce (mix these in a bowl)
- 1/2 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 Tbsp water
- 1/2 Tbsp rice wine
- 1/4 tsp oyster sauce msg free
- 1/8 tsp minced garlic
- 1/8 tsp sesame oil
Bulgogi burger sauce thickening agent (mix these in a bowl)
- 1 tsp Potato Starch (or corn starch)
- 1 Tbsp water
Handy tools to use
- 2 round cake pans – used as a rice bun mould (Diameter for the pan used in the recipe is 11.6cm/4.5 inch). Alternatively you could use 2 clean empty cans of tuna. If you use a smaller size mould, you could make 3 medium sized
- plastic food wrap
- non-stick baking paper
Instructions
- Make the Bulgogi burger sauce in a pan. – Pour the Bulgogi burger sauce in a heated pan and boil it over low heat for about 10 to 20 seconds. Add the thickening agent and stir well until the sauce is thickened. (The sauce thickens faster at a higher temperature.) Scoop out the sauce onto a plate and set aside.
- Put the steamed rice into a large mixing bowl and add the rice seasoning sauce I. Mix them well and set aside.
- Cover the rice bun mould with some food wrap. Fill the mould with the seasoned rice (from step 2.) and gently shape the rice bun by pressing it down to flatten it. The thickness of my rice bun was about 2 cm/0.8 inch. Gather the food wrap to cover the rice. Rest the rice bun for about 5 mins in the mould. Repeat step 3 for the remaining rice (until you make 3 more rice buns).
- Take the shaped rice buns out from the mould (just lift the food wrap) and uncover the rice. Brush the top of the rice buns with rice seasoning sauce II. Grill the seasoned side on low heat until it’s lightly crusted. While it’s grilling brush the rice seasoning sauce II on top of the bun. Turn it over and grill until it’s lightly crusted. Move the bun onto some non-stick baking paper so that the rice doesn’t stick to a plate. You can also use this paper as a wrapper. (Place two rice buns on each non stick baking paper sheet.) Repeat this for the rest of the rice buns.
- Cook the Bulgogi in a pan until it’s fully cooked.
- Assemble the burger as follow & enjoy! -Squeeze out some mayonnaise on the rice buns and spread it well. - You can skip this if you don't like mayonnaise. -Spread the Bulgogi burger sauce on the rice buns. - You can brush this sauce onto the meat as well. -Layer with lettuce leaves, perilla leaves and bulgogi. - You can replace perilla leaves with lettuce or other herbs you might like if you can't find any. -Add some pickled white radish slices and/or Kimchi. -Cover with the rice bun. -Wrap the burger with the non-stick baking paper so that you can catch it if anything drops.
Notes
- *1 Tbsp = 15ml, 1 Cup = 250 ml
Nutrition Information
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Calories
1607kcal
(80%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1607 kcal
% Daily Value*
| Calories | 1607kcal | 80% |
* Percent Daily Values are based on a 2,000 calorie diet.
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