My Korean KitchenBulgogi Rice Burger
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Ingredients
Serves 2- 1 tsp potato starch ((or corn starch))
- 2 lettuce leaves (– rinsed and cut to fit the rice bun)
- 1/8 tsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp water
- 1/4 tsp oyster sauce (msg free)
- 1/4 tsp soy sauce
- Some Japanese mayonnaise (, Kewpie brand)
- 1/2 Tbsp brown sugar
- 1/2 Tbsp rice wine
- 1/4 tsp fine sea salt
- 3 1/2 cup steamed short/medium grain white rice ((Korean rice or sushi rice))
- 1 Tbsp sesame oil
- 1/4 tsp sesame oil
- 1/8 tsp sesame oil
- 1 tsp toasted sesame seeds ((black))
- 2 perilla leaves (– rinsed and stem removed)
- 2 round cake pans
- 200 g Bulgogi (Korean marinated beef) ((7 ounces))
- non-stick baking paper
- plastic food wrap
- Some pickled white radish (or napa cabbage Kimchi)
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Steps
- Step 1
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.
- Step 2
Put the steamed rice into a large mixing bowl and add the rice seasoning sauce I. Mix them well and set aside.
- Step 3
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).
- Step 4
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.
- Step 5
Cook the Bulgogi in a pan until it’s fully cooked.
- Step 6
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.
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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.
Source: My Korean Kitchen
