Bulgogi Rice Burger

Method

1. Step 1 of 7

   Heat the mixed bulgogi burger sauce (brown sugar, soy sauce, water, rice wine, oyster sauce, garlic, sesame oil) in a pan and simmer gently for 10-20 seconds.

   • brown sugar
   • soy sauce
   • water
   • rice wine
   • Ooyster sauce (MSG-free)
   • minced garlic
   • sesame oil
   0 min

2. Step 2 of 7

   Stir in the potato starch and water mixture and cook until the sauce thickens, then set it aside on a plate.

   • potato starch (or corn starch)
   • water

3. Step 3 of 7

   Mix the steamed rice with sesame seeds, salt and sesame oil (rice seasoning sauce I) in a large bowl.

   • steamed short/medium grain white rice
   • toasted black sesame seeds
   • fine sea salt
   • sesame oil

4. Step 4 of 7

   Line a round mould with food wrap, press in the seasoned rice to form a flat patty about 2 cm thick, gather the wrap over it and let it rest 5 minutes; repeat to make 4 rice buns.

   • steamed short/medium grain white rice
   5 min

5. Step 5 of 7

   Unwrap each rice patty, brush the top with the sesame oil and soy sauce mixture (rice seasoning sauce II), then grill on low heat on both sides, brushing the other side before flipping, until lightly crusted; transfer to non-stick baking paper.

   • sesame oil
   • soy sauce

6. Step 6 of 7

   Cook the marinated beef bulgogi in a pan over heat until it reaches 63 °C and is fully cooked through.

   • Bulgogi (Korean marinated beef)
   63 °C / 145 °FBeef, pork, lamb and veal — steaks, chops and roasts to 63 °C / 145 °F

7. Step 7 of 7

   Spread mayonnaise and the thickened bulgogi burger sauce onto a rice bun, layer with lettuce, perilla leaves and the cooked bulgogi, add pickled radish or kimchi, top with the second rice bun, and wrap in baking paper to serve.

   • Japanese mayonnaise (Kewpie)
   • lettuce leaves
   • Pperilla leaves
   • Ppickled white radish or napa cabbage kimchi