Bulgogi Rice Burger

Method6 steps · about 1 hr

1. 1

   Step 1: Mix the burger-sauce brown sugar (1/2 tbsp), 1 tbsp soy sauce, first tablespoon of water (1 tbsp), rice wine (1/2 tbsp), oyster sauce (1/4 tsp), garlic (1/8 tsp) and 1/8 tsp sesame oil. Separately mix the starch with the second tablespoon of water. Bring the sauce to a gentle boil over low heat for 10–20 seconds, then stir in the slurry and keep stirring until thickened. Transfer to a plate.

   Uses 1/2 tbsp brown sugar · 1 tbsp soy sauce · 1 tbsp water · 1/2 tbsp rice wine · 1/4 tsp oyster sauce · 1/8 tsp minced garlic · 1/8 tsp sesame oil · 1 tsp potato starch (or cornstarch)

2. 2

   Step 2: Mix the already-steamed rice with the toasted sesame seeds (1 tsp), 1/4 tsp salt and 1/4 tsp sesame oil.

   Uses 3 1/2 cups steamed short- or medium-grain white rice · 1 tsp toasted sesame seeds · 1/4 tsp fine sea salt · 1/4 tsp sesame oil

3. 3

   Step 3: Line a round mold with cling film. Press in some seasoned rice to form a bun about 2 cm (0.8 inch) thick. Cover and rest it in the mold for about 5 minutes. Repeat with the remaining rice to make four buns total for two burgers. The author uses two molds about 11.6 cm (4.5 inches) across.

   Rest shaped rice bun · 5 minUses Seasoned cooked rice

4. 4

   Step 4: Mix the brushing mixture of 1 tbsp sesame oil and 1/4 tsp soy sauce. Lift the four shaped buns from the molds and unwrap. Brush one side of each bun with some mixture and grill on a pan over low heat until lightly crusted. Brush the other side from the same mixture, turn and grill until lightly crusted. Set the buns on nonstick baking paper, two per burger.

   Uses 4 shaped rice buns · 1 tbsp sesame oil · 1/4 tsp soy sauce

5. 5

   Step 5: Cook the marinated bulgogi beef (200 g) in a pan until fully cooked.

   Uses 200 g marinated bulgogi beef (meat only)

6. 6

   Step 6: Spread optional mayonnaise and the prepared burger sauce over the grilled rice buns. Add lettuce, perilla leaves (2), cooked bulgogi and pickled radish and/or kimchi. Close each burger with its second rice bun and wrap in the baking paper to help hold it together.

   Uses 4 grilled rice buns for 2 burgers · Thickened bulgogi burger sauce · Cooked bulgogi beef · 2 lettuce leaves, rinsed and cut to fit · 2 perilla leaves, rinsed and stems removed · Pickled white radish slices and/or napa-cabbage kimchi, as desired · Japanese mayonnaise, as desired (optional)