Bulgogi rice burger is a great way to enjoy bulgogi with rice patty buns! Rice buns are different, delicious and healthy!
I’m so excited to share today’s recipe
! It is one of the fastest Korean food dishes and some of you have requested this recipe a long time ago.
I do not even remember when I first started owning the Bulogi rice burger. Sounds like at least 10 years or so ago on the small corner of Lottery (a Korean fast food chain the equivalent of Korean McDonalds). I ordered it because it was a newly introduced burger line and I was naturally amazed by the buns made from rice! Who wouldn’t be, right ?!
In my weak illness, my experience was like this. Everything sounded natural and of course I could not get used to the “giant band thing”.
Quick look now, look! I make Bulogi rice burgers in my home! And it sounds real and tastes real! It was really good. I mean really good! I’ve done this eight times since last Monday! Partly, though, it was because I was checking out my recipe but still, it’s an easy meal to prepare once you get the rest of making a rice bun without making it split. 🙂
Bulgogi rice burgers are a great way to use your remaining bulgogi. This is one of my favorite ways to enjoy it in a non-traditional way, like my Bulgogi spring rolls and Bulgogi taco bar recipe. Be sure to check this out if you like Blogger! Enjoy!
See how to make a rice busgo bulgogi (video tutorial)
Bulgogi Rice Burger Ingredients (2 Main Services)
Only 200 grams (7 ounces) of bulgogi (Korean barbecue beef).
2 lettuce leaves – peeled and cut to size a rice bun
2 Korean perilla leaves – cleaned and removed from the stem
Some pieces of white plant dipped in salt water and / or nappa cabbage kimchi – I recommend using the “new” kimchi wisely.
Another Japanese mayonnaise (Kewpie brand)
3 & 1/2 cup roasted white rice short / medium grain (e.g. Korean rice or sushi rice)
Rice seasoning sauce I
1 tsp (black) fried sesame seeds
1/4 tsp fine sea salt
1/4 tsp sesame oil
Rice seasoning sauce II (Mix this in a bowl)
1 tbsp sesame oil
1/4 teaspoon 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 (free MSG) oyster sauce
1/8 tsp chopped garlic
1/8 tsp sesame oil
Bulgogi burger sauce thickening agent (Mix this in a bowl)
1 tsp potato / corn starch
1 tbsp water
Useful tools you can use
2 round cakes (or more) – used as a rice bun mold (the diameter of the pan used for this recipe is 11.6 cm / 4.5 inches). Alternatively you can use two clean cans of empty tuna. If you use a mold of smaller size, you can make 3 medium-sized burgers.
Cling food wrapping
Non-stick baking paper
* 1 tbsp = 15 ml, 1 cup = 250 ml
** If you want to learn more about Korean recipes, check out my list of 30 essential Korean recipes!
How To Make A Bulgogi Rice Burger
1. Make a blogger burger sauce in a pan. – Pour the Bulgoggi burger sauce into a hot pan and cook on low heat for 10-20 seconds. Add the firming agent and stir well until the sauce thickens. (Sauce is served immediately at high temperatures.) Remove the sauce from the plate and set aside.
2. Place hot rice in a large mixing bowl and add rice sauce sauce I. Mix well and set aside.
3. Cover the rice mold with rice wrap. Fill the mold with spicy 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 / 0.8 inches. Collect food wrap to cover the rice. Put the rice bun for about 5 minutes in the mold. Repeat step 3 with the remaining rice (until you make 3 more rice buns).
Peel a squash, grate it and squeeze the juice. Sprinkle over rice buns with rice seasoning sauce II. Heat the printed side on low heat until light. In the hot season apply rice seasoning sauce II over the bun. Turn it over and grill until slightly crusty. Transfer the dough to a non-stick baking sheet for rice
