Korean BBQ Rice Burger

Korean BBQ Rice Burger

Korean BBQ Rice Burger is a delightful twist on the classic burger that merges Korean flavors with the traditional American favorite. As I first crafted this Korean BBQ Rice Burger, the idea was to blend the comforting essence of a burger with the unique textures and tastes of Korean cuisine. This Korean BBQ Rice Burger stands out with its rice buns, perfectly seasoned beef, and fresh vegetables. The process begins by preparing the rice, which becomes a flavorful, crisp bun when grilled. I loved how the rice buns turned out—crispy on the outside and tender inside, just like a perfect burger should be!

Creating the Rice Buns

The secret to the Korean BBQ Rice Burger is in the rice buns. I carefully shaped the rice into thick, compact rounds and grilled them to achieve a beautiful golden crust. The Rice Seasoning Sauce II brushed on each side of the buns adds a touch of umami that perfectly complements the grilled beef. The scent of the rice buns grilling always fills my kitchen with a mouthwatering aroma. With each batch, I noticed how the rice’s texture transformed, becoming a sturdy yet delicate vessel for the savory fillings.

Assembling the Burger

Assembling the Korean BBQ Rice Burger is where all the magic happens. I spread a layer of Japanese mayonnaise on the rice buns, then added a generous portion of Bulgogi burger sauce to enhance the flavor. The marinated beef, cooked to juicy perfection, was layered with crisp lettuce, aromatic perilla leaves, and vibrant pickled radish. The combination of these fresh ingredients with the savory beef creates a symphony of flavors in every bite. This Korean BBQ Rice Burger quickly became a favorite, bringing a taste of Korea right to the table.

Serving and Enjoying

Finally, wrapping the Korean BBQ Rice Burger in non-stick baking paper helps keep everything together, making it easy to enjoy without mess. I often serve this burger with a side of kimchi or pickled vegetables to add an extra layer of flavor. Each bite of this Korean BBQ Rice Burger is a delightful blend of crispy rice, tender beef, and crunchy vegetables, making it a hit for dinner parties, game days, or just a satisfying meal at home. The feedback I receive is always positive—everyone loves the unique twist and the bold, delicious flavors!

Chef’s Notes- Korean BBQ Rice Burger

• Rice Consistency: Use freshly cooked rice that’s slightly sticky for the best bun texture. Overcooked or dry rice won’t hold together well. For extra stickiness, let the rice cool slightly before shaping.
• Rice Bun Molds: If you don’t have a round cake pan or tuna can, use any round container that’s about 0.8 inches deep. Just make sure to line it with plastic wrap to easily release the buns.
• Grilling Tips: When grilling the rice buns, keep the heat low to prevent burning. The goal is a light crust on both sides without making the buns too hard.
• Marinated Beef: Bulgogi should be well-marinated and cooked until caramelized for a sweet and savory flavor. If using tofu as a substitute, make sure it’s well-seasoned and pan-fried for texture.
• Sauce Thickness: If the Bulgogi burger sauce is too thick after cooking, whisk in a little more water to achieve the desired consistency. If it’s too thin, cook it a bit longer to reduce.

Korean BBQ Rice Burger

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Medium

Servings

4

burgers

Prep time

30

minutes

Cooking time

20

minutes

Calories

1607

kcal

Resting Time

5

minutes

Total time

55

minutes

Dive into the flavors of Korea with this mouthwatering Korean BBQ Rice Burger! Perfectly seasoned beef, fresh veggies, and a unique rice bun make this dish a standout. It’s a fun twist on the classic burger, bringing the vibrant tastes of Korean cuisine right to your kitchen. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress your taste buds and your guests!

Ingredients

• Marinated Beef

• 7 ounces Korean marinated beef (Bulgogi)

• Vegetables

• 2 large lettuce leaves washed and trimmed to fit the rice bun

• perilla leaves cleaned and stems removed

• A few slices pickled daikon radish or napa cabbage kimchi

• Condiments

• Japanese mayonnaise (Kewpie brand recommended)

• Rice

• 3 1/2 cups cooked short or medium-grain white rice (sushi rice or Korean rice)

• Rice Seasoning Sauce I

• 1 teaspoon toasted black sesame seeds

• 1/4 teaspoon fine sea salt

• 1/4 teaspoon sesame oil

• Rice Seasoning Sauce II

• 1 tablespoon sesame oil

• 1/4 teaspoon soy sauce

• Bulgogi Burger Sauce

• 1/2 tablespoon brown sugar

• 1 tablespoon soy sauce

• 1 tablespoon water

• 1/2 tablespoon rice wine

• 1/4 teaspoon oyster sauce (MSG-free)

• 1/8 teaspoon minced garlic

• 1/8 teaspoon sesame oil

• Thickening Agent

• 1 teaspoon potato starch (or cornstarch)

• 1 tablespoon water

• Alternative Ingredients:

• Marinated Beef: Substitute with marinated tofu for a vegetarian option.

• Perilla Leaves: Replace with additional lettuce or fresh basil leaves.

• Japanese Mayonnaise: Use regular mayonnaise or a vegan mayo alternative.

• Oyster Sauce: Substitute with hoisin sauce for a similar flavor.

Directions

• Combine all ingredients for the Bulgogi burger sauce in a pan and bring to a boil over low heat for about 10-20 seconds. Add the thickening agent and stir until the sauce thickens. Set aside.
• In a large mixing bowl, combine the steamed rice with Rice Seasoning Sauce I ingredients. Mix well.
• Line a round cake pan or tuna can with plastic wrap. Fill with seasoned rice and press down to form a bun about 0.8 inches thick. Cover with plastic wrap and let rest for 5 minutes.
• Remove the rice buns from the mold and brush one side with Rice Seasoning Sauce II. Grill on low heat until lightly crusted. Brush the other side with the sauce and grill until both sides are lightly crusted.
• In a nonstick pan, cook the marinated beef until fully cooked.
• Spread mayonnaise on one side of each rice bun (optional). Layer with Bulgogi burger sauce, lettuce leaves, perilla leaves, cooked beef, and pickled radish or kimchi. Top with another rice bun. Wrap the assembled burger in non-stick baking paper to hold it together and catch any drips.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons
• food storage containers

Nutrition Facts

• Calories: 1607kcal
• Carbohydrates: 200g
• Protein: 40g
• Fat: 60g
• Saturated Fat: 15g
• Cholesterol: 100mg
• Sodium: 1500mg
• Potassium: 800mg
• Fiber: 5g
• Sugar: 20g
• Vitamin A: 1000IU
• Vitamin C: 20mg
• Calcium: 100mg
• Iron: 5mg

FAQs- Korean BBQ Rice Burger

Can I make the rice buns ahead of time?

Yes, you can prepare the rice buns a day in advance. Once shaped and grilled, store them in an airtight container in the refrigerator. Reheat them on a grill or in a nonstick pan before assembling the burgers.

What can I use instead of perilla leaves?

If you can’t find perilla leaves, substitute with additional lettuce leaves or fresh basil. Perilla has a unique flavor, but basil or lettuce can still provide a fresh crunch.

Can I freeze the cooked beef?

Yes, you can freeze the cooked Bulgogi. Allow it to cool completely before freezing in an airtight container. Thaw in the refrigerator before reheating and using in the burger.

What if I don’t have Japanese mayonnaise?

You can use regular mayonnaise or a vegan mayo alternative if needed. Japanese mayonnaise is richer and creamier, but any mayo will work as a spread.

How can I make this recipe gluten-free?

To make the recipe gluten-free, use tamari or a gluten-free soy sauce substitute, and ensure that your rice wine and oyster sauce are gluten-free or substitute with gluten-free alternatives.