Bulgogi Rice Burger
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My Korean Kitchen · by Sue Pressey

Bulgogi Rice Burger

NUTRITION · PER SERVING60M COOK
CAL 36%·PRO 46%
CARBS 103G57% OF CAL
2G FIBER0G ADDED0G INTRINSIC94G OTHER7G TOTAL SUGAR
FAT 22G28% OF CAL
14G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creative burger featuring bulgogi beef between crispy rice patty buns instead of traditional bread. A lighter, healthier twist on the classic burger.

mainkoreansandwichbeefdairy free
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 2
  • 200 g Bulgogi (Korean marinated beef) ((7 ounces))
  • 2 lettuce leaves (– rinsed and cut to fit the rice bun)
  • 2 perilla leaves (– rinsed and stem removed)
  • Some pickled white radish (or napa cabbage Kimchi)
  • Some Japanese mayonnaise (, Kewpie brand)
  • 3 1/2 cup steamed short/medium grain white rice ((Korean rice or sushi rice))
  • 1 tsp toasted sesame seeds ((black))
  • 1/4 tsp fine sea salt
  • 1/4 tsp sesame oil
  • 1 Tbsp sesame oil
  • 1/4 tsp soy sauce
  • 1/2 Tbsp brown sugar
  • 1 Tbsp soy sauce
  • 1 Tbsp water
  • 1/2 Tbsp rice wine
  • 1/4 tsp oyster sauce (msg free)
  • 1/8 tsp minced garlic
  • 1/8 tsp sesame oil
  • 1 tsp potato starch ((or corn starch))
  • 2 round cake pans
  • plastic food wrap
  • non-stick baking paper
PREP
35M
SODIUM
1642MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.