Savor this contemporary culinary crossover that blends Korean flavors with the best of American comfort food
Introducing the tteokgalbi rice burger, a dish that celebrates innovation and tradition, capturing the essence of Korean bibimbap and marrying rich Korean flavors with the hearty comfort of an American classic.
This recipe swaps out the conventional burger bun for Sticky White Rice (Hetbahn) buns, each glazed with a mix of sugar, soy sauce and sesame oil, and cooked until a crispy golden brown. At the heart of the burger is the succulent bibigo Tteokgalbi patty, with its perfect balance of sweet and savory flavors. Paired with a creamy gochujang butter, a cheesy vegetable gratin and a fluffy egg patty, this fusion take on the classic burger delivers a symphony of flavors, promising a mouthwatering bite every time.
Whether you’re looking for a tasty lunch, a satisfying dinner, or simply a way to indulge in fusion cuisine, this easy-to-follow recipe is bursting with flavors both familiar and new.
Hetbahn Bun
Ingredients:
- 1 pack Cooked Sticky White Rice (Hetbahn) 210g
- 2g of sugar
- 5g soy sauce
- 1g of sesame oil
- 1 leaf butter lettuce for serving
* 1 gram = 0.035 Ounces
Tteokgalbi Patty and Gochujang Butter
Ingredients:
- 1 serving bibigo Korean BBQ Flavored Meat Patties (Tteokgalbi)
- 30g 100% Sun-dried Korean red chili paste (gochujang)
- 5g Parmesan cheese
- 70g butter
- 10g minced garlic
- 20g oligosaccharide syrup (or corn syrup)
Cheesy Vegetable Gratin and Egg Patty
Ingredients:
- 15g thinly sliced carrots
- 15g sliced king oyster mushrooms
- 15g thinly sliced zucchini
- 3g Parmesan cheese
- 3g neutral cooking oil
- 1 egg
- Salt and pepper to taste
Recipe:
Hetbahn Bun
1. In a bowl, combine the sugar, soy sauce and sesame oil and mix well.
2. Heat the Hetbahn (pre-cooked rice) pack in the microwave.
3. Divide the rice into two portions. Using the back of a spoon or spatula, press each portion into a round mold to form two rice buns.
4. Fry the rice buns in a dry, nonstick frying pan over a low heat until a light brown crust starts to form. Flip the buns.
5. Brush the crispy side with the soy sauce, sugar and sesame oil mixture and cook for 2 more minutes.
6. Flip the bun again and brush on more of the soy sauce mixture. Cook for 1 more minute on either side until golden brown.
7. Set aside to cool.
Tteokgalbi Patty and Gochujang Butter
1. Soften the butter at room temperature, then combine it with the gochujang (Korean red chilli paste), minced garlic, oligosaccharide syrup (corn syrup) and Parmesan cheese.
2. Cover the butter mixture with cling wrap and shape it into a cylinder. Place it in the refrigerator to rest and solidify slightly.
3. In a baking tray, place about 15 grams of the gochujang butter on top of the frozen bibigo Tteokgalbi patty and cook in an air fryer or oven for 7 minutes at 180°C (350°F).
Cheesy Vegetable Gratin and Egg Patty
1. Using a mandolin or knife, thinly slice the carrots and zucchini. Slice the king oyster mushrooms into 0.5 cm rounds, making sure to maintain their shape for easier layering.
2. In a bowl, toss the sliced vegetables with cooking oil, Parmesan cheese and pepper, then layer them in a baking tray in a circle so that they slightly overlay each other.
3. Bake the vegetables in an air fryer at 180°C (350°F) for 6 minutes.
4. Crack the egg into a bowl, season with salt and pepper, and remove any stringy parts.
5. Gently whisk up the egg until combined, then pour into a round mold in a frying pan to make a thick egg patty.
Assembly
1. Layer the ingredients to build your burger: Start with the Hetbahn rice bun, then add the butter lettuce leaf, the Tteokgalbi patty, the egg patty, and then the cheesy vegetable gratin. Top with the other Hetbahn rice bun.
