Spicy Pork Bulgogi Rice Burger

The last time that I’ve had a rice burger was when I was in Hong Kong. At that time, I recall having a rice burger from this Japanese fast food chain called Mos Burger. To have that experience again, I decided to make my own rice burger. It’s actually quite simple to take and you can use whatever ingredients you wish. Here is my version of a rice burger with Korean spicy pork bulgogi.


250 g of cooked calrose rice (for two rice “buns”) toasted sesame seeds 1 lb of thinly sliced pork (get it at your local Korean market) 1 large onion, sliced 3 tbsps of gochujang (Korean chili pepper paste) 1 tbsp of soy sauce 1 tbsp of sugar 1 tbsp of corn syrup (usually available at your local Korean market) 1 tbsp of sesame oil 2 cloves of garlic, minced baby lettuce

To make the pork bulgogi, marinade the pork with the onion, gochujang, soy sauce, sugar, corn syrup, sesame oil, and garlic for at least 45 minutes, but you can also prepare this the night before and let it marinade overnight in the fridge. Once the pork has been marinade, heat a skillet over medium high heat and stir fry some of the pork until it is cooked through and set aside.

To make the rice buns, mix the calrose rice with some of the toasted sesame seeds (I find that calrose rice works best because it’s much stickier than jasmine rice). Take half of the rice and scoop it onto a sheet of plastic wrap. Gather the edges of the plastic wrap together and press the rice together to form a ball. While the rice is still in the plastic wrap, gradually flatten the rice ball into a patty, ensuring that the rice sticks together and that there are no cracks in the rice patty. Do the same thing with the other half of the rice.

Next, prepare a skillet over medium heat with some oil, and once the oil is hot, gently place the rice patties in and cook both sides, until it becomes just slightly golden and somewhat crispy. By pan-frying both sides of the rice patty, this will ensure that it will hold its shape and won’t fall apart when you try to assemble or handle your burger.

To put your rice burger together, set one rice patty on a plate. Next, add a few baby lettuces and then, top with some of the pork bulgogi. Add some more baby lettuce on top of the pork, and finally, add the other rice patty on top of your burger. If you try to eat it as is, there is a risk that your rice burger may fall apart if you have too much ingredients, so what I did was I wrap the burger with parchment paper and that held it together while I ate it. You can add whatever topping you like to your rice burger, just as you would with any other burger.

Happy cooking everyone!


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