The Bento Buster makes a yakiniku pork (Korean BBQ) rice burger. It’s easy to make and jam packed full of flavor. A real flavor bomb! This could be the Buster’s signature burger, it’s that good.
You will need:
Short grain rice (cooked and still warm – enough to make 1.5cm think rice buns)
Black sesame seeds
1 tbs olive oil for the fry pan
Furikake seaweed flakes (any flavor will do, I used wasabi flavored)
1 strip of nori seaweed
Pork thinly sliced (the thinner the better, the slices should be marbled with a combo of fat and meat, that will make it super tender)
Yakiniku sauce (Korean BBQ marinade sauce)
Shiso leaf
Lettuce (Korean Sanche Lettuce is great if you can get it)
Kinpira Gobo (braised burdock root, I will make this in an up coming video so look out for it)
Korean Ssamjang BBQ dipping sauce (green container)
Finely chopped green onion
Method:
This rice burger is easy to make.
Mix sesame seeds into warm short grain rice.
Press the rice firmly into a round mold to make it bind.
I have an industrial mold but before this I used a round measuring cup lined with plastic wrap.
Fry the rice buns in olive oil.
Sprinkle the furikake flakes on the rice buns as they cook.
Add the nori seaweed strip to the top bun.
Fold the nori edges under the bun and heat it on the fry pan to seal and hold it in place.
Fry the pork, add yakiniku sauce and cook until done.
Assemble the burger
Place a shiso leaf on the base rice bun, followed by lettuce, kinipra gobo (braised burdock root), bbq pork, add a good dollop of Ssamjang BBQ dipping sauce, and sprinkle on some finely chopped green onion. Put on the top rice bun and you are all set. Enjoy!
Original of the video here
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