Nutritious Chwinamul (Aster Scaber) Rice Burgers & Spicy Gochujang Rice Burgers
Nutritious Chwinamul (Aster Scaber) Rice Burgers & Spicy Gochujang Rice Burgers
A Delightful Combination: Chwinamul Rice Burgers with Sticky Kawaji No. 1 Rice & Spicy Gochujang Rice Burgers
Here’s an easy-to-make and satisfying rice burger recipe that’s perfect for a meal or a picnic lunch! The Chwinamul rice, made with the wonderfully sticky ‘Kawaji No. 1’ rice and fragrant Aster Scaber, is a delicacy in itself. When combined with juicy bulgogi, melty cheese, and a soft fried egg, you get the ultimate rice burger packed with flavor, nutrition, and texture. Enjoy two delicious variations: a savory bulgogi version and a sweet and spicy gochujang version!
Fragrant Chwinamul Rice- 2 cups Kawaji No. 1 rice (Gyeonggi-do variety)
- 60g blanched Aster Scaber (Chwinamul)
- 1 tsp salt
- 1 Tbsp cooking wine (Mirin or similar)
Rice Burger Fillings- 160g beef (for bulgogi)
- 2-3 lettuce leaves
- 2 perilla leaves
- 2 slices cheese
- 2 eggs
- 2 Tbsp bulgogi marinade
- 2 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp sesame oil
- A little teriyaki sauce
- Salt to taste
- Pepper to taste
- A little cooking oil
- 160g beef (for bulgogi)
- 2-3 lettuce leaves
- 2 perilla leaves
- 2 slices cheese
- 2 eggs
- 2 Tbsp bulgogi marinade
- 2 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp sesame oil
- A little teriyaki sauce
- Salt to taste
- Pepper to taste
- A little cooking oil
Cooking Instructions
Step 1
First, wash the ‘Kawaji No. 1’ rice intended for the rice burgers thoroughly and soak it in water for about 30 minutes. This step is crucial for achieving the perfect sticky texture.
Step 2
Rinse the blanched Aster Scaber (Chwinamul) well and chop it into bite-sized pieces. Add it to the rice cooker with the soaked rice and cook the rice. (I used an electric rice cooker.) Adding 1 tablespoon of cooking wine and a pinch of salt while cooking will enhance the Aster Scaber’s aroma.
Step 3
Pat the bulgogi beef dry with paper towels to remove excess moisture. In a bowl, combine the beef with 2 tablespoons of bulgogi marinade and 2 tablespoons of minced garlic. Mix well and let it marinate for at least 20 minutes for the flavors to meld.
Step 4
Heat a pan over medium-high heat and stir-fry the marinated beef until it’s nicely browned and slightly crispy, ensuring all moisture has evaporated. Be careful not to burn it while cooking for the best flavor.
Step 5
Fry the eggs sunny-side up. Aim for a medium-cooked yolk – slightly runny – as it will add a wonderful richness when the burger is assembled.
Step 6
Once the Chwinamul rice is cooked and glistening with sticky grains, gently fluff it with a spatula, being careful not to mash the rice. Divide the rice into two portions, approximately 200g each, for two burgers. Mix 1 tablespoon of sesame oil into each portion for a nutty aroma and combine well.
Step 7
Form each 200g portion of Chwinamul rice into a burger shape. It’s best to shape them while the rice is still warm; as they cool, they will firm up nicely and maintain their structure. Press gently to avoid making the rice too dense or hard.
Step 8
On top of one rice burger patty, layer torn lettuce leaves and perilla leaves. Generously pile on the crispy bulgogi, and drizzle a little teriyaki sauce over it for an extra layer of flavor.
Step 9
Add a slice of cheese on top of the bulgogi, followed by the prepared sunny-side-up egg. Finally, place the second rice burger patty on top to complete the savory Chwinamul rice burger! Thanks to the sticky rice, it holds its shape beautifully and remains tender even after cooling, offering a delightful texture.
Step 10
Now, let’s prepare the spicy gochujang rice burger. In a separate bowl, take another 200g portion of Chwinamul rice. Mix in 2 tablespoons of gochujang and 1 tablespoon of sesame oil until well combined, creating a spicy and savory rice mixture.
Step 11
Assemble the gochujang rice burger in the same manner: layer lettuce, perilla leaves, crispy bulgogi, cheese, and a fried egg on top of the gochujang-seasoned rice, then cover with the other rice burger patty. Enjoy these two delicious and satisfying rice burger variations!
