Korean chicken bap burger | Crispy rice burger street food
(0)
40 min
Under an hour
Kifli Kukták
A koreai street food legizgalmasabb fúziója: pirított, szezámmagos rizslepények közé zárt szaftos csirkecombfilé pikáns gochujang mázban, krémes majonézzel és roppanós újhagymával.
Ingredients
Preparation method
Preparing the rice patties
Thoroughly rinse the sushi rice in cold water 3-4 times until the water runs clear, then cook in 360 ml of water over low heat, covered, for about 15 minutes. Let it steam covered for 10 minutes, then mix in 5 ml of sesame oil and half of the toasted sesame seeds.
Divide the still-warm rice into 4 equal portions. Shape them into tightly packed, round patties (about 8-10 cm in diameter and 1.5 cm thick discs). Heat 15 ml of sunflower oil in a pan, and fry both sides of the rice patties over medium heat for 4-5 minutes until a nice golden-brown, crispy crust forms on them.
Chicken and spicy glaze
Mix the gochujang chili paste, soy sauce, honey, crushed garlic, and the remaining 5 ml of sesame oil in a small bowl into a smooth, glossy marinade.
Chef's tip
To shape the rice patties, you can use a small round bowl lined with slightly dampened cling film or a pastry ring, so the discs stay compact and do not fall apart during frying.
If you want extra heat, you can also mix a little gochujang paste directly into the mayonnaise for the burger.
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