Korean Chicken Bap Burger | Crispy Rice Burger
(0)
40 min
Under an hour
Sezamo
Senzația absolută de street food coreean: bucăți suculente de pulpe de pui rumenite în glazură lucioasă și picant-dulce de gochujang, asamblate între două „chifle” crocante din orez sushi rumenit la tigaie cu ulei și semințe de susan, maioneză fină și ceapă verde proaspătă.
Ingredients
Preparation method
Preparing the rice buns
Rinse the sushi rice in cold water 3-4 times, until the water runs clear. Bring it to a boil with 360 ml of water, cover with a lid, and simmer over low heat for 15 minutes. Turn off the heat and leave the rice covered to steam for another 10 minutes. Fold in half of the sesame oil (5 ml) and half of the sesame seeds.
While the rice is still warm, divide it into 4 equal portions. Shape into compact, firm patties about 1.5 cm thick (using a round mold or lightly moistened hands). Heat 15 ml of sunflower oil in a non-stick pan and brown the rice patties over medium heat for 4-5 minutes on each side, until a golden, crispy crust forms.
Chicken and glazed sauce
In a small bowl, mix together the gochujang paste, soy sauce, honey, finely minced garlic, and the remaining 5 ml of sesame oil until you get a thick, smooth glaze.
Chef's tip
To shape perfectly compact rice patties that do not fall apart when frying, line a small bowl or culinary ring with lightly moistened cling film and press the warm rice firmly.
If you prefer an extra spicy kick, you can add half a teaspoon of gochujang paste directly into the mayonnaise used for spreading.
15 min
Under an hour
