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korean hamburger patties

Dinner, Eggs, Korean, Lactose Free, Recipes, Rice Dishes

Bibimbap with Korean Style Hamburger Patties

June 28, 2013

BibimbapLike so many others I am in love with Bibimbap.  It really is the perfect meal.  When heating a stone bowl directly on the stove top the rice on the bottom of the bowl gets crunchy and is utterly delectable.  Along with the colorful vegetables layered over the rice and savory Korean style patties this is beautiful dish.  And any meal with a fried egg is at the top of my list.

Dolsot BowlI had never eaten Bibimbap until a few months ago when I had lunch with a friend at a local restaurant here on Maui.  We decided to share the Bibimbap and a lemon grass chicken sandwich.  The sandwich was tasty, but the Bibimbap was a revelation! Once that stunning Bibimbap arrived at our table I think we both secretly wished we didn’t have to share it. I did not realize the rice on the bottom of the stone pot would be crispy.  It really made the dish stand out.  It was a real dilemma when we had to split the fried egg!  We vowed that if we ever shared a serving of Bibimbap again, we would order it with two fried eggs.  So as you can see above, I had to have my own Dolsot stone bowls so that I could make Bibimbap at home.

Bibimbap VeggiesColorful vegetables are quickly cooked and seasoned.

Bibimbap Bean SproutsThese marinated bean sprouts are delicious.

Bibimbap RiceHeat your stone bowl on the stove top, add a bit of oil, swirl and add some rice.  You’ll hear the rice sizzle as it hits the bowl.  Pat the rice gently against the heated bowl. Let it go for a while then add more rice and your prepared vegetables and meat or tofu to warm up.

Bibimbap on Stove

Bibimbap 2Lastly, fry an egg sunny side up and place on top of your heated Bibimbap.  Serve with kimchi on the side. Most recipes call for gochuchang sauce but I love Sriracha so I used it instead.

Bibimbap Crunchy RiceThe crunchy rice is addicting!

Bibimbap with Korean Style Hamburger Patties

Serves two as a side dish or one hungry appetite

Ingredients

 1 cup uncooked short grain white rice

Bean Sprouts

1 bag (10 ounces) bean sprouts – rinsed

1/2 teaspoon minced garlic

dash of salt

2 teaspoons soy sauce

1 teaspoon sesame oil

1/2 teaspoon Korean chili flakes (optional)

2 teaspoons roasted sesame seeds

Mushrooms

4 large shiitake mushrooms

1/2 teaspoon minced garlic

1/2 teaspoon sesame oil

1 teaspoon roasted sesame seeds

salt to taste

Zucchini

1/2 medium green zucchini

1/2 medium yellow zucchini

1/2 teaspoon roasted sesame seeds

salt to taste

Spinach

3 ounces fresh spinach

1 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon roasted sesame seeds

Carrot

1/2 small carrot

1/2 teaspoon minced garlic

1/2 teaspoons sesame oil

Toppings

1 – 2 large eggs

Korean style hamburger patties (optional)

Preparation

Cook the rice and set aside until ready to use.

In a medium saucepan (3 qt. works well) bring 6 – 7  cups of water to a boil.  Add rinsed bean sprouts and blanch for 3 minutes.  Drain and run under cold water to stop the cooking.  Place sprouts on paper towels or a kitchen towel and press out some of the water.  In a medium bowl add bean sprouts, minced garlic, salt, soy sauce, sesame oil, Korean chili flakes if using and roasted sesame seeds.  Stir to combine.  The sprouts can be made earlier in the day and stored in the refrigerator.

Remove the stems and wipe the mushrooms clean.  Slice into thin strips and sauté in a bit of canola oil until the mushrooms become soft.  Add the garlic, sauté for another minute and remove from the stove top.  Stir in sesame oil and sesame seeds and season with salt.

Julienne the zucchini into long, thin strips using only the outer, colorful portion.  Heat a bit of canola oil in a small skillet and cook for just a minute to slightly soften the strips.  Stir in sesame seeds and season with salt.

In a small skillet blanch the spinach for 1 minute until wilted.  Squeeze out the excess water and stir in the soy sauce, sesame oil and sesame seeds.

Julienne the carrot into long, thin strips.  Briefly sauté with garlic and sesame oil.  Season with salt.

The first time I used the bowl I soaked it in room temperature water for 5 minutes then placed it on the stove on medium heat to warm up.  I slowly adjusted the heat higher (between medium and medium high) and once hot added about 1 teaspoon of canola oil and coated the bottom and lower sides of the bowl.  (Please follow the heating instructions that come with your specific stone bowl).

Add enough rice to the heated bowl to cover the bottom of the bowl.  Press gently with a spatula.  You should hear the rice sizzle on the hot bowl.  Cook the rice for about 5 minutes and check to see if the rice is crunchy by lifting up a portion with a spoon.  The rice should have a light golden toasted color to it.  Once this happens, add more rice and top with vegetables and Korean style patties if using.  Placing the vegetables in alternating colors makes for a gorgeous rice dish.

Fry your egg sunny side up.  Place on top of the heated Bibimbap and serve with kimchi and Sriracha.

***There are so many variations of this dish. You don’t need to stick with specific vegetables or meat and can easily adjust the recipe to your liking.  Make it vegetarian by using tofu instead of meat.

 

 

 

Beef, Dinner, Korean, Recipes

Korean Style Hamburger Patties

September 21, 2012

My recipe card says “Korean Buns.”  My mom used to make these for me and my friends when they would come over for a slumber party.  The name of this dish derives from the “Korean” ingredients my mom added to the ground beef that she spread thinly on split hot dog buns. The buns would be placed on a baking sheet and set under the broiler for a few minutes until the meat was cooked through and nicely browned.  These were the perfect slumber party snack.  My variation is to make mini patties which can be eaten with rice and Japanese pickles. Leftover patties make a satisfying bento lunch.

These patties pair perfectly with white rice.

I include water chestnuts in the patties which adds a nice crunch. They remind me of jicama adding texture to the patties without affecting the flavor of the other ingredients.

Diced water chestnuts

Form the meat into small patties and either fry or if time permits heat up the barbecue grill.

Japanese pickles (radish and cucumbers).

Korean Patties with watercressOn another occasion I added a few handfuls of chopped watercress to the patties.  The watercress along with the water chestnuts add a pleasant crunch to these savory patties.

Korean Style Hamburger Patties

Ingredients

1 pound ground beef (I use lean ground sirloin)

1 tablespoon finely chopped onion

3 tablespoons finely chopped green onion

1 clove garlic, minced

1/2 cup finely chopped water chestnuts

3 1/2 tablespoons soy sauce

1 teaspoon sesame oil

1 heaping teaspoon sugar

1 whole egg

Preparation:

In a large mixing bowl add onion, green onion, garlic and water chestnuts to ground beef.  Mix gently with a fork to combine ingredients.  Add soy sauce, sesame oil, sugar and mix again.  Add whole egg and mix until all ingredients are distributed well.  Lightly form meat mixture into small patties (2 1/2 inch).

In a large non-stick fry pan heat 1 – 2 tablespoons of canola oil over medium high heat.  When the pan is hot, add half of the patties.  Fry for 3 minutes then flip patties over and fry for another 3 minutes or until nicely browned and cooked through (cooking time will depend on the size of your patties).  Repeat with the remaining patties.

They are especially delicious served with white or brown rice, Japanese pickles and Kabocha No Toroni (Kabocha squash simmered in rice wine and soy sauce).

***You may grill the patties however I prefer to pan-fry them which ensures they have a nice crust on them. And by all means, try the recipe the way my mom made it; spread meat mixture on split hot dog buns and finish under the broiler.

Appetizers, Beef, Dinner, Korean, Lactose Free, Recipes, Sandwiches

Korean Buns

March 12, 2020


Korean Buns

I posted a recipe for Korean hamburger patties back in 2012. This is one of my favorite recipes and I make it on a regular basis.  This post is a description of how my mom originally made the dish using the ground meat mixture on hot dog buns.  I always requested these Korean buns when my girlfriends came over for a slumber party (back in the day).  These are so easy to make and very tasty.

Korean Buns Ingredients

You can make the meat mixture earlier in the day and store it in your refrigerator until you are ready to prepare the buns.  The few ingredients for this recipe all have that umami flavor that makes this simple meal so good.

Korean Buns Meat Mixture

Hot Dog Buns

I used 5 hotdog buns that I split, making 10 Korean buns.  The meat mixture is spread thinly over each bun and broiled quickly.  I used the remainder of the meat for slider patties for another meal.  If you are making the buns for a crowd you can use 10-12 buns instead of 5.

Korean Buns

Serve the buns with a crispy salad and you’re all set.  If you want a little kick, drizzle a bit of sriracha on each bun.

Korean Buns

Korean Buns
 
Author:
Serves: 10 split buns
Ingredients
  • 5 hot dog buns, split (depending on how many people you are serving, use up to 12 buns making 24 split buns)
  • 1 pound lean ground beef (I use ground sirloin)
  • 1 tablespoon finely chopped onion
  • 3 tablespoons finely chopped green onion
  • 1 medium clove garlic, minced
  • 1 teaspoon sesame oil
  • 4 tablespoons soy sauce (Kikkoman recommended)
  • 1 heaping teaspoon sugar
  • 1 large egg
  • To garnish: Roasted sesame seeds and thinly sliced green onions
Preparation
  1. Place oven rack on the second position from the top, about 6 inches away from the element. Preheat broiler on high. Line a large sheet pan (jelly roll pan works great) with foil for easy clean up.
  2. In a large bowl, gently break up the ground beef with two forks or your fingertips. Add onion, green onion, garlic, sesame oil, soy sauce, sugar and egg. Mix gently to combine ingredients.
  3. Spread a thin layer of the meat mixture on each split bun, covering as much of the edge of each bun as possible.
  4. Place pan under the broiler and broil for a few minutes until the meat is cooked and the buns are nicely browned on the edges. The buns are best served right away but leftovers can be reheated in a toaster oven.

 

Breakfast, Dinner, Eggs, Kimchi, Korean, Lactose Free, Pork, Recipes, Rice Dishes

Kimchi & Spam Fried Rice

June 7, 2016

Kimchi & Spam Fried Rice Kimchi and Spam are staples in many households here in Hawaii.  Crunchy, pungent, spicy, kimchi pairs perfectly with a bowl of steaming rice and Korean hamburger patties.  And Spam?  Well, there are lovers and haters, just as there are for cilantro, Marmite, and anchovies…. Everyone I know loves a bowl of homemade fried rice and most would not turn down this version with kimchi, Spam and a perfectly  fried egg.  Spam may look unappealing straight out of the can, but once fried up into crispy little Spam croutons, it pairs perfectly with rice of any kind.  You ought to give it a try!

KimchiThere is an abundance of kimchi choices at the markets.  Use your favorite brand, but choose one that has a medium heat level rather than mild.

Glorious SPAM!Glorious SPAM!  I always chuckle when I see this little guy on the can.

Crispy Fried SpamFrying the Spam until each piece is perfectly crisp makes all the difference.  You won’t be able to avoid nibbling on them before they make it into the fried rice.

Kimchi & Spam Fried Rice

Kimchi & Spam Fried Rice
 
Adapted from Kenji's Serious Eats recipe.
Author:
Serves: 6
Ingredients
  • 5 cups cooked jasmine rice (I use my rice cooker and the measuring cup that came with it - 2 cups uncooked rice)
  • 1½ cups finely chopped kimchi, about 325g (kimchi drained with 3 tablespoons liquid reserved)
  • canola oil
  • 1 12-ounce can Spam, cut into ½-inch dice
  • 2 cups finely diced onion
  • 2 medium garlic cloves, minced
  • ⅓ cup + 1 tablespoon thinly sliced scallions
  • freshly ground black pepper
  • 1 teaspoon sesame oil
  • 1 teaspoon fish sauce
  • ⅓ cup chopped cilantro (optional)
  • fried eggs, for serving
  • 1 Fresno chili thinly sliced (optional)
  • Sriracha hot sauce, for serving
Preparation
  1. Cook rice and let cool completely. I cook my rice in the morning and store in the refrigerator until ready to use. For this dish it is better to use day old rice.
  2. Place kimchi in a mesh strainer set over a bowl. Squeeze out excess liquid (reserve 3 tablespoons liquid). Finely chop kimchi.
  3. Heat a few teaspoons of canola oil in a wok over medium-high heat. Add Spam cubes and cook, tossing frequently, until well browned and crisp, about 8 minutes. Drain on paper towels. Wipe out wok.
  4. Add 2 teaspoons canola oil over medium heat and sauté onions until slightly softened, about 3 minutes. Add garlic and stir fry for 1 minute.Transfer to a bowl and set aside.
  5. Add ½ tablespoon canola oil to wok. Increase heat to medium high and heat until oil just begins to smoke. Add the rice and cook, stirring and tossing, until rice is warmed. Press rice against the sides of the wok to crisp up (like bibimbap and tag dig). Add onion and garlic mixture, kimchi, Spam, and ⅓ cup scallions tossing with rice to combine. Pour in reserved kimchi juice and season generously with black pepper. Add sesame oil, fish sauce and cilantro. Toss to combine.
  6. Serve fried rice in ceramic bowls, topped with a fried egg, reserved 1 tablespoon scallions, Fresno peppers and sriracha sauce.

 

Dinner, Korean, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Asian Cucumber Salad

January 24, 2021

Asian Cucumber Salad

This is a quick (10 minutes max) cucumber dish that is perfect to serve alongside teriyaki meat sticks, lemon grass tofu, and Korean hamburger patties.  It’s a very refreshing salad that everyone will enjoy.

Japanese Cucumber, Cilantro & Gochugaru

Japanese cucumbers are the best choice for this salad.  They are super crispy with tender skins and have very few seeds.  I always have a big jar of gochugaru (Korean chili flakes) on hand.  The chili flakes add a subtle heat and beautiful pop of color to salads like this one.

Asian Cucumber Salad

We have some beautiful cilantro growing in the garden so I added a few tender leaves to the salad.  If you’re not a fan of cilantro, use thinly sliced green onions or chives.  If you are not planning to eat the salad right away, store cucumbers and dressing separately until ready to serve.

Asian Cucumber Salad with Tofu & Rice

Asian Cucumber Salad
 
Author:
Serves: 2
Ingredients
  • 1 Japanese cucumber (about 5 ounces)
  • 1 tablespoon soy sauce (Kikkoman recommended)
  • 2 tablespoons rice vinegar (unseasoned)
  • 2 teaspoons sugar
  • ½ teaspoon gochugaru (Korean red chili flakes)
  • ¼ - ½ teaspoon roasted sesame seeds
  • few sprigs of fresh cilantro torn into pieces (may substitute thinly sliced green onions or chives)
Preparation
  1. Slice the cucumbers into thin rounds, about ⅛th-inch thick.
  2. Combine the soy sauce, rice vinegar, and sugar in a small bowl. Mix well until sugar has dissolved. Mix in gochugaru and and most of the sesame seeds.
  3. Place cucumbers in a low sided bowl. Spoon sauce over the cucumbers. Sprinkle remaining sesame seeds over the top followed by the cilantro.

 

Dinner, Recipes, Rice Dishes, Side Dishes

Beautiful Tah Dig ~ Persian Rice

December 1, 2013

Tah DigI love rice.  Brown, white, short, medium and long grain, basmati, jasmine, arborio, wild rice (not technically rice).  Some of my favorite recipes are Sopa de Arroz, Japanese sushi rice, Korean bibimbap and now Tah Dig.  I found a recipe on the internet for Persian Jeweled Rice.  It was mesmerizing.  This colorful, gorgeous rice dish was added to my list of must try recipes.  This also led me to a rice recipe I had never heard of before, Tah Dig.  Shanna over at Curls & Carrots inquired about the stone bowls used in my bibimbap recipe.  She mentioned she had a Persian rice cooker that produces a crispy crust of rice just as the stone bowls do.  Persian rice cooker?  I had never heard of it before.

Basmati RiceMany thanks to Shanna for posting her Easy Shabbat Tah Dig recipe.  I could barely wait to try it.

Rice Pot Tah DigThe golden color of the rice comes from a pinch of turmeric and beautiful saffron.

Persian Rice CookerI purchased my Pars Persian rice cooker on-line from Kalamala.  Their shipping fees are reasonable and they have excellent customer service.  Now to find space for another appliance….

Tofu KebabI had some herb tofu in my refrigerator and quickly assembled the tofu on skewers with cherry tomatoes then briefly browned them in my grill pan.  Tofu kebabs!

Tah Dig with Kebobs

Tah Dig

Tah Dig ~ Persian Rice

Adapted from Shanna’s recipe at Curls & Carrots (Mahalo Shanna!)

Ingredients

1 1/2 cups white basmati rice

1 14.5 ounce can chicken broth

1 tablespoon Earth Balance butter, melted  (or real butter for those who are not lactose intolerant)

1/2 teaspoon salt

a pinch of turmeric

a few pinches of saffron, crumbled

Preparation

Soak rice in a bowl of water for 1 hour.  Rinse the rice until the water runs clear, drain well.

Place the rice, chicken broth, butter, salt, turmeric and saffron in a Persian, non-stick rice cooker.  Give the ingredients a stir.

Place the cover on the rice cooker and cover it with a kitchen towel.  Cook the rice for 45 minutes.

Turn off the rice cooker and let rice sit, undisturbed for at 15 minutes.  Invert rice on a platter and serve.

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