Name: ♥ [New Year's Table] Korean rice burger
Total time: 30 min
Yield: 2
Ingredients: Cheese 2piece; Kimchi 1cup; dried radish 1/2cup; egg 2ea; Potato 2ea; leek 1ea; Bacon 2ea; Shrimp. 1/2cup; Pork cutlet sauce 7spoon; Ketchup 3spoon; Oyster sauce 1spoon; Oligosaccharide 3spoon; Water 100ml

10K Recipe

[New Year's Table] Korean rice burger

Today's hearty meal ~ "Cheese kimchi rice burger." Simple lunch box & brunch menu strongly recommended Full texture Flavor in the mouth Fantastic balance Revealing your personal preference, 3-tier combo recipe

2 serving

Within 30 minutes

행복한윤블리네

Ingredients

Cheese

2piece
Kimchi

1cup
dried radish

1/2cup
egg

2ea
Potato

2ea
leek

1ea
Bacon

2ea
Shrimp.

1/2cup
Pork cutlet sauce

7spoon
Ketchup

3spoon
Oyster sauce

1spoon
Oligosaccharide

3spoon
Water

100ml

Cooking Steps: STEP 1/24

The core ingredient of Korean rice burger ~
Kimchi and a thick piece of course!
Add green onions, eggs, bacon, and potatoes.

STEP 2/24

Cut one and a half potatoes into cubes and chop half potatoes for a chewable texture.

STEP 3/24

Cover the cut potatoes with plastic wrap and microwave for 5-6 minutes.

STEP 4/24

Crush the potatoes, please.

STEP 5/24

1 teaspoon of sugar, 1 teaspoon of salt, and 1 teaspoon of pepper on mashed potatoes.

STEP 6/24

Chop the green onion, the point of kimchi fried rice.

STEP 7/24

Chop the dried radish for a crunchy texture.

STEP 8/24

Please shred the radish kimchi and prepare it.

STEP 9/24

Put the chopped daikon and kkakdugi in a pot and stir-fry sesame oil.

STEP 10/24

When stir-fried, add bacon, minced shrimp and 1 spoonful of sugar and stir-fry until it smells delicious.

STEP 11/24

Add rice, mix, mix, and stir-fry.
Making hash brown while kimchi rice cools for a while.

STEP 12/24

Roll round mashed potatoes in bread crumbs.

STEP 13/24

Grease a heated pan and cook over low heat until golden brown.

STEP 14/24

Grease a heated pan
Put kimchi rice in the same round shape.

STEP 15/24

When the bottom feels crispy, turn it over and press it down, and sprinkle with egg water to prevent it from breaking.

STEP 16/24

Bake until golden and well back and forth.

STEP 17/24

Bake the bacon back and forth.

STEP 18/24

Making Rice Burger Sauce
; 7 spoons of pork cutlet sauce, 3 spoons of ketchup, 1 spoon of oyster sauce, 3 spoons of oligosaccharide, 100ml of water

STEP 19/24

Bring to a boil.

STEP 20/24

While the sauce is boiling, stack the top of the "Korean Rice Burger" (=Bacon Kimchi Rice Burger)!
Please put the kimchi rice on the bottom.

STEP 21/24

Place bacon on top of kimchi rice.

STEP 22/24

Place thick layer 3 kaya cheese on top.

STEP 23/24

Place on top of chewy, crispy hash brown.

STEP 24/24

Tap the egg fry on top and place it on top.
Sprinkle the sweet and sour rice burger sauce and it's done!

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