Craving something that breaks the mold of typical burgers but still hits all the comfort food notes? This Korean BBQ Pork Rice Burger with Pickled Radish is a mouthwatering blend of savory pork, sweet-and-spicy marinade, and tangy crunch—all packed between crispy rice "buns." Inspired by the popular bulgogi recipe and the innovation of the japanese rice burger, this dish is a great alternative when you want something that’s part burger, part rice bowl, and all kinds of amazing. Whether you're looking for creative picnic food ideas, planning a fun dinner party, or just want to try a different take on a burger night, this Korean rice burger recipe brings bold flavors and exciting textures that deliver.
Korean BBQ Pork Rice Burger with Pickled Radish
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Japanese, Korean
Non-stick skillet or grill pan Essential for getting a crisp sear on the rice buns and for cooking the pork without sticking.
Mixing bowls You'll need a few to marinate the pork and prepare pickled radish.
Rice mold or ramekins (optional) To help shape the rice buns uniformly. You can use your hands, but a mold gives a neater finish.
Spatula For flipping the rice buns without them falling apart.
Sharp knife & cutting board For prepping vegetables and meat.
For the Korean BBQ Pork
- 1 lb pork shoulder or pork belly thinly sliced (you can use boneless cuts for easy prep)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 tablespoon grated ginger
- 2 tablespoons gochujang Korean red pepper paste
- 1 tablespoon rice vinegar
- 2 tablespoons pear or apple juice for a touch of sweetness
- 1 tablespoon vegetable oil for cooking
For the Rice Buns
- 3 cups cooked short-grain white rice like sushi rice or Korean sticky rice
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
- Pinch of salt
- 1 tablespoon sesame oil for searing
For the Pickled Radish
- 1 cup daikon radish julienned
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1/4 teaspoon salt
Optional: 1 small chili pepper, thinly sliced for heat
Toppings
- Fresh cilantro and sliced scallions
- Thinly sliced cucumbers
- Toasted sesame seeds
- A dab of gochujang mayo or plain mayo
Optional: kimchi, for a twist on a kimchi burger
Marinate the Pork
Start by slicing the pork as thinly as possible—think bulgogi-style cuts. Combine soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, rice vinegar, and pear juice in a bowl. Add the pork slices, massage the marinade in, and let sit for at least 20 minutes. This part of the recipe takes inspiration from a classic bulgogi recipe, giving you those signature Korean BBQ flavors.
Prepare the Pickled Radish
While the pork marinates, toss the daikon radish in rice vinegar, sugar, salt, and chili if using. Let this sit to quick-pickle. It adds a crunchy, tangy contrast to the rich pork and the chewy rice bun.
Make the Rice Buns
Mix your cooked rice with rice vinegar, sugar, and salt. While still warm (but cool enough to handle), divide into 8 equal portions. Using your hands, ramekins, or a mold, press each portion into a firm patty—about the size of a hamburger bun. Pro tip: wet your hands with water to prevent sticking.
Heat sesame oil in a non-stick skillet over medium heat and sear each rice patty until golden brown and crisp on both sides, about 4–5 minutes per side. These act as your rice burger bun and hold up surprisingly well!
Cook the Pork
In the same skillet or on a grill pan, add a touch of oil and cook the marinated pork over medium-high heat. It should sizzle and caramelize quickly. Cook in batches if needed to avoid overcrowding the pan.
Assemble the Burger
Start with one crispy grilled rice bun as the base. Layer generously with caramelized Korean BBQ pork slices. Pile on thinly sliced cucumbers and a handful of vibrant pink pickled radish for crunch and brightness. Add fresh cilantro and sliced scallions for a fresh herbal lift. Top with the second rice bun, golden-brown and sprinkled with toasted sesame seeds. Serve immediately for the perfect contrast of crispy, juicy, and tangy elements in every bite.
Serve hot, with extra napkins—this one’s juicy.
Pairings
This Korean BBQ pork rice burger is a standalone flavor bomb, but here’s what pairs perfectly with it:
- Korean-style cucumber salad (Oi Muchim): A crunchy, spicy, and refreshing side dish.
- Sweet potato fries with gochujang aioli: A fusion take on fries that adds extra umami.
- Iced barley tea (boricha): A nutty, caffeine-free Korean drink that’s perfect for hot days.
- Bibimbap-style veggies: If you're feeling like turning it into a hybrid of a bibimbap recipe Korean-style, add sautéed spinach, bean sprouts, and carrots.
- For dessert: Finish with some sticky rice cake bites or a light matcha panna cotta.
FAQs
1. Can I use a different cut of pork?
Yes! Pork shoulder or pork belly is ideal for flavor and juiciness. However, pork loin or boneless chops sliced thinly can also work if you're looking for a leaner option. Ground pork could be used too, especially if you're following korean ground beef recipes for reference.
2. Can I make this with beef or chicken?
Absolutely. Thinly sliced ribeye or even ground beef (seasoned like korean beef tacos or a bibimbap topping) can be a great swap. Chicken thighs marinated in the same BBQ sauce are equally delicious, especially for easy dinner recipes.
3. How do I keep the rice buns from falling apart?
Using sticky short-grain rice is key. Make sure it's warm when forming and press it firmly into shape. Letting them cool before searing also helps them firm up, and searing creates a crust that holds everything together.
4. Can I make these ahead of time?
You can prepare all components ahead—the rice buns can be shaped and stored in the fridge for a day, and the pork can marinate overnight. Just sear and assemble when you're ready to serve. They’re great for make-ahead picnic food ideas too!
5. How does this differ from a teriyaki rice burger or a japanese rice burger?
This version leans heavily into the sweet, spicy, and garlicky flavors of Korean BBQ, while teriyaki rice burger versions are sweeter and less spicy. Japanese rice burger styles often use more minimal toppings, while this one piles on pickled radish and BBQ pork like a kimchi burger hybrid.
