Go Back
Korean BBQ Pork Rice Burger with Pickled radish

Korean BBQ Pork Rice Burger with Pickled Radish

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine Japanese, Korean
Servings 4 rice burgers

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Marinate the Pork

  1. 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

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. Serve hot, with extra napkins—this one’s juicy.