Bongus Style Rice Burger Recipe (Tuna Mayo & Spam Kimchi Two Flavors)
Homemade Hearty Meal: Easy Bongus Rice Burger Recipe
Do your weekends start with a relaxed schedule, leading to skipped meals after sleeping in? For those mornings when you need a quick yet satisfying meal, we’ve prepared a simple Bongus Rice Burger recipe. This recipe features two crowd-pleasing flavors: Tuna Mayo and Spam Kimchi Stir-fry, ensuring everyone will love it.
Ingredients
- 4 bowls of warm cooked rice
- 400g of well-fermented kimchi
- 1 can of tuna
- Pickled radish (danmuji) or pickles
- 2 Tbsp mayonnaise
- 1 small can of Spam
- Eggs
- 4 slices of cheese
- Seasoned seaweed flakes (furikake)
- 1/2 Tbsp sugar
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the fillings for the rice burgers. Finely dice the pickles if you are using them. If using pickled radish (danmuji), chop it into small pieces. (Tip: Adding pickled radish, similar to a recipe by Chef Baek Jong Won, is great for cutting through richness. If you prefer a spicier kick, add some finely chopped Korean chili peppers.)
Step 2
Drain the oil from the canned tuna thoroughly using the can lid. It’s crucial to remove as much oil as possible to prevent the rice from clumping and to avoid any fishy odors.
Step 3
Instead of using a cutting board, finely chop the kimchi using scissors. In a frying pan, add the drained tuna oil and stir-fry the chopped kimchi until its moisture evaporates. (Tip: If using aged or sour kimchi, adding about 1/2 Tbsp of sugar can help balance the sourness and eliminate any musty smell.)
Step 4
In a bowl, combine the drained tuna, diced pickles (or radish), chopped Korean chili peppers (optional), sugar, and mayonnaise. Mix well to create the tuna mayo filling. Adjust the amount of mayonnaise to your preference; too much can make it greasy, so use a moderate amount. If you love a rich, creamy flavor, feel free to add more.
Step 5
Fry the eggs into round patties. Using a special round egg pan that matches the size of your burger mold will result in a neat appearance. (Tip: A round egg pan, similar to those seen on the show ‘Youn’s Kitchen’, is convenient and looks appealing.) Slice the Spam into desired pieces and grill it alongside the eggs.
Step 6
Season the warm rice by mixing in seasoned seaweed flakes (or furikake) and sesame oil. Using furikake instead of salt adds a savory depth of flavor.
Step 7
To shape the rice burgers, use a small bowl from your kitchen. Allow the rice to cool slightly so it’s easier to handle; if it’s too hot, it can be difficult to mold and may even shrink disposable gloves. (Tip: The rice should be warm enough to touch comfortably. Pressing down firmly with a spoon or your gloved hands will create a compact and nicely shaped burger.) Line the bowl with plastic wrap and press the seasoned rice firmly into the bowl, about 1 to 1.5 cm thick.
Step 8
Place a slice of cheese on top of the rice layer in the bowl. Then, generously spoon the prepared tuna mayo filling over the cheese.
Step 9
Cover the filling with another layer of the seasoned rice. Use the plastic wrap to shape and compress the burger firmly. This completes your delicious homemade Bongus-style rice burger!
Step 10
The Spam Kimchi Stir-fry rice burger can be made using the same method. Layer cheese, then Spam, and finally the kimchi stir-fry (note: the kimchi needs to be stir-fried separately) on top of the rice. You can arrange the fillings in any order you prefer. This way, you can enjoy two distinct flavors simultaneously.
