Korean Bulgogi Rice Burgers (2)

Warm brown sugar, 1 tbsp soy sauce, 1 tbsp water, cooking wine, oyster sauce, garlic and ⅛ tsp sesame oil in a small pan. Stir in a slurry of 1 tsp potato starch and 1 tbsp water; turn off heat when slightly thickened.

Mix 3½ cups warm rice with 1 tsp sesame seeds, ¼ tsp salt and ¼ tsp sesame oil. Divide into four and press each into a plastic-wrap-lined round mold about 2 cm thick.

Let the four rice buns set in their molds for 5 minutes. Mix 1 tbsp sesame oil with ¼ tsp soy sauce, brush buns thinly and sear both sides on low heat until lightly crusted.

In a separate pan, cook 200 g marinated raw beef over medium heat until completely cooked. Check allergens in any ready-made marinade.

On each rice bun, layer optional mayonnaise, sauce, lettuce, perilla, cooked beef and pickled radish or white kimchi; close with a second rice bun and wrap in paper.

Serve immediately. Do not leave assembled rice, meat and vegetable burgers at room temperature; cool and chill leftovers promptly.