Ready to take your burger game to the next level? This Galbi (Short Rib) Rice Burger combines the bold, savory flavors of Korean BBQ with the irresistible crunch of crispy rice buns. Juicy short rib patties, marinated in a sweet and umami-packed galbi sauce, are paired with a creamy, spicy gochujang mayo and tangy kimchi slaw for a flavor explosion in every bite.
This burger is definitely one of the tastiest dishes I’ve made during my time as a food content creator. Perfect for weekend cooking, fusion food lovers, or anyone who wants to turn heads at the dinner table, this recipe is all about bold flavor, crunchy texture, and unforgettable satisfaction.
💡 Pro Tips
- Rice buns must chill and be pressed before frying—don’t skip this step!
- Use sushi rice (short grain) for optimal stickiness and structure
- Use ring molds to make the rice buns and patties consistent sizes
🌟 Why You’ll Love This Galbi Rice Burger
- Features crispy sushi rice buns for a unique twist on the burger
- Uses short rib for ultra-juicy, flavorful patties
- Homemade galbi marinade brings authentic Korean BBQ flavor
- Gochujang mayo adds spicy depth
- Kimchi slaw gives the perfect acidic, crunchy balance
- Impressively Instagram-worthy and incredibly delicious
Galbi (Short Rib) Rice Burger with Kimchi Slaw
2
servings2
hours30
minutes15
minutesIngredients
- Rice Buns
2 cups 2 sushi rice
1/2 cup 1/2 cup rice vinegar
2 tbsp 2 sugar
2 tsp 2 salt
Neutral oil, for frying
- Galbi Marinade:
100 g 100 soy sauce
50 g 50 onion, rough chopped
50 g 50 Korean pear, rough chopped
1 clove 1 garlic
1 1 stalk scallion
5 g 5 ginger
2 tsp 2 honey
2 tsp 2 mirin
2 tsp 2 water
1 tsp 1 sesame oil
1 tsp 1 black pepper
1/2 tsp 1/2 chili flakes
- Burger Patty
350 g 350 boneless short rib, cut into chunks and ground
2 Tbsp 2 galbi marinade
Salt and black pepper, to taste
- Kimchi Slaw
100 g 100 mayonnaise
50 g 50 green cabbage, thinly sliced
50 g 50 kimchi, roughly chopped
1 Tbsp 1 kimchi juice
2 Tbsp 2 scallion greens
2 Tbsp 2 pickled daikon, julienned
- Gochujang Mayo
1 cup 1 mayonnaise
2 Tbsp 2 gochujang
2 Tbsp 2 galbi marinade
- Other
Julienned onions, for garnish
Lime wedges, for serving
Directions
- Crispy Rice Buns
- Wash sushi rice until water runs clear (at least 5 times). Cook in a rice cooker.
- Combine rice vinegar, sugar, and salt, then mix into hot rice.
- Press seasoned rice into a cling-film-lined baking sheet. Cover and weigh down with a second sheet pan and refrigerate for 2+ hours.
- Use a ring mold to cut 4 rice circles (4.5 in).
- Fry rice buns in 365°F oil until golden (~5 min). Season with salt and drain.
- Galbi Marinade
- Blend all marinade ingredients until smooth. Reserve 2 Tbsp for the patty and 2 Tbsp for the gochujang mayo.
- Kimchi Slaw
- Combine mayonnaise, cabbage, kimchi, kimchi juice, scallion greens, and pickled daikon. Taste and adjust seasoning.
- Gochujang Mayo
- Mix mayonnaise, gochujang, and galbi marinade until smooth and creamy.
- Short Rib Patty
- Grind the short rib (twice for best texture) or sub with high-fat ground beef.
- Mix in 2 Tbsp galbi marinade and form two 6 oz patties (170 g) using the same ring mold as the rice buns.
- Sear the Patties & Assemble
- Heat a cast iron skillet over medium heat. Sear patties in a little oil, seasoning with salt and pepper. Cook 2–3 min per side or until desired doneness.
- Assemble your burger:
Bottom rice bun
Gochujang mayo
Galbi short rib patty
Kimchi slaw
Raw julienned onions
Top rice bun
Serve with lime wedges and dig in!
✅ Final Thoughts
This Galbi (Short Rib) Rice Burger is a perfect example of Korean-American fusion. With crispy rice buns, juicy galbi-marinated patties, spicy gochujang mayo, and tangy kimchi slaw, it’s everything you want in a next-level burger—and more.
