Korean BBQ CRISPY RICE Sandwich

There really isn't a recipe for this one, but more a technique that you can try to make the crispy rice "bread" – think of it as a creative twist on the Korean crispy rice cake. Sure, you could deep fry the rice for a crispy Korean rice snack, especially if you're making a raw fish canapé or something like that, but this way you can make a single, wide patty of crispy rice using a crispy rice sandwich pan, then punch it out into whatever shape you'd like. I'll do my best to describe the Korean crunchy rice technique below. Let me know if you have any questions. You got this.

P.S. To learn how to make Kalbi, Banchan (side dishes), and other Korean BBQ specialties, including a delicious Korean crispy rice recipe and the ultimate crunchy rice sandwich, check out my other videos on the topic over on YouTube here! If you’re eager to create your own Korean rice crisp sensation, these techniques and tips will have you mastering the art of crispy rice in no time.🤘🏼 Adam

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Korean BBQ CRISPY RICE Sandwich

Ingredients

Crispy Rice Patty

• 4 cups Cooked White Rice, “wet” *see below
• 2-3 Tbsp Neutral Oil

Instructions

Crispy Rice Patty

1. We need to start by breaking some rules. Cook the rice however you’d like, I used my rice cooker, DO NOT rinse the starch off of the rice and add a half cup more water than you would normally. Cook the rice then let it cool slightly. The end result should be a slightly wetter, much more sticker white rice. This is good because the rice will adhere to itself easier than if you were to wash it and use the appropriate amount of water.
2. Start with a cold large non-stick pan. Use wet hands to line the bottom with about a half inch of rice. Press down slightly on the rice to ensure that an even layer is kissing the pan. Drizzle a tablespoon or two of oil around the perimeter of the rice. Use a chopstick or something similar to poke small holes into the rice all over, puncture the rice just enough to barely push through to the bottom of the pan, about 10 or 15 holes total.
3. Turn the heat onto medium heat and gently cook the rice. It will take some time to fully crisp. You can carefully peak with a small spatula to check on the progress of the crispiness. Once the bottom is just beginning to turn golden-brown, use a sheet tray or something similar to invert the rice then flip it on the uncooked side. Add more oil around the perimeter of the rice and repeat the process from earlier.
4. Turn off the heat and let the rice cool in the pan. Remove it from the pan and use a very sharp knife to carefully slice it into whatever shapes you’d like.