Boekoeloekoe burger bowl with spicy kimchi sauce

Cut the head of the broccoli into florets and dice the stem. Discard the tips of the green beans and then cut in half. Crush or mince the garlic. Weigh out the rice. Boil plenty of salted water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside. Wait until the burgers have finished resting for 15 minutes before continuing to the next step.

Shape the boekoeloekoe mix into burger patties. Heat a small drizzle of sunflower oil in a frying pan over medium heat. When the pan is nice and hot, fry the burger for 4 - 5 minutes per side. At the last minute, turn off the heat, add the bulgogi sauce on top of the burgers, and flip a couple of times to coat.

In the meantime heat a small drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the broccoli, green beans and the rest of the onion for 5 - 7 minutes. Add the garlic and fry for another minute. Deglaze with the water, then cover with the lid and cook for 4 - 5 minutes over medium-low heat. Add half of the kimchi sauce* and toss to combine. Season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

Heat a small drizzle of sunflower oil in a frying pan over medium-high heat and fry one egg per person. In a small bowl, combine the mayonnaise, vinegar and the rest of the kimchi sauce to make the sauce.