Rice: Cook 1 cup of white rice
Prep: Finely dice 100g mushrooms and add to a large bowl. Finely slice 1 spring onion, separating the green from the white. Finely shred cabbage. Set aside. Slice 4 thick pieces of cheese that are slightly shorter and thinner than your finger.
Mince: In the bowl with the diced mushrooms, add 150g beef mince, 1 egg, 1/2 cup breadcrumbs, 1 tsp crushed garlic, 1/2 tsp white pepper, 1 tsp chicken stock powder and mix well (it is easiest to mix with your hands). Quarter the mince, roll each quarter into a large ball and flatten. Add 1 piece of cheese to the middle and press the mince back into a flat ball, covering all the cheese. Repeat until all patties are formed with cheese in the middle.
Cook hambagu: Heat a large pan to medium heat and add 2 tsp canola oil. Add patties and cook for 5 minutes, then add the lid and cook for a further 15 min, flipping ocassionally. Cook until the inside of the hambagu reaches 60C. Leave in the pan so you can add the sauce just before serving.
Sauce: In a small bowl, mix 2 tbs soy sauce, 2 tbs water, 1/2 tsp chicken stock powder, 1 tbs sugar together. Grate 1 small onion into the sauce and mix well.
Mung beans: Heat a small pan to medium heat. Add 2 handfuls of mung beans and add a splash of water. Cook for 2 minutes until the water evaporates. Add mung beans to a bowl and cover with 2 tbs sesame seeds and the white parts of the spring onion.
Finish off: Just before you take the hambagu off the heat, add the sauce and let it cook for 2 minutes to thicken slightly. Plate up cooked rice, top with cabbage, hambagu, mung beans and sauce. Finish with more sesame seeds, green parts of the spring onion and crispy shallots.