Burning Rice catered toward mainstream audience


When Steve and Michelle Choi considered opening a Korean restaurant, they wanted to open it anywhere but the Koreatowns in the area.

“In every nationality everybody takes pride in their food, and you want to make that introduction to the larger audience,” Steve said. “Being confined in K-town has very little exposure. With as much pride as we have in our recipe, we needed to find ways to get it out there.”

Steve and Michelle opened the first Burning Rice location in The Colony two years ago and opened the Frisco location last year.

Korean cuisine can be complicated, Michelle said. So she tried to focus on a simple dish that still offered traditional Korean flavors.

Burning Rice offers bibimbap, a Korean rice dish that can be topped with various combinations of Korean barbecue, vegetables and egg.

Customers can choose to have their bibimbap dish served in a regular bowl or a hot stone bowl. The hot stone bowl ensures the food remains steaming hot, Michelle said.

“We put the hot stone bowl on the fire so you can get burning, crunchy, crispy rice on the bottom and a hot dish all the way through,” she said. “… When your food is hot, it tastes better.”

Each bowl can be customized with a different rice, barbecue meat and topping. Meats include bulgogi—a thinly sliced Korean ribeye—and the newly added shrimp. The bulgogi is marinated in Korean sauce for 24 hours, Michelle said.

Customers can add or leave out any ingredient in their bowl.

Burning Rice also offers three Korean drinks, including a rice punch and a cinnamon punch.

Michelle said the purpose of Burning Rice is to provide everyone easy access to great Korean food.

“I want more customers to try our food,” she said. “Once the customers try our food, most love our food and appreciate the quality of our food.”

Burning Rice
3930 Preston Road, Ste. 100
Hours: Mon.-Sun. 11 a.m.-10 p.m.

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1 comment
  1. Burning rice not a new thing….in the Caribbean….Pegaó, Con Con & Raspa are just a names by which it’s known. It’s a very common and favorite part of our meals.

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Lindsey Juarez Monsivais
Lindsey has been involved in newspapers in some form since high school. She graduated magna cum laude from the University of Texas at Arlington in 2014 with a degree in Journalism. While attending UTA, she worked for The Shorthorn, the university's award-winning student newspaper. She was hired as Community Impact Newspaper's first Frisco reporter in 2014. Less than a year later, she took over as the editor of the Frisco edition. Since then, she has covered a variety of topics and issues important to the community, including the city's affordable housing shortage, the state's controversial A-F school accountability system and the city's "Bury the Lines" efforts.
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