Korean-style beefburger
This Korean style beefburger is made with Bulgogi sauce, which is normally used as a marinade but this time I mixed it with the minced meat. Make sure you use good quality meat, otherwise the patties will fall apart. If the mince doesn’t combine well, add an egg or some pre-soaked bread to it. Serve it with Kimchi-mayo or stir-fried cabbage and pickled radish and cucumber.
Ingredients
Method
- First make the Bulgogi sauce: in a small saucepan bowl, combine the soy sauce, rice vinegar, brown sugar, gochujang paste, ginger and garlic. Bring to the boil and reduce it to a thick syrupy paste. This should only take 2-3 minutes. Add the sesame oil and let it cool. It keeps in the fridge for a few days.
- Put the beef mince, coriander leaves and the spring onions into a bowl. Add the Bulgogi paste, salt and plenty of ground pepper. Using your hand, mix until well combined. Divide the mixture into 6 equal portions, shaping each into balls.
- Flatten the balls into 2 cm thick patties.
- Fry them in a griddle pan, on BBQ or grill them in the oven – on both sides. This should take about 5 minutes, depending on how well-done you like your beef.
- Meanwhile, cut the buns in half and slightly toast them.
- Make some pickled radish & cucumber, and you can mix some kimchi with mayo, or stir-fry some cabbage.
- Assemble the burgers to you liking, then serve.