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Bulgogi Burgers with Easy Kimchi
5 from 3 votes

Bulgogi Burgers with Easy Kimchi

Bulgogi Burgers with Easy Kimchi are truly a taste sensation. Super juicy burgers with layers and layers of flavor. The easy kimchi, Korean BBQ sauce, and chili sauce mayo can all be made up to 24 hours in advance.

Prep Time
30 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings: 4
Calories: 428 kcal
Course: Lunch

Ingredients

For the Easy Kimchi
  • 1 head Napa cabbage
  • 1 cup kosher salt
  • 2 quarts water 8 cups
  • ¾ cup rice vinegar or rice wine vinegar
  • 2 tablespoon ginger fresh, minced
  • 2 tablespoon garlic minced
  • ¾ cup scallions green onions, chopped
  • 5 tablespoon fish sauce
  • 2 tablespoon sugar
  • 3 tablespoon chili powder
  • 1 tbs crushed red pepper
For the Korean BBQ Sauce
  • ⅓ cup gochujang
  • 2 tablespoon sesame oil
  • 2 tablespoon sugar
  • ⅓ cup water
  • 2 tablespoon apple cider vinegar
  • 2 cloves garlic minced
For the Chili Sauce Mayonnaise
  • ½ cup mayonnaise
  • ⅓ cup chili sauce
  • 1 teaspoon lemon juice
  • 1 scallion chopped
For the Burgers
  • 1½ lbs ground beef Wagyu or ground sirloin, 85% lean
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger fresh, grated
  • 2 cloves garlic minced
  • salt
  • black pepper
  • 3 tablespoon butter softened, unsalted
  • 4 brioche hamburger buns

Instructions

Make the Easy Kimchi
    Cup of Yum
  1. Cut off the base of the cabbage and coarsely chop the leaves. Place in a large bowl.
  2. Add the salt to the water in a bowl or 8-cup measuring cup. Whisk until the salt is completely, or almost dissolved. Pour the salt water over the cabbage and let sit for 1 hour.
  3. Drain the cabbage and rinse with cool tap water to remove excess salt.
  4. In a medium-sized bowl, mix together the vinegar, garlic, ginger, scallions, fish sauce, sugar, chili powder, and crushed red pepper flakes.
  5. Pour the kimchi sauce over the cabbage and mix together until completely combined.
  6. Meanwhile, bring a medium-sized pot of water to a simmer.
  7. Carefully transfer the kimchi into a large sturdy freezer baggie. Zip the baggie up and place it in the simmering water. Allow it to simmer for 30 minutes.
  8. Remove from the simmering water and let cool. To expedite cooling, place the kimchi still in the baggie into a large bowl of ice water.
  9. Once cool, transfer the kimchi to a large clean bowl (there will be plenty of juice, but that's good). Set aside.
Prepare the Korean BBQ Sauce and Chili Sauce Mayonnaise
  1. In a medium bowl, mix all of the BBQ sauce ingredients together and stir until fully combined.
  2. For the chili sauce mayonnaise, add all of the components into a small/medium bowl and mix until fully combined. Place in the fridge and chill for at least 30 minutes (or up to 24 hours).
Make the Burgers
  1. In a large bowl, mix together the beef, soy sauce, sesame oil, garlic, and ginger until fully combined. Use your hands to form 4 patties, about 6 ounces each. Place on parchment paper and place in the fridge for about 30 minutes.
  2. Remove the patties from the fridge and let rest for another 30 minutes. Salt and pepper on both sides of each patty.
  3. Heat your grill to medium-high heat. Pour about ½ cup of the Korean BBQ sauce into a small bowl. Add the rest of the sauce to a small/medium skillet.
  4. Place the patties over direct heat. Brush the patties with the BBQ sauce. Flip and brush on more of the sauce. Cook to desired doneness, about 12 minutes (total) for medium. Heat the sauce in the skillet over medium heat. Remove the patties from the grill and the skillet from the stove (or grill). Use a spatula to carefully submerge a patty into the sauce, flip it, and transfer it to a platter. Repeat with remaining burgers.
  5. Meanwhile, smear the softened butter on the cut sides of the buns. Place on the grill until toasted and lightly browned.
  6. On each of the bottom buns, smear a layer of the chili sauce mayonnaise. Add the sauced patty, and then use a pair of tongs to place a pile of kimchi on top of the burger. Top with the top bun and serve at once.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • subscribe to our YouTube channel
  • Gochujang and sesame oil can be found in the Asian section of many well-stocked supermarkets, Asian food markets, or online. 
  • Chili sauce is found in the condiments section, usually near the ketchup. 
  • The kimchi, Korean BBQ sauce, and chili sauce mayo can all be made up to 24 hours in advance. The patties can be formed 3 hours before grilling. 
  • Leftover kimchi will keep in the fridge for 3 to 5 days. 

Nutrition Information

Calories 428kcal (21%) Carbohydrates 21g (7%) Protein 35g (70%) Fat 25g (38%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 6g (30%) Trans Fat 2g (100%) Cholesterol 155mg (52%) Sodium 562mg (23%) Potassium 994mg (21%) Fiber 4g (16%) Sugar 19g (38%) Vitamin A 3073IU (61%) Vitamin C 14mg (16%) Calcium 147mg (15%) Iron 6mg (33%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 428

% Daily Value*

Calories 428kcal 21%
Carbohydrates 21g 7%
Protein 35g 70%
Fat 25g 38%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 6g 30%
Trans Fat 2g 100%
Cholesterol 155mg 52%
Sodium 562mg 23%
Potassium 994mg 21%
Fiber 4g 16%
Sugar 19g 38%
Vitamin A 3073IU 61%
Vitamin C 14mg 16%
Calcium 147mg 15%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.