Bulgogi Burgers with Kimchi Mayo
User Reviews
5
6 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Course
Main Course
Bulgogi Burgers with Kimchi Mayo
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When we want the flavors of bulgogi and the convenient outdoor grilling method of a burger, there's an easy solution: combine them. By sticking with the tried-and-tested burger, glazing it with a spicy soy-ginger-garlic-gochujung sauce, and stacking it with kimchi mayo and pickled daikon radish, you can keep the best of both worlds without offending culinary purists.
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Ingredients
For the danmuji:
- 1 1/2 cups water 355ml
- 1 1/2 cups rice vinegar unseasoned
- 1/2 cup sugar 100 g
- 1 tablespoon kosher salt
- 2 garlic halved lengthwise, cloves
- 1 teaspoon turmeric powder
- 15 black peppercorns whole
- 2 bay leaf
- 1 pound daikon radish peeled and cut into thin rounds
For the Bulgogi Sauce:
- 1/2 cup soy sauce
- 1 1/2 tablespoons gochujang spicy Korean red pepper paste
- 3 garlic grated or minced (about 15g, cloves
- 1 tablespoon ginger grated
- 1 tablespoon rice vinegar
- 1/4 cup brown sugar
- 2 teaspoons sesame oil toasted
For the Kimchi Mayo:
- 1 cup mayonnaise
- 2 tablespoons kimchi brine
- 1/2 cup kimchi 100g, finely diced
- 1 teaspoon sugar
- 1 tablespoon sesame oil toasted
- 1 garlic grated or minced (about 4g, small clove
- 2 scallions finely chopped (about 40g)
- 1 1/2 pounds ground beef chuck fresh, about 80% lean
- kosher salt to taste
- vegetable oil for brushing the grill
- 2 tablespoons sesame seeds toasted
- 4 sesame seed buns split
- 2 cups red cabbage finely shredded
Instructions
- Make-ahead (at least a day if possible) danmuji: Mix water, vinegar, sugar, salt, garlic turmeric, peppercorns and bay leaves in a medium pot and bring to a boil, stirring until the the sugar is melted. Turn off the heat and add the radishes. Let cool to room temperature (1 to 2 hours). Transfer pickles and brine to an airtight glass container and store in the refrigerator. Pickles will last up to a month or so.
- To make the sauce: Mix soy sauce, gochujang, garlic, ginger, vinegar, and brown sugar together in a small saucepan. Bring mixture to a boil over medium-high heat, reduce to a simmer, and cook until thickened enough to coat a spoon, about 5 to 7 minutes. Remove from heat, add 2 tablespoon sesame oil and let cool. Use immediately or store in an airtight container in the refrigerator.
- For the Kimchi Mayo: add mayonnaise, kimchi brine, kimchi, sugar, sesame oil, garlic, and scallions to a bowl and mix until combined. Refrigerate until ready to use.
- Form beef into 4 patties, about 1/2 inch wider than the burger buns. Press with your thumb to make a slight depression in the center to account for bulging as they cook. Season generously with salt and refrigerate until ready to cook.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Place burgers directly over hot coals, cover with vents open, and cook, turning occasionally, until burgers are well charred and the centers register 110°F on an instant-read thermometer for medium rare or 120°F for medium, 5 to 7 minutes total.
- Brush burgers on both sides with bulgogi sauce and continue cooking, flipping and brushing occasionally, until they register 120°F for medium rare or 130°F for medium. Remove from grill and brush with more sauce on both sides until well glazed and coated. Sprinkle with sesame seeds.
- Toast burger buns over grill until light golden brown. Spread bottom and top buns with kimchi mayonnaise. Divide half of cabbage over bottom buns. Top with cooked burgers. Brush with more bulgogi sauce. Top with remaining cabbage, close buns, and serve.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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