We've all experienced fusion fails—two dishes that, individually, are perfectly delicious, but when mashed together leave you wishing for a refund. One of the safest routes to success is to combine two foods that have some fundamental elements in common. Bulgogi, Korea's world-famous grilled meat dish, uses thin strips of beef that are marinated and seared, so why not apply those flavors to a burger? We're not good at making up names like Cronut, so we're simply calling this a bulgogi burger.
The key here is not to mess with the flavors of bulgogi, nor to deviate from the essential techniques of great burgers. It's an approach that works. We know, because we've previously crossed bulgogi withburritosandnachos. Kenji has also played with a related idea before with his cheesy, gooeyKim-Cheese Burgers.
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Let's start with the star of the show, the marinated beef. Classic bulgogi recipes use an assertive marinade of soy, ginger, garlic, and gochujang (Korean chili paste) to flavor and tenderize strips of meat. In case of our burger, though, we don't want to mix the marinade into the ground beef; that'd change the texture of it, leading to some kind of Korean sloppy Joe (which actually does sound kind of delicious, but not what we're after here). Instead, we want to work with freshly ground beef that has a decently high fat percentage (about 20%), remains cold, and is loosely packed. We then try to handle the beef as little as possible when forming the patties. All together, these steps deliver a burger with a wonderfully loose, tender, and juicy structure. Making an indentation in the center of each patty with your thumb is another smart step, preventing them from bulging as they cook.
Vegan Korean Bbq Burgers • The Curious Chickpea
We set up our grill for two-zone indirect cooking, meaning the coals are all piled on one half of the grill grate (on a gas grill, just turn half the burners on high and leave the others off). We start the patties directly over the coals, which puts a nice sear on them. Once they have a good crust on the outside, and before they're fully done on the inside, we move them to the cooler side of the grill. It's at this point that we start glazing the patties with our homemade bulgogi sauce, flipping and glazing repeatedly to build up a nice coating. Once the burgers are done, about 120°F (49°C) in the center for medium-rare, we remove them from the grill, sprinkle them with toasted sesame seeds, and let them rest for a few minutes.
At this point, it's time to build the burgers. We go for a thick slathering of kimchi mayonnaise on both the tops and bottoms of toasted sesame buns. The mayo is as simple as it sounds—mayonnaise spiked with minced kimchi and a splash of its funky brine. It's easy and quick and loaded with flavor.
On top of that we pile some finely shredded red cabbage, which adds some great crunchy raw texture and a nice punch of color, then lay rounds ofdanmuji(pickled daikon radish) on that. We useour recipe for homemade danmuji—it's easy but it does require some advance prep—or you could use a store-bought version, available at most Korean markets (you also can find it in Japanese markets astakuan). If you have a lot of cabbage and kimchi mayo left over, you can mix them together to make a tasty slaw, or use the mayo as a dipping sauce for fries.
Bulgogi Burger (korean Bbq Burger)
And if a name more clever than bulgogi burger occurs to you, let us know. We're ready to go full Cronut by trademarking this thing and turning it into a worldwide fad. A lifetime supply of these burgers could be your reward...or, you know, a cut of the profits, if you'd be crazy enough to turn down the burger offer.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.One of the highlights of my first book tour was visiting Los Angeles and staying in Koreatown near dozens of Korean BBQ restaurants. Though I definitely should have read How To Order and Eat Korean BBQ (and not look like an idiot) – the menus and meat variety at these places can be overwhelming for the uninitiated, to say the least – I loved sampling so many authentic Korean dishes. These juicy bulgogi burgers are inspired by one of my favorite Korean dishes, the well-known specialty of bulgogi, or marinated slices of beef grilled on a barbecue or stove-top griddle. The burgers are easy to make, packed with flavor, and family-friendly to boot.
Easy Korean Bbq Beef (korean Bulgogi)
To begin, in a large bowl, combine the soy sauce, sesame oil, brown sugar, red pepper flakes, ginger, garlic, and sandwich bread.
Divide the mixture into 5 equal portions, shaping each into loose balls. Flatten the balls into 3/4-inch thick patties about 4-1/2 inches around. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
Place the patties on a grill rack coated with cooking spray. Grill, covered, until nicely browned on the first side, 2 – 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached.
Kimchi Beef Burger With Bacon, Cheese & Korean Sauce
Meanwhile, make the sauce: in a small bowl, combine the mayonnaise, Asian chili sauce, and sugar. (Note that this makes a spicy sauce; use less Asian chili sauce for a milder version.)
Before serving, toast the buns on the cooler side of the grill if desired. Place one patty on the bottom half of each bun; top each serving with lettuce leaves, chili-mayonnaise, and top half of bun.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
Bulgogi Beef Burger
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
To begin, in a large bowl, combine the soy sauce, sesame oil, brown sugar, red pepper flakes, ginger, garlic, and sandwich bread.
Divide the mixture into 5 equal portions, shaping each into loose balls. Flatten the balls into 3/4-inch thick patties about 4-1/2 inches around. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
Place the patties on a grill rack coated with cooking spray. Grill, covered, until nicely browned on the first side, 2 – 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached.
Kimchi Beef Burger With Bacon, Cheese & Korean Sauce
Meanwhile, make the sauce: in a small bowl, combine the mayonnaise, Asian chili sauce, and sugar. (Note that this makes a spicy sauce; use less Asian chili sauce for a milder version.)
Before serving, toast the buns on the cooler side of the grill if desired. Place one patty on the bottom half of each bun; top each serving with lettuce leaves, chili-mayonnaise, and top half of bun.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
Bulgogi Beef Burger
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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