Gochujang Chicken with Kimchi

This gochujang chicken burger with kimchi bacon jam brings Korean-inspired flavors to a classic American favorite. The combination of spicy-sweet gochujang in the chicken patty paired with the tangy, savory kimchi bacon jam creates an explosion of flavors that will make your taste buds dance.

I first made these burgers when trying to recreate my favorite food truck dish that disappeared when the truck stopped coming to my neighborhood. After several attempts, this version became an instant hit with friends who now request it for every summer gathering.

Ingredients

• Ground chicken: Provides a leaner alternative to beef while still creating a juicy burger when mixed with the right ingredients
• Gochujang paste: Delivers that signature Korean sweet heat that forms the foundation of the flavor profile
• Kimchi: Adds tangy fermented notes that cut through the richness of the burger
• Turkey bacon: Offers a lighter alternative to traditional bacon while still providing smoky goodness
• Sesame oil: Brings a nutty depth that's essential for authentic Korean flavor
• Brioche buns: Their slight sweetness complements the spicy components perfectly
• Fresh ginger and garlic: Create an aromatic base that permeates the entire patty

Step-by-Step Instructions

Prepare the kimchi bacon jam:

First cook the turkey bacon in a skillet over medium heat until crispy, around 5 to 7 minutes. Remove and crumble it for later use. In the same pan, sauté onions until golden brown, about 4 minutes. Add chopped kimchi and cook for 2 to 3 minutes until slightly caramelized. Pour in brown sugar, soy sauce, rice vinegar, and sesame oil, allowing everything to simmer for approximately 5 minutes until it reaches a jammy consistency. Stir in the crumbled bacon and red pepper flakes if desired.

Mix the chicken burger mixture:

Combine ground chicken, gochujang, soy sauce, sesame oil, honey, minced garlic, grated ginger, green onions, black pepper, and breadcrumbs in a large bowl. Gently mix with your hands until just combined, being careful not to overwork the meat, which would result in tough burgers.

Form and cook the patties:

Divide the mixture into four equal portions and shape into patties slightly larger than your buns as they will shrink during cooking. Heat vegetable oil in a large skillet over medium-high heat and cook patties for 5 to 6 minutes per side until they reach an internal temperature of 165°F and develop a beautiful golden brown crust.

Toast the buns:

While the patties are cooking, slice burger buns in half, butter the cut sides, and toast in a separate pan until golden brown. This creates a barrier that prevents the buns from becoming soggy from the juicy burger and saucy toppings.

Assemble your masterpiece:

Mix mayonnaise with sriracha if desired and spread on the bottom bun. Place the hot chicken patty on top followed by a generous spoonful of kimchi bacon jam. Add fresh cilantro and any additional toppings like lettuce or cucumber before crowning with the top bun.

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The gochujang paste is truly the star ingredient in this recipe. I discovered it years ago at a local Korean market and have been incorporating it into everything from marinades to stir fries. The deep umami flavor with its balanced heat has become my secret weapon for elevating ordinary dishes to extraordinary status.

Make Ahead Options

These burger patties can be prepared up to 24 hours in advance and stored covered in the refrigerator. This actually improves the flavor as the seasonings have more time to permeate the meat. The kimchi bacon jam can be made up to five days ahead and stored in an airtight container in the refrigerator. Gently reheat before serving for the best consistency.

Dietary Adaptations

This recipe is incredibly versatile for various dietary needs. For a gluten-free version, use tamari instead of soy sauce and gluten-free breadcrumbs or crushed rice crackers. Those avoiding pork can stick with the turkey bacon as suggested or use beef bacon for a halal version. For dairy-free, simply skip the butter when toasting buns and use a plant oil instead. Vegetarians can substitute the chicken with a plant-based ground meat alternative and adjust cooking time accordingly.

Serving Suggestions

These burgers pair beautifully with Asian-inspired sides. Try serving them with sweet potato fries dusted with five spice powder or a simple cucumber salad dressed with rice vinegar, sesame oil, and a sprinkle of toasted sesame seeds. For a restaurant-quality presentation, serve the burgers with wooden skewers through the center to hold everything together and garnish the plate with additional kimchi and fresh cilantro.

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Let these bold flavors transform your next burger night into something unforgettable!

Frequently Asked Questions

→ Can I substitute ground turkey for chicken in this burger?

Yes, ground turkey makes an excellent substitute for chicken in these burgers. The flavor profile works perfectly with the gochujang and other seasonings, and turkey will provide a similar texture and cooking experience. Just ensure you cook the patties to an internal temperature of 165°F (75°C) for food safety.

→ What is gochujang and where can I find it?

Gochujang is a Korean fermented red chili paste that's sweet, savory, and spicy. It's a fundamental ingredient in Korean cuisine that adds depth and heat. You can find gochujang in Asian grocery stores, international food sections of well-stocked supermarkets, or online retailers. Look for it in red plastic tubs or squeeze bottles.

→ How can I make these burgers gluten-free?

To make these burgers gluten-free, use tamari instead of soy sauce, and replace regular breadcrumbs with gluten-free breadcrumbs or crushed rice crackers. Also ensure your gochujang is gluten-free (some brands contain wheat) and select gluten-free burger buns.

→ Can I prepare the kimchi bacon jam ahead of time?

Absolutely! The kimchi bacon jam can be made up to 5 days ahead and stored in an airtight container in the refrigerator. It actually improves with time as the flavors meld together. Simply reheat it gently in a small saucepan or microwave before using it on your burgers.

→ What's a good vegetarian alternative for these burgers?

For a vegetarian version, substitute the ground chicken with plant-based ground meat alternatives or make a chickpea patty with similar seasonings. For the kimchi bacon jam, use plant-based bacon or add smoked paprika and a splash of liquid smoke to achieve that smoky flavor without the bacon.

→ What side dishes pair well with these burgers?

These Korean-inspired burgers pair beautifully with Asian slaw, sweet potato fries with gochujang aioli, cucumber salad with rice vinegar dressing, or kimchi fried rice. For a lighter option, try a simple side salad with sesame ginger dressing.