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This Bulgogi Kimchi Burger transforms traditional Korean BBQ flavors into a mouthwatering handheld delight. The sweet and savory marinade infuses the pork patties with authentic bulgogi taste, while the spicy gochujang mayo and tangy kimchi create a perfect flavor balance that will transport your taste buds straight to Seoul.
I created this fusion recipe after visiting a Korean BBQ restaurant that left me craving those flavors for weeks. Now it's my go to impressive dinner when friends come over they always ask for the recipe before leaving.
Ingredients
- Ground pork: Creates a juicier burger that better absorbs the bulgogi flavors. Look for at least 15% fat content for best results.
- Dark brown sugar: Provides the signature sweetness in bulgogi. Choose organic for a richer molasses flavor.
- Soy sauce: Delivers umami depth and saltiness. Use low sodium if watching salt intake.
- Sesame oil: Adds authentic nutty aroma. Toast sesame seeds as garnish to enhance this flavor.
- Onion: Creates sweetness and texture. Always dice finely to incorporate evenly.
- Brioche buns: Offer buttery richness that complements the savory filling. Toast them for texture contrast.
- Gochujang paste: Brings the signature Korean spicy element. Look for it in Asian markets for authenticity.
- Mayonnaise: Creates a creamy base for the spicy sauce. Use Japanese Kewpie mayo for extra richness.
- Fresh kimchi: Provides probiotic tang and crunch. Choose a cabbage kimchi with moderate spice level.
- Sliced cucumbers: Add refreshing crunch and coolness. Use English or Persian varieties for best texture.
Step-by-Step Instructions
- Prepare The Gochujang Mayo:
- Whisk together mayonnaise and gochujang in a small bowl until completely smooth and uniform in color. This simple sauce delivers big flavor with the perfect balance of creaminess and spice. Refrigerate while preparing the burgers to allow flavors to meld.
- Create The Bulgogi Mixture:
- Place ground pork in a large mixing bowl. Add brown sugar, soy sauce, sesame oil, and finely chopped onions. Using clean hands, gently fold and mix ingredients just until incorporated. The key is avoiding overmixing which can make the patties tough. You want to see the individual ingredients distributed evenly throughout.
- Form Perfect Patties:
- Divide the meat mixture into four equal portions. Form each portion into a patty slightly larger than your buns as they will shrink during cooking. Create a small dimple in the center of each patty with your thumb. This prevents the centers from bulging during cooking and ensures even burger thickness.
- Cook To Perfection:
- Heat your grill to high or stovetop skillet to medium high. Place patties on cooking surface and cook until they reach an internal temperature of 160°F. This typically takes about 4 minutes per side depending on thickness. Avoid pressing down on the patties while cooking to keep juices inside.
- Assemble Your Masterpiece:
- Toast brioche buns until golden. Spread a generous amount of gochujang mayo on both top and bottom buns. Place cooked patty on bottom bun. Top with fresh kimchi and cucumber slices. Add top bun and serve immediately while hot.
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Gochujang is the ingredient that truly makes this burger special. I discovered it years ago at a local Korean market and now keep it as a staple in my refrigerator. The first time I served these burgers at a family gathering, my Korean American neighbor gave them her enthusiastic approval—the ultimate compliment.
The Art of Bulgogi Flavoring
Traditional bulgogi marinade typically includes Asian pear for tenderizing and sweetness. In this burger version, we skip this ingredient because ground meat is already tender. The combination of dark brown sugar and soy sauce creates that authentic bulgogi flavor profile without requiring hard to find ingredients. Make sure to mix gently to preserve the tender texture of your burgers. Overworking the meat mixture will result in tough patties.
Smart Substitutions
Ground beef can replace pork if preferred, but choose 80/20 lean to fat ratio for best flavor. For a lighter option, ground chicken thighs work surprisingly well but add 1 tablespoon of neutral oil to the mixture. If gochujang is unavailable, substitute with 1 teaspoon of sriracha mixed with ½ teaspoon miso paste. No kimchi? Quick pickled cucumbers with rice vinegar provide a similar tangy crunch. For gluten free diners, use tamari instead of soy sauce and serve on lettuce wraps instead of buns.
Serving Suggestions
These burgers pair wonderfully with traditional Korean side dishes. Try serving with a simple sesame cucumber salad or sweet potato fries dusted with gochugaru Korean chili flakes. For a complete Korean fusion experience, offer small bowls of banchan side dishes like pickled daikon radish or sesame spinach. A cold Asian beer or sparkling yuzu drink complements the flavors perfectly. For an impressive spread, set up a DIY burger bar with various toppings like fried eggs, avocado slices, and different kimchi varieties.
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The combination of bulgogi marinade, gochujang mayo, and kimchi creates a burger packed with unforgettable flavors. Serve it at your next gathering for rave reviews!
Frequently Asked Questions
- → Can I substitute the ground pork with another meat?
Yes! While traditional bulgogi uses beef, this burger works well with ground beef or chicken too. For a leaner option, try ground turkey, though you may want to add a tablespoon of oil to the mixture to maintain juiciness.
- → What is gochujang and where can I find it?
Gochujang is a Korean fermented red chili paste that's sweet, savory and spicy. You can find it in the international aisle of most grocery stores, at Asian markets, or online. If unavailable, substitute with sriracha mixed with a bit of honey.
- → How spicy is this burger?
The spice level is moderate, coming primarily from the gochujang mayo. You can adjust the heat by using more or less gochujang in the mayo mixture. The kimchi also adds some spice, so consider using mild kimchi if you prefer less heat.
- → Can I make these burgers ahead of time?
Yes! You can form the patties up to 24 hours in advance and store them covered in the refrigerator. The gochujang mayo can also be prepared ahead and refrigerated in an airtight container for up to 3 days.
- → What sides pair well with bulgogi kimchi burgers?
Traditional Korean sides like pickled vegetables or kimchi slaw work beautifully. For fusion options, try sweet potato fries, Asian coleslaw, or a simple cucumber salad dressed with rice vinegar and sesame oil.
- → Is there a way to make this dish vegetarian?
Absolutely! Substitute the pork with plant-based ground meat alternatives or make patties using finely chopped mushrooms, cooked rice, and mashed tofu seasoned with the same bulgogi flavorings. Just adjust cooking time accordingly.