Discover / International
Korean-Style Bulgogi Burger
Emily and Matt Clifton · Serious Eats
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Illustration created with AIGenerated with ImagineArt (Nano Banana)
A modern interpretation that uses bulgogi flavors.
The recipe
How to make it
4 servings
Ingredients
Bulgogi sauce
- ½ cup soy sauce
- 1½ Tbsp gochujang
- 3 large garlic cloves, grated
- 1 Tbsp grated fresh ginger
- 1 Tbsp rice wine vinegar
- ¼ cup brown sugar
- 2 tsp toasted sesame oil
Kimchi mayo
- 1 cup mayonnaise
- 2 Tbsp kimchi brine
- ½ cup drained kimchi, finely diced
- 1 tsp sugar
- 1 Tbsp toasted sesame oil
- 1 small garlic clove, grated
- 2 scallions, finely chopped
Burgers
- 1½ lb fresh ground chuck (about 80% lean)
- Vegetable oil, for the grill
- 2 Tbsp toasted sesame seeds
- 4 sesame seed buns
- 2 cups finely shredded red cabbage
- Pickled daikon (danmuji), in thin rounds
Method
- Simmer the soy, gochujang, garlic, ginger, vinegar and sugar until it coats a spoon, 5–7 minutes. Stir in the sesame oil and cool.
- Stir the kimchi mayo ingredients together and chill.
- Shape four patties ½ in wider than the buns with a thumb dent in the middle.
- Grill over high heat until charred and 110°F inside, about 5 minutes. Move to the cooler side and brush with sauce, flipping, until 120°F for medium-rare.
- Glaze again, sprinkle with sesame seeds and rest 5 minutes. Toast the buns.
- Spread kimchi mayo on both buns. Layer cabbage, daikon and the patty, brush once more with sauce, add the rest of the cabbage and close.
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Video
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