Korean Burger Recipe For Bulgogi Burgers with Gochujang

Bulgogi burgers with quick-pickled cucumbers

  • serves 4
  • Easy

Korean gochujang pasta adds a chilli kick to these beef burgers, served with pickled Lebanese cucumbers and shredded cabbage for extra crunch

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Ingredients

  • rice vinegar 200ml
  • caster sugar 75g
  • ground turmeric 1 tsp
  • Lebanese cucumber 1 or 1 medium cucumber, thinly sliced
  • sunflower or vegetable oil 4 tsp
  • brioche buns or soft white burger buns 4
  • mayonnaise 5 tbsp
  • toasted sesame oil 1 tsp
  • white cabbage ½ small, cored and finely shredded

BULGOGI BURGERS

  • soft light brown sugar 2 tsp
  • light soy sauce 4 tsp
  • beef mince 500g
  • soft breadcrumbs 50g
  • garlic 2 cloves, crushed
  • ginger grated to make 2 tsp
  • gochujang 2 tbsp, plus extra for serving (optional)
  • toasted sesame seeds 2 tbsp
  • black peppercorns a generous grinding

Method

  • Step 1

    To make the burgers, whisk together the sugar and the soy sauce in a bowl until the sugar has dissolved. Add the other burger ingredients and use your hands to mix and squash everything together. Roughly quarter and shape into 4 patties. Chill for at least 30 minutes to firm up.

  • Step 2

    Put the vinegar, caster sugar, turmeric and a pinch of salt in a small pan and bring to the boil. Bubble for 1 minute, then put the cucumber slices into a bowl and pour over the pickling liquid. Leave for 30 minutes or until cool.

  • Step 3

    Rub the burger patties with 1 tsp of oil each and heat a large heavy-bottomed, non-stick frying pan over a medium heat. Fry the burgers for 5-6 minutes on each side or until cooked through. Warm the buns in a low oven at the same time.

  • Step 4

    Split the buns, mix the mayonnaise with the sesame oil and spread on all sides. Sandwich each beef burger with some of the pickled cucumber and a handful of shredded cabbage – plus an extra smear of gochujang, if you like.

Try more recipes using gochujang here...

Sweet Potato Salad Recipe With Mixed Grains and Gochujang

Nutritional Information

  • Kcals 896
  • Fat 59.3g
  • Saturates 12.2g
  • Carbs 55.7g
  • Sugars 22.7g
  • Fibre 3.6g
  • Protein 33.1g
  • Salt 2g
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