Korean Burger Recipe For Bulgogi Burgers with Gochujang

Bulgogi burgers with quick-pickled cucumbers

  • serves 4
  • Easy

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


Try these Korean bulgogi burgers then check out our best cheeseburger and perfect burger with all the toppings.



  • 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


  • 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


  • 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