Olive Magazine
Korean Burger Recipe For Bulgogi Burgers with Gochujang

Bulgogi burgers with quick-pickled cucumbers

Published: July 12, 2019 at 1:27 pm
loading...
  • Preparation and cooking time
    • Total time
    • + chilling + pickling
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal896
fat59.3g
saturates12.2g
carbs55.7g
sugars22.7g
fibre3.6g
protein33.1g
salt2g
Advertisement

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

Ingredients

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

BULGOGI BURGERS

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

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content