Korean BBQ with a Kick
A couple of weeks ago I got a craving for kimchi. We live about 45 minutes away from the Asian store and I didn’t feel like driving to the NE Atlanta suburbs. So I headed to my local grocery store in search for napa cabbage. I knew it was wishful thinking, but I was able to find some. It was in horrible shape and outrageously expensive.
Then I remembered a recipe on a Korean food blog I follow that used regular cabbage to make “emergency kimchi”. So I grabbed a head of cabbage and headed home. The emergency kimchi satisfied my craving, but I decided it tasted more like a spicy, Korean kimchi slaw. I immediately thought that it would taste awesome on a bulgogi burger!
Bulgogi Burger Style
Bulgogi or Korean BBQ is normally made with thin slices of beef (usually ribeye) marinated in a sweet and flavorful mixture of soy sauce, sugar,sesame oil, garlic, pepper and scallions. I used the same ingredients in a pound of ground beef. You can grill the burger or pan sear it. Serve the burger on a whole wheat bun with a generous helping of kimchi slaw and drizzle with sriracha. It’s a burger like no other!
- 1/2 cup chopped green onions
- 2 tablespoons brown sugar
- 1 tablespoons minced peeled fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 pound of ground beef
- 4 whole wheat hamburger buns
- Kimchi Slaw (emergency kimchi recipe. from Maangchi.com or Kimchi)
- Combine first 8 ingredients.
- Divide the mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
- Spray grill rack or fry pan with cooking spray. Cook burgers for 6 minutes on each side or until no longer pink inside. Remove from grill or pan; let patties stand 5 minutes.
- Serve on whole wheat bun with kimchi slaw ontop and a drizzle of Sriracha.