RECIPES: Recipe Details
BiBimBap Burger with a Bulgogi Mayonnaise and Spicy Bachan
2 T toasted sesame seeds
4 T soy sauce
2 T brown sugar
2 t sake (or rice wine)
1 t sesame oil
4 scallions, minced
1 t black pepper
1 t shichimi pepper blend
2 lbs. ground beef
1 qt. water (for boiling)
4 oz. bean sprouts
½ t salt
1 T sesame seeds
½ t sesame oil
¼ t garlic, minced and pressed into paste
1 scallion, minced
4 oz. prepared kimchi (cabbage)
4 oz. prepared garlic kimchi pipinola (squash)
½ cup mayo
2 cloves garlic, minced and pressed into a paste
2 t sriracha
1 t lime juice
Vegetable oil for brushing on the grill
6 Hawaiian sweet bread hamburger buns
1/2 cup fresh cilantro, chopped
Preheat the gas grill to medium-high heat.
Mix together sesame seeds, soy sauce, brown sugar, sake, sesame oil, scallions, black pepper and shichimi in a large bowl, until all the solids are completely dissolved. Add ground beef and mix until just combined. Form into six elongated patties to fit the rolls, set on a plate, cover and set aside.
Bring water to a boil over direct heat in a fire-proof pot. Add bean sprouts to boiling water and blanch for 4 minutes. Drain out the water completely. Place the pot with sprouts on indirect heat and add salt, sesame seeds, sesame oil, garlic and scallion. Stir to incorporate and let flavors marry, about 2 minutes. Remove from heat, set aside to cool.
Remove prepared kimchi from its brine liquid. Squeeze out excess liquid. Julienne kimchi into thin 1-inch long strips. Set aside. Prepare the pipinola the same way.
Prepare bulgogi sauce by mixing mayo, garlic, sriracha and lime juice in a small bowl. Cover and store in refrigerator until time to assemble the burgers.
Brush grill rack with vegetable oil to prevent patties from sticking. Place patties over direct heat, cover and cook for 5 minutes on each side, only turning once. During the few minutes, heat a nonstick, fire-proof skillet over indirect heat. Remove the patties from the grill to rest.
Toast the buns cut-side down over indirect heat until lightly browned.
At the same time, brush the skillet lightly with vegetable oil, add eggs one at a time into the skillet and fry the eggs until the whites are fully cooked. Keep the eggs sunny-side up but cover to cook the top of the egg almost over easy. Remove bread and eggs from heat.
To assemble the burgers, spread the bulgogi sauce on both sides of the bun. Set the patty on top of the bun. Layer the sprouts, kimchi, pipinola and cilantro over the patty. Top it off with the fried egg and the top half of the bun.
Coming from Hawaii, we are influenced by so many different cultural cuisines. I love the balance of spicy and sweet, fresh and pickled, all found in Korean cooking. BiBimBap is usually a bowl of contrasts: sweet/salty Bulgogi steak over rice, spicy kimchi, savory bean sprouts, fresh herbs and a fried egg on top. I wanted to play along the lines of BiBimBap as a juicy, spunky burger packed with diverse flavors and textures.