RECIPES: Recipe Details
Korean Bulgogi Burger
7 TBL fermented soy sauce
2 TBL sesame seed oil
2 TBL rice wine (or white zinfandel)
1 TBL sugar
2 TBL diced or pressed garlic cloves
3 TBL diced green onions
1/4 c. diced white onions
2 TBL lightly toasted sesame seeds
1/4 tsp. ground black pepper
2 lb. ground beef (high fat content ground chuck)
6 large eggs
6 large Brioche buns
3-6 sushi nori sheets (seaweed), cut into 12 squares roughly the size of the buns
6 large green lettuce leaves
6 TBL green onion (green part only, cut in 2 inch pieces)
1 cup kimchi
Mix first nine ingredients in large dish. Add ground beef to marinade, knead with hands and mix well.
Marinate beef 1 hour (or longer).
Preheat grill (should be hot).
Form meat into 6 patties, incorporating as many onions into the patty as possible. Grill , (topping with remaining marinade before turning when halfway done), remove when done.
If possible, simultaneously fry 6 eggs "over easy" in a large skillet. Otherwise, cook immediately after grilling burgers. Split buns in half and lightly toast on grill.
Place a square of seaweed on the bottom bun half, then top seaweed with a piece of lettuce. Place patty on top of lettuce. Top with 1 TBL green onion, then cover with fried egg. Top egg with 2 TBL of kimchi (or to taste), place another square of seaweed on top and place remaining bun half on top. Serve and enjoy!
Bulgogi is a popular Korean dish, traditionally made with thinly sliced beef that is barbecued and served with rice, but here it is transformed into a delicious burger!
Kimchi is fermented spiced cabbage, there can be many variations. It can be made at home, but the fermentation process takes weeks. King's brand mild Kimchi is recommended for ease of use