RECIPES: Recipe Details
SOUL OF SEOUL SLIDERS With DAIKON BEET RELISH
My husband and I love Korean beef dishes and the little condiments served at each Korean dinner. I think that cute mini burgers are much more fitting for a Korean burger than a large size. Using kimchi and other Korean ingredients, and topped with a quail egg, I believe these sliders represent the soul of Seoul!
For DAIKON/BEET relish:
1 teaspoon Korean crushed red pepper
1/4 cup seasoned rice vinegar
2 tablespoon sugar
1 teaspoon toasted black sesame seeds
2 cups julienned or shredded, peeled golden beets
2 cups julienned or shredded, peeled daikon
6 tablespoon finely sliced scallions
Ingredients for Burger :
2 tablespoon SUTTER HOME GEWURZTRAMINER
6 1/2 tablespoon Korean Barbecue sauce, divided *
5 tablespoon Korean crushed red pepper, divided
2 tablespoon Hot Fermented Gochuyang sauce, divided *
4 tablespoon panko breadcrumbs
1 tablespoon grated garlic
1 tablespoon grated fresh ginger
1 tablespoon toasted black sesame seeds
3/4 cups finely chopped refrigerated Kimchi, drained well
1 1/2 pounds 85/15 % lean ground beef
4 tablespoon COLAVITA OLIVE OIL and more for greasing grill and frying eggs
2 tablespoon sesame oil
12 fresh quail eggs **
1/2 teaspoon salt
12 KINGS HAWAIIAN HONEY WHEAT ROLLS or round slider rolls, split, toasted
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
In a bowl mix all ingredients for relish. Cover, chill and set aside until serving time. Drain before using.
In a small saucepan combine Gewurztraminer, 4 tablespoon barbecue sauce, 1 tablespoon crushed red pepper, and 1/2 tablespoon Gochuyang sauce. Bring to a simmer for glaze. Take off fire when glaze thickens slightly.
In a large bowl mix remaining BBQ sauce, crushed red pepper, Gochuyang sauce, and all other ingredients for sliders, adding beef last. Avoid compacting. Divide beef into 12 portions and make patties the size of the rolls. Make a little indentation in center so patties do not bulge in middle. Chill while preparing other components.
In a small bowl mix 4 tablespoon olive oil and sesame oil for spread. Set aside.
Brush grill with olive oil. Heat grill until high. Place a griddle on top of grill and brush griddle with some olive oil. Cook quail eggs a few at a time, sunny side up. but leave yolks still slightly runny. Lightly sprinkle eggs with some salt. Keep warm.
Brush grill with more oil and lower heat to medium. Grill patties uncovered for 3 to 4 minutes on each side or until desired doneness. Brush with reserved glaze.
Heat rolls on periphery of grill. Brush cut sides of rolls with olive/ sesame oil mixture. Place one pattie on each bottom roll. Top with some drained relish and one egg. Place top roll next to it or cover roll. Serve right away.
This is a correction of a previous entry because I did not follow the rules exactly.
*I used Lee Kum Kee for the Korean barbecue sauce and I used Rhee Bros for the Gochuyang sauce.
** Quail eggs are available in Asian and specialty stores.