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Korean-Style Bulgogi Burgers

Korean-Style Bulgogi Burgers

Servings: 6

Wine Varietal: Rosé

This was Inspired by Korean beef bulgogi, where thin slices of beef are marinated and grilled on the BBQ – hooked on gochujang, the spicy paste used in Korean cooking. It makes its appearance throughout this recipe, starting with the fiery kick it gives bacon jam (this stuff is to die for). Gochujang makes its next appearance in the light batter that encases the fried shallots that are a staple in Korean cooking (bawang goreng). It shows up again to lend an Asian kick in a sauce that is drizzled across the top of the burger and topped off with ginger infused pickles. Sprinkle on a little togarashi for a dash of umami.

Serves: 6 Regular-Sized Burgers

Ingredients:

Gochujang Bacon Jam

  • 8 Ounces bacon, diced
  • 1 Medium Vidalia onion, chopped finely
  • 1 Teaspoon garlic, minced
  • 2 Tablespoons gochujang
  • 1 Teaspoon smoked sweet paprika
  • ½ Teaspoon salt
  • ½ Teaspoon pepper
  • 1/3 Cup brown sugar
  • 1/3 Cup apple cider vinegar

Gochujang Aioli

  • ¾ Cup mayonnaise
  • 2 Tablespoons honey
  • 2 Tablespoons gochujang
  • 1 ½ Teaspoons sesame oil
  • 2 Teaspoons soy sauce
  • 2 Teaspoons wasabi paste
  • 1 Teaspoon smoked paprika

Korean Pickled Cucumbers

  • 1 English cucumber, sliced thin
  • 1 Teaspoon sea salt
  • 2 Tablespoons sugar
  • ½ Cup rice vinegar
  • 1 Teaspoon fresh grated ginger
  • ¼ Teaspoon pepper

Fried Shallots (Bawang Goreng)

  • Canola oil for pan
  • 8 large shallots, sliced thin
  • 1/3 Cup mayonnaise
  • 1/3 Cup warm water
  • 2 Tablespoons gochujang
  • ½ Cup flour
  • ½ Cup corn starch
  • ½ Teaspoon salt

Bulgogi Burgers

  • 2 Pounds ground wagyu beef (substitute 85/15 ground beef if unavailable)
  • ½ Cup panko
  • ½ Cup onions, chopped
  • 2 Tablespoons soy sauce
  • 2 Tablespoons brown sugar
  • 2 Tablespoons Sutter Home Pinot Noir
  • 1 ½ Tablespoons gochujang
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon fresh grated ginger
  • 2 Teaspoons garlic, minced
  • 6 Hamburger buns with sesame seeds
  • 3 Cups arugula

Instructions:

Gochujang Bacon Jam

  1. In a medium skillet over medium heat, cook the bacon until crisp
  2. Transfer to a paper towel to drain, leaving 2 tablespoons of bacon fat in the pan
  3. Sauté onion until lightly caramelized
  4. Add the garlic and sauté for one minute more
  5. Add the gochujang, paprika, salt and pepper and stir until fragrant
  6. Increase the heat to medium-high and add the brown sugar and apple cider vinegar and
    cook until it is the consistency of jam, about 3 minutes
  7. Reduce the heat to low and stir in the reserved bacon and simmer for about 8 minutes

Gochujang Aioli

  1. In a small bowl, whisk all ingredients until well blended – then set aside

Korean Pickled Cucumbers

  1. In a colander, toss the sliced cucumber with salt and allow to drain over a plate for
    about a half hour
  2. In a small bowl, toss with sugar, vinegar, ginger and pepper and reserve

Fried Shallots (Bawang Goreng)

  1. Pour oil to a depth of about 1-inch a medium-sized heavy skillet or saucepan
  2. Heat to 350 degrees Fahrenheit over medium-high heat
  3. In a medium bowl, combine mayonnaise, warm water, gochujang
  4. In another bowl combine the flour, corn starch and salt
  5. In batches dip the shallot rings into the mayonnaise mixture and then toss with the
    flour/corn starch mixture
  6. Using a slotted spoon or wire mesh strainer, lower shallots in batches into hot oil,
    turning to ensure they cook evenly until light brown, about 1 to 2 minutes
  7. Transfer to a paper towel to drain
  8. Repeat with the remaining shallots and set aside

Bulgogi Burgers

  1. In a large bowl, combine the first nine ingredients with your hands and mix until
    combined
  2. Divide the mixture into 6 equal portions, shaping each into burgers about 4 ½-inches in diameter
  3. Preheat grill to medium-high heat
  4. Brush the grill with vegetable oil
  5. Place patties on the grill rack and cook for 4 to 5 minutes on each side
  6. Place opened burger buns cut side down on the edges of the grill to lightly toast

Assemble Burgers

  1. Top each bun with a handful of arugula, a grilled bulgogi burger, a heaping tablespoon
    of gochujang bacon jam, fried shallots, a drizzle of gochujang aioli and a few gingered
    pickles
  2. Devour
French Onion Umami Burger

Come on in and make yourself at home. Please just verify that you’re 21 years of age or older.

© 2019 Sutter Home Winery, Inc. St. Helena, CA 94574