Korean Burger Recipe For Bulgogi Burgers
Korean gochujang paste adds a chilli kick to these beef burgers, served with pickled Lebanese cucumbers and shredded cabbage for extra crunch
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Cooking tools:
- Kitchen scale
- Nonstick skillet
- Saucepan
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Plate
Ingredients
- 200ml rice vinegar
- 75g caster sugar
- 1 tsp ground turmeric
- 1 or 1 medium cucumber Lebanese cucumber thinly sliced
- 4 tsp sunflower or vegetable oil
- 4 brioche buns or soft white burger buns
- 5 tbsp mayonnaise
- 1 tsp toasted sesame oil
- ½ small white cabbage cored and finely shredded
- 2 tsp soft light brown sugar
- 4 tsp light soy sauce
- 500g beef mince
- 50g soft breadcrumbs
- 2 cloves garlic crushed
- grated to make 2 tsp ginger
- 2 tbsp gochujang plus extra for serving (optional)
- 2 tbsp toasted sesame seeds
- a generous grinding black peppercorns
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