We don’t eat a lot of red meat. So when we do indulge, we want to make it count and eat something really special. For me, that usually means a really, really good burger. Most of the time a classic American cheese burger hits the spot. The rest of the times, I like to shake things up.
Beef bulgogi is a widely recognizable Korean dish that consists of grilled, marinated beef in a sweet and savory sauce. It’s heavenly. In this recipe, I take all those classic bulgogi flavors and pack them into one of the most recognizable American dishes.
Here’s what you need for the burgers:
In order to get the marinade into the ground beef without the burgers becoming too soggy, I reduce it to a thick paste.
Make the marinade.
Toss the pear, soy sauce, ginger, garlic, vinegar, pepper, sesame oil, salt and sugar into a food processor and blend until smooth. Then, pour the purée into a saucepan. Reduce it over medium heat for about eight minutes until it is thick and there is barely any liquid left. Allow the reduction to cool for a few minutes before working it into the beef.
Next, pour the reduction into a large bowl with the ground beef. Use your hands to incorporate, but not over mix. Pop this into the fridge for 30 minutes.
Remove it from the fridge and form the beef into four patties.
Cook the burgers on the stovetop.
This way creates great crust without losing any fat. My preferred pan for this is a heavy, cast iron pan.
Preheat your skillet to medium-high then add a couple tablespoons of oil. Add the burger patties and sear for a few minutes on each side until your desired doneness is reached.
What goes on these burgers is just as important as what goes in!
I have 3 toppings that I would never leave off!
- Kimchi Mayo- Cool, creaminess of mayo with a kick from kimchi.
- Korean Barbecue Sauce– Sweet and savory and saucy.
- Spicy Korean Refrigerator Pickles– Crunchy and acidic.
Make Kimchi Mayo.
This part is pretty self-explanatory. Mayo and kimchi are blended in a food processor until smooth.
Done!
Korean Barbecue Sauce.
I placed the recipe for this delicious sauce at the bottom of the page. I love this stuff so much that I made a separate post just for it! You can read it here.
Then for a little spice, tang and crunch I just chop up a few of my Korean-Style Refrigerator Pickles! I also made a separate post for them because they are so good! Make these ahead and keep them in the fridge until you are ready for burgers or just a quick snack!
Other recipes to try:
Bulgogi Burgers
Ingredients
- 1 pound ground beef 85/15%
For the Marinade
- 3 1/2 ounces asian pear (about half of a large pear) peeled and diced
- 1/2 tsp salt
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp coconut palm sugar
- 2 cloves garlic grated
- 1 tsp ginger grated
- 1/2 tsp ground black pepper
- 1 tsp sesame oil
Kimchi Mayo
- 1/2 cup mayonnaise
- 1/2 cup kimchi
Instructions
- Place the diced pear, soy sauce, salt, rice vinegar, sugar, garlic, ginger and sesame oil in the bowl of a food processor or blender and blend until puréed. Pour the purée into a small sauce pan and reduce on low to medium heat for approximately 8 minutes until all the liquid is evaporated out. Allow the reduced marinade to cool for a few minutes.Pour the marinade into a large bowl with the ground beef and mix enough to just incorporate without over-working. Place bowl in fridge for 30 minutes.Remove from fridge and while your skillet is preheating to medium- high, form the marinated beef into 4 patties. Heat a couple tablespoons of oil in your skillet until it barely begins to smoke. Place the patties in the skillet and sear for approximately 4 minutes on each side or until desired doneness is reached. Serve burgers on toasted buns with Korean barbecue sauce, kimchi mayo and spicy Korean -style pickles.
Kimchi Mayo
- Place mayo and kimchi in the bowl of a food processor and blend until smooth.
Korean BBQ Sauce
Ingredients
- 1 cup coconut palm sugar
- 1/2 cup soy sauce
- 1 tbsp gochujang
- 2 cloves garlic grated
- 1/2 tbsp fresh ginger grated
- 2 tbsp rice vinegar
- 3 tbsp honey
- 1 tbsp sesame oil
- 2 tbsp cornstarch
Instructions
- Add all ingredients except cornstarch to a small saucepan and bring to a simmer over medium heat for about 4 minutes. Add 2 tablespoons of cornstarch to 2 tablespoons of water to make a slurry. Stir the slurry into the sauce and simmer for 3 minutes more until it thickens.
Spicy Korean-Style Refrigerator Pickles
Ingredients
- 1 English cucumber 1/4 inch sliced, or 4-5 mini cucumbers
- 1 1/2 tsp salt
- 1 tbsp gochugaru
- 2 tbsp sugar
- 1/2 cup rice vinegar
- 1/2 cup water
- 1/2 cup white distilled vinegar
- 2 cloves garlic minced
- 2 tsp sesame oil
Instructions
- Place all the ingredients except the cucumber in a non-reactive saucepan. Heat just to boiling then immediately remove from heat and allow to cool completely. Place the sliced cucumber in a 1 quart glass jar. Pour the cooled brine over the cucumbers. Seal tightly and refrigerate for 1 day before eating. Keep pickles for up to 2 weeks