The Korean BBQ Burger

Name: The Korean BBQ Burger
Prep time: 8 h
Cook time: 10 min
Total time: 8 h 10 min
Cuisine: Asian, Korean
Ingredients: 200 g chuck; 200g sirloin; 200g short rib; 60 g beef fat; salt; anchovy powder; 4 Sesame Brioche Buns; American cheese; Daikon radish, sliced into thin rounds; 110 g rice vinegar; 80 g sugar; 150 g water; Pinch of salt; 2 stalks scallions, julienned; 1 tbsp soy sauce; 1 tsp sugar; 1 tbsp sesame oil; 2 tsp rice vinegar; 1 tsp gochugaru; 2 tbsp doenjang; 1 tbsp gochujang; 1 scallion, finely chopped; 1 clove garlic, minced; 1 tsp honey; 1 tsp sesame oil; 2 tbsp sprite; 1/2 cup mayo; 120 g soy sauce; 40 g water; 50 g brown sugar

17 steps

Prep:8hCook:10min

This is a burger inspired by the flavours of korean barbecue. A thick juicy patty glazed in a galbi reduction with ssamjang mayo, pickled radish, scallion salad, and enveloped in a fluffy sesame brioche bun.

Updated at: Fri, 08 Nov 2024 20:21:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1147.2 kcal (57%)

Total Fat76.9 g (110%)

Carbs80.9 g (31%)

Sugars48.3 g (54%)

Protein36.6 g (73%)

Sodium3220.9 mg (161%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Instructions

Patty

Step 1

Grind the meats and fat together twice to emulsify and improve tenderness.

sirloin200g

chuck200g

short rib200g

beef fat60g

Pickled Radish

Step 2

Combine rice vinegar, sugar, water, and salt until dissolved.

Daikon radish

rice vinegar110g

sugar80g

water150g

salt

Step 3

Pour over the daikon (make sure it is completely submerged) and leave in the fridge overnight.

Galbi Reduction

Step 4

Combine soy sauce, water, brown sugar, mirin, black pepper, garlic, ginger, and onion in a pot.

soy sauce120g

water40g

brown sugar50g

mirin30g

black pepper1 tsp

cloves garlic4

ginger1 inch

onion0.5

Step 5

Simmer for 20 minutes.

Step 6

Turn off the heat and add the katsuobushi. Steep for 10 minutes.

katsuobushi2 Tbsp

Step 7

Strain and reduce until saucy consistency. It should coat the back of a spoon.

Step 8

Incorporate butter.

Scallion Salad

Step 9

Soak the julienned scallions in ice water and then pat dry. This will curl them.

Step 10

Combine the rest of the ingredients to form a dressing. Set aside until ready to assemble the burger.

soy sauce1 Tbsp

sugar1 tsp

sesame oil1 Tbsp

rice vinegar2 tsp

gochugaru1 tsp

Ssamjang Mayo

Step 11

Combine all ingredients.

sprite2 Tbsp

sesame oil1 tsp

honey1 tsp

clove garlic1

scallion1

gochujang1 Tbsp

doenjang2 Tbsp

mayo½ cup

Assembly

Step 12

Shape the burger meat into an 8oz (220g) patty. Season both sides with salt and anchovy powder.

Step 13

In a cast-iron pan over medium-high heat, add a splash of oil and the burger patty. Sear for 15-30 seconds on each side while continuously flipping.

Step 14

Once cooked to your desire temperature, turn the heat to low and brush/spoon over the galbi reduction. Allow it to char on the burger patty to amp up to smokiness.

Step 15

Top the patty with a slice of American cheese.

Step 16

Toast the sesame brioche in a pan with butter.

Step 17

Assemble the burger with the pickled radish, ssamjang mayo, burger patty, toss the scallion salad and place on top of the patty, and the toasted brioche bun.