Grilled Korean Bulgogi Burgers With Kimchi Mayo and Pickled Daikon Recipe
Ingredients (21)
- 1/2 cup (120ml) soy sauce
- 1 1/2 tablespoons (20ml) gochujang (spicy Korean red pepper paste)
- 3 large cloves garlic, grated or minced
- 1 tablespoon grated peeled fresh ginger (from about one 2-inch knob)
- 1 tablespoon (15ml) rice wine vinegar
- 1/4 cup (50g) brown sugar
- 2 teaspoons (10ml) toasted sesame oil
- 1 cup (215g) mayonnaise
- 2 tablespoons (30ml) kimchi brine
- 1/2 cup finely diced drained kimchi (100g)
- 1 teaspoon (4g) sugar
- 1 tablespoon (15ml) toasted sesame oil
- 1 small clove garlic, grated or minced
- 2 scallions, white and light green parts only, finely chopped (about 40g)
- 1 1/2 pounds (680g) fresh ground beef chuck (about 80% lean)
- Kosher salt
- Vegetable oil, for oiling the grill
- 2 tablespoons (10g) toasted sesame seeds
- 4 sesame seed buns, split
- 2 cups (about 200g) finely shredded quartered and cored red cabbage
- 1 recipe danmuji (Korean pickled daikon radish), prepared following the recipe but using thin rounds of daikon instead of strips
Directions
Learn how to make this recipe at Serious Eats
Ingredients (5)
- 1.5 oz. Don Julio Reposado Tequila
- 0.5 oz. Cassis Liqueur
- 0.5 oz. Fresh Lime Juice
- 3 oz. Ginger Beer
- Ice
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