Grilled Korean Bulgogi Burgers With Kimchi Mayo and Pickled Daikon Recipe

Serious Eats
Serves: 4 Save

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

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