Korean-Inspired Bulgogi Burger with Kimchi Slaw

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Introduction

Korean flavors have taken the culinary world by storm, and for good reason. The perfect balance of sweet, savory, spicy, and umami creates an explosion of flavor that keeps you coming back for more. This Korean-inspired bulgogi burger takes everything we love about the classic Korean BBQ dish and transforms it into a handheld masterpiece that will revolutionize your burger game.

Bulgogi, which translates to “fire meat,” traditionally features thinly sliced beef marinated in a mixture of soy sauce, sugar, sesame oil, garlic, and other seasonings. We’ve adapted those iconic flavors into a burger patty that’s juicy, deeply flavored, and absolutely unforgettable. Topped with a crunchy, tangy kimchi slaw and gochujang mayo, this fusion creation bridges cultures while respecting the essence of both Korean cuisine and the beloved American burger.

Why You’ll Love This Recipe

• Bold flavors: The sweet-savory-spicy balance is addictively good
• Textural contrast: Juicy patty, crunchy slaw, and soft bun create the perfect bite
• Make-ahead friendly: The components can be prepared in advance
• Impressive presentation: Guaranteed to wow guests at your next cookout
• Customizable heat level: Adjust the spice to suit your preference

Prep Time: 30 minutes | Marinating Time: 2 hours | Cook Time: 15 minutes | Total Time: 2 hours 45 minutes | Servings: 4

Ingredients

For the Bulgogi Burger Patties:

• 1½ pounds (680g) ground beef (preferably 80/20)
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 3 cloves garlic, finely minced
• 1 tablespoon ginger, freshly grated
• 3 green onions, finely chopped
• 1 Asian pear, peeled and finely grated (or ¼ cup unsweetened applesauce)
• 1 tablespoon toasted sesame seeds
• ½ teaspoon black pepper

For the Kimchi Slaw:

• 1 cup napa cabbage kimchi, drained and chopped
• 1 cup red cabbage, thinly sliced
• ½ cup carrots, julienned
• 2 green onions, thinly sliced
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds

For the Gochujang Mayo:

• ½ cup mayonnaise
• 2 tablespoons gochujang (Korean chili paste)
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 clove garlic, finely grated

For Assembly:

• 4 brioche or potato buns, lightly toasted
• Butter lettuce leaves
• Thinly sliced cucumber
• Quick-pickled red onions (optional)
• Extra toasted sesame seeds for garnish

Step-by-Step Instructions

Prepare the Bulgogi Patties

1. In a large bowl, combine the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, green onions, grated Asian pear (or applesauce), toasted sesame seeds, and black pepper. Whisk until the sugar is dissolved.
2. Add the ground beef to the marinade mixture. Using your hands, gently mix until all ingredients are well incorporated, being careful not to overwork the meat.
3. Divide the mixture into 4 equal portions and shape into patties slightly larger than your buns, as they will shrink during cooking. Create a slight depression in the center of each patty with your thumb to prevent it from doming up during cooking.
4. Place the patties on a parchment-lined tray, cover with plastic wrap, and refrigerate for at least 2 hours (or up to overnight) to allow the flavors to penetrate the meat.

Make the Kimchi Slaw

1. In a medium bowl, combine the chopped kimchi, sliced red cabbage, julienned carrots, and sliced green onions.
2. In a small bowl, whisk together the rice vinegar, honey, and sesame oil.
3. Pour the dressing over the vegetable mixture and toss to combine. Add the toasted sesame seeds and mix well.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Prepare the Gochujang Mayo

1. In a small bowl, whisk together the mayonnaise, gochujang, sesame oil, rice vinegar, and grated garlic until smooth.
2. Cover and refrigerate until ready to use.

Cook and Assemble the Burgers

1. Remove the burger patties from the refrigerator and let them sit at room temperature for about 15 minutes before cooking.
2. Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Lightly oil the cooking surface.
3. Cook the patties for 4-5 minutes on each side for medium doneness, or until they reach your preferred level of doneness.
4. Spread a generous amount of gochujang mayo on both halves of the toasted buns.
5. Place a lettuce leaf on the bottom bun, followed by the burger patty.
6. Top the patty with a generous portion of kimchi slaw, cucumber slices, and pickled red onions if using.
7. Sprinkle with additional toasted sesame seeds and crown with the top bun.
8. Serve immediately with extra napkins – these burgers are gloriously messy!

Expert Tips for Success

• Don’t skip the marinating time: The flavors need time to penetrate the meat for that authentic bulgogi taste.
• Use the right beef: An 80/20 lean-to-fat ratio will give you juicy burgers with great flavor.
• The Asian pear trick: Traditional bulgogi uses Asian pear as a tenderizer. If you can’t find one, unsweetened applesauce makes a good substitute.
• Temperature matters: Let the patties come to room temperature before cooking to ensure even cooking.
• Rest the burgers: Allow the cooked patties to rest for a few minutes before assembling to keep all those flavorful juices inside.

Variations and Substitutions

Protein Options:

• Ground chicken or turkey: For a lighter option, substitute with poultry, but add 1 tablespoon of oil to the mix to maintain juiciness.
• Impossible or Beyond meat: Create a plant-based version using these meat alternatives.
• Ground pork: For a different flavor profile that works well with the Korean seasonings.

Spice Level Adjustments:

• Mild: Reduce the gochujang by half in the mayo.
• Extra spicy: Add a teaspoon of gochugaru (Korean chili flakes) to both the patty mixture and the mayo.

Dietary Adaptations:

• Gluten-free: Use gluten-free soy sauce and serve on gluten-free buns.
• Dairy-free: Ensure your mayonnaise is dairy-free (most are).
• Low-carb: Serve as a lettuce wrap using large butter lettuce or iceberg lettuce leaves instead of buns.

Make-Ahead and Storage Instructions

• Patties: Can be formed and refrigerated for up to 24 hours before cooking, or frozen for up to 3 months. Thaw overnight in the refrigerator.
• Kimchi slaw: Keeps well in the refrigerator for up to 3 days. The flavor actually improves after sitting for a day.
• Gochujang mayo: Can be made up to 5 days ahead and stored in an airtight container in the refrigerator.

Serving Suggestions

These bold-flavored burgers pair beautifully with:

• Korean-style potato salad (gamja salad)
• Crispy sweet potato fries with sesame seeds
• Cucumber and radish quick pickles
• Korean corn cheese as a decadent side
• Cold noodle salad with sesame dressing

Drink Pairings

• Beer: Korean lager like Hite or Cass, or a crisp Japanese lager
• Wine: Off-dry Riesling or Gewürztraminer
• Non-alcoholic: Barley tea (boricha) or yuzu sparkling water

The Cultural Fusion Story

This burger represents the beautiful marriage of Korean and American food cultures. While traditional bulgogi would be served with rice and banchan (side dishes), this adaptation honors the flavors of Korea while embracing the handheld convenience of an American classic.

The history of bulgogi dates back to the Goguryeo era (37 BCE-668 CE), originally called maekjeok, where it was prepared by skewering meat with bamboo. Over centuries, it evolved into the marinated, thinly sliced beef dish we know today. Our burger version takes creative liberty with the form while maintaining respect for the dish’s essential flavor profile.

Kimchi, Korea’s national dish, adds authentic tang and crunch while providing probiotic benefits. The gochujang mayo delivers that signature Korean spicy-sweet heat that’s become globally beloved.

FAQ

Q: Where can I find gochujang and kimchi?

A: Most major supermarkets now carry these Korean staples in their international food sections. Asian markets will have the best selection and quality. You can also find them online through specialty food retailers.

Q: Can I make this burger less spicy?

A: Absolutely! Reduce the amount of gochujang in the mayo, and make sure to choose a mild kimchi. You can also serve the gochujang mayo on the side so each person can add their preferred amount.

Q: What if I don’t have time to marinate the patties for 2 hours?

A: While the full marination time yields the best flavor, you can get away with as little as 30 minutes if you’re in a hurry. Alternatively, you can mix the marinade ingredients directly into the ground beef without pre-marinating.

Q: Can I grill these burgers?

A: Yes! These patties are perfect for grilling. The sugar in the marinade will create beautiful caramelization, but watch carefully to prevent burning.

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