Tag: Korean
Bulgogi Burger
Bulgogi Burger
This is another great example why we must globally legalize marijuana. Without it, I wouldn’t of come up with this recipe. I’ve seen Korean fusion restaurants with their own version of a kimchi burger. What is lacking from all of their recipes is the focus on the burger patty. All of them use basically-seasoned ground beef. I wanted to have the prime focus being on the meat instead of just the fancy toppings. So I seasoned my ground beef with all of the ingredients used to make beef bulgogi: shallots, garlic, ginger, Korean pear, carrots, green onions, soy sauce, sesame oil, rice wine, sesame seeds, and sugar. There’s a lot going on with the complex flavors. I promise that this extra work to make this burger will be worth it in the end.You can grill or pan fry the burgers. I don’t have a grill, so I prepared them on my griddle. If you are a glutton, turn the burger into 2 patties. They’ll take about 6 minutes a side to cook through for medium With all the ingredients used to make them, they’ll be close to 10oz each. Ideally, 3 patties is probably the best route to go. So, toast the buns, griddle the burgers. For the kimchi provolone topping, I sautéed some kimchi until the liquid is cooked out, leaving it crispy. I topped it with some provolone; kind of creating this melty kimchi cheese patty. That gets topped on the burger. I also created a mayonnaise with gochugaru pepper flakes. You could also use gochujang paste instead of flakes.
Ingredients
- 1 lb 85% lean ground beef
- 1 shallot finely chopped
- 1 garlic cloves finely minced
- 2 tsp ginger grated
- 1 green onion finely chopped
- 2 tbsp Korean pear grated
- 2 tbsp carrots grated
- 1 tbsp soy sauce
- 1 tbsp rice cooking wine
- 2 tsp sugar
- 2 tsp sesame oil
- 2 tsp sesame seeds
- 1/2 tsp black pepper
- 1/2 tbsp butter
- large hamburger buns
Toppings
- green leaf lettuce
- 1/2 cup kimchi chopped
- 3 slices provolone cheese
Gochugaru Mayonnaise
- 3 tbsp mayonnaise
- 1 tbsp gochugaru pepper flakes
Instructions
- Mix together the burger ingredients.
- Form into patties of your desired size. Let rest for 15 minutes to allows the ingredients to commingle.
- Melt the butter on a griddle over medium high heat. Toast the buns for a couple of minutes.
- Add your burger patties to the griddle.
- 2 large patties will take about 6 minutes a side for medium. 3 patties will take 5 minutes a side. 4 patties will take 4 minutes. Only flip once. Remove from the pan. Let rest for 5 minutes.
- Add the kimchi to the griddle. Sauté for 3-4 minutes.
- Make a bed out of the kimchi. Lay the provolone on top of the kimchi.
- Once the cheese starts to melt, separate into two kimchi patty-like shapes. Turn off the heat.
- Mix together the mayonnaise and gochugaru pepper flakes.
Burger Assembly
- Spread the gochugaru mayo across the top side of the bun. Lay the lettuce on the bottom side of the bun.
- Place the burger patties on the lettuce. Place the mound of kimchi and provolone on top of the burger.
Cheese Buldak (Korean Fire Chicken)
Cheese Buldak (Korean Fire Chicken)
If you were to try this without anybody telling you what it was, you wouldn’t guess that this was Korean. You’d think that it was some type of Italian chicken pizza hotdish. I must say that I was surprised how “normal” tasting this dish is. You don’t think of cheese working with any type of Asian cuisine, except for Korean. Somehow adding the mozzarella balances out all of the flavors happening in the skillet. This dish is so good that you won’t want to share it. Then you end up eating a pound of chicken and a cup of cheese all at once. Maybe smoke a bowl after instead of before? The sauce is really just the typical mix of gochugaru and gochujang, hence the “fire” in the name. The sauce is mixed with the chicken. You can use either breast or thigh for the chicken. Using a cast iron pan is the best option for making the cheese buldak, since you need to broil the top. First, sauté the rice cakes for a couple of minutes. Remove them from the pan. Add the chicken and water to the pan. Cover and cook for 6 minutes, giving it a few stirs. Add the rice cakes, cover, and cook for another 5 minutes. Top with mozzarella cheese and broil for no more than 2 minutes. You can serve this as is with either bread or steamed rice to soak up the sauce.
Servings: 2
Equipment
- cast iron pan
Ingredients
- 1 tbsp vegetable oil
- 1 lb boneless skinless chicken thighs cut into 1” pieces
- 1 cup mochi rice cakes
- 1/4 cup water
- 1/4 tsp salt
- 1 cup mozzarella cheese
Sauce
- 1/4 cup gochugaru pepper flakes
- 2 tbsp gochujang
- 4 garlic cloves minced
- 3 tbsp sugar
- 2 tbsp vegetable oil
- 1 tsp soy sauce
- 1 tsp ginger minced
- 1/4 tsp black pepper
Instructions
- Mix together the sauce ingredients.
- Add the sauce to the chicken; making sure that all of the pieces are evenly coated.
- Heat up 1 tbsp of cooking oil in a cast iron skillet over medium high heat. Add in the rice cakes and sauté for 4 minutes. Remove from the pan.
- Add the chicken to the pan along with salt and water. Cover and cook for 6 minutes, giving the chicken an occasional stir.
- Add in the rice cakes. Cover. Reduce the heat to medium low and cook for 5 minutes.
- Turn on your oven’s broiler. Place the rack to the middle of the oven. Top the chicken with mozzarella cheese. Place under the broiler.
- Broil for just 2 minutes or until the cheese is bubbly.
One Pan Egg Toast Sandwich
One Pan Egg Toast Sandwich
While you can find a million different versions of egg sandwiches all over the world, this particular technique has gained popularity in Korea. There are countless fillings that you can put in the eggs sandwich: cheese and strawberry jam, spinach and feta, ham or bacon and swiss cheese, etc. Get creative. There is no wrong.Melt butter in a large nonstick skillet. Pour in the beaten eggs. Take a wide slice of bread. Cut that in half vertically. Dip a side of each half in the eggs and place next to each other, dipped side up. Let the eggs firm up for 60-90 seconds. Flip the eggs and bread over. Take a spatula and fold the egg that hangs over the sides of the bread inward. Then add your fillings. Fold it over. And you’re done.
Servings: 1
Ingredients
- 2 large eggs beaten
- salt and pepper
- 1 tbsp butter
- 1 piece bread cut in half
Filling Ideas
- cheddar cheese and strawberry jam
- spinach and feta
- bacon or ham and swiss cheese
- chorizo and potatoes
- crab, cream cheese, and asparagus
Instructions
Korean Style Cheese and Strawberry Jam
- Season the beaten eggs with salt and pepper.
- Melt the butter in a nonstick egg pan over medium heat. Pour in the beaten eggs. Dip each half of the bread slice in the wet eggs. Place wet side up next to each other. Let the eggs firm up for 60-90 seconds.
- Flip the eggs and bread over.
- Fold up each side of the overlapping eggs into the bread. Add cheddar cheese and strawberry jam.
- Fold the sandwich over.
Spinach and Feta
- Mix in 2 tbsp of chopped spinach with the beaten eggs. Melt the butter in a nonstick egg pan over medium heat. Pour in the beaten eggs. Dip each half of the bread slice in the wet eggs. Place wet side up next to each other. Let the eggs firm up for 60-90 seconds.
- Flip the eggs and bread over. Fold up each side of the overlapping eggs into the bread. Add feta cheese.
- Fold the sandwich over.
