Tag: main course
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.
Chimichurri Chicken Skewers
Chimichurri Chicken Skewers
Sick of the same old bbq sauce on chicken? Change it up with chimichurri. The sauce adds an herby acidity to the chicken instead of covering up the flavor with sugary bbq sauce.
Equipment
- metal skewers
Ingredients
- 1 1/2 lbs boneless skinless chicken breast or thighs cut into 2” cubes
- chimichurri sauce for serving
Marinade
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp black pepper
Instructions
- Mix all of the marinade ingredients together. Marinate the chicken for 30 minutes.
- Turn on your oven’s broiler. Skewer up the chicken. Place on a rack on a baking pan lined in foil.
- Broil for 5-6 minutes a side.
Chicken Tarkari
Chicken Tarkari
Chicken tarkari is the Nepalese version of chicken curry. Chicken pieces are marinated in turmeric, salt, and black pepper, seared, then braised in chicken stock with onions, tomatoes, and spices. The tarkari is best served with steamed basmati rice. You can make this dish vegetarian by substituting vegetables, but I will choose protein.
Equipment
- Spice grinder
Ingredients
- 1 tsp ground turmeric
- 1 tsp black pepper
- 1/4 tsp salt
- 1 1/2 lbs boneless skinless chicken breast or thighs cubed
- 3 tbsp vegetable oil
- 1 tsp fenugreek seeds ground
- 1 tsp mustard seeds ground
- 1 tsp cumin seeds ground
- 2 garlic cloves minced
- 1 tbsp ginger minced
- 4 dried red chilies
- 3 bay leaves
- 1 large onion diced
- 2 roma tomatoes chopped
- 2 cups chicken stock
Garnish
- cilantro chopped
Instructions
- Season the chicken with ground turmeric, black pepper, and salt. Marinate for 30 minutes in the refrigerator.
- Heat up cooking oil in a large sauté pan or wok over medium high heat. Add in the garlic, ginger, ground spices, dried chilies, and bay leaves. Cook for 30 seconds until aromatic.
- Add in the onions. Cook for 5 minutes until translucent.
- Add in the chicken. Sauté for 5 minutes, searing on all sides.
- Stir in the tomatoes. Cook for 2 minutes.
- Pour in the chicken stock. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes.
- Season with salt to taste.
