food

Korean BBQ burger with kimchi slaw

Epic BBQ burger with delicious Korean flavours!

food

Korean BBQ burger with kimchi slaw

Epic BBQ burger with delicious Korean flavours!

Supplies

Korean BBQ burger with kimchi slaw

  • 520g minced beef
  • 4 garlic cloves, crushed
  • 1 inch piece of ginger,
  • grated
  • 2 shallots, finely chopped
  • ½ tbsp soy sauce
  • 1 tsp gochujang
  • Good pinch black pepper
  • 4 Brioche hamburger
  • buns, toasted
  • ¼ white cabbage
  • 1 tbsp mayo

BBQ SAUCE

  • 120 ml soy sauce
  • 80g brown sugar
  • 4 tbsp rice vinegar
  • 2 cloves garlic, pressed
  • through garlic press
  • 2 tsp gochujang
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 1 tbsp honey

Kimchi

  • 1 medium chinese
  • Cabbage
  • 4 tbsp sea salt
  • 4 garlic cloves
  • 1 tsp grated ginger
  • 1 tsp sugar
  • 1 ½ tbsp shrimp paste
  • 2 tbsp Korean red
  • Pepper flakes goch-ugaru
  • ½ daikon, peeled
  • 3 spring onions

Steps

Korean BBQ burger with kimchi slaw

  1. Cut the cabbage lengthways into quarters and remove the core. Cut each quarter into 4 pieces, cutting on the diagonal. Place the cabbage and salt in a large bowl. Massage the salt into the cabbage until it starts to soften a bit, then add enough water to cover the cabbage. Let stand for 2 hours.
  2. Rinse the cabbage under cold water a few times and then drain. Meanwhile, combine the garlic, ginger and sugar in a food processor and blitz together. Once in a paste add in the remaining ingredients. Cut the daikon and spring onions into matchsticks and mix together in a large bowl with the drained cabbage.
  3. Add in the paste and mix together with your hands, but wear gloves as it’s pretty smelly. Pack the kimchi into a sterilised jar and leave out to ferment for at least a day. When you can see it is fermenting and starting to bubble, push the kimchi down and place in the fridge.
  4. Place the minced beef in a bowl and add in the other burger ingredients. Mix everything together and divide into four equal burgers, about 150g each. Place on a plate and rest in the fridge whilst you make the sauce and slaw.
  5. Leave the burgers to rest for a minute and mix the kimchi with the shredded white cabbage and a tbsp mayo. Cut the buns, and build the burger with the sticky patties and the kimchi slaw. Drizzle over the sauce for serving.

BBQ SAUCE

  1. For the sauce add all ingredients except the honey to a small saucepan, and place on a medium heat. Whisk together until well blended. Simmer the sauce for a few minutes, until it becomes glossy and thickened. Stir through the honey and set aside to chill and thicken.
  2. Brush the sauce over the burgers before you cook. Place a griddle on a high heat and fire up the BBQ. Once really hot, brush the burgers one more time and then cook for a few minutes on each side, to your preference.