Bulgogi and Kimchi Burger

A Korean twist on an American classic: This bulgogi burger adds some amazing flavors to the classic dish
Bulgogi Burger

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Kimchi-topped bulgogi beef is a favorite Korean dish, and it’s just as good when transformed into a burger.

This recipe is courtesy of Tablespoon.

6
Servings
448
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup sesame seeds
  • 3 Tablespoons soy sauce
  • 2 Tablespoons gochujang
  • 2 Tablespoons sesame oil
  • 5 scallions, chopped
  • 5 cloves garlic, grated
  • 2 Tablespoons ginger, grated
  • 2 Tablespoons rice wine vinegar
  • 1 Tablespoon brown sugar
  • 1 1/2 Pound ground beef
  • 6 burger buns
  • 14 Ounces kimchi

Directions

Mix together the sesame seeds, soy sauce, gochujang, sesame oil, scallions, garlic, ginger, vinegar, and sugar, until it reaches a paste-like consistency. Mix the ground beef into the paste. This mixture can be used immediately, or left to marinade in the refrigerator for a day.

Form the meat into thin burger patties and grill for about 7 minutes per side.

Serve patties on burger buns, topped with kimchi.

Nutritional Facts

Total Fat
30g
43%
Sugar
3g
3%
Saturated Fat
8g
33%
Cholesterol
101mg
34%
Carbohydrate, by difference
12g
9%
Protein
33g
72%
Vitamin A, RAE
17µg
2%
Vitamin B-12
3µg
100%
Vitamin K (phylloquinone)
29µg
32%
Calcium, Ca
120mg
12%
Choline, total
14mg
3%
Copper, Cu
1mg
0%
Fiber, total dietary
3g
12%
Folate, total
58µg
15%
Iron, Fe
7mg
39%
Magnesium, Mg
72mg
23%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
334mg
48%
Selenium, Se
21µg
38%
Sodium, Na
895mg
60%
Water
133g
5%
Zinc, Zn
8mg
100%

Bulgogi Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Bulgogi Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.

Bulgogi Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese with beef or lamb (cabernet sauvignon is particularly appropriate for lamb). Tempranillo, dolcetto, gewürztraminer, or muscat for roast pork; carmènere with pork sausage; sangiovese, pinotage, or richer sauvignon blancs with stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes. Pinot gris/grigio, riesling, richer sauvignon blanc, or torrontés with veal dishes.