Bulgogi Burgers with Easy Kimchi
Servings: 4
Calories: 428kcal
Bulgogi Burgers with Easy Kimchi are truly a taste sensation. Super juicy burgers with layers and layers of flavor. The easy kimchi, Korean BBQ sauce, and chili sauce mayo can all be made up to 24 hours in advance.
Print Recipe
Equipment
- Gas or charcoal grill
- 1 Large sturdy freezer baggie for the kimchi
Ingredients
For the Easy Kimchi
- 1 head Nappa cabbage
- 1 cup Kosher salt
- 2 quarts water 8 cups
- ¾ cup rice vinegar or rice wine vinegar
- 2 tbsp ginger fresh, minced
- 2 tbsp garlic minced
- ¾ cup scallions green onions, chopped
- 5 tbsp fish sauce
- 2 tbsp sugar
- 3 tbsp chili powder
- 1 tbs crushed red pepper
For the Korean BBQ Sauce
- ⅓ cup gochujang
- 2 tbsp sesame oil
- 2 tbsp sugar
- ⅓ cup water
- 2 tbsp apple cider vinegar
- 2 cloves garlic minced
For the Chili Sauce Mayonnaise
- ½ cup mayonnaise
- ⅓ cup chili sauce
- 1 tsp lemon juice
- 1 scallion chopped
For the Burgers
- 1½ lbs ground beef Wagyu or ground sirloin, 85% lean
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp ginger fresh, grated
- 2 cloves garlic minced
- Salt and pepper
- 3 tbsp unsalted butter softened
- 4 brioche hamburger buns
Instructions
Make the Easy Kimchi
- Cut off the base of the cabbage and coarsely chop the leaves. Place in a large bowl.
- Add the salt to the water in a bowl or 8-cup measuring cup. Whisk until the salt is completely, or almost dissolved. Pour the salt water over the cabbage and let sit for 1 hour.
- Drain the cabbage and rinse with cool tap water to remove excess salt.
- In a medium-sized bowl, mix together the vinegar, garlic, ginger, scallions, fish sauce, sugar, chili powder, and crushed red pepper flakes.
- Pour the kimchi sauce over the cabbage and mix together until completely combined.
- Meanwhile, bring a medium-sized pot of water to a simmer.
- Carefully transfer the kimchi into a large sturdy freezer baggie. Zip the baggie up and place it in the simmering water. Allow it to simmer for 30 minutes.
- Remove from the simmering water and let cool. To expedite cooling, place the kimchi still in the baggie into a large bowl of ice water.
- Once cool, transfer the kimchi to a large clean bowl (there will be plenty of juice, but that's good). Set aside.
Prepare the Korean BBQ Sauce and Chili Sauce Mayonnaise
- In a medium bowl, mix all of the BBQ sauce ingredients together and stir until fully combined.
- For the chili sauce mayonnaise, add all of the components into a small/medium bowl and mix until fully combined. Place in the fridge and chill for at least 30 minutes (or up to 24 hours).
Make the Burgers
- In a large bowl, mix together the beef, soy sauce, sesame oil, garlic, and ginger until fully combined. Use your hands to form 4 patties, about 6 ounces each. Place on parchment paper and place in the fridge for about 30 minutes.
- Remove the patties from the fridge and let rest for another 30 minutes. Salt and pepper on both sides of each patty.
- Heat your grill to medium-high heat. Pour about ½ cup of the Korean BBQ sauce into a small bowl. Add the rest of the sauce to a small/medium skillet.
- Place the patties over direct heat. Brush the patties with the BBQ sauce. Flip and brush on more of the sauce. Cook to desired doneness, about 12 minutes (total) for medium. Heat the sauce in the skillet over medium heat. Remove the patties from the grill and the skillet from the stove (or grill). Use a spatula to carefully submerge a patty into the sauce, flip it, and transfer it to a platter. Repeat with remaining burgers.
- Meanwhile, smear the softened butter on the cut sides of the buns. Place on the grill until toasted and lightly browned.
- On each of the bottom buns, smear a layer of the chili sauce mayonnaise. Add the sauced patty, and then use a pair of tongs to place a pile of kimchi on top of the burger. Top with the top bun and serve at once.
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
Gochujang and sesame oil can be found in the Asian section of many well-stocked supermarkets, Asian food markets, or online.
Chili sauce is found in the condiments section, usually near the ketchup.
The kimchi, Korean BBQ sauce, and chili sauce mayo can all be made up to 24 hours in advance. The patties can be formed 3 hours before grilling.
Leftover kimchi will keep in the fridge for 3 to 5 days.
Nutrition
Calories: 428kcal | Carbohydrates: 21g | Protein: 35g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 155mg | Sodium: 562mg | Potassium: 994mg | Fiber: 4g | Sugar: 19g | Vitamin A: 3073IU | Vitamin C: 14mg | Calcium: 147mg | Iron: 6mg