Korean BBQ burger with kimchi slaw
Epic BBQ burger with delicious Korean flavours!
Updated: 3/26/2024
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Ingredients
Korean BBQ burger with kimchi slaw
- 18 1/4 ounces minced beef
- 4 garlic cloves, crushed
- 1 inch piece of ginger,
- grated
- 2 shallots, finely chopped
- 1/2 tablespoon soy sauce
- 1 teaspoon gochujang
- good pinch black pepper
- 4 brioche hamburger
- buns, toasted
- 1/4 white cabbage
- 1 tablespoon mayo
BBQ SAUCE
- 4 1/4 fluid ounces soy sauce
- 2 3/4 ounces brown sugar
- 4 tablespoons rice vinegar
- 2 cloves garlic, pressed
- through garlic press
- 2 teaspoons gochujang
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 tablespoon honey
Kimchi
- 1 medium chinese
- cabbage
- 4 tablespoons sea salt
- 4 garlic cloves
- 1 teaspoon grated ginger
- 1 teaspoon sugar
- 1 1/2 tablespoons shrimp paste
- 2 tablespoons korean red chili paste
- pepper flakes goch-ugaru
- 1/2 daikon, peeled
- 3 spring onions
Steps
- 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.
- 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.
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