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Description

Check out the Ontario Beef BURGER BATTLE.

Canada meets Korea in a truly delicious culinary combination. Using Ontario beef, fresh produce from the farm and even locally-made kimchi, this tangy burger delivers on all of the rich, smoky, and umami notes of Korean Barbecue – all in one bite!


Scale

Ingredients

1 lb boneless Korean style short ribs
1 lb regular ground chuck
¼ cup cabbage kimchi, patted dry and finely chopped
¼ cup panko bread crumbs

Burger Patty Marinade

1/3 cup low sodium soy sauce
3 tbspn water
¼ cup honey
¼ cup brown sugar
2 tbspn sesame oil
10 cloves of garlic, minced
1/4 white onion, pureed
1/4 tspn liquid smoke

Bun (option 1)
Toasted Sesame Bun

Rice Bun (option 2)
3 cups cooked sushi rice
1 tbspn rice vinegar
2 tbspn toasted sesame seeds
Vegetable or sesame oil for pan frying

Garnishes
Kimchi Slaw  (recipe below)
Gochujang Mayo  (recipe below)
Pickled Cucumber Relish  (recipe below)
Green onions
Sesame seeds
Fried egg

Kimchi Slaw
1 cup finely shredded cabbage
2 tbspn mayonnaise
1 teaspoon honey
¼ teaspoon sesame oil
1 teaspoon mirin
½ cup kimchi


Instructions

  1. Combine all of the ingredients of the burger marinade, mix well, and set aside.
  2. Pat dry the short ribs with paper towels to remove any excess moisture.

In a large flat pan or a Ziploc bag, lay the ribs flat and add ½ the marinade (reserve the other ½ for later) making sure every piece is coated with the sauce.   Marinate the ribs for at least 1 hour.

Making the burger patty

  1. Remove the ribs from the marinade and pat dry. By hand or with a food processor, chop the ribs into small pieces but do not ground the meat, as you want to keep some of the texture.  Combine all of the chopped rib meat with the ground beef.   Add the reserved ½ of the marinade, panko, and chopped kimchi and mix well to combine.  Be careful not to overmix.
  2. Using a burger press or by hand, form 5-6 burger patties. Pat dry each patty to remove excess moisture. Keep in the fridge until ready to grill.
  3. Grill burgers on the barbecue until cooked through, about 5 minutes per side on high heat.

Making the rice bun, if using

  1. Mix together the rice, rice vinegar, and toasted sesame seeds.
  2. With a burger press or with wet hands, form 10-12 individual rice buns.
  3. Drizzle oil in a frying pan and on high heat, fry each rice bun until just crisp and browned on the outside (about a minute per side).
  4. Remove from pan and set aside until ready to assemble the burger.

Assembling the burger

From the bottom bun up, layer your desired amounts of gochujang mayo, cucumber relish, one burger patty, kimchi slaw, a fried egg if using, and then your top bun!  Squish, devour and enjoy!!!

Mix all ingredients together until combined.

Gochujang Mayo
½ cup mayonnaise
1 tbsp of gochujang paste (or more if you like it spicy) *see notes

Mix ingredients together until combined.

Kimchi Slaw

  1. Mix all ingredients together, except the cucumber.
  2. Pour the mixture over the chopped cucumbers.
  3. Let stand for 10 minutes so the flavours can absorb.

Notes

Gochujang is Korean Chili Paste and can be found in most Asian grocery stores

Gochujaru is Korean Chili Powder and can be found in most Asian grocery stores

Love this recipe? YOU’LL PROBABLY LOVE THESE ONES, TOO!