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This bulgogi kimchi burger is a brilliant creation. It has the flavors of bulgogi and it is the classic Korean BBQ dish in burger form. 10/10 recommend this for anyone who loves the flavors of bulgogi but wants to sink their teeth in a burger instead!
A bulgogi burger topped with kimchi? Yes, you read that correctly! This bulgogi kimchi burger has the flavors of the classic Korean dish, bulgogi and then it is generously topped off with spicy, tangy kimchi paired with a creamy and spicy gochujang mayo sauce that brings it all together. This bulgogi burger has it all — it’s sweet, salty, creamy, and a bit spicy! I love that the sugars caramelize on the outside of the burger patty and gives it a nice crust and texture. It’s so so good!
I enjoy serving my bulgogi kimchi burger with a side of spicy Chinese cucumbers or my chilled garlic soy cucumbers if I want to back off on the heat a little bit.
Variations
- Swap the ground meat. I like to use ground pork because of its fat content so it keeps the burgers nice and juicy. However, bulgogi is traditionally made with beef so you can substitute ground beef for the ground pork. For a leaner approach, ground chicken or ground turkey could work too.
- Top with kimchi radishes. Instead of regular kimchi, if you’re looking for extra crunch and more texture, top with kimchi radishes instead.
- Substitute for ssam. Ssambap is Korean-style lettuce wraps and a way to enjoy seasoned meats. Instead of using buns, you could make a ssambap with the bulgogi burger patty and top it with kimchi and mayo just as you would the burger.
Storage and Reheating Instructions
Store unassembled burgers (so just the bulgogi kimchi burger patties) in an airtight container in the refrigerator for up 4 days. To reheat, heat until warmed through in the microwave, stovetop, or air fryer. Assemble the burgers to your taste.
Bulgogi Kimchi Burger
Equipment
Ingredients
- 1 pound (454 g) ground pork
- ¼ cup (55 g) dark brown sugar
- ¼ cup (59 ml) soy sauce
- 1 teaspoon sesame oil
- ½ medium onion, finely chopped
- Brioche hamburger buns, toasted
For the gochujang mayo sauce:
- 1 tablespoon mayonnaise
- ½ tablespoon gochujang
Topping suggestions:
- Fresh kimchi
- Sliced cucumbers
Instructions
- Preheat outdoor grill to high or stovetop skillet to medium high.
- Whisk together ingredients for gochujang mayo and set aside.1 tablespoon mayonnaise, 1/2 tablespoon gochujang
- Place ground pork into a large bowl then add brown sugar, soy sauce, sesame oil, and onions. Gently mix together with your hands until just incorporated. You don't want to overwork the meat.1 pound (454 g) ground pork, 1/4 cup (55 g) dark brown sugar, 1/4 cup (59 ml) soy sauce, 1 teaspoon sesame oil, 1/2 medium onion, finely chopped
- Form the ground pork mixture into four equal-sized patties.
- Grill or cook on the stovetop until fully cooked through (internal temperature of 160 °F (71 °C))
- Assemble burgers on brioche hamburger buns and top with gochujang mayo sauce and kimchi!Brioche hamburger buns, Fresh kimchi, Sliced cucumbers
Nutrition
Photographs by Eat Love Eat
This is exactly what I was looking for. The recipe doesn’t call for it but I’m going to add a thin slice of cheddar next time as an experiment.Thanks. I used ground beef. Pork is difficult to find where I live.