Korean style burger

Kimchi laced burger

Serves

Prep Time

2 hrs

Cook Time

2 mins

This unami-packed burger is well worth the effort. Tender steaks marinated with Korean flavours topped with spicy kimchi and cooling cucumbers. This unforgettable burger will wake up your taste buds and have you going back for more. Delicious!

Kathy Paterson

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Ingredients

Marinated Steaks

2 Quality Mark sirloin steaks
4 Tbsp light soy sauce
2 Tbsp sugar
2 Tbsp sesame oil
3 garlic cloves
crushed
1 Tbsp fresh ginger
finely grated
1-2 tsp gochujangi
optional
vegetable oil
for cooking

To Serve

4 hamburger buns
4 tsp mayonnaise
2 handfuls lettuce
shredded
1 Lebanese cucumber
halved lengthwise and thinly sliced
1-2 shalloti
thinly sliced
4 Tbsp kimchi
store bought or homemade

Quick Pickle (Optional alternative for Kimchi)

1 cup white wine vinegar
3 Tbsp white sugar
_1/2 tsp turmeric
_1/2 tsp mustard powder
1 Lebanese cucumber
halved lengthwise, seeds removed and cut into thin slices
2 shallotsi

Method

To Marinate the Steak

If wished, trim sirloin steaks of excess fat. Slice across the grain into about 6mm thick strips.

Put the soy sauce, sugar, sesame oil, garlic, ginger and gochujang, if using, in a large bowl and stir to combine. Add the beef strips and toss through the marinade. Cover the bowl and put in the fridge for at least 2 hours to marinate.

To Cook the Steak

Heat a large frying pan or barbecue hot plate over medium-high heat. Add a dash of oil and when hot, in batches, add the beef strips. Cook quickly, turning once then transfer to a warm plate.

To Make the Quick Pickle

Put the vinegar and sugar with a good pinch of salt in a heavy-based saucepan. Bring to the boil, stirring to dissolve the sugar. Lower the heat and simmer for 2 minutes. Remove from the heat and whisk in the turmeric and mustard powder. Set aside to cool.

Put the cucumber and shallot or onion in a small ceramic or glass bowl and pour over the cooled pickling mixture. Cover and put in the fridge for at least 4 hours.

To Serve

To serve, slice the buns in half horizontally and lightly toast cut sides. Top each bun base with mayonnaise, shredded lettuce, cucumber slices and shallot slices. Top with beef strips and a little kimchi. Finish with bun tops that you have spread with mayonnaise.