Name: Culture Awards Breakfast Smash: Korean-Inspired Gochujang Breakfast Burger (Milk-Free)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb ground beef (80/20); 1 tbsp soy sauce; 1 tbsp gochujang (Korean chili paste); 2 tsp toasted sesame oil; 1 tsp garlic powder; 1/2 tsp black pepper; 4 English muffins (dairy-free, split); 4 large eggs; 2 cups baby spinach; 1 tbsp vegetable oil; 1/2 small red onion, thinly sliced; 1/2 cup kimchi, chopped; 1 small cucumber, thinly sliced; 2 tbsp vegan mayonnaise; 1 tsp rice vinegar; 1/2 tsp sugar; Pinch of salt

Culture Awards Breakfast Smash: Korean-Inspired Gochujang Breakfast Burger (Milk-Free)

CookwithNewsletter

Inspired by the chaos and creativity of the Las Culturistas Culture Awards, this breakfast burger smashes together iconic American breakfast, Korean flavors, and award-worthy brunch indulgence—all without a drop of milk. Juicy gochujang-spiked beef patties are stacked with jammy eggs, tangy kimchi, crisp cucumber, and a punchy vegan mayo sauce, all nestled in a toasted English muffin. It’s part diner classic, part K-food phenomenon—perfect for any culture-hound’s breakfast table or an irreverent dinner. The key to flavor harmony? Layering and bridges: savory beef meets spicy, funky, and fresh in every bite. Bravo!

Ingredients

Instructions

In a mixing bowl, combine ground beef, soy sauce, gochujang, toasted sesame oil, garlic powder, and black pepper. Mix gently until just combined. Form into 4 burger patties slightly wider than your muffins.
Heat a large skillet or grill pan over medium-high heat. Cook burger patties for 3-4 minutes per side, or until desired doneness. Transfer to a plate and rest.
While burgers cook, heat 1/2 tbsp vegetable oil in a nonstick skillet over medium heat. Crack in eggs and fry sunny-side up or to preference. Season eggs with salt. Set aside.
Wipe out the skillet, add remaining oil, and quickly sauté baby spinach until just wilted, about 1 minute. Remove from heat.
In a small bowl, mix vegan mayonnaise, rice vinegar, and sugar for a tangy sauce.
Toast English muffins until crisp and golden.
To assemble: Spread the vegan mayo sauce on both muffin halves. Layer spinach, burger patty, a mound of kimchi, red onion and cucumber slices, then top with the fried egg. Close with muffin top. Serve immediately!