Name: The LCCA “Best Breakfast, Best Beef” One-Bowl Kimchi Burger Cake
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp kosher salt; 1/2 cup neutral oil (like grapeseed or canola); 2 large eggs; 1/2 cup buttermilk; 1/2 cup finely chopped kimchi (well-drained); 1/4 cup chopped scallions; 1/2 cup sharp cheddar cheese, grated; 1/2 cup cooked ground beef (seasoned with salt and pepper, cooled); 1 tbsp gochujang (Korean chili paste); 1 tsp toasted sesame oil; 1 tbsp rice vinegar; 1 tbsp sesame seeds (for topping); 2 tbsp panko breadcrumbs (for topping)

The LCCA “Best Breakfast, Best Beef” One-Bowl Kimchi Burger Cake

CookwithNewsletter

Inspired by the Las Culturistas Culture Awards’ love for both breakfast icons and beefy bravado, this unhinged, savory one-bowl cake mashes up the all-day appeal of an Egg McMuffin, the cult status of a $46 burger, and the bold flavors of Korean cuisine. It’s moist, cheesy, a little spicy, and studded with crunchy kimchi and actual beef—finished with a crispy, golden panko-sesame top. Serve it proudly at brunch, slice it up for a midnight snack, or bring it as the most chaotic potluck offering. It’s the kind of dish that makes you say, “Wait…what?!”—then go back for seconds.

Ingredients

Instructions

Preheat oven to 350°F (175°C). Grease an 8-inch square or round cake pan and line with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
Add the oil, eggs, and buttermilk. Whisk until just combined—don’t overmix.
Fold in the chopped kimchi, scallions, cheddar cheese, and cooled ground beef until evenly distributed.
In a small bowl, stir together the gochujang, toasted sesame oil, and rice vinegar. Swirl this mixture through the batter for pockets of savory heat.
Pour the batter into the prepared pan. Sprinkle the top with sesame seeds and panko breadcrumbs for extra crunch.
Bake for 28-32 minutes, or until a tester comes out clean and the top is golden brown.
Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature, sliced into wedges. Perfect for an irreverent brunch or dinner party.