Name: Korean Bulgogi Beef Burger with Kimchi Slaw
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz (140g) ground beef (80/20 blend); 1 tbsp soy sauce; 2 tsp brown sugar; 1 tsp sesame oil; 1 tsp grated ginger; 1 clove garlic, minced; 1 tsp gochujang (Korean chili paste); 1/2 tsp rice vinegar; 1/2 tsp toasted sesame seeds, plus extra for garnish; 1 brioche burger bun; 1/3 cup napa cabbage, thinly sliced; 2 tbsp store-bought kimchi, finely chopped; 1 tbsp carrot, julienned; 1 tbsp scallion, thinly sliced; 1 tbsp mayonnaise; 1 tsp rice vinegar (for slaw); 1/2 tsp sugar (for slaw); 1/4 cup fresh cilantro leaves, loosely packed; 1 tbsp butter (for toasting bun); Optional: extra gochujang mixed with 1 tsp honey for glaze

Korean Bulgogi Beef Burger with Kimchi Slaw

miradu

This Korean Bulgogi Beef Burger fuses the sweet-savory umami of classic bulgogi with the comfort of an American burger, all crowned with a tangy, crunchy kimchi-cabbage slaw. The beef patty is marinated for bold flavor, then grilled and glazed to achieve caramelization and juiciness. The kimchi slaw brings a punchy, refreshing crunch, while cilantro and toasted sesame seeds add freshness and nutty depth. Served on a buttery toasted brioche bun, this burger is a feast of texture and color, perfect for anyone craving a creative twist on a grilling favorite.

Ingredients

Instructions

In a mixing bowl, combine soy sauce, brown sugar, sesame oil, grated ginger, garlic, gochujang, rice vinegar, and 1/2 tsp toasted sesame seeds. Mix well to form the bulgogi marinade.
Add ground beef to the marinade and mix gently until incorporated. Shape into a burger patty slightly wider than your bun. Place in the fridge for 10 minutes to firm up.
Meanwhile, make the kimchi slaw: In a bowl, toss napa cabbage, chopped kimchi, carrot, scallion, mayonnaise, 1 tsp rice vinegar, and 1/2 tsp sugar. Mix well and set aside to quick-pickle and meld flavors.
Heat a grill pan or outdoor grill over medium-high. Lightly oil the grates. Grill the burger patty for 3-4 minutes per side, brushing with optional gochujang-honey glaze during the last minute for shine and extra flavor. The patty should be nicely caramelized and juicy inside.
While the burger grills, split the brioche bun and toast cut sides on a skillet with butter until golden and crisp.
To assemble: Place the grilled bulgogi beef patty on the bottom bun. Generously top with kimchi slaw. Add fresh cilantro leaves. Drizzle with any extra glaze and sprinkle with toasted sesame seeds. Cap with the top bun.
Serve immediately, ideally with sesame potato chips or pickled daikon on the side. Enjoy!