Korean-Style Burger

Korean-Style Burger




2 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 gochujang (Korean red pepper paste), optional

To serve

  • 4 hamburger buns
  • 4 tsp mayonnaise
  • 2 handfuls lettuce, shredded
  • 1 Lebanese cucumber, halved lengthwise and thinly sliced
  • 1-2 shallots, thinly sliced or a few thin slices of red onion
  • 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 shallots or ½ small red onion, very finely sliced



To marinate the steak, slice across the grain into about 6mm thick strips.

Put the soy sauce, sugar, sesame oil, garlic, ginger and gochujang 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, sugar and 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, 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.


Recipe and image thanks to recipes.co.nz


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