Korean food is quite popular these days with Gochujang (Korean Red Chili Paste) being part of our everyday language. Korean BBQ restaurants have always been a part of big city culture, but Chefs David Chang and Roy Choy, in NYC and Los Angeles, have brought a more modernized version to the forefront. Momofuku restaurants have popped up everywhere in the last decade and if you aren’t familiar with the Kogi Korean Taco Truck, you have been living in a closet.
Barbecued Meats (Bulgogi) and pickled or fermented foods, such as Kimchi have been a popular part of traditional Korean cuisine for centuries, as well as Oxtail Soup, Stuffed Chicken Stews and bowls of Steamy Noodles. These Korean specialties are loaded in flavor and are true comfort food.
Some of the more traditional companies here in the U.S. have jumped on board this popular food culture and created sauces to use in Korean American recipes. House of Tsang, sent me some flavored Asian sauces and one that I couldn’t resist trying was the Korean BBQ Sauce. I experimented a bit with this BBQ sauce, first with a Slow Cooker Pork Recipe, but what I found most delicious was this sauce, brushed on burgers.
Korean Barbecue Burgers with Quick Kimchi Slaw is my take on modernized Korean food and this Korean BBQ Sauce helps bring some of the authentic taste. These burgers are so good – layered in a mild sauce and melty cheese, then piled high on a brioche bun with a big dollop of crunchy fermented cabbage. I think you will just love them! Perfect to make for this upcoming Memorial Day Weekend or all Summer long, so change up your burger repertoire and go Korean.
2 cloves garlic, peeled
1-inch piece of fresh ginger, peeled & sliced
1/2 serrano chili
3 tablespoons fish sauce
3 tablespoons rice wine vinegar
1 1/2 tablespoons brown sugar
1 head Napa cabbage
3 scallions, cleaned
3 carrots, peeled
1 pound ground beef, organic preferably
1 bottle House of Tsang Korean BBQ Sauce, available at Amazon, Walmart or website
4 slices provolone cheese
4 burger buns
(Makes 4 Burgers)
1. Core and finely slice the cabbage and place in a bowl, add 1 tablespoon of salt to the cabbage and toss. Let rest for 1 hour. Rinse and drain cabbage and set aside.
2. In a food processor, add the garlic, ginger, chili, fish sauce, rice wine vinegar and sugar. Puree for 2 minutes.
3. Slice the scallions and grate the carrots and radishes. Place the rinsed and drained cabbage back in the bowl and add the scallions, carrots and radishes. Pour the dressing over the top and stir to coat. Put the Kimchi in a jar or container with a sealed lid. Let rest on the counter, while you prepare the burgers.
4. Heat the grill to medium-high heat. Remove the beef from any packaging and form into 4 patties. Sprinkle with salt, pepper and olive oil. Place the patties on the grill and cook for 3 minutes, flip over. Brush with Korean BBQ Sauce and cook for 3 minutes.
5. Flip back over and brush again with sauce and place cheese on top. Toast buns at the same time. Continue to cook the burgers and buns for 2 minutes. Remove from heat and assemble a burger on each bun with a big spoon of Kimchi Slaw and a drizzle of Korean BBQ sauce. Enjoy!