Bulgogi — literally meaning fire meat — is one of Korea’s most beloved dishes. Thinly sliced beef marinated in a mixture of soy sauce, Asian pear, sesame oil, garlic, and ginger then grilled over high heat until caramelised and slightly charred. The Asian pear is the key ingredient — its natural enzymes break down the proteins in the beef, tenderising it to an extraordinary degree while adding a subtle sweetness that balances the savoury depth of the soy sauce.

Applied to burger form the bulgogi marinade transforms standard beef mince into something deeply complex and aromatic. The sugars in the marinade caramelise on the hot griddle creating a sticky, glossy crust while the sesame oil adds its distinctive toasted nuttiness throughout. The result is a patty that tastes unmistakably Korean while being completely at home in a burger bun.

The pickled daikon is essential and non-negotiable. Daikon radish — the large white Japanese radish — pickled briefly in rice vinegar and sugar provides a sharp, clean, crunchy contrast to the richness of the bulgogi beef and the heat of the gochujang aioli. Its crunch provides the textural element that makes every bite interesting and its acidity provides the reset between bites that keeps the richness from becoming overwhelming.

Nutrition (per serving)

Calories: 680 kcal   |   Protein: 40g   |   Carbs: 50g   |   Fat: 34g   |   Fiber: 3g

Bulgogi Beef Burger

Recipe by By butter u0026 berriesCourse: Burgers

Servings

2

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

680

kcal

Ingredients

• •t400g beef mince (20% fat)

• •tFor bulgogi marinade: 3 tbsp soy sauce

• •tFor bulgogi marinade: 2 tbsp Asian pear or apple, grated

• •tFor bulgogi marinade: 1 tbsp sesame oil

• •tFor bulgogi marinade: 1 tbsp brown sugar

• •tFor bulgogi marinade: 4 garlic cloves, minced

• •tFor bulgogi marinade: 1 tsp fresh ginger, grated

• •tFor bulgogi marinade: 1 tbsp mirin

• •tFor pickled daikon: 150g daikon radish, cut into thin matchsticks

• •tFor pickled daikon: 3 tbsp rice vinegar

• •tFor pickled daikon: 2 tbsp sugar

• •tFor pickled daikon: 1 tsp salt

• •tFor gochujang aioli: 3 tbsp mayonnaise

• •tFor gochujang aioli: 1 tbsp gochujang

• •tFor gochujang aioli: 1 tsp sesame oil

• •tFor sesame cucumber: 1/2 cucumber, thinly sliced

• •tFor sesame cucumber: 1 tbsp rice vinegar

• •tFor sesame cucumber: 1 tsp sesame oil

• •tFor sesame cucumber: 1 tsp sesame seeds

• •t2 sesame brioche buns

• •tCrispy fried shallots to garnish

Directions

• Make pickled daikon: combine daikon with rice vinegar, sugar, and salt. Toss and refrigerate for at least 30 minutes.
• Make sesame cucumber: toss cucumber slices with rice vinegar, sesame oil, and sesame seeds. Set aside.
• Mix bulgogi marinade ingredients together. Combine with beef mince and mix well. Refrigerate for at least 30 minutes, ideally 2 hours.
• Make gochujang aioli: stir gochujang and sesame oil into mayonnaise. Refrigerate.
• Shape marinated beef into 2 patties. Cook on a hot griddle for 3 minutes per side until deeply caramelised and slightly charred on the outside. The sugars in the marinade will cause the patty to colour quickly — watch carefully.
• Spread gochujang aioli generously on both sides of each sesame bun. Add sesame cucumber, then the bulgogi patty, then pickled daikon, then crispy shallots.
• Serve immediately.

Notes

• The Asian pear in the marinade is a natural meat tenderiser. If unavailable, kiwi or regular apple works as a substitute though the flavour is slightly different.
  The sugars in the bulgogi marinade cause faster browning than plain beef — watch the heat carefully to achieve caramelisation without burning.
  Marinate for at least 30 minutes but no more than 4 hours — longer marinating with the pear enzymes can make the texture of the meat mushy.
  Crispy fried shallots are available pre-made at most Asian grocery stores and are a worthwhile time-saving shortcut.

Storage

Marinated uncooked beef keeps in the fridge for up to 4 hours (no longer due to pear enzymes). Cooked patties keep for 2 days. Pickled daikon keeps for 1 week refrigerated. Gochujang aioli keeps for 1 week.

Serving Tips

Serve with Korean-style sides — steamed jasmine rice, bao buns, or sweet potato fries. A cold Hite or Cass lager is the classic Korean pairing. Soju on the rocks or a Korean makgeolli (rice wine) are equally authentic alternatives. For wine, a chilled Gewürztraminer from Alsace complements the aromatic spices in the bulgogi marinade beautifully.

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