Grilled Korean-Style Bulgogi Burgers with Kimchi Mayo and Pickled Daikon

seriouseats.com

Tony Bones

subheading: For the Bulgogi Sauce:

½ cup ( 120 ml) soy sauce

1 ½ tablespoons (20ml) gochujang (spicy Korean red pepper paste)

3 large cloves garlic, grated or minced

1 tablespoon grated peeled fresh ginger (from about one 2-inch knob)

1 tablespoon ( 15 ml) rice wine vinegar

¼ cup ( 50 g) brown sugar

2 teaspoons (10ml) toasted sesame oil

subheading: For the Kimchi Mayo:

1 cup ( 215 g) mayonnaise

2 tablespoons (30ml) kimchi brine

½ cup finely diced drained kimchi ( 100 g)

1 teaspoon (4g) sugar

1 tablespoon (15ml) toasted sesame oil

1 small clove garlic, grated or minced

2 scallions, white and light green parts only, finely chopped (about 40 g)

subheading: For the Burgers:

1 ½ pounds ( 680 g) fresh ground beef chuck (about 80% lean)

Vegetable oil, for oiling the grill

2 tablespoons (10g) toasted sesame seeds

4 sesame seed buns, split

2 cups (about 200 g) finely shredded quartered and cored red cabbage

1 recipe danmuji ( Korean pickled daikon radish), prepared following the recipe but using thin rounds of daikon instead of strips

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