Korean Bbq Burgers Food
KOREAN-INSPIRED BURGERS
Steps:
- Preheat the oven to 400 degrees F.
- For the marinade: Combine all the ingredients in a medium saucepan over medium-high heat. Bring to a simmer, then remove from the heat. Reserve 1/4 cup of the marinade for the slaw. Transfer the remaining marinade to a shallow baking dish and let cool completely.
- For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Transfer to the shallow baking dish with the marinade, cover and refrigerate at least 10 to 15 minutes and up to 2 hours.
- For the cabbage slaw: Combine the cabbages, carrots, green onions, cilantro and sesame seeds in a medium bowl. Add the reserved 1/4 cup marinade and season with salt and pepper to taste. Let sit at least 15 minutes before serving.
- To finish the burgers: Heat a griddle or large cast-iron pan over high heat. Add the canola oil and let heat until it begins to shimmer. Remove the burgers from the marinade, season with salt and pepper and place in the pan. Cook the burgers, basting with the marinade and flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.
- Place the buns cut-side up on a baking sheet, brush the cut sides with some canola oil and toast in the oven until golden brown, 4 to 5 minutes.
- Meanwhile, make the gochujang "ketchup": Whisk together the gochujang, orange juice and honey in a small bowl and set aside.
- Place the burgers on the bottom buns. Top with the gochujang "ketchup", a spoonful of the slaw, cilantro leaves and the top buns and serve immediately.
KOREAN FRIED CHICKEN BURGERS
Copy the latest Korean street food trend with ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chilli sauce
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Snack, Supper, Treat
Time 50m
Yield Makes 4
Number Of Ingredients 20
Steps:
- Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.
- To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.
- Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
- Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.
- Reheat the sauce. Build your burgers by placing some lettuce and kimchi slaw on the base of a bun, top with the crispy chicken and drizzle over the sticky sauce.
Nutrition Facts : Calories 415 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
KOREAN BBQ BURGERS
Delicious Burgers in style of Korean Bulgogi BBQ. (My husband won't let me make any other kind now). Recipe from Cooking Light magazine.
Provided by Eggs and Toast
Categories Meat
Time 30m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grill.
- Combine first 8 ingredients. Divide into 6 equal parts, shaping each into a 1/2 inch-thick patty.
- Place patties on grill rack coated with cooking spray; grill 6 minutes each side (160 degrees internal temp), remove patties from grill, let stand 5 minutes.
- Toast buns; serve 1 bun with each patty, top each patty with 1 lettuce leaf, 1 T radishes or cucumber slices. (I also enjoy tomatoes with them).
- Samuel Smith Nut Brown Ale is recommended.
- I have also used the burgers in a salad, instead of on a bun, with romaine, all the veggies and a sesame ginger dressing and they are oh-so-delicious any way you eat them!
- 343 Calories; 14.4 g fat; 26.7 g protein; 27.4 g carb; 3.7 g fiber;.
Nutrition Facts : Calories 360.7, Fat 16.3, SaturatedFat 5.5, Cholesterol 73.7, Sodium 550.7, Carbohydrate 25.5, Fiber 2.4, Sugar 6.7, Protein 27.9
KOREAN BARBECUE BURGERS
These Burgers are salty, a little sweet, and super juicy even if you overcook a little (as I am notorious for doing). Top with lettuce and radishes, or rice vinegar and kimchi. From August 2007 Cooking Light magazine.
Provided by Torrig
Categories Meat
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare grill.
- Combine first8 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch thick patty.
- Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side, or until they reach an internal temperature of 160 degrees. Remove from grill, let stand 5 minutes.
- Grill buns and build burger with desired toppings.
Nutrition Facts : Calories 409.7, Fat 21.2, SaturatedFat 7.6, Cholesterol 76, Sodium 569.2, Carbohydrate 26.7, Fiber 1.3, Sugar 6.4, Protein 26.5
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- Add the protein of your choice to a large bowl. In a small bowl, whisk the Korean BBQ marinade mix with the sesame oil and soy sauce. Pour over the protein of your choice and add the onions and panko bread crumbs if using. Gently mix into the meat but don't over work it. Form four 1/4 pound patties or three 1/3 pound patties. Make an indent in the middle of each patty so they cook flat. Place on a platter and wrap in plastic wrap and refrigerate for 30 minutes or overnight.
- To make the Spicy Asian Slaw, add the cabbages, green onion, carrot and red bell pepper to a large bowl. To a glass jar fitted with a lid, add the rice vinegar, gochuchang, oil, garlic, ginger and soy sauce. Shake well (or whisk if it doesn't incorporate) and pour over the cabbage mixture. Toss to coat and top with sesame seeds. Refrigerate for 15 minutes up to overnight.
- When ready to grill, prepare an outdoor or indoor grill and lightly oil the clean grill grates. Cook the burgers undisturbed until browning at the edges and flip once. Cook until cooked through or internal temperatures read 145°F for fish, 155°F for ground meat, and 165°F for poultry. Toast the buns on the grill. Spread each side of the bun with aioli or mayonnaise and top with the burger. Add the Asian Slaw and Asian Cucumbers if desired, and top with more sesame seeds.
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- For the slaw, in a medium bowl, whisk the mayo, gochujang, oil, ginger, sugar, and garlic. Mix in the cabbage, kimchi and brine, and scallions. Cover and chill.
- For the pickled onions, in a small saucepan, heat the vinegar, sugar, and salt over medium, stirring until the sugar and salt dissolve, about 2 minutes. Mix in the onion. Remove from heat. Let stand until cool, then drain.
- For the sauce, in a medium skillet, heat the canola oil, a half turn of the pan, over medium. Add the garlic and ginger. Stir until aromatic, about 1 minute. Add the sugar, soy sauce, vinegar, cornstarch, honey, and sesame oil. Cook, stirring often, until thickened, about 2 minutes. Add the gochujang. Reduce heat to low and keep the sauce warm.
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- Mix ground beef, bread crumbs and 2 tablespoons Korean BBQ sauce in medium bowl. Shape into 4 even patties; season with salt and pepper. Place patties on grill. Grill 5 minutes, turn, baste tops with 2 tablespoons Korean BBQ sauce, and continue cooking for another 5 to 7 minutes until cooked through (160°F).
- Heat oil in a large nonstick skillet over medium heat. Crack eggs into skillet and cook to desired doneness. Spread remaining 1/4 cup Korean BBQ sauce evenly onto toasted buns. Place burgers on bottom buns and top each evenly with kimchi, a fried egg and top bun. Serve immediately.
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- In a large bowl, combine the soy sauce, sesame oil, brown sugar, red pepper flakes, ginger, garlic, and sandwich bread. Stir, then let the mixture sit for a few minutes to allow the bread to soften. Mash the mixture with a fork into a paste (it won't get completely smooth, but try to get it as uniform as possible). Add the beef and scallions. Using your hand, mix until well combined. Divide the mixture into 5 equal portions, shaping each into loose balls. Flatten the balls into 3/4-inch thick patties about 4-1/2 inches around. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
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- Combine first 8 ingredients. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
- Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 160°. Remove from grill; let patties stand 5 minutes.
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- In a small bowl, mix together the mayonnaise, 1/2 teaspoon ginger, 1/2 tablespoon gochujang, lime zest, and half of the lime juice. Season to taste with salt and set aside.
- To prepare the slaw, in a separate small bowl, whisk together the remaining 1 tablespoon gochujang, fish sauce, rice vinegar, sesame oil, remaining lime juice, garlic, and sugar. In a large mixing bowl, add the cabbage, carrots, and half of the scallions (about 1/4 cup). Pour the dressing over the top and stir to coat the slaw well. Refrigerate for at least 30 minutes to allow the flavors to combine.
- In a large bowl, add the ground beef, the remaining 1/2 teaspoon ginger, the remaining green onions, and the soy sauce. Gently form into 4 equally-sized patties, making sure not to overhandle the meat. Brush them with the vegetable oil on both sides if using a cast iron pan, or brush a thin coating on your grill pan or grill plates to prevent sticking.
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- In a bowl, combine marinade ingredients together. Place burgers in a container where they can sit and marinate like a casserole dish or large bowl.
- Allow burgers to marinate at least 15 minutes. Preheat grill to high heat. Grill burgers for 3-4 minutes per side for medium burgers.
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- Now you’re ready to cook the burger patties! You can use a cast iron skillet, grill pan, or outdoor grill. Cook the burger patties over medium high heat for 3-4 minutes on each side. When you have 30 seconds left in cooking time, place a piece of cheese on top of the burger patties to melt. The burger is done when the internal temperature is 160 degrees F.
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- Preheat oven to 375 degrees F. Line a baking sheet with foil and evenly line bacon on top. Bake bacon for 7-10 minutes, until bacon is cooked around the edges, then flip bacon over and cook an addition 7-10 minutes OR until golden brown and fairly crispy. Remove the baking sheet from the oven. **You can also cook the bacon on the stove then finish it with the glaze in the oven.**
- In a large bowl, combine the burger ingredients through the pepper. Take the mixture and form it into four 6 oz. patties, about 1-inch thick.
- Preheat a cast-iron skillet to medium-high heat and add butter. Place the burgers in the skillet and cook them for 3-4 minutes. Flip and glaze each burger with 1 tablespoon of the gochujang. Continue to cooker the burgers for another 3 minutes, or until cooked to desired doneness, and then in the last minute of cooking, place a slice of cheese on top of each patty. Let the cheese melt and remove the burgers to a plate to rest for 5 minutes.
- Grease grill and heat over medium-high heat. Once hot, add patties and cover. Cook until brown and slightly charred on one side, about 4-6 minutes. Flip burgers (but do not press down), and glaze each burger with 1 tablespoon of the gochujang. Cook an additional 4-6 minutes, topping each patty with cheese the last minute of cooking. Cover and cook an additional 1-2 minutes or to desired doneness. Remove to a plate and tent with foil and let rest 5 minutes.
AMK HUB FOOD GUIDE: 10 PLACES FOR TENDON, KOREAN BBQ AND MORE
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- A&W AMK Hub. You can’t escape the wave of nostalgia that strikes when you step into A&W. The OG burger joint in Singapore now operates two outlets locally ─ one at AMK Hub and the other at Jewel.
- Akimitsu. Akimitsu is an award-winning tendon franchise hailing from the Asakusa province in Tokyo. This outlet, opened in 2018, is their third in Singapore after Vivocity and Plaza Singapura.
- Eighteen Chefs. Most people would have heard of the incredible story behind Eighteen Chefs and its mission to give troubled youth and ex-convicts a second chance.
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- Hong Kong Sheng Kee Dessert. Hong Kong Sheng Kee Dessert is a quaint dessert parlour offering a selection of Hong Kong-style sweets and treats. There are both cold desserts like the Mango Pomelo Herbal Jelly ($6.50) and Osmanthus Jelly ($3.90), which are perfect to cool off with on a hot day.
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- Koji-San. It’s always nice to have the option to munch on affordable Japanese fare, especially if it’s omurice. Koji-San is one of the many smaller eateries in the basement of AMK Hub, and they specialise in this homely omelette dish.
- The Soup Spoon. You can’t go wrong with a rich, hearty bowl of soup at The Soup Spoon. The restaurant has made international flavours a lot more accessible with menu favourites like Boston Clam Chowder and Tokyo Chicken Stew on the menu.
- Pepper Lunch. The sizzling of food on the hotplate at Pepper Lunch outlets is an instantly recognisable sound. Here, you’re given the illusion of being the chef as the ingredients are merely assembled on a piping-hot teppan for you to cook to your preferred doneness.
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From san-j.com
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- Combine the ground beef with ¼ cup San-J Korean BBQ Sauce and the green onions. Divide into 4 equal portions and form into patties making an indentation in the center of each patty.
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From pinterest.com
From pinterest.com
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Making homemade Korean BBQ. ಠ_ಠ • Posted by 23 hours ago. Flammable Gas. Making homemade Korean BBQ. Play. 0:00. 0:00. Settings. Fullscreen. 355 points. 57 comments. 4 comments. share. save. hide. report. 92% Upvoted. Log in or sign up to leave a comment. Log In Sign Up. Sort by: best. level 1 · 12 hr. ago. Yup, pretty stupid. Clearly not Korean food if the …
From reddit.com
From reddit.com
PLANT-BASED KOREAN BBQ BURGER | US FOODS
For best results, prepare the day before. Cook the Plant-Based Burger Patty on a grill at a temperature of 350°F. When one side is done, flip and brush with Gochujang Wing Sauce. While the burger is cooking, drain Sliced Pickled Red Onions and dredge with Corn Starch. Deep fry Sliced Pickled Red Onions in a fryer at 350°F for 1 1/2 minutes.
From dce-perf-a0.usfoods.com
From dce-perf-a0.usfoods.com
KOREAN BBQ BURGER WITH KIMCHI - FRY FAMILY FOOD ZA
1. In a small pot over medium heat add the ingredients for the marinade; whisk to combine and heat through. Turn off the heat and set aside. Rainbow Slaw. 2. Add all the ingredients for the slaw to a medium-sized bowl and mix well to combine. Season to taste and then cover and place in the fridge until needed.
From fryfamilyfood.com
From fryfamilyfood.com
KOREAN BURGER | BURGOGI KOREAN BBQ BURGER
Fire Grilled Freshly Cut Thin sliced Beef with Bulgogi sauce, American cheese, Yuzu cucumber pickle and Korean slaw. Flame Glazed beef rib slice and sculling topped with a sweet/salty Galbi sauce, Sesame seed, jalapeño mayo, spring onions, Korean slaw. Crispy fried chicken thigh topped with spicy sauce, spring onion, kimchi mayo and Korean ...
From burgogi.co.uk
From burgogi.co.uk
KOREAN BBQ VEGGIE BURGERS - KIDNEY BEING
Source: Carrots & Flowers | Serves: 6 | Time: ~1 hr Changes: replaced soy sauce with aminos; skipped celery; skipped hemp seeds; replaced corn starch with tapioca starch; used gochujung bbq sauce for topping Ingredients Korean BBQ Burgers 1 sweet potato, peeled and diced ½ cup sliced #mushrooms (I used shiitakes) 3 cloves garlic, minced 1 can #chickpeas 1 …
From kidneybeing.com
From kidneybeing.com
THE COUNTER CUSTOM BURGERS LAUNCHES NEW KBBQ BURGER - CHEW ...
The KBBQ Burger features an all-natural Angus beef patty glazed with Kogi L.A. Street Sauces, Korean BBQ Sauce, plus mixed greens, red onions, carrot strings, spicy slaw, and scallions, all served on a Hawaiian bun with a side of garlic aioli and Kogi L.A. Street Sauces and Korean BBQ Sauce.. You can find the Burger of the Month for August 2021 at …
From chewboom.com
From chewboom.com
KOREAN BURGER - PINTEREST
Jul 4, 2021 - Explore printmedia's board "Korean Burger" on Pinterest. See more ideas about recipes, cooking, food.
From pinterest.com
From pinterest.com
KOSOO | BEST KOREAN RESTAURANT IN DOWNTOWN VANCOUVER
Kosoo Korean Restaurant introduces Seoul food to Vancouver, the must to go place for trend and modern Korean dining. Korean fried chicken & bbq . KOSOO CARDERO 832 Cardero St, Vancouver, BC V6G 2G5 604.563.5556 Order Here! KOSOO ROBSON 1128 Robson St, Vancouver, BC V6E 1B2 (604) 428-8414 Order Here! [email protected]. Search. KOSOO; WE …
From kosoo.ca
From kosoo.ca
KOREAN-STYLE BBQ PORK BURGERS MEAL KIT DELIVERY | …
Heat the BBQ on high, making sure to oil the grill first. Preheat the oven to 450°F. Cut the potatoes into thick French fries. On a lined sheet pan, toss the fries with a drizzle of oil; season with ½ the spice blend and S&P.Arrange in a single, even layer and roast in the oven, flipping halfway through, 25 to 30 minutes, until lightly browned and tender when pierced with a fork.
From makegoodfood.ca
From makegoodfood.ca
KOREAN RECIPES - BBC GOOD FOOD
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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