Bulgogi Burger
Bulgogi Burger
Our Bulgogi Burger is one of those dishes you just can’t forget: juicy, marinated beef packed with Korea’s signature sweet-savory flavor, made using our bulgogi marinade, and tucked into a soft bun. Every bite feels like a little moment of comfort and excitement at the same time, perfect for anyone who loves a twist on the familiar.
Zutaten
Servings: 2 | Prep Time: 10 min | Cook Time: 15 min
- 200g beef (ribeye or ground beef)
- 4 tbsp Bibap Manufacture Bulgogi Marinade
- 2 brioche burger buns
- 2 slices of cheddar or mozzarella cheese
- ½ onion (sliced)
- 1 tbsp butter or oil
- ½ cup kimchi (optional, for topping)
- Lettuce leaves
- 2 tbsp mayonnaise
- 1 tsp gochujang from bibap manufacture, optional)
Zubereitung
- We start by mixing the sliced or ground beef with the Bibap Manufacture Bulgogi Marinade. We let it rest for at least 15 minutes, knowing the flavors will sink in even deeper and make the beef incredibly tender.
- In a pan, we melt a bit of butter over medium heat, add the sliced onions, and let them slowly soften and turn golden. It takes about ten minutes, but we love this part. they’re caramelized, we set them aside.
- Using the same pan, we cook the marinated beef until it’s browned and cooked through, letting the marinade bubble and coat every piece. It’s always the moment when the aroma fills the room and we know the burgers are going to be good.
- While the beef finishes, we lightly toast the burger buns, either in the pan or in the oven, just enough for that soft, warm crispness that holds everything together.
- For the sauce, we mix mayo with a spoonful of Bibap Bulgogi Marinade and a bit of gochujang. We spread it generously on both sides of the buns, then layer in crisp lettuce, the bulgogi beef, melted cheese, the caramelized onions, and kimchi if we’re in the mood for a little extra brightness and crunch.
- We serve the burgers right away, while everything is still warm and perfectly balanced, often with fries or a handful of pickled vegetables on the side.
Goes well with
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