Korean Bulgogi Burger With Kimchi Slaw

Quick Recipe Version (TL;DR)

• Yield: 4 burgers
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 20 minutes, including 30 minutes inactive marinating and pickling time

Quick Ingredients

• Bulgogi beef patties: 1 1/4 pounds 80/20 ground beef, 2 tablespoons low-sodium soy sauce, 1 tablespoon finely grated Asian pear, 1 tablespoon packed brown sugar, 2 teaspoons mirin, 1 teaspoon toasted sesame oil, 2 minced garlic cloves, 1 teaspoon grated ginger, 1/2 teaspoon black pepper, 2 sliced green onions, 1/4 cup panko breadcrumbs, 1 tablespoon neutral oil
• Sweet soy glaze: 2 tablespoons low-sodium soy sauce, 2 tablespoons water, 1 tablespoon brown sugar, 1 tablespoon mirin, 1 teaspoon rice vinegar, 1 teaspoon gochujang, 1/2 teaspoon cornstarch
• Kimchi slaw: 2 cups shredded green cabbage, 3/4 cup drained chopped kimchi, 1/2 cup shredded carrot, 2 sliced green onions, 1 tablespoon kimchi brine, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 teaspoon toasted sesame oil, 1/4 teaspoon kosher salt
• Pickled cucumbers: 1 English cucumber, 1/2 cup rice vinegar, 1/2 cup water, 1 1/2 tablespoons sugar, 1 teaspoon kosher salt
• Sesame mayo: 1/2 cup mayonnaise, 2 teaspoons toasted sesame oil, 1 teaspoon low-sodium soy sauce, 1 teaspoon rice vinegar, 1 teaspoon gochujang, 1 teaspoon toasted sesame seeds
• Assembly: 4 milk buns, 2 tablespoons softened unsalted butter, 4 slices low-moisture mozzarella, extra sesame seeds and sliced green onions for serving

Do This

• 1. Stir together the cucumber brine, add sliced cucumbers, and let pickle for 30 minutes.
• 2. Mix the sesame mayo, then toss the kimchi slaw ingredients together and chill.
• 3. Gently mix beef with bulgogi seasonings and panko; shape into 4 patties and refrigerate for 30 minutes.
• 4. Simmer the sweet soy glaze for 1 to 2 minutes until glossy.
• 5. Cook patties in a hot oiled skillet for 4 to 5 minutes per side, brushing with glaze near the end.
• 6. Add mozzarella, cover, and melt until the burgers reach 160°F internally.
• 7. Toast buttered milk buns, then assemble with sesame mayo, glazed patties, kimchi slaw, and pickled cucumbers.

---

Why You’ll Love This Recipe

• Big bulgogi flavor in burger form: The beef is seasoned with soy sauce, pear, garlic, ginger, sesame oil, and brown sugar for that sweet-savory Korean barbecue taste.
• Perfect balance: Rich beef and melted mozzarella meet bright kimchi slaw, tangy pickled cucumbers, and creamy sesame mayo.
• Home-cook friendly: No grill required. A cast-iron skillet or heavy frying pan gives the patties a beautiful caramelized crust.
• Great for entertaining: Most components can be made ahead, so assembly is quick when it is time to eat.

Grocery List

• Produce: English cucumber, green cabbage, carrot, green onions, Asian pear or ripe Bosc pear, garlic, fresh ginger
• Meat: 1 1/4 pounds 80/20 ground beef
• Dairy: Low-moisture mozzarella slices, unsalted butter
• Bakery: 4 milk buns or soft brioche-style burger buns
• Pantry: Low-sodium soy sauce, rice vinegar, mirin, toasted sesame oil, brown sugar, granulated sugar, kosher salt, black pepper, panko breadcrumbs, mayonnaise, gochujang, cornstarch, neutral oil, toasted sesame seeds
• Refrigerated or Fermented: Napa cabbage kimchi with brine

Full Ingredients

For the Pickled Cucumbers

• 1 English cucumber, about 10 ounces, sliced into 1/8-inch rounds
• 1/2 cup unseasoned rice vinegar
• 1/2 cup cool water
• 1 1/2 tablespoons granulated sugar
• 1 teaspoon kosher salt

For the Sesame Mayo

• 1/2 cup mayonnaise
• 2 teaspoons toasted sesame oil
• 1 teaspoon low-sodium soy sauce
• 1 teaspoon unseasoned rice vinegar
• 1 teaspoon gochujang, or 2 teaspoons for a spicier mayo
• 1 teaspoon toasted sesame seeds

For the Kimchi Slaw

• 2 cups finely shredded green cabbage, about 5 ounces
• 3/4 cup drained and chopped napa cabbage kimchi, about 4 ounces
• 1/2 cup shredded carrot
• 2 green onions, thinly sliced
• 1 tablespoon kimchi brine from the jar
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon granulated sugar
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon kosher salt

For the Bulgogi Beef Patties

• 1 1/4 pounds 80/20 ground beef, cold
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon finely grated Asian pear or ripe Bosc pear, including the juices
• 1 tablespoon packed light brown sugar
• 2 teaspoons mirin
• 1 teaspoon toasted sesame oil
• 2 garlic cloves, finely minced or grated
• 1 teaspoon freshly grated ginger
• 1/2 teaspoon freshly ground black pepper
• 2 green onions, thinly sliced
• 1/4 cup panko breadcrumbs
• 1 tablespoon neutral oil, such as avocado, canola, or vegetable oil, for cooking

For the Sweet Soy Glaze

• 2 tablespoons low-sodium soy sauce
• 2 tablespoons water
• 1 tablespoon packed light brown sugar
• 1 tablespoon mirin
• 1 teaspoon unseasoned rice vinegar
• 1 teaspoon gochujang
• 1/2 teaspoon cornstarch

For Assembly

• 4 milk buns, split
• 2 tablespoons unsalted butter, softened
• 4 slices low-moisture mozzarella cheese, about 1 ounce each
• 1 teaspoon toasted sesame seeds, for garnish
• 1 green onion, thinly sliced, for garnish

Step-by-Step Instructions

Step 1: Quick-pickle the cucumbers

In a medium bowl or 2-cup glass jar, stir together 1/2 cup rice vinegar, 1/2 cup cool water, 1 1/2 tablespoons sugar, and 1 teaspoon kosher salt until the sugar and salt are mostly dissolved. Add the sliced cucumber and press the pieces down so they are submerged. Let stand at room temperature for 30 minutes while you prepare the rest of the recipe. If making ahead, cover and refrigerate for up to 1 week.

Step 2: Mix the sesame mayo

In a small bowl, stir together the mayonnaise, toasted sesame oil, soy sauce, rice vinegar, gochujang, and toasted sesame seeds until smooth. Taste and adjust with a tiny splash of rice vinegar if you want it brighter, or another teaspoon of gochujang if you want more heat. Cover and refrigerate until ready to assemble the burgers.

Step 3: Make the kimchi slaw

In a medium bowl, combine the shredded cabbage, chopped kimchi, shredded carrot, and sliced green onions. Add the kimchi brine, rice vinegar, sugar, toasted sesame oil, and kosher salt. Toss well for 30 to 45 seconds, until the cabbage begins to lightly soften and everything is evenly coated. Refrigerate the slaw for at least 15 minutes, and give it another toss before using.

Step 4: Season and shape the bulgogi patties

In a large bowl, whisk together the soy sauce, grated pear, brown sugar, mirin, sesame oil, minced garlic, grated ginger, black pepper, and sliced green onions. Add the cold ground beef and panko breadcrumbs. Using clean hands or a fork, mix gently just until the seasoning is distributed; avoid overmixing, which can make the burgers firm. Divide into 4 equal portions, about 5 ounces each. Shape each portion into a patty about 4 1/2 inches wide and 3/4 inch thick, then press a shallow dimple into the center of each patty to help it cook evenly. Place on a plate, cover, and refrigerate for 30 minutes.

Step 5: Prepare the sweet soy glaze

In a small saucepan, whisk together the soy sauce, water, brown sugar, mirin, rice vinegar, gochujang, and cornstarch until no dry cornstarch remains. Set the saucepan over medium heat and bring to a gentle simmer, whisking often. Cook for 1 to 2 minutes, until the glaze looks shiny and lightly thickened. Remove from the heat. The glaze should be brushable, not sticky like candy; if it gets too thick, whisk in 1 teaspoon of water at a time.

Step 6: Cook the bulgogi burgers

Heat a large cast-iron skillet or heavy frying pan over medium-high heat for 3 minutes, then add 1 tablespoon neutral oil. When the oil shimmers, add the patties, leaving space between them. Cook for 4 to 5 minutes on the first side without pressing down. Flip and cook for 3 to 4 minutes on the second side. Brush the tops with the sweet soy glaze during the final 1 to 2 minutes of cooking so the sugars caramelize without burning.

Step 7: Melt the mozzarella

Place 1 slice of mozzarella on each patty. Add 1 tablespoon water to the hot skillet away from the burgers, then immediately cover the pan with a lid. Steam for 1 to 2 minutes, until the cheese is melted and the burgers register 160°F in the center on an instant-read thermometer. Transfer the patties to a plate and let them rest for 3 minutes while you toast the buns.

Step 8: Toast the milk buns

Spread the cut sides of the milk buns with the softened butter. Wipe out any overly dark bits from the skillet, reduce the heat to medium, and place the buns cut-side down in the pan. Toast for 1 to 2 minutes, until golden brown and lightly crisp at the edges. Toasting helps the soft buns hold up to the juicy burger, slaw, mayo, and pickles.

Step 9: Assemble and serve

Spread sesame mayo on both the top and bottom halves of each toasted bun. Place a glazed mozzarella-topped bulgogi patty on each bottom bun. Add a generous mound of kimchi slaw, then a few drained pickled cucumber slices. Sprinkle with toasted sesame seeds and sliced green onion. Close the burgers and serve immediately while the beef is juicy, the cheese is melted, and the buns are still warm.

Pro Tips

• Keep the beef cold: Cold ground beef is easier to shape and helps the patties stay juicy as they cook.
• Do not press the burgers: Pressing squeezes out flavorful juices. Let the skillet create the crust for you.
• Use low-sodium soy sauce: Kimchi, cheese, and condiments already bring salt, so low-sodium soy keeps the burger balanced.
• Drain the toppings well: Shake excess brine from the pickles and avoid adding too much liquid from the slaw, especially if serving on very soft milk buns.
• Glaze at the end: The sweet soy glaze contains sugar, so brushing it on during the final minutes prevents scorching.

Variations

• Spicy bulgogi burger: Increase the gochujang in the mayo to 2 teaspoons and add 1 teaspoon gochugaru, Korean red pepper flakes, to the slaw.
• Chicken or turkey version: Use 1 1/4 pounds ground chicken or turkey and add 1 extra tablespoon panko. Cook to an internal temperature of 165°F.
• Slider version: Divide the beef into 8 smaller patties and serve on slider buns with half-slices of mozzarella. Cook for about 3 minutes per side, or until the centers reach 160°F.

Storage & Make-Ahead

The pickled cucumbers can be made up to 1 week ahead and stored covered in the refrigerator. The sesame mayo can be made up to 5 days ahead. The kimchi slaw is best within 24 hours, though it will keep for up to 2 days refrigerated. The uncooked patties can be shaped, covered, and refrigerated for up to 24 hours before cooking. Cooked patties can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently in a covered skillet over medium-low heat for 4 to 6 minutes, or in a 325°F oven for 10 to 12 minutes, until warmed through to 165°F. For best texture, toast fresh buns and assemble the burgers just before serving.

Nutrition (per serving)

Calories: 845 kcal | Carbs: 58g | Protein: 39g | Fat: 51g | Saturated Fat: 18g | Fiber: 4g | Sugar: 22g | Sodium: 1720mg | Cholesterol: 125mg