Kimchi Burger with Korean Seaweed Sauce

Name: Kimchi Burger with Korean Seaweed Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 100 grams Ground pork and beef mix; 100 grams Kimchi (from Korea); 3 tbsp Panko; 1 tbsp Cooking sake; 100 grams ● Water; 1 tbsp ● Cooking sake; 1 tsp ● Oyster sauce; 1/3 tsp ● Dashi powder; 1 dash ● Grated garlic (garlic powder); 1 tbsp ~ ★ Kimchi liquid; 2 grams ~ Korean dried nori seaweed; 1/2 bunch Shimeji mushrooms (or mushrooms); 1 tsp Sesame oil; 1 Green onions, sesame seeds, vegetable oil, wasabi, katakuriko

cookpad.japan @cookpad_jp

I love kimchi so I'm enjoying a variety of ways to eat it.

＊ Since the saltiness of kimchi and seaweed somewhat differs, please adjust the taste with the kimchi liquid in Step 6, after adding the seaweed.
＊ Sometimes I like to add some cheese. Recipe by putimiko

I love kimchi so I'm enjoying a variety of ways to eat it.

cookpad.japan @cookpad_jp

I love kimchi so I'm enjoying a variety of ways to eat it.

Saved

Ingredients

4 servings

100 gramsGround pork and beef mix
100 gramsKimchi (from Korea)
3 tbspPanko
1 tbspCooking sake
100 grams● Water
1 tbsp● Cooking sake
1 tsp● Oyster sauce
1/3 tsp● Dashi powder
1 dash● Grated garlic (garlic powder)
1 tbsp~ ★ Kimchi liquid
2 grams~ Korean dried nori seaweed
1/2 bunchShimeji mushrooms (or mushrooms)
1 tspSesame oil
1Green onions, sesame seeds, vegetable oil, wasabi, katakuriko

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Steps

1

Squeeze out the liquid from kimchi and cut into small pieces. (Set aside the liquid) Combine the ● ingredients. Remove stems from the shimeji, and shred into pieces.
2

In a bowl, add the ground meat, kimchi from Step 1, panko, and knead well. I divided it up into small 4 pieces, but halving it is fine too.
3

Roll them up into burgers with your hands. To prevent it from crumbling when frying, toss it with both hands as if you're playing catch to remove air pockets.
4

Add a small amount of oil into a frying pan and cook the burgers. Take them out once they are cooked through.
5

With remaining oil, lightly saute the shimeji and add the combined ● ingredients. Bring to a boil and let the alcohol from cooking sake evaporate.
6

Reduce heat, tear apart the seaweed and add to the pan. Check the taste and adjust with the ★ kimchi liquid. Thicken the sauce with katakuriko dissolved in water. To finish, drizzle sesame oil for flavor.
7

Serve the burgers on a plate. Top with dry roasted sesame seeds, green onions (chopped) and it's done. Enjoy with wasabi on the side if you'd like.
8

This is the kimchi from Korea I used for this recipe.
9

The Korean seaweed I used can be bought at a supermarket, and there are 8 pieces in a small package.
10

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