Fusion cuisine that won't fall flat.
Let's start with the star of the show, the marinated beef. Classic bulgogi recipes use an assertive marinade of soy, ginger, garlic, and gochujang to flavor and tenderize strips of meat. In case of our burger, though, we don't want to mix the marinade into the ground beef; that'd change the texture of it, leading to some kind of Korean sloppy Joe . Instead, we want to work with freshly ground beef that has a decently high fat percentage , remains cold, and is loosely packed.
We set up our grill for two-zone indirect cooking, meaning the coals are all piled on one half of the grill grate . We start the patties directly over the coals, which puts a nice sear on them. Once they have a good crust on the outside, and before they're fully done on the inside, we move them to the cooler side of the grill. It's at this point that we start glazing the patties with our homemade bulgogi sauce, flipping and glazing repeatedly to build up a nice coating.
At this point, it's time to build the burgers. We go for a thick slathering of kimchi mayonnaise on both the tops and bottoms of toasted sesame buns. The mayo is as simple as it sounds—mayonnaise spiked with minced kimchi and a splash of its funky brine. It's easy and quick and loaded with flavor. On top of that we pile some finely shredded red cabbage, which adds some great crunchy raw texture and a nice punch of color, then lay rounds of
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