The Story Behind the Burger
This fusion creation emerged from LA's Koreatown food truck scene around 2010.
Roy Choi's Kogi BBQ truck proved Korean-American fusion could work, inspiring countless chefs to experiment.
Today, the best bulgogi burger is debated between Umami Burger's K-BBQ burger and Minneapolis's Kimchi Tofu House, where they age their own gochujang. In Seoul, Firebell has taken the concept full circle, serving their interpretation of this Korean-American hybrid back to a Korean audience.
⏲️ Prep Time: 25 minutes (+1 hour marinating)
🔥 Cook Time: 8 minutes
🍽️ Servings: 2 burgers
📋 Difficulty: Medium
Ingredients
For the Marinade:
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons grated Asian pear
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- ¼ teaspoon black pepper
For the Burgers:
- 1 pound (450g) ground beef (80/20)
- 2 brioche buns
- 2 tablespoons neutral oil
For Quick-Pickled Vegetables:
- 1 cup julienned carrots
- 1 cup julienned cucumbers
- ½ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For Gochujang Mayo:
- ⅓ cup mayonnaise
- 2 tablespoons gochujang
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey
Instructions
- Mix marinade ingredients, combine with meat.
- Refrigerate 1 hour minimum.
- Make quick pickles, let sit 30 minutes.
- Mix gochujang mayo.
- Form two 8oz patties.
- Cook in hot skillet 4-5 minutes per side.
- Rest 3-5 minutes.
- Stack with pickled vegetables and sauce.
Pro Tip from Andrej The Chef
"The Asian pear isn't just tradition - it's science. Its enzymes tenderize the meat while adding subtle sweetness. I tried making it without once, and the texture was completely different. Also, grate it fresh - pre-grated pear oxidizes and loses its power. If you absolutely can't find Asian pear, kiwi works at about half the amount."
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