Let Me Tell You About This Bulgogi Kimchi Burger

You ever get a craving that just won’t quit? That’s how it was for me and this Bulgogi Kimchi Burger. First time I tried making it was after a late-night binge of Korean cooking shows (couldn’t sleep, ended up hungry). I’ll admit, my first attempt was a bit of a hot mess—kimchi everywhere, the burger falling apart. But oh wow, when you get that first bite—sweet, tangy, a bit of a spicy punch—it’s like your taste buds wake up from a nap. My sister asked if it was my latest “food experiment gone rogue.” It sort of was, but in the best way. And yes, I’ve since figured out how to keep the burger (mostly) together. Well, at least I like to think so.

Why You'll Love This (Or, Why My Family Won’t Stop Asking for It)

I make this when I want everyone to ooh and ahh at dinner (or at least stop scrolling on their phones for half a second). My family goes crazy for this because it’s like a Korean BBQ and a burger had a delicious baby. Plus, the smell of the bulgogi marinade cooking—let’s just say it’s distracting in the best way. Sometimes my husband tries to sneak a patty before I’m done assembling (and yes, I’ve caught him mid-bite). Oh, and if you ever felt let down by a bland burger, this will restore your faith in sandwiches. Unless you really, really hate kimchi, in which case, I’m not sure how we became friends in the first place.

What You’ll Need (And What I Sometimes Use Instead)

400g ground beef (I usually go 80/20 for juicy burgers, but I’ve used ground turkey when feeling virtuous. Not exactly the same, but does the trick.)

2 tablespoon soy sauce
1 tablespoon brown sugar (white sugar is fine if that’s what you’ve got. My grandmother always insisted on the dark stuff, but honestly, any version works fine.)
1 tablespoon sesame oil

1 teaspoon grated ginger (the stuff in a tube works if you’re feeling lazy—no shame.)
2 garlic cloves, minced
1 tablespoon gochujang (or sriracha; I once ran out and used chili flakes, lived to tell the tale)

½ cup finely chopped kimchi (the funkier, the better—homemade is best, but store-bought totally flies)
4 burger buns (Brioche if you’re feeling fancy. Or just whatever’s in the bread bin, to be honest)
4 slices cheese (I’m partial to cheddar but mozzarella melts like a dream)

Lettuce, sliced cucumber or pickles, and a squirt of mayo (Kewpie if you want to be authentic-ish)

How I Put This All Together (Don’t Stress the Mess)

First, in a big bowl, mix the beef with soy sauce, sugar, sesame oil, ginger, garlic, and gochujang. I use my hands—gets a bit sticky, but that’s half the fun. Don’t overmix or you’ll get tough burgers, which is just not on.
Form into 4 patties. Or 3, if you like them as big as I sometimes do.

Heat a skillet to medium-high (I use my trusty cast iron, but any ol’ pan will do). Fry the patties till brown and cooked through, about 3–4 minutes a side. This is where I usually sneak a taste by pinching the corner—just to check seasoning. (And yes, I know, uncooked beef, but I live dangerously.)
In another pan (or just shove the patties to the side, I won’t tell), toss the chopped kimchi for a minute to warm it up. It helps mellow the tang a bit.
Top patties with cheese for the last minute of cooking; slap a lid on to help melt it. Or, if you forget (like I do half the time), just lay the cheese on and call it rustic.

Toast your buns! Not 100% essential, but the extra crunch is so worth it. I sometimes just stick them in the oven for a couple minutes if all the pans are occupied.
Assemble: Bun, lettuce, patty, kimchi, cucumber or pickles, mayo, top bun. And a napkin. Trust me.

Notes From My Many (Somewhat Messy) Attempts

Don’t be shy with the marinade—if you want it punchier, double the ginger and garlic, though your breath may haunt you for days.

I tried using whole-leaf kimchi once (too lazy to chop), but it slides right out. Lesson learned.
Buns too soft? Stick them in the fridge for 10 minutes before toasting. Weird, but it works.

Things I’ve Tried That Worked (and Some That Totally Didn’t)

For a lighter vibe, I swapped the beef for ground chicken. It’s okay, but needs more marinade or it’s a bit bland.

One time I tried adding a fried egg on top. Looks cool, but makes it almost impossible to eat without a fork and knife (which my kids thought was hilarious, for what it’s worth).
I once tried a vegan version with mushroom patties—honestly, it was...not my favorite. Maybe you’ll have better luck? If so, please tell me your secrets.

The Gear I Use (And What to Do If You Don’t Have It)

A cast iron skillet is ideal, but a regular frying pan is fine (heck, I’ve even grilled these on a barbecue at a mate’s place once—bit smokey, but not bad!)

If you don’t have a garlic press, just smash the cloves with the side of a knife. Or, truthfully, use the jarred stuff. I won’t judge.
No burger press? Use a lid of a jar lined with cling wrap. Works surprisingly well!

How I Store Leftovers (If There Are Any...)

Okay, so technically you can store assembled burgers in the fridge for a day, wrapped in foil. The patties themselves last 2-3 days in an airtight container, but honestly, in my house, they never last more than a day. Don’t try freezing the whole burger—it goes a bit weird. But the cooked patties freeze okay, if you’re into planning ahead (I rarely am, but you might be more organized).

How I Like to Serve It (Plus a Family Quirk)

I usually serve these with a side of crispy oven fries and maybe a cucumber salad for good measure (the cool crunch really balances the burger). My kids like a big dollop of sriracha mayo on the side, not on the burger—don’t ask, I gave up fighting that battle. And sometimes we go full picnic mode and eat these outside, which somehow makes them taste even better. (If you’re looking for a great cucumber salad, Maangchi’s oi muchim is my go-to.)

What I’ve Learned the Hard Way (Pro Tips!)

Once I tried rushing the marinade stage—bad move. Give the beef at least 30 mins if you can (overnight is even better, but who plans that far ahead?).
Don’t stack the burgers too high, unless you like your dinner all over your shirt.

I thought toasting buns was optional, but actually, I find it works better if you do toast them. It’s the little things.

Your Burning Bulgogi Kimchi Burger Questions (That I Actually Got)

Can I make these without gochujang?
For sure! Try sriracha or even a mix of chili flakes and ketchup. It’s not quite the same, but still tasty.
What kind of kimchi should I use?
I like napa cabbage kimchi, but any kind works. If you’re new to it, this guide is super helpful.

Can I grill the patties instead?
Yes! The grill adds a nice smokiness (plus, less mess in the kitchen).
Why does my burger fall apart?
Could be too much liquid in the mix or overmixing the beef. Keep it gentle—and if it’s a little messy, well, that’s half the fun, isn’t it?
Is this spicy?
It’s got a kick, but you can totally dial it back with less gochujang or a mild kimchi.

Can I make this gluten-free?
Absolutely—just use tamari instead of soy sauce and gluten-free buns. (And double-check your kimchi; some brands sneak in wheat!)

So that’s my Bulgogi Kimchi Burger in all its imperfect glory. If you give it a whirl, let me know how it turned out—or if you manage not to get kimchi all over your shirt, I want your secrets. For more Korean-inspired home cooking, this site is a goldmine. Happy cooking, mate!

Bulgogi Kimchi Burger: My Tangy, Savory Korean Mashup

Let Me Tell You About This Bulgogi Kimchi Burger

Why You'll Love This (Or, Why My Family Won’t Stop Asking for It)

What You’ll Need (And What I Sometimes Use Instead)

How I Put This All Together (Don’t Stress the Mess)

Notes From My Many (Somewhat Messy) Attempts

Things I’ve Tried That Worked (and Some That Totally Didn’t)

The Gear I Use (And What to Do If You Don’t Have It)

How I Store Leftovers (If There Are Any...)

How I Like to Serve It (Plus a Family Quirk)

What I’ve Learned the Hard Way (Pro Tips!)

Your Burning Bulgogi Kimchi Burger Questions (That I Actually Got)

Bulgogi Kimchi Burger

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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