Korean Style Burgers

Makes 4 Servings
Hands-On Time: 15 Minutes
Total Preparation Time: 25 Minutes

Quick Kimchi (recipe below) or store bought kimchi
4 medium scallions
One 3/4 inch piece fresh ginger
3 tablespoons soy sauce (low sodium if you prefer)
1 1/2 tablespoons unseasoned rice vinegar
1 tablespoon firmly packed dark brown sugar
1 1/2 teaspoons toasted sesame oil
1 teaspoon minced garlic
1 1/2 pounds ground beef chuck, round, sirloin, or bison
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
4 hamburger buns

Prepare the kimchi.

Trim and thinly slice the scallions (about 1/2 cup); peel and microplane-grate the ginger (about 3/4 teaspoon). Combine the ginger, soy sauce, rice vinegar, brown sugar, sesame oil and garlic in a small bowl.

Add the scallions and the soy sauce mixture to the ground chuck in a bowl, stir gently with a fork, and shape the meat into 4 burgers, being careful not to overwork the meat. Season the burgers on both sides with salt and pepper to taste.

Heat the vegetable oil in a large skillet over high heat until hot; reduce the heat to medium and add the burgers. Cook for 5 minutes per side for medium-rare.

Meanwhile, split and toast the buns. To serve, place the burger on the bottom half of each bun, top with some kimchi, the top bun and serve.

Quick Kimchi
Makes About 2 Cups
Hands-On Time: 20 Minutes
Total Preparation Time: 2 Hours 30 Minutes

1 small head napa cabbage (about 1 pound)
1/3 cup kosher salt
1/3 cup unseasoned rice vinegar
1 tablespoon sugar
1 teaspoon sweet or hot paprika
1/4 teaspoon cayenne pepper
1/2 medium red bell pepper
3 medium scallions
One 3-inch piece of fresh ginger
1 teaspoon minced garlic

Trim off the core end of the cabbage. Split each leaf lengthwise and cut it crosswise into 1 1/2 inch ribbons (about 4 cups). Combine the cabbage and salt in a nonreactive bowl and set aside at room temperature for 2 hours.

Bring the vinegar, sugar, paprika, and cayenne to a boil over high heat in a small saucepan.

Meanwhile, finely chop the bell pepper (about 1/2 cup) and transfer it to a medium bowl. Trim and thinly slice the scallions (a heaping 1/3 cup) and peel and microplane-grate the ginger (about 1 tablespoon); transfer each to the bowl with the bell pepper as it is prepared. Add the garlic.

Drain, rinse, and thoroughly dry the cabbage; add it to the bell pepper mixture along with the vinegar mixture and stir until thoroughly combined. Pack the kimchi into a nonreactive bowl or jar, cover, refrigerate until you are ready to use it. Kimchi will keep in the refrigerator for about 1 week.


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