https://www.cutoutandkeep.net/projects/krazy-korean-burgers • Posted by Aurum Press
SERVES 4 It may seem crazy to fix it when it ain’t broken, but I’ve Koreanized burgers and thrown in some pancetta to boot. Since pancetta is pork belly and a beloved cut in Korea, it just seemed to make sense. To me, at least. Sometimes you have to take these risks to come up with something phenomenal. Pancetta can vary greatly in saltiness. If your pancetta isn’t very salty, sprinkle some extra salt on the patties before cooking. Like most burgers, this one is good with chips, but instead of the typical potato variety, try Lotus Root Chips (page 58).
SERVES 4 It may seem crazy to fix it when it ain’t broken, but I’ve Koreanized burgers and thrown in some pancetta to boot. Since pancetta is pork belly and a beloved cut in Korea, it just seemed to make sense. To me, at least. Sometimes you have to take these risks to come up with something phenomenal. Pancetta can vary greatly in saltiness. If your pancetta isn’t very salty, sprinkle some extra salt on the patties before cooking. Like most burgers, this one is good with chips, but instead of the typical potato variety, try Lotus Root Chips (page 58).
WITH THE MOTOR RUNNING, drop the garlic and ginger into a food processor and process until finely chopped. Add the pancetta and pulse until finely chopped. Add the onion, chilli flakes, soya bean paste, chilli paste, sugar and pepper, and process until fairly smooth. Set the pancetta mixture aside. Crumble the beef into a large bowl. Add the soda water, sesame seeds and pancetta mixture and mix together with your hands, being careful not to overwork the mixture. Form it into four patties, each 2.5 cm (1 in) thick and 10 cm (4 in) wide. Make a depression in the centre of each patty, as burgers tend to rise in the middle during cooking. This will help them come out flat. If not cooking immediately, cover the patties and refrigerate. In a large frying pan, heat the oil over a medium-high heat. Lightly season the burgers with salt, if necessary. Put them in the pan depression-side up and cook for about 7 minutes, flipping halfway through, until browned and cooked through.
CUCUMBER KIMCHI OI KIMCHI MAKES ABOUT 1 LITRE (1. PINTS) One of the most beloved versions of kimchi takes a bit of time, but you’ll be pleasantly surprised by the results. This kimchi tastes great on top of my Krazy Korean Burgers as well, as a different take on the American pickle. USING A SMALL KNIFE, cut each cucumber crossways into 5 cm (2 in) pieces. Stand the pieces on their cut sides and cut each one two-thirds of the way down into quarters, keeping them attached at the bottom. Sprinkle the cucumbers with the salt, spreading the cucumbers open to get the salt deep inside the cuts. Arrange the cucumbers with their cross cut sides up in a single layer in a glass or other non-reactive container, at least 5 cm (2 in) tall, with a tight-fitting lid, cover and leave to soften at room temperature for 30 minutes–1 hour. Meanwhile, in a food processor, combine the onion, spring onions, chilli flakes, shrimp, garlic, ginger and 2 tablespoons water. Pulse until a coarse spice paste forms, then stir in the chives. Rinse the salted cucumbers well under cold water, making sure to rid the crevices of all the salt. Shake dry and then press the spice paste all over and into the crevices of each piece. Return the cucumbers to the (rinsed) container, cross cut sides up, packing them somewhat tightly and pressing in any remaining spice paste and liquid. Cover and leave the cucumbers to ferment at room temperature for about 24 hours. Refrigerate until ready to serve.
DOENJANG MAYONNAISE MAKES ABOUT 120 ML (4 FL OZ) IN A SMALL BOWL, whisk together the mayonnaise and soya bean paste until smooth. Cover and store in the fridge if not using immediately.
KOREAN KETCHUP MAKES ABOUT 120 ML (4 FL OZ) IN A SMALL BOWL, stir together the ketchup and chilli paste. Cover and store in the fridge if not using immediately.