Bite-Size Bulgogi Burgers
- 0.5 Pound rib-eye steak, sliced deli-thin
- 1 red onion, julienned
- 2 Tbsp soy sauce
- 2 Tbsp balsamic vinegar
- 2 Tbsp Classic Napa Kimchee, drained and finely chopped
- 2 tsp seasoned rice wine vinegar
- 1 tsp minced garlic
- 2 Tbsp sesame oil
- white pepper (to taste)
- 1 Tbsp olive oil
- 8 bamboo toothpicks
- 8 brioche slider bun, or Hawaiian dinner rolls
- 0.5 cup ginger-soy marinade
- 1 cup Coke or other cola
- 1 Pound ground rib-eye steak
- sea salt (to taste)
- black pepper (to taste)
- vegetable oil or steak fat, for seasoning grill
- 2 2 slice gouda, quartered
- 2 Tbsp butter, melted
- 0.25 cup mayonnaise
In a medium mixing bowl combine the rib-eye steak, Ginger-Soy Marinade, and cola. Cover with plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, make the Balsamic-Soy Onions: Heat a medium skillet over medium-high heat. Add the olive oil and warm for 1 minute. Add the red onion and sauté for 2 to 3 minutes. Add the soy sauce, balsamic vinegar, and salt and pepper and stir to combine. Reduce the heat to mediumlow and let the onions caramelize until they attain a shiny sugary texture. Remove from the heat and set aside.
Next, make the Kimche Aïoli: In a food processor, combine the mayonnaise, Napa Kimchee, vinegar, and garlic. Pulse and then drizzle in the sesame oil. Season with salt and pepper. Transfer to a bowl and set aside.
Form 8 hamburger patties with the ground rib-eye, about 1/2 inch larger than the diameter of the brioche buns. Season with salt and pepper on both sides and heat an outdoor grill or grill pan over medium-high heat.
Cook the marinated rib-eye steak on the grill or grill pan, turning constantly with a spatula, for 4 to 5 minutes. Transfer to a bowl and cover with aluminum foil to keep warm. Scrape any residue from the grill with a grill brush and season it again for the beef patties.
Cook the beef patties on one side for 2 minutes. Season with salt and pepper. Flip over and place a piece of gouda on each patty. Cook for another 2 to 3 minutes, until the burgers reach desired doneness and the cheese has melted. Remove from heat and let rest.
Using a pastry brush, butter both sides of the brioche buns with the melted butter. Toast on the grill for 1 to 2 minutes before assembling the burgers.
On the bottom bun, spread a dollop of Kimchee Aïoli, and then place a patty on top. Slather with some Balsamic-Soy Onions and add some rib-eye steak. Spread another dollop of the Kimchee Aïoli on the top half of the brioche bun and place the bun on top of the steak. Repeat to create 8 burgers in all. Spear each burger with a bamboo toothpick through the middle. Transfer to serving platter and serve immediately.
Recipe courtesy of Seoultown Kitchen by Debbie Lee/Kyle Books, 2011.