Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, kimchi burger with korean seaweed sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Reduce heat, tear apart the seaweed and add to the pan. Check the taste and adjust with the ★ kimchi liquid. Thicken the sauce with katakuriko dissolved in water. Kimchi Burger with Korean Seaweed Sauce ~ Enjoy with the Korean seaweed sauce with shimeji mushrooms.
Kimchi Burger with Korean Seaweed Sauce is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Kimchi Burger with Korean Seaweed Sauce is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have kimchi burger with korean seaweed sauce using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Kimchi Burger with Korean Seaweed Sauce:
- Get 100 grams Ground pork and beef mix
- Make ready 100 grams Kimchi (from Korea)
- Get 3 tbsp Panko
- Get 1 tbsp Cooking sake
- Get 100 grams ● Water
- Make ready 1 tbsp ● Cooking sake
- Make ready 1 tsp ● Oyster sauce
- Take 1/3 tsp ● Dashi powder
- Prepare 1 dash ● Grated garlic (garlic powder)
- Take 1 tbsp ~ ★ Kimchi liquid
- Get 2 grams ~ Korean dried nori seaweed
- Take 1/2 bunch Shimeji mushrooms (or mushrooms)
- Make ready 1 tsp Sesame oil
- Get 1 Green onions, sesame seeds, vegetable oil, wasabi, katakuriko
Take a giant bite and enjoy! I love Korean food, so I was totally. Topped with some extra Korean kimchi pickles for the extra flavor and now this burger has become a grilling favorite. Sure, you don't have to kimchi on the burger.
Instructions to make Kimchi Burger with Korean Seaweed Sauce:
- Squeeze out the liquid from kimchi and cut into small pieces. (Set aside the liquid) Combine the ● ingredients. Remove stems from the shimeji, and shred into pieces.
- In a bowl, add the ground meat, kimchi from Step 1, panko, and knead well. I divided it up into small 4 pieces, but halving it is fine too.
- Roll them up into burgers with your hands. To prevent it from crumbling when frying, toss it with both hands as if you're playing catch to remove air pockets.
- Add a small amount of oil into a frying pan and cook the burgers. Take them out once they are cooked through.
- With remaining oil, lightly saute the shimeji and add the combined ● ingredients. Bring to a boil and let the alcohol from cooking sake evaporate.
- Reduce heat, tear apart the seaweed and add to the pan. Check the taste and adjust with the ★ kimchi liquid. Thicken the sauce with katakuriko dissolved in water. To finish, drizzle sesame oil for flavor.
- Serve the burgers on a plate. Top with dry roasted sesame seeds, green onions (chopped) and it's done. Enjoy with wasabi on the side if you'd like.
- This is the kimchi from Korea I used for this recipe.
- The Korean seaweed I used can be bought at a supermarket, and there are 8 pieces in a small package.
- Salted Beef Tongue and Leek Style Hamburger Steak With Ground Meat - - https://cookpad.com/us/recipes/154916-beef-and-pork-hamburger-steaks-with-salt-leek-sauce
Topped with some extra Korean kimchi pickles for the extra flavor and now this burger has become a grilling favorite. Sure, you don't have to kimchi on the burger. You can always add your own favorite slaw or crisp lettuce and tomato. With the gochujang sauce on top, you won't really need any other ketchup or mustard. Recipe by putimiko 日本; Español; English.
So that’s going to wrap this up for this exceptional food kimchi burger with korean seaweed sauce recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
