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Kimchi Burger with Korean Seaweed Sauce is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Kimchi Burger with Korean Seaweed Sauce is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have kimchi burger with korean seaweed sauce using 14 ingredients and 10 steps. Here is how you cook it.
Composition needed to make Kimchi Burger with Korean Seaweed Sauce:
- 100 grams Ground pork and beef mix
- 100 grams Kimchi (from Korea)
- 3 tbsp Panko
- 1 tbsp Cooking sake
- 100 grams ● Water
- 1 tbsp ● Cooking sake
- 1 tsp ● Oyster sauce
- 1/3 tsp ● Dashi powder
- 1 dash ● Grated garlic (garlic powder)
- 1 tbsp ~ ★ Kimchi liquid
- 2 grams ~ Korean dried nori seaweed
- 1/2 bunch Shimeji mushrooms (or mushrooms)
- 1 tsp Sesame oil
- 1 Green onions, sesame seeds, vegetable oil, wasabi, katakuriko
Directions 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.
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