Koreaanse Drakenburger – kan jij hem verslaan?
Gather the best of your samurai warriors! It’s time to go out for a dragon hunt. Inspired by the Korean red dragon sauce by Momofuku chef David Chang I’ve made this delicious burger! Don’t worry when it’s smells like hell while preparing the sauce! It’s the dragon’s breath you need to resist to get the incredible gochujang flavors bringing some slightly spicy umami to your burger. If you don’t want your wife to go on a hunt for you, you’d better make it outside. Have fun y’all.
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Gather your best samurai warriors to go on a hunt for the red dragon and prepare yourself the delicous Korean Red Dragonsauce by David Chang to make this incredible Korean Dragonburger baked in dragonflames! What or you waiting for? Let’s poke the dragon!
- 4 beef burgers
- 4 buns
- 1/2 cabbage
- 1 sweet bell pepper
- 1 large carrot
- 2 spring onions
- 6 tbsp rice vinegar
- 2 tbsp spicy oil
- 1 tbsp freshly ground ginger
- 1 tbsp soy sauce
- 2 tbsp sesame seeds
- 60 ml water
- 50 gr sugar
- 45 gr doenjang
- 45 gr. gochujang
- 2 tbsp mild soy sauce
- 1 tbsp sherry vinegar
- 1 tsp sesame oil
Mix all ingredients for the Korean dragonsauce in a small saucepan and bring to a boil. Turn down the heat and let simmer to reduce. (WARNING: this is the smelly stage).
Slice the vegetables in Julienne (thin strips) and add them to a deep bowl.
Mix ingredients for the pickling dressing and pour over the coleslaw. Put aside for a couple of hours.
Prepare your bbq for a session on medium heat (about 180°C)
Put the beef burgers on the grid and let them smoke until they are colored for 3/4th. turn them over and let them bake for a couple of minutes until almost done (internal temp about 65°C). When using freshly ground burgers you can remove them medium rare (about 50°C)
Baste the burgers with a touch of sauce and let the sauce caramelize for a couple of minutes.
Grill the buns until they are crispy and golden brown.
Take a crispy bun and put the burger with dragonsauce on top. Add some of the pickled coleslaw and some sweet and sour pickled onions (optional). Sprinkle some sesame seeds on top and serve!