Korean dragonburger
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!
Servings 4 burgers
Ingredients
- 4 beef burgers
- 4 buns
For the coleslaw
- 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
For the korean dragon sauce
- 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
Instructions
Korean dragonsauce
- 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).
Pickled coleslaw
- 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.
BBQ time
- 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.
Composing the burger
- 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!