Steps to Prepare Any-night-of-the-week Kimchi Burger with Korean Seaweed Sauce
Hello everybody, it's Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, Steps to Make Perfect Kimchi Burger with Korean Seaweed Sauce. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Kimchi Burger with Korean Seaweed Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kimchi Burger with Korean Seaweed Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Kimchi Burger with Korean Seaweed Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few components. You can cook Kimchi Burger with Korean Seaweed Sauce using 14 ingredients and 10 steps. Here is how you cook it.
I love kimchi so I'm enjoying a variety of ways to eat it.
＊ Since the saltiness of kimchi and seaweed somewhat differs, please adjust the taste with the kimchi liquid in Step 6, after adding the seaweed.
＊ Sometimes I like to add some cheese. Recipe by putimiko
Ingredients and spices that need to be Take 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
Steps 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
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