Steps to Make Perfect Kimchi Burger with Korean Seaweed Sauce

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Kimchi Burger with Korean Seaweed Sauce. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Kimchi Burger with Korean Seaweed Sauce Recipe. Enjoy with the Korean seaweed sauce with shimeji mushrooms. At a local Thai restaurant, some friends and I have fallen in love with this sauce - always served alongside fried rice.

You can cook Kimchi Burger with Korean Seaweed Sauce using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Kimchi Burger with Korean Seaweed Sauce

1. It’s 100 grams of Ground pork and beef mix.
2. Prepare 100 grams of Kimchi (from Korea).
3. Prepare 3 tbsp of Panko.
4. It’s 1 tbsp of Cooking sake.
5. You need 100 grams of ● Water.
6. You need 1 tbsp of ● Cooking sake.
7. You need 1 tsp of ● Oyster sauce.
8. Take 1/3 tsp of ● Dashi powder.
9. Take 1 dash of ● Grated garlic (garlic powder).
10. Prepare 1 tbsp of ~ ★ Kimchi liquid.
11. You need 2 grams of ~ Korean dried nori seaweed.
12. Make ready 1/2 bunch of Shimeji mushrooms (or mushrooms).
13. Take 1 tsp of Sesame oil.
14. Make ready 1 of Green onions, sesame seeds, vegetable oil, wasabi, katakuriko.

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Kimchi Burger with Korean Seaweed Sauce instructions

1. 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..
2. 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..
3. 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..
4. Add a small amount of oil into a frying pan and cook the burgers. Take them out once they are cooked through..
5. With remaining oil, lightly saute the shimeji and add the combined ● ingredients. Bring to a boil and let the alcohol from cooking sake evaporate..
6. 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..
7. 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..
8. This is the kimchi from Korea I used for this recipe..
9. The Korean seaweed I used can be bought at a supermarket, and there are 8 pieces in a small package..
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