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Marinated Beef Bulgogi

  • Ginger, minced 90.0 g
  • Garlic, minced 25.0 g
  • Brown Sugar 45.0 g
  • Sesame Oil 20.0 ml
  • Cracked Black Pepper 2.0 g
  • Beef-tenderloin, cut into thin strips 1000.0 g
  • Corn Oil 60.0 ml
  • Red Onions , sliced 180.0 g

Gochujang Kimchi Mayo Spread and Pickled Vegetables

  • Kimchi, chopped 120.0 g
  • Gochujang (Korean chili paste) 15.0 g
  • Water 120.0 ml
  • Apple cider vinegar 120.0 ml
  • Sugar 45.0 g
  • Carrots, cut into thin strips 120.0 g
  • White radish, cut into thin strips 120.0 g
  • Cucumber, cut into thin strips 120.0 g

Beef Bulgogi Burger Assembly

  • Mini Baguette
  • Green Oak Lettuce
  • Sesame Seeds, toasted
  1. Marinated Beef Bulgogi

    270 minutes
    1. Combine all the marinated beef bulgogi ingredients in a bowl except for the beef tenderloin, oil and onions. Mix well to create the marinade.
    2. Add the beef tenderloin strips into the mixture and marinate for 4 hours.
    3. Heat a pan with the corn oil and sauté the onions until it's aromatic.
    4. Next, place the beef strips into the pan. Cook until they turn brown and look well-cooked. Transfer the cooked beef strips to a plate and set aside.  
  2. Gochujang Kimchi Mayo Spread and Pickled Vegetables

    40 minutes
    1. Combine the mayonnaise, kimchi and gochujang in a bowl, then mix. Use this as a spread for the burger.
    2. Prepare the pickled vegetables by mixing the water, vinegar, sugar and Knorr Aromat in a bowl.
    3. Add the carrots, radish and cucumber into the liquid mixture and stir well.
    4. Keep in the refrigerator and let it steep to make the pickled vegetables.
  3. Beef Bulgogi Burger Assembly

    10 minutes
    1. Toast the mini baguette bread, then smear some kimchi mayonnaise.
    2. Line the bread with the lettuce and fill the inside with the beef bulgogi and pickled vegetables.
    3. Garnish with the sesame seeds and serve with french fries on the side.