koko's corner

Ground beef, seltzer water, onion, garlic, ginger, sugar, pepper, pancetta, gochugaru (Korean chile flakes), doenjang (Korean soybean paste), gochujang (Korean chile paste)

With the motor running, drop the garlic and ginger into a food processor and process until finely chopped. Since I buy a paste of garlic and ginger I can skip that step and just add the paste along with the pancetta, onion, chile flakes, soybean paste, chile paste, sugar and pepper to the food processor.
 

Process into a smooth paste. 

While the paste is processing, crumble the ground beef into a bowl and add the seltzer water,

then add the paste and gently mix together with your hands. 

Cook in a skillet, flipping once until browned and cooked through. 

Mmmm time to dive in. 

The recipe calls for serving it on a bun with some Korean condiments. I didn't use them but I included those recipes too. 

KRAZY KOREAN BURGERS

3 small cloves garlic
1 (1/2-inch) knob fresh ginger, peeled
4 ounces thinly sliced pancetta, coarsely chopped and kept cold
1/2 small white onion, coarsely chopped
1 tablespoon gochugaru (Korean chile flakes)
4 teaspoons doenjang (Korean soybean paste)
4 teaspoons gochujang (Korean chile paste)
2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground beef chuck
2 tablespoons seltzer water, chilled
1 teaspoon roasted sesame seeds
1 tablespoon vegetable oil Kosher salt or sea salt (optional)

For Serving: 4 large brioche buns, preferably topped with sesame seeds, split
2 tablespoons butter, softened
Red or green lettuce leaves
Cucumber Kimchi, sliced
Korean Ketchup
1/4 cup Doenjang Mayonnaise

With the motor running, drop the garlic and ginger into a food processor and process until finely chopped. Add the pancetta and pulse until finely chopped. Add the onion, chile flakes, soybean paste, chile paste, sugar, and pepper and process until fairly smooth. Set the pancetta mixture aside.

Crumble the beef into a large bowl. Add the seltzer, sesame seeds, and pancetta mixture and gently mix together with your hands, being careful not to overwork the mixture. Form the mixture into four patties, each about 1 inch thick and 4 inches wide. Create a depression in the center of each patty, as burgers tend to rise in the middle during cooking and this will help the burgers come out flat. If not cooking immediately, cover the patties and refrigerate.
In a large skillet, heat the oil over medium-high heat. Lightly season the burgers with salt, if necessary. Put them in the skillet depression-side up and cook, flipping halfway through, until browned and cooked through about 7 minutes.

Meanwhile, heat a two-burner griddle/grill pan or skillet over medium-high heat. Spread both sides of the buns with the butter and cook cut-side down until lightly toasted about a minute. If working in batches, toast the bottom buns first.
Transfer to individual plates. Put a burger on each bottom bun and top with lettuce and then the cucumber kimchi. Smear some Korean ketchup and doenjang mayonnaise on the top buns and place on the burgers. Secure with a bamboo skewer or long toothpick, if you like, and serve.

It may seem crazy to fix it when it ain’t broken, but I’ve Koreanized burgers and thrown in some pancetta to boot. Since pancetta is pork belly and a beloved cut in Korea, it just seemed to make sense. To me, at least. Sometimes you have to take these risks to come up with something phenomenal.
Pancetta can vary greatly in saltiness. If your pancetta isn’t very salty, sprinkle some extra salt on the patties before cooking. Like most burgers, this one is good with chips, but instead of the typical potato variety, try Lotus Root Chips

Joo, Judy. Korean Food Made Simple 

 CUCUMBER KIMCHI
OI KIMCHI

MAKES ABOUT 1 QUART One of the most beloved versions of kimchi takes a bit of time, but you’ll be pleasantly surprised by the results. This kimchi tastes great on top of my Krazy Korean Burgers as well, as a different take on the American pickle.

1 pound small Korean cucumbers (oi) or Kirbies (about 4 total)
1 tablespoon kosher salt or sea salt
1 onion, coarsely chopped
4 scallions, chopped
1 tablespoon gochugaru (Korean chile flakes)
1 tablespoon salted shrimp (saewoo jeot), rinsed
1 small clove garlic
1 (1-inch) knob fresh ginger, peeled and chopped
15 fresh chives, cut into 2-inch pieces

Using a small knife, cut each cucumber crosswise into 2-inch pieces. Stand the pieces on their cut sides and cut each one two-thirds of the way down into quarters, keeping them attached at the bottom. Sprinkle the cucumbers with the salt, spreading the cucumbers open to get the salt deep inside the cuts. Arrange the cucumbers with their cross cut sides up in a single layer in a glass or other nonreactive container, at least 2 inches tall, with a tight-fitting lid, cover, and let soften at room temperature for 30 minutes to 1 hour.
Meanwhile, in a food processor, combine the onion, scallions, chile flakes, shrimp, garlic, ginger, and 2 tablespoons water. Pulse until a coarse spice paste forms and then stir in the chives.
Rinse the salted cucumbers well under cold water, making sure to rid the crevices of all the salt. Shake dry and then press the spice paste all over and into the crevices of each piece. Return the cucumbers to the (rinsed) container, cross cut sides up, packing them somewhat tightly and pressing in any remaining spice paste and liquid. Cover and let the cucumbers ferment at room temperature for about 24 hours. Refrigerate until ready to serve.

Joo, Judy. Korean Food Made Simple  

KOREAN KETCHUP
MAKES ABOUT 1/2 CUP
Use this on burgers, like my Krazy Korean Burgers and as a dipping sauce for fries.

6 tablespoons ketchup
4 teaspoons gochujang (Korean chile paste)
In a small bowl, stir together the ketchup and chile paste. Cover and store in the refrigerator if not using immediately.

Joo, Judy. Korean Food Made Simple

DOENJANG MAYONNAISE
MAKES ABOUT 1/2 CUP
Use this simple, umami-rich condiment as a dipping sauce and slathered on the Krazy Korean Burgers or grilled corn, and pretty much anywhere else you would use mayo.

1/2 cup mayonnaise, preferably Kewpie or a Korean brand
1 tablespoon doenjang (Korean soybean paste)
In a small bowl, whisk together the mayonnaise and soybean paste until smooth. Cover and store in the refrigerator if not using immediately.

Joo, Judy. Korean Food Made Simple

And that's that!