Bulgogi Burger

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4 Brioche Bun
675g Lean Minced Beef Steak
3 Spring Onion
1/2 Onion
4 Tbsp Soy Sauce
4 Tbsp Sugar
2 Tbsp Sesame Oil
1 Tsp Black Pepper
1 Tsp Sesame Seeds
1 Tsp Crushed Garlic
1 Tbsp Lemonade
For The Topping
4 Cheese Slice
100g Kimchi

Bulgogi Burger

불고기 버거


A fresh, homemade, bulgogi flavoured burger. Delicious!

  • 1h 5m
  • Serves 4
  • Medium


  • For The Topping


My bulgogi burger (불고기 버거) at first glance may look like a typical beef burger but it has a mouthwatering Korean twist to it. The burger meat is marinated in a bulgogi style sauce and is topped with a slice of melted cheese and a handful of fried kimchi – all served in a soft brioche bun.

I didn’t really intend to come up with a recipe like this but after visiting a local restaurant at the weekend and seeing that they were offering a “Korean Burger” on the menu, and subsequently being disappointed when the waitress told me that they had run out of kimchi and were unable to cook me one, I decided to have a go at my own version of a Korean burger instead!

This recipe uses a slight variation of the sauce I usually use to make the traditional bulgogi dish, adapted for burger format. Kimchi goes really well with bulgogi so adding this as a topping was a simple choice. I was a bit apprehensive about adding the cheese at first but after tasting it I knew I had made a good choice there also.

My wife isn’t usually a big fan of beef burgers, but after tasting this one I think I may have converted her 🙂


Korean English
불고기 (bulgogi) Literally means ‘fire meat’ but is not spicy as the translation may suggest!
버거 (burger) Surely no translation needed here!



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Purée the onion and spring onions in a food processor and transfer to a large mixing bowl.

* If you don't have a food processor you can grate the onion into the mixing bowl and try to chop the spring onions as finely as possible.


Add the sugar, soy sauce, sesame oil, black pepper, sesame seeds, crushed garlic and lemonade to the bowl and mix well with the onion purée.


Add the minced beef steak into the bowl next and mix thoroughly, ensuring all of the meat has been broken up and is covered well in the rest of the ingredients.

Transfer to the fridge and leave to marinate for 30 minutes.


After 30 minutes, remove the bowl from the fridge and transfer the meat to a chopping board. Split the meat mixture into 4 equal pieces, forming each piece into a ball before flattening out into a typical burger shape.


Put a griddle pan over a medium/high heat and cook the burgers on both sides until fully cooked through. Depending on the thickness of the burger this can take anywhere between 3 to 6 minutes per side.


Just before the burgers have finished cooking chop the kimchi into small pieces and add it to the pan. Place a cheese slice on top of each burger. Continue to cook for a further 2 to 3 minutes, stirring the kimchi frequently.


Transfer the burgers to sliced brioche buns, top with the cooked kimchi and serve with a side salad.


Passionate about cooking, eating and promoting Korean food in the UK.

Beoseot Deopbap

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Thanks, made these tonight for the family and they turned out great. I used a charcoal BBQ for extra deliciousness.

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