{"id":213776,"date":"2025-04-30T00:52:35","date_gmt":"2025-04-30T00:52:35","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/korean-pork-kimchi-burger-others\/"},"modified":"2025-04-30T00:52:35","modified_gmt":"2025-04-30T00:52:35","slug":"korean-pork-kimchi-burger-others","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=213776","title":{"rendered":"Korean Pork & Kimchi Burger (+Others!)"},"content":{"rendered":"


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Korean Pork & Kimchi Burger (+Others!):<\/span><\/h2>\n

I am a big fan of Kimchi and have had an idea in my head for a while to use it with a burger, I was going to use a beef burger but the more I thought about it I wanted to make a Korean Pork & Kimchi Burger.<\/span><\/p>\n

The plan was to add Gochugaru chilli powder to pork mince with a bit of salt and pepper, cook this and sit it on a spicy Korean mayo with Gochujang then top the burger with Kimchi. It all sounded great, time to put it into action!<\/span><\/p>\n

The Prep:<\/span><\/h3>\n

I had the Vadasz Deli Garlic & Dill, Sauerkraut and Red Onions recently and really enjoyed them. Time to try the Kimchi! I asked my mother in law to pick me some up from Waitrose \u2013 \u00a34.50 for 400g<\/span><\/p>\n

\"Kimchi\"<\/span><\/p>\n

Pork mince in a bowl with Gochugaru chillies, salt and pepper. I had taken half the pork mince out to make non-spicy versions for the kids!<\/span><\/p>\n

\"Kimchi\"<\/span><\/p>\n

Petromax pan over the charcoal, grate dropped one level for extra heat.<\/span><\/p>\n

\"Kimchi\"<\/span><\/p>\n

The Cook:<\/span><\/h3>\n

Once the pan was toasty hot I dropped the burgers in.<\/span><\/p>\n

\"Kimchi\"<\/span><\/p>\n

After a few minutes I flipped them<\/span><\/p>\n

\"Kimchi\"<\/span><\/p>\n

And after another couple of minutes I added a cheese slice to mine<\/span><\/p>\n

\"Kimchi\"<\/span><\/p>\n

And toasted the buns in a space next to the pan<\/span><\/p>\n

\"Kimchi\"<\/span><\/p>\n

I made the spicy mayo by mixing mayonnaise, gochujang, sesame oil and sesame seeds. This was spread over the base of the bun.\u00a0Burgers on top\u00a0<\/span><\/p>\n

\"Kimchi\"<\/span><\/p>\n

They need a flavour and colour boost \u2013 Kimchi time!<\/span><\/p>\n

\"Kimchi\"<\/span><\/p>\n

On top of the burgers:<\/span><\/p>\n

\"Kimchi\"<\/span><\/p>\n

Oh wow, it looked awesome!<\/span><\/p>\n

\"Kimchi\"<\/span><\/p>\n

SUMMARY:<\/span><\/span><\/h3>\n<\/p>\n
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This turned out fantastic, just how I imagined it! All the flavours worked well together, the pork was the right choice over beef and the Kimchi was awesome.<\/span><\/p>\n

\u00a0<\/p>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n
Cook Difficulty:<\/strong><\/span><\/td>\n2\/5\u00a0<\/span><\/td>\n<\/tr>\n
Cook Duration:<\/strong><\/span><\/td>\nShort: 1\/5<\/span><\/td>\n<\/tr>\n
Cook Equipment:<\/strong><\/span><\/td>\nNapoleon Pro 22<\/span><\/td>\n<\/tr>\n
Cook Method:<\/strong><\/span><\/td>\nCast Iron pan<\/span><\/td>\n<\/tr>\n
Charcoal:<\/strong><\/span><\/td>\nEBC<\/span><\/td>\n<\/tr>\n
Smoking Wood:<\/strong><\/span><\/td>\nN\/A<\/span><\/td>\n<\/tr>\n
Cook temperature:<\/strong><\/span><\/td>\nVery hot!<\/span><\/td>\n<\/tr>\n
Cook time:<\/strong><\/span><\/td>\nAbout 10 minutes<\/span><\/td>\n<\/tr>\n
Internal temperature:<\/strong><\/span><\/td>\n70\u00b0C<\/span><\/td>\n<\/tr>\n
Notes:<\/strong><\/span><\/td>\n1: Don\u2019t put the cheese on as soon as you flip the burgers, give it a few minutes for the centre of the burger to get up to temp as it might need flipping again to avoid burning.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n

What else was cooking in the shack this week?<\/span><\/p>\n

Porter Braised Short rib:<\/strong>\u00a0<\/span><\/p>\n

I haven\u2019t cooked from the Breddos book for a while, time to rectify that!<\/span><\/p>\n

Look at these beauties! I got them from Butchery at Bowhouse along with a lot of other cuts!<\/span><\/p>\n

\"short<\/span><\/p>\n

Browned in a cast iron pan on the gas burner on the Napoleon Pro 825<\/span><\/p>\n

\"short<\/span><\/p>\n

All sides browned and into the MASSIVE Dutch oven!<\/span><\/p>\n

\"short<\/span><\/p>\n

Leeks<\/span><\/p>\n

\"short<\/span><\/p>\n

Look at the colour of that!<\/span><\/p>\n

\"short<\/span><\/p>\n

Added to the ribs<\/span><\/p>\n

\"short<\/span><\/p>\n

Topped with water<\/span><\/p>\n

\"short<\/span><\/p>\n

9 hours later<\/span><\/p>\n

\"short<\/span><\/p>\n

The bones fell at as I touched them<\/span><\/p>\n

\"short<\/span><\/p>\n

Wow, what a spread. Served with burnt onion crema, pico de gallo, tacos, chilli flakes, coriander and limes.<\/span><\/p>\n

\"short<\/span><\/p>\n

My goodness, this was so good. The meat was really rich, tasted amazing.<\/span><\/p>\n

This recipe is from the Breddos Tacos Cookbook:<\/span><\/p>\n

Italian Meatballs:<\/strong><\/span><\/p>\n

I have been trying to cook a few different pizza recipes lately and also trying to cook pizza each week to justify the cost of the Famag IM5 mixer!<\/span><\/p>\n

This was my usual dough recipe (Masterdough with Tiga starter from The Pizza Bible) and the topping recipe was from the Franco Manca book.\u00a0<\/span><\/p>\n

Caputo Nuvola Super flour \u2013 Tiga made on a Friday, dough mixed on Saturday and into the fridge, pizza cooked Sunday in the Ooni Pro with Oak staves from Smokey Oak Barbecues.<\/span><\/p>\n

\"Meatball<\/span><\/p>\n

Close up:<\/span><\/p>\n

\"Meatball<\/span><\/p>\n

Slight sauce spill!<\/span><\/p>\n

\"Meatball<\/span><\/p>\n

And again!<\/span><\/p>\n

\"Meatball<\/span><\/p>\n

Looked good before it went in.<\/span><\/p>\n

\"Meatball<\/span><\/p>\n

Great pizzas, I am a massive fan of pizza and meatballs so a combination is a winner!<\/span><\/p>\n

The dough recipe is from The Pizza Bible by Tony Gemignani<\/span><\/span><\/p>\n

The topping recipe is from The Franco Manca book<\/span><\/span><\/p>\n

Bengali Murgi Jhol:<\/strong><\/span><\/p>\n

I have been loving cooking from the Indian Kitchen book lately, next up was Bengali Murgi Jhol. I have also been enjoying cooking in the Indian Firebowl and taking some time out watching the fire, time to fire it up again!<\/span><\/p>\n

\"Bengali<\/span><\/p>\n

With the new Petromax fire bridge in place. the pot on the left has the rice in<\/span><\/p>\n

\"Bengali<\/span><\/p>\n

Curry cooking well, grate in place for the naan breads<\/span><\/p>\n

\"Bengali<\/span><\/p>\n

Naan breads on, ghee melting<\/span><\/p>\n

\"Bengali<\/span><\/p>\n

Rice and curry off, they both looked so good!<\/span><\/p>\n

\"Bengali<\/span><\/p>\n

Wow!<\/span><\/p>\n

\"Bengali<\/span><\/p>\n

What a great looking plate of food, I was so happy with myself after cooking all 3 parts over the fire bridge.<\/span><\/p>\n

\"Bengali<\/span><\/p>\n

Close up:<\/span><\/p>\n

\"Bengali<\/span><\/p>\n

What a fantastic meal, great fun cooking all of it over logs in the fire bowl and the new Petromax fire bridge was fantastic. I have a tripod with swing grate but it\u2019s hard to put a pan on and cook anything else as it\u2019s unbalanced. With the fire bridge you can hang pans and use the grate to cook other stuff. It\u2019s going to get a lot of use!<\/span><\/p>\n

The topping recipe is from the Indian Kitchen book:<\/span><\/p>\n

Goat Merguez Patty Melt:<\/strong>
<\/span><\/span><\/p>\n

I have cooked this before and it was awesome!<\/span><\/p>\n

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146\/18: Goat Merguez Patty Melt<\/a><\/p>\n<\/blockquote>\n