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Monday, January 4, 2010

Hitting the fusion

One of the better dishes we prepared here at the Great Western Casa McBardo (these dinners are apparently crying out for a formal name for ease of reference) were these bulgogi burgers, an execution that was a collaboration with BBQ Dude at Indirect Heat. In Korean cuisine, bulgogi is beef that is seasoned before being cooked on a grill table side, aka Korean barbecue.

The resulting meat is smoky, sweet, savory and a bit spicy. I think, in fact, a better match for burger adaptation that before. Our presentation fell a bit short of our full vision, as I couldn't find Korean hot pepper paste (gochujang). But if I were to do it again, this is how it would come out:

Bulgogi burgers

To 2 lbs of ground hamburger meat, add:

1/4 cup dark soy
1/4 cup mirin
2 Tbp sesame seed oil
1/2 cup finely chopped shallots
2 finely chopped scallions
4 Tbp finely grated fresh ginger (I recommend a microplane)
2 finely minced garlic cloves
A few grinds of black pepper

Mix well carefully, and leave to marinate in the fridge for at least 1 hour, longer is better. When ready, form into small patties, cook until medium rare, serve wtih steamed buns and some kojuchang. Kimchi is appropriate, but as most kimchi is prepared using shrimp, have a care for allergic reactions. A side of quick picked fruit or vegetables would be a good alternative.

1 comment:

  1. i had one of these at casa mcbardo - yummy!

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