Korean Gochujang Kimchi Smash Burger Step-by-step instructions

Before you start

Before you begin cooking, ensure all your ingredients are prepped and within reach. The high-heat smash method moves very quickly once the skillet is hot, so having your gochujang glaze whisked, your kimchi chopped, and your cheese measured is crucial.

Keep your ground beef chilled in the refrigerator until the very moment you are ready to place it into the hot pan to ensure the best sear and texture.

Instructions

Sauce and Prep

1. 1Prepare the sauce and kimchi
   Finely chop the drained aged kimchi on a clean cutting board. In a small mixing bowl, whisk together the gochujang paste, honey, sesame oil, and mayonnaise until the mixture is smooth and well combined. Set these aside until ready to assemble the burgers.
   Look for The sauce should be uniform and orange-red in color.
   Tip Ensure the kimchi is well-drained to keep the sauce from becoming too watery.

At the end of this phase, the kimchi is finely diced and the gochujang glaze is smooth, glossy, and vibrant red. The texture of the sauce should be thick enough to coat a spoon without running off immediately. Check that all your garnishes, such as the sesame seeds and scallions, are ready to go before you turn on the burner, as the cooking phase requires your full attention.

Searing and Glazing

2. 2Cook the patties and glaze
   Heat a heavy-duty cast iron skillet over medium-high heat until it reaches 450°F (232°C). Place the beef patties into the hot skillet and smash them firmly with a heavy spatula. Cook for 2 minutes, then brush the top of each patty generously with the prepared gochujang glaze. Once the burgers reach an internal temperature of 160°F (71°C), top them with the chopped kimchi and the shredded mozzarella-cheddar blend. Allow the cheese to melt completely before removing the patties from the pan.
   Look for The edges of the burger should be dark brown and crispy.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a heavy press or the bottom of a smaller pan to get an even, thin smash.

By the end of this phase, the kitchen should be filled with the savory aroma of searing beef and spicy gochujang. The patties should be thin, crispy-edged, and topped with a layer of melted, bubbling cheese.

Ensure the internal temperature has reached 160°F (71°C) and the kimchi has softened and integrated into the cheese layer before you consider the burgers ready to move to the final assembly stage.

Assembly and Service

3. 3Assemble and serve
   Place each glazed, cheesy patty onto the bottom half of a toasted milk bread bun. Sprinkle the burgers with toasted sesame seeds and fresh sliced scallions. Close the buns and serve immediately while the cheese is molten and the glaze is warm.
   Look for The cheese should be bubbling and slightly browned.
   Tip Toast the buns lightly in the same skillet used for the patties to absorb extra flavor.

The final assembly phase results in a burger that is visually striking, with the vibrant red glaze peeking through the melted cheese. The milk bread bun should be warm and slightly toasted, providing a soft contrast to the crispy beef.

Once garnished with sesame seeds and scallions, the burger should be served immediately to enjoy the contrast between the hot, molten center and the fresh, crunchy toppings.

Common mistakes

A common mistake is overcrowding the skillet, which lowers the temperature and prevents the beef from getting a proper crust. Work in batches if your pan is not large enough to comfortably accommodate the patties without them touching.

Another error is not smashing the patties thin enough; the goal is a thin, wide patty that cooks rapidly, so do not hesitate to press down firmly with your spatula to achieve that characteristic smash burger profile.

How to tell it’s done

The beef patties are cooked through when they reach an internal temperature of 160°F (71°C). At this stage, the edges of the burger should be deeply browned and crispy, while the center remains juicy. The cheese should be completely melted and slightly bubbling, and the gochujang glaze should have thickened into a glossy, sticky coating over the top of the patty.

• Ground meat: 160°F (71°C) in the thickest part