Korean Gochujang Kimchi Smash Burger Tips, FAQ & printable recipe

Tips for success

To achieve the most consistent smash, use a heavy-duty press or the flat bottom of a smaller cast iron skillet. Place a piece of parchment paper between the meat and the press to prevent sticking. This allows you to exert maximum pressure without pulling the meat apart, resulting in a perfectly uniform patty that cooks evenly across the entire surface.

If you prefer a more intense kimchi flavor, you can lightly sauté the chopped kimchi in the skillet for a minute before topping the burger.

This releases more of the liquid and intensifies the flavor, creating a more concentrated kimchi element that pairs beautifully with the sweet heat of the glaze. Be sure to drain the liquid thoroughly afterward so it does not interfere with the burger's crispiness.

Variations

• Extra Spicy Kimchi Burger: Add one teaspoon of finely minced fresh bird's eye chili or a tablespoon of chili oil to the gochujang glaze for a significantly higher heat level that persists through the sweetness.
• Vegetarian Kimchi Burger: Substitute the ground beef with a high-quality plant-based burger patty. Ensure the patty is suitable for high-heat searing and follow the exact same cooking and glazing steps as the original.

Storage and make-ahead

Fridge

Store leftover cooked patties in an airtight container in the refrigerator for up to 2 days. Cool completely before sealing.

Reheat

Reheat the patties in a skillet over medium-low heat until heated through, about 3 to 4 minutes per side. Toast buns before serving.

If you have leftovers, store the components separately if possible. The patties can be kept in an airtight container for up to two days. Reheat the patties in a skillet over medium heat until they are warmed through, then toast the bun briefly before reassembling. This prevents the bun from becoming soggy and helps maintain the integrity of the textures.

You can prepare the gochujang glaze up to two days in advance and keep it in the refrigerator. The kimchi can also be chopped and stored in an airtight container.

However, the beef patties should be formed and cooked fresh to ensure the best flavor and safety. Avoid pre-cooking the burgers, as they are best enjoyed straight from the skillet while the cheese is still hot and molten.

Serving ideas

Serve these burgers with a side of lightly dressed cucumber salad or pickled radishes to provide a refreshing, crunchy counterpoint to the rich, spicy flavors of the burger.

The acidity of the vegetables will cleanse the palate between bites, making each taste of the burger just as impactful as the first. A simple side of crispy sweet potato fries also works well with the gochujang flavor profile.

For a casual presentation, serve the burgers on a wooden board with the extra glaze drizzled on the side for dipping. Ensure the scallions are sliced very thinly and the sesame seeds are freshly toasted to provide the best aroma and visual appeal.

Because this is a messy, indulgent burger, provide plenty of napkins for your guests to enjoy the experience without worry.

Frequently asked questions

Recipe card

Korean Gochujang Kimchi Smash Burger

Prep 10 minCook 5 minTotal 15 minServes 2

Ingredients

• 1/2 cup aged kimchi, drained
• 2 tbsp gochujang paste
• 1 tbsp honey
• 1 tsp sesame oil
• 2 tbsp mayonnaise
• 8 oz ground beef (divided into two 4 oz patties)
• 1/2 cup mozzarella-cheddar blend
• 2 milk bread buns
• toasted sesame seeds, for serving
• scallions, for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, eggs, milk, sesame, soy

Estimated nutrition per serving

Calories

520

Protein

28.5 g

Carbohydrates

32 g

Fat

31 g

Fiber

2.5 g

Sugar

8 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.