Spicy Pork Korean Burger with Gochujang Mayo

South Korea has a few American touches, like McDonalds, Pizza Hut and Outback Steakhouse. But the menus aren’t quite what Americans are used to. Featured items include the bulgogi burger, bulgogi pizza and white sweet potato fries.

At McDonald’s the bulgogi burger is ground pork mixed with bulgogi marinade and topped with lettuce and mayo. It was fun to order when I was in South Korea, but was a little too simple. Korea is full of so many bold, exciting flavors. Iceberg lettuce and mayo just won’t cut it.

Burger components

Instead, let’s create a burger that embodies the spice and passion of Korea. To start, blend green onions, garlic, vinegar and ponzu sauce into a pound of ground pork. If you like things spicy, add a little Gochujang.

Gochujang is a fermented chili paste known for its umami qualities and subtle spiciness. Add as much or as little as you like, depending on your heat tolerance. I find a tablespoon to be just right.

Next, we’re going to mix the gochujang with mayonnaise. The creamy mayo cuts the heat of the chilies, but adds another level of flavor.

Korean BBQ is almost always served with binchan – a variety of seasoned vegetables. I considered using kimchi for this burger. The pickled cabbage is one of the most common binchan vegetables. In Korea, it’s made in pots and buried in the ground to ferment for months.

Because of the fermentation process and the fish sauce used in the recipe, I have found kimchi to be an acquired taste, so I’ve topped this Korean burger with a more familiar flavor – Sigeumchi namul.

It may not sound familiar, but it is simply parboiled spinach tossed in garlic, sesame oil, soy sauce and sesame seeds, and because it’s blanched, it maintains its vivid green color.

Layer up these ingredients onto a soft, buttery brioche bun and enjoy.