Korean Burger with Kimchi and Crispy Noodles

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

I love Korean food and want to infuse these wonderful exoticflavors with a classic American dish.


2 lbs. 80/20 ground beef
¼ cup soy sauce
2 Tablespoons rice wine vinegar
½ green onion, green only, sliced thin
1 Tablespoon brown sugar
1 inch piece fresh ginger, minced
¼ teaspoon fresh garlic
2 teaspoons sesame oil
1 teaspoon red pepper flakes
¼ cup Panko breadcrumbs

1 cup cellophane noodles or dried cuttlefish (dried squid, fry in 375 F oil for 30 seconds, until crispy
6 Kaiser Hamburger Buns
Kimchi – store bought, or recipe below:

1 cup kosher salt
1 head Napa cabbage
2 inch piece ginger, minced
1 Tablespoon shrimp paste
2 green onion, sliced thin
1 teaspoon fresh garlic, minced
2 teaspoons red pepper flakes
1 Tablespoon sugar
1 Tablespoon rice wine vinegar


In a large bowl mix together salt, water and cabbage and let soak for a couple hours. Mix remaining ingredients in a small bowl. Drain cabbage and rinse squeezing out excess water. Add cabbage to spice mixture. Place mixture in mason jars, pressing to release any air bubbles. Let sit for two days at room temperature, then place in the refrigerator to properly ferment and develop flavor.

Combine all the ingredients for the burger mix and form into 6 patties. Cook burgers on a hot grill turning once for 8-12 minutes until cooked through. Assembly burger on Kaiser Roll topped with Kimchi and fried cellophane noodles or cuttlefish.