Soeul-ful Bi Bim Bap Burgers with Korean Ketchup

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Burger Ingredients:
2 pounds 80-85 % lean ground beef
2 tablespoon freshly grated ginger
2 tablespoons garlic, mashed
2 tablespoon Tamari sauce
1 tablespoon toasted sesame oil
1 tablespoon fresh ground pepper

Spinach Kimchi Ingredients:
1 pound fresh baby spinach, rinsed
1 cup purchased or freshly shredded carrots
1 cup scallions, finely chopped
1/2 teaspoon red pepper flakes
1 teaspoon coarse salt
2 teaspoons freshly grated ginger
1 teaspoon garlic, mashed

Sesame Cucumber salad ingredients:
1 12-inch English seedless cucumber, sliced
1 teaspoon coarse salt
1 tablespoon turbinado sugar (raw sugar)
1/4 cup seasoned rice vinegar
1 teaspoon toasted sesame oil
2 tablespoons toasted sesame seeds

Korean Ketchup Ingredients:
1 cup tomato based Oriental Sweet and Sour Sauce
1 cup Go-chu-jang or Kochu-Jang (red chili paste or chili garlic sauce)

6 large eggs
6 crusty sesame seed buns, split


In a large bowl gently combine the burger ingredients. Do not over work. Set aside while preparing the Kimchi and Cucumber.
Prepare kimchi by steaming spinach in 3 cups boiling water just until wilted. Immediately drain spinach and squeeze dry of excess water. Combine warm spinach with remaining spinach kimchi ingredients in a large bowl and set aside to cool.
Prepare cucumber salad by combining cucumber and 1 teaspoon coarse salt in a bowl for 10 minutes to draw out excess water. Drain liquid that accumulates, pat cucumber dry and add the remaining Sesame Cucumber ingredients. Stir to combine.
Prepare Korean Ketchup by stirring together Sweet and Sour Sauce and chili paste.
Score hamburgers in to 6 equal portions and form 6 patties with a slight indentation in the middle that will puff up during cooking. Heat a grill, grill pan or non-stick skillet to medium-high and cook burgers to desired doneness, flipping once, approximately 5-7 minutes a side.
Meanwhile, in a non-stick skillet, lightly greased, cook the eggs over easy and remove to a plate, being careful not to break yolk. Toast buns.
Assemble burgers by placing a helping of kimchi on each bun bottom, topping that with a burger, next spoon Ketchup on the burger, followed by a layer of cucumbers and an egg on top. Place bun lid on and serve. Secure with long toothpicks if slicing through in half. Enjoy!
Serves 6