Dinner

Bulgogi Kimchi Burger Recipe

ByMaya bella January 5, 2026January 5, 2026

Introduction

The Bulgogi Kimchi Burger is a flavorful fusion dish that combines the savory sweetness of Korean-style marinated pork with spicy, tangy kimchi. This burger offers a unique twist on a classic favorite, perfect for those looking to spice up their burger night.

A close-up view of a burger showing three main layers on a white bun: the bottom bun with a light toasted texture, a thick, juicy beef patty with grilled marks in the middle, and a bright orange-red kimchi topping with chopped vegetables on the top, all held together by a soft, golden brown top bun with a slightly wrinkled surface. The burger rests on a sheet of white parchment paper on a wooden board, with some kimchi pieces scattered around. In the soft focused background, other similar burgers and a white bowl filled with more kimchi sit on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound (454 g) ground pork
¼ cup (55 g) dark brown sugar
¼ cup (59 ml) soy sauce
1 teaspoon sesame oil
½ medium onion, finely chopped
Brioche hamburger buns, toasted

For the gochujang mayo sauce:

1 tablespoon mayonnaise
½ tablespoon gochujang

Topping suggestions:

Fresh kimchi
Sliced cucumbers

Instructions

Step 1: Preheat an outdoor grill to high or a stovetop skillet to medium-high heat.
Step 2: In a small bowl, whisk together the mayonnaise and gochujang to make the spicy mayo sauce. Set aside.
Step 3: In a large bowl, combine ground pork, dark brown sugar, soy sauce, sesame oil, and finely chopped onion. Mix gently with your hands until just incorporated to avoid overworking the meat.
Step 4: Divide the pork mixture into four equal-sized patties.
Step 5: Grill or cook the pork patties on the stovetop until fully cooked through, reaching an internal temperature of 160 °F (71 °C).
Step 6: Assemble the burgers on toasted brioche buns. Spread the gochujang mayo on the buns, add the cooked pork patties, and top with fresh kimchi and sliced cucumbers as desired.

Tips & Variations

Use ground beef or a mix of beef and pork if preferred for a different flavor profile.
For extra crunch, add thinly sliced radishes or pickled carrots on top.
Adjust the amount of gochujang in the mayo for your desired spice level.
If you don’t have a grill, a cast-iron skillet works perfectly to cook the patties evenly.

Storage

Store leftover cooked patties and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the patties in a skillet over medium heat or in the oven until warmed through. Assemble fresh with buns and toppings when ready to serve.

How to Serve

The image shows four burgers on crinkled white paper over a wooden board placed on a white marbled surface. Each burger has three layers visible: a soft, golden shiny top bun, a thick grilled beef patty with a charred texture, and bright orange shredded kimchi layered on top of the patty. The bottom bun is fluffy and slightly toasted. Near the burgers, there are two small white bowls, one containing extra kimchi and the other a mix of orange sauces with a spoon inside. The overall scene is bright and colorful with warm tones, focusing on the rich textures and vibrant colors of the kimchi and beef patty. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burgers ahead of time?

Yes, you can prepare the patties and sauce ahead of time. Keep them refrigerated separately and assemble just before serving to maintain freshness.

What can I substitute for gochujang?

If you don’t have gochujang, you can substitute with a mixture of chili paste and a bit of miso or use sriracha for a different kind of heat, though the flavor will vary.