Bulgogi Burger

Ingredients
¼ c. soy sauce
2 T. rice wine
1 Tbsp. sesame oil
2-3 cloves minced garlic
1 tsp. minced fresh ginger
¼ c. finely chopped onions
half a green onion chopped
dash of black pepper
1 lb. ground beef
red leaf lettuce
2 Tbsp goh-choo jahng
chopped kimchee (optional)

Directions:

In small bowl, combine ¼ c. soy sauce, 2 T. rice wine, 1 Tbsp. sesame oil, 2-3 cloves minced garlic, 1 tsp. minced fresh ginger, about ¼ c. finely chopped onions, about half a green onion chopped, and a dash of black pepper.

Sprinkle over 1 lb. ground beef, mix together with beef, then set aside to "marinate" for at least 30 minutes.

Shape meat into burgers (This makes 2 burgers, plus a baby burger that I ate right from the pan as a test). Grill, pan fry, or broil until your desired done-ness. I like my burgers medium rare, but I misjudged my cooking time and they were close to medium.

Toast buns, then top with red leaf lettuce, which in Korean, is "sahng-choo," and is the same type of lettuce used to make rice and bulgogi wraps. I topped my burgers with onions that I had marinated in the same sauce and grilled.

As a condiment, mix about 2 Tbsp. goh-choo-jahng (Korean red pepper paste) with a pinch of sugar and enough water to thin it to the consistency of ketchup. Use this as the condiment on the burger. Serve with french fries chips.

Top the burgers with some chopped kimchee.