Crunchy Pork Kimchi Burgers 

 

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JOAN'S NOTE:

Might be nice to make, especially if I ever make kim chee from kimchilicious. 

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© Lucas Allen

Inspired by a Korean YouTube channel called Maangchi’s Cooking Show, Grace combines pork and kimchi in panko-coated cakes and serves them with an umami-rich soy-sesame mayonnaise. The patties make great burgers, especially with bread-and-butter pickles. 

1 tablespoon minced fresh ginger
1 large garlic clove, minced
2 scallions, minced
1 pound ground pork
3/4 cup finely chopped kimchi
Kosher salt
All-purpose flour, for dusting
2 large eggs, beaten
1 cup panko (Japanese bread crumbs), lightly crushed
Vegetable oil, for frying
Two 5-ounce bags baby spinach
1/4 cup plus 2 tablespoons mayonnaise
1/2 teaspoon toasted sesame oil   (check to see if oil isn't rancid)
1 tablespoon soy sauce
Toasted sesame seeds, for garnish  

 

In a bowl, combine the ginger, garlic, scallions, pork and kimchi with 1 teaspoon of salt. Form the mixture into eight 3-inch patties, 1/2 inch thick. Dust the patties with flour.  

Put the eggs and panko in 2 shallow bowls. Dip the patties in the egg and then in the panko, pressing to help the crumbs adhere.

In a large skillet, heat 1/4 inch of vegetable oil. Add the patties and fry over moderate heat, turning, until golden and cooked through, 5 to 6 minutes. Drain on paper towels.

Pour off all but 1 tablespoon of the oil in the skillet. Add the spinach in batches, season with salt and cook over high heat until wilted, about 1 minute.

In a bowl, mix the mayonnaise, sesame oil and soy sauce. Mound the spinach on plates and top with the burgers. Drizzle with the sauce, sprinkle with sesame seeds and serve.