Quick Korean Steak Burgers
Photography by Sarah Tuck.
Have all the components prepared before you start cooking the steak as each batch literally takes a few seconds.
Serves: 4
INGREDIENTS
3 tablespoons gochujang (Korean red pepper paste)
1½ teaspoons brown sugar
2 teaspoons grated fresh ginger
2 teaspoons sesame oil
2 teaspoons soy sauce
sea salt
300 grams beef schnitzel, sliced into thin strips (see Cook’s note below)
vegetable oil for cooking
To assemble 4 burger buns, halved and toasted (I used brioche buns)
mayo, sriracha chilli sauce, lettuce leaves and sliced dill pickles
METHOD
Mix the gochujang, sugar, ginger, sesame oil and soy sauce together in a large bowl.
Season the steak with salt. Heat a sauté pan with a little oil until searing hot. Add the steak in small batches and cook for about 10-15 seconds. Immediately transfer to the bowl of sauce. Repeat with the remaining steak then toss well to coat every piece in the sauce.
To assemble: Spread the buns with mayo and a squirt of sriracha. Add a few lettuce leaves then pile the beef on top and finish with a few lettuce leaves then pile the beef on top and finish with a few pickles. Add the tops and serve immediately.
Cook's note: The steak needs to be wafer-thin so it will cook in seconds and be tender. Place between 2 pieces of clingfilm and flatten with a rolling pin before cutting into strips.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.