Korean Gochujang Smashburger Recipe
The Korean burger trend is sweeping the U.S., blending fiery gochujang, crunchy kimchi slaw, and juicy beef into one epic fusion burger. Ready to smash this recipe?
🍔 Why This Korean Burger Rocks
What happens when a classic smashburger meets Korea’s iconic gochujang paste? A Korean-inspired burger that’s spicy, tangy, and loaded with crunch. Perfect for burger night!
🛒 Ingredients (Korean Burger Essentials & Subs)
| Ingredient | Notes & Substitutions |
|---|---|
| Ground Beef (80/20) | Best for juicy smashburgers (sub: turkey, tofu, Beyond Meat) – why 80/20 works best |
| Gochujang Paste | Korean chili paste (learn about gochujang) – find in Asian markets or online |
| Kimchi | Aged, tangy kimchi works best for kimchi slaw |
| Soy Sauce | Tamari for gluten-free |
| Sesame Oil | Essential for nutty depth |
| Brioche Buns | Soft, buttery base (sub: potato rolls) |
👩🍳 Step-by-Step Korean Smashburger Instructions
1. Make the Kimchi Slaw
Mix 1 cup chopped kimchi, 2 tbsp mayo, 1 tbsp rice vinegar, and 1 tsp sugar. Chill for 30 mins for maximum flavor.
2. Smash the Patties
Heat a cast-iron skillet on high. Roll 2.5oz beef balls, then smash flat with a spatula. Season with salt, pepper, and sear until crispy edges form (~2 mins per side).
3. Brush with Gochujang Glaze
Whisk 3 tbsp gochujang, 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp water. Brush onto patties right before removing.
4. Toast the Buns
Butter buns and toast in the same skillet until golden.
5. Stack & Serve
Layer: Bottom bun → gochujang-glazed patty → kimchi slaw → optional cheese → top bun.
🍽️ Serving Suggestions
- Pair with kimchi fries or crispy tteokbokki
- Add a fried egg for extra richness
- Serve with barley tea or Korean melon soda
❓ Korean Burger FAQs
1. Is gochujang very spicy?
No—it’s 20% milder than Thai chili paste. For less heat, mix in honey. (See Maangchi’s complete gochujang guide for flavor profiles and uses.)
2. Can I grill instead of smash?
Yes! Use a grill press and baste with gochujang glaze at the end.
3. What if I don’t like kimchi?
Swap for cabbage slaw with rice vinegar and mayo.
4. Can I prep ahead?
Yes! Make slaw & glaze 1 day ahead. Patties are best smashed fresh.
5. Can I make these burgers vegetarian?
Yes! Swap the beef patty for a portobello mushroom (grilled or smashed) or a lentil-quinoa patty. Keep the gochujang glaze and toppings for the same Korean-inspired flavor!
📊 Poll: Which Fusion Burger Next?
- 🍍 Hawaiian Teriyaki
0% - 🧄 Lebanese Garlic
0% - 🌶️ Mexican Chorizo
0% - 🥬 Thai Basil Chicken
0%
Click or press Enter/Space to vote!
🧾 Korean Gochujang Smashburger
Spicy Korean-inspired burger with crispy smashed patties and tangy kimchi slaw
Ingredients
- For the burgers:
- 1 lb ground beef (80/20)
- 4 brioche buns
- 2 tbsp butter
- Salt & pepper
- Gochujang glaze:
- 3 tbsp gochujang paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Kimchi slaw:
- 1 cup chopped kimchi
- 2 tbsp mayonnaise
- 1 tbsp rice vinegar
- 1 tsp sugar
Instructions
- Make slaw: Combine kimchi, mayo, vinegar and sugar. Chill for 30 minutes.
- Make glaze: Whisk gochujang, soy sauce, sesame oil and 1 tbsp water.
- Form patties: Roll beef into 4 balls (2.5oz each).
- Cook: In smoking hot skillet, smash patties flat. Season with salt and pepper. Cook 2-3 minutes per side until crispy.
- Glaze: Brush patties with gochujang mixture during last 30 seconds.
- Toast buns: Butter cut sides and toast in same skillet.
- Assemble: Bottom bun → glazed patty → kimchi slaw → top bun.
Chef’s Notes
• For extra crispiness, use a cast iron skillet and high heat
• Adjust gochujang amount for preferred spice level
• Best served immediately while patties are crispy
🔥 Final Thoughts:
This Korean smashburger is a spicy, crunchy, umami-packed twist on a classic. Perfect for fusion food lovers!
👉 Loved this Korean burger? For more tips on balancing bold flavors, check out our Steps of Harmony Blog!
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