Episode 5: The KBBQ Burger, featuring a homemade galbi reduction, pickled radish, scallion salad, and ssamjang mayo, served on a sesame brioche bun with a special burger patty.
Prepare burger patties using the burger blend from episode 1, anchovy powder, and salt. Cook to your desired doneness.
For the Galbi Reduction: Combine 120g soy sauce, 40g water, 50g brown sugar, 30g mirin, 1 tsp black pepper, 4 smashed cloves garlic, 1-inch smashed ginger, and 1/2 julienned onion in a pot. Simmer for 20 minutes. Turn off the heat and add 2 tbsp katsuobushi; steep for 10 minutes. Strain the mixture and reduce it until it reaches a saucy consistency. Incorporate 20g butter.
For the Pickled Radish: Combine 110g rice vinegar, 80g sugar, 150g water, and a pinch of salt. Pour this mixture over your radish. Leave in the fridge overnight.
For the Scallion Salad: Slice 2 stalks of scallions and place them in ice water, then pat dry to curl them. Combine 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp sesame oil, 2 tsp rice vinegar, and 1 tsp gochugaru to create the sauce. Mix the sauce with the curled scallions right before serving.
For the Ssamjang Mayo: Combine 2 tbsp doenjang, 1 tbsp gochujang, 1 finely chopped scallion, 1 minced clove garlic, 1 tsp honey, 1 tsp sesame oil, 2 tbsp sprite, and 1/2 cup mayo.
For the Sesame Brioche: Prepare brioche burger buns according to @joshuaweissman’s burger bun recipe, adding sesame seeds.
Assemble the KBBQ Burger with the cooked burger patty, sesame brioche bun, galbi reduction, pickled radish, scallion salad, and ssamjang mayo.
