The Korean Spicy Dak Galbi Burger combines the rich traditions of Korean cuisine with the universal appeal of a hearty, comforting burger. Dak Galbi, a popular Korean dish known for its spicy marinated chicken often stir-fried with an array of vegetables, is the inspiration behind this inventive creation. If you’ve ever wandered the bustling streets of Korea or visited a Korean barbecue restaurant, you’ve likely encountered the intoxicating aroma of Dak Galbi sizzling on a hot grill. Its vibrant red hue owes its captivating appearance and flavor to gochujang, a fermented chili paste that is a staple of Korean cooking. The same characteristic spiciness, balanced with sweetness and umami, is beautifully reimagined in this burger.
This dish is an exciting fusion that bridges cultures while celebrating bold culinary traditions. Street food is at the heart of Korean culture, where communal cooking and eating reflect the warmth and conviviality of its people. Conversely, burgers are the epitome of comfort food worldwide, offering a casual but satisfying bite that feels like an old friend. Marrying these two culinary worlds results in a tangible expression of how flavors can transcend borders. The Korean Spicy Dak Galbi Burger delivers a unique and creative way to enjoy the fiery nuances of gochujang-marinated chicken in a format that’s accessible to anyone, regardless of their familiarity with Korean food.
At its core, the burger features tender strips of chicken thigh fillets that have been marinated to perfection in a mixture of gochujang, soy sauce, sesame oil, garlic, and ginger. The marinade exemplifies the balance of flavors in Korean cuisine: umami from the soy sauce, nuttiness from the sesame oil, subtle heat and sweetness from the gochujang and honey, and aromatic layers from the garlic and ginger. The use of chicken thighs rather than breasts ensures moisture retention and enhances the overall juiciness of the burger patty.
But the magic lies not just in the chicken. A refreshing cabbage slaw, tangy with rice vinegar and creamy with mayonnaise, is added to complement the heat of the chicken. This slaw is a nod to banchan, or Korean side dishes, which are often served to provide palate-balancing elements alongside spicier mains. Topping off the burger with toasted sesame seeds and finely chopped spring onions not only adds layers of flavor but also a delightful crunch.
The bun choice is just as deliberate. Using soft brioche buns, lightly toasted to perfection, ensures that the bread holds up to the juicy chicken without overpowering its flavors, creating a balance of textures and tastes.
Whether you’re a seasoned fan of Korean cuisine or a seeker of new flavor adventures, the Korean Spicy Dak Galbi Burger makes a bold statement. It takes the cuisine’s vibrant palate and distills it into an innovative and satisfying dish, honoring the fiery spirit of Dak Galbi while reinventing it through a universally beloved format. This burger isn’t just a meal; it’s a culinary journey that introduces you to the vibrant streets of Korea while keeping the comforting familiarity of a burger in your hands.
Korean Spicy Dak Galbi Burger
Ingredients
- 500 g chicken thigh fillets preferably organic, skinless and boneless
- 2 tablespoons gochujang fermented Korean chili paste
- 1 tablespoon soy sauce use low sodium for a healthier option
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 3 cloves garlic minced
- 1 teaspoon ginger fresh, grated
- 4 medium burger buns preferably brioche for a soft touch
- 2 cups red cabbage shredded
- ¼ cup mayonnaise can be substituted with vegan mayo
- 1 tablespoon rice vinegar
- ½ teaspoon sesame seeds toasted
- 1 stalk spring onion finely chopped
Instructions
- Begin by slicing the chicken thigh fillets into thin strips, allowing them to soak in the spicy marinade.
- In a bowl, mix gochujang, soy sauce, sesame oil, honey, minced garlic, and grated ginger until well blended. Add the chicken, ensuring each piece is thoroughly coated. Let it marinate for at least 20 minutes for optimal flavor penetration.
- While the chicken is marinating, prepare the slaw by mixing shredded red cabbage with mayonnaise and rice vinegar. Set aside for the flavors to meld, adding salt if desired.
- Heat a large skillet over medium-high heat. Sauté marinated chicken strips for about 5-7 minutes until they turn golden and are cooked through, releasing an enticing aroma. Ensure to avoid overcrowding to achieve a good sear.
- Lightly toast the burger buns on the skillet or grill until they are crunchy on the outside, soft on the inside.
- Assemble the burger by placing a generous amount of chicken on the bottom half of the bun, top with a handful of cabbage slaw, a sprinkle of toasted sesame seeds and finely chopped spring onion. Complete the burger with the top half of the bun.