{"id":3481,"date":"2021-08-08T10:17:17","date_gmt":"2021-08-08T10:17:17","guid":{"rendered":"https:\/\/thebbqstore.co.uk\/2021\/08\/08\/korean-pork-kimchi-burger-others\/"},"modified":"2021-08-08T10:17:17","modified_gmt":"2021-08-08T10:17:17","slug":"korean-pork-kimchi-burger-others","status":"publish","type":"post","link":"https:\/\/thebbqstore.co.uk\/2021\/08\/08\/korean-pork-kimchi-burger-others\/","title":{"rendered":"Korean Pork & Kimchi Burger (+Others!)"},"content":{"rendered":"
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I am a big fan of Kimchi and have had an idea in my head for a while to use it with a burger, I was going to use a beef burger but the more I thought about it I wanted to make a Korean Pork & Kimchi Burger.<\/span><\/p>\n The plan was to add Gochugaru chilli powder to pork mince with a bit of salt and pepper, cook this and sit it on a spicy Korean mayo with Gochujang then top the burger with Kimchi. It all sounded great, time to put it into action!<\/span><\/p>\n I had the Vadasz Deli Garlic & Dill, Sauerkraut and Red Onions recently and really enjoyed them. Time to try the Kimchi! I asked my mother in law to pick me some up from Waitrose \u2013 \u00a34.50 for 400g<\/span><\/p>\n <\/span><\/p>\n Pork mince in a bowl with Gochugaru chillies, salt and pepper. I had taken half the pork mince out to make non-spicy versions for the kids!<\/span><\/p>\n <\/span><\/p>\n Petromax pan over the charcoal, grate dropped one level for extra heat.<\/span><\/p>\n <\/span><\/p>\n Once the pan was toasty hot I dropped the burgers in.<\/span><\/p>\n <\/span><\/p>\n After a few minutes I flipped them<\/span><\/p>\n <\/span><\/p>\n And after another couple of minutes I added a cheese slice to mine<\/span><\/p>\n <\/span><\/p>\n And toasted the buns in a space next to the pan<\/span><\/p>\n <\/span><\/p>\n I made the spicy mayo by mixing mayonnaise, gochujang, sesame oil and sesame seeds. This was spread over the base of the bun.\u00a0Burgers on top\u00a0<\/span><\/p>\n <\/span><\/p>\n They need a flavour and colour boost \u2013 Kimchi time!<\/span><\/p>\n <\/span><\/p>\n On top of the burgers:<\/span><\/p>\n <\/span><\/p>\n Oh wow, it looked awesome!<\/span><\/p>\n <\/span><\/p>\n This turned out fantastic, just how I imagined it! All the flavours worked well together, the pork was the right choice over beef and the Kimchi was awesome.<\/span><\/p>\n \u00a0<\/p>\n What else was cooking in the shack this week?<\/span><\/p>\n Porter Braised Short rib:<\/strong>\u00a0<\/span><\/p>\n I haven\u2019t cooked from the Breddos book for a while, time to rectify that!<\/span><\/p>\n Look at these beauties! I got them from Butchery at Bowhouse along with a lot of other cuts!<\/span><\/p>\n <\/span><\/p>\n Browned in a cast iron pan on the gas burner on the Napoleon Pro 825<\/span><\/p>\n <\/span><\/p>\n All sides browned and into the MASSIVE Dutch oven!<\/span><\/p>\n <\/span><\/p>\n Leeks<\/span><\/p>\n <\/span><\/p>\n Look at the colour of that!<\/span><\/p>\n <\/span><\/p>\n Added to the ribs<\/span><\/p>\n <\/span><\/p>\n Topped with water<\/span><\/p>\n <\/span><\/p>\n 9 hours later<\/span><\/p>\n <\/span><\/p>\n The bones fell at as I touched them<\/span><\/p>\n <\/span><\/p>\n Wow, what a spread. Served with burnt onion crema, pico de gallo, tacos, chilli flakes, coriander and limes.<\/span><\/p>\n <\/span><\/p>\n My goodness, this was so good. The meat was really rich, tasted amazing.<\/span><\/p>\n This recipe is from the Breddos Tacos Cookbook:<\/span><\/p>\n Italian Meatballs:<\/strong><\/span><\/p>\n I have been trying to cook a few different pizza recipes lately and also trying to cook pizza each week to justify the cost of the Famag IM5 mixer!<\/span><\/p>\n This was my usual dough recipe (Masterdough with Tiga starter from The Pizza Bible) and the topping recipe was from the Franco Manca book.\u00a0<\/span><\/p>\n Caputo Nuvola Super flour \u2013 Tiga made on a Friday, dough mixed on Saturday and into the fridge, pizza cooked Sunday in the Ooni Pro with Oak staves from Smokey Oak Barbecues.<\/span><\/p>\n <\/span><\/p>\n Close up:<\/span><\/p>\n <\/span><\/p>\n Slight sauce spill!<\/span><\/p>\n <\/span><\/p>\n And again!<\/span><\/p>\n <\/span><\/p>\n Looked good before it went in.<\/span><\/p>\n <\/span><\/p>\n Great pizzas, I am a massive fan of pizza and meatballs so a combination is a winner!<\/span><\/p>\n The dough recipe is from The Pizza Bible by Tony Gemignani<\/span><\/span><\/p>\n The topping recipe is from The Franco Manca book<\/span><\/span><\/p>\n Bengali Murgi Jhol:<\/strong><\/span><\/p>\n I have been loving cooking from the Indian Kitchen book lately, next up was Bengali Murgi Jhol. I have also been enjoying cooking in the Indian Firebowl and taking some time out watching the fire, time to fire it up again!<\/span><\/p>\n <\/span><\/p>\n With the new Petromax fire bridge in place. the pot on the left has the rice in<\/span><\/p>\n <\/span><\/p>\n Curry cooking well, grate in place for the naan breads<\/span><\/p>\n <\/span><\/p>\n Naan breads on, ghee melting<\/span><\/p>\n <\/span><\/p>\n Rice and curry off, they both looked so good!<\/span><\/p>\n <\/span><\/p>\n Wow!<\/span><\/p>\n <\/span><\/p>\n What a great looking plate of food, I was so happy with myself after cooking all 3 parts over the fire bridge.<\/span><\/p>\n <\/span><\/p>\n Close up:<\/span><\/p>\n <\/span><\/p>\n What a fantastic meal, great fun cooking all of it over logs in the fire bowl and the new Petromax fire bridge was fantastic. I have a tripod with swing grate but it\u2019s hard to put a pan on and cook anything else as it\u2019s unbalanced. With the fire bridge you can hang pans and use the grate to cook other stuff. It\u2019s going to get a lot of use!<\/span><\/p>\n The topping recipe is from the Indian Kitchen book:<\/span><\/p>\n Goat Merguez Patty Melt:<\/strong> I have cooked this before and it was awesome!<\/span><\/p>\nThe Prep:<\/span><\/h3>\n
The Cook:<\/span><\/h3>\n
SUMMARY:<\/span><\/span><\/h3>\n<\/p>\n
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\n Cook Difficulty:<\/strong><\/span><\/td>\n 2\/5\u00a0<\/span><\/td>\n<\/tr>\n \n Cook Duration:<\/strong><\/span><\/td>\n Short: 1\/5<\/span><\/td>\n<\/tr>\n \n Cook Equipment:<\/strong><\/span><\/td>\n Napoleon Pro 22<\/span><\/td>\n<\/tr>\n \n Cook Method:<\/strong><\/span><\/td>\n Cast Iron pan<\/span><\/td>\n<\/tr>\n \n Charcoal:<\/strong><\/span><\/td>\n EBC<\/span><\/td>\n<\/tr>\n \n Smoking Wood:<\/strong><\/span><\/td>\n N\/A<\/span><\/td>\n<\/tr>\n \n Cook temperature:<\/strong><\/span><\/td>\n Very hot!<\/span><\/td>\n<\/tr>\n \n Cook time:<\/strong><\/span><\/td>\n About 10 minutes<\/span><\/td>\n<\/tr>\n \n Internal temperature:<\/strong><\/span><\/td>\n 70\u00b0C<\/span><\/td>\n<\/tr>\n \n Notes:<\/strong><\/span><\/td>\n 1: Don\u2019t put the cheese on as soon as you flip the burgers, give it a few minutes for the centre of the burger to get up to temp as it might need flipping again to avoid burning.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n
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