When he smells the galbi patties ( land short circuit rib assorted with green onion and pine nuts and marinated with galbi sauce ) cooking in his own restaurant, it immediately brings back memories of eating those bulgogi burgers as a pull the leg of. Yoon Haeundae Galbi opened in New York ’ s Koreatown in 2018 as a contemporary court to the food of Yoon ’ s hometown and to his kin ’ sulfur business. In 1964, his grandfather opened the highly involve Haeundae Somunnan Amso Galbijip restaurant, which is known for making short rib and is even in business nowadays in Busan. The galbi patties, along with many other dishes on Yoon ’ s New York menu, are made from his grandfather ’ south recipes. When the coronavirus pandemic hit, Yoon closed his restaurant for a couple of months and, after reopening, had an overindulgence number of galbi patties, which he typically served as an appetizer or part of a main dish. So he looked to the fast food bulgogi burgers for inspiration. On a sesame-studded brioche bun, Yoon layers one of his house-made galbi patties with pickle onions, lettuce and ranch dress. not merely did he serve these burgers to his half-capacity rooftop dining room during the past year, but he besides began selling the frozen patties for takeout, excessively. “ It turned out to be actually, very good, ” he says. Take your hamburger to the adjacent level with Yoon ’ s recipe for his signature galbi patty. . THE PATTY The key to Yoon ’ second burger is his special patty that is infused with an amalgam of korean flavors. Most importantly, he uses land short rib and galbi sauce. “ Because the short rib is close to the bone, it ’ sulfur got a little more relish, ” says Yoon. however, if you can ’ thymine find grind short rib in your local grocery storehouse, he says the recipe works just a well with land gripe that ’ s 70 percentage lean and 30 percentage fat, lending more sex appeal to the season and texture of a normal hamburger. For the galbi sauce, Yoon recommends looking for a jolt of pre-made sauce from CJ Foods, a omnipresent ingredient in Korea. But any galbi sauce you can get your hands on will work. To finish off the patty, Yoon adds toasted pine nuts and dice scallions. then, it ’ sulfur time to “ mash it up, ” he says. “ The meat needs to break down, so you literally mash the unharmed patty mixture. Really get in there and mix it up until it becomes a gooey texture. ” ultimately, when it ’ south time to shape the patties, Yoon recommends pressing your thumb into its center. “ You have to put a little thumb stigmatize in the middle of it like a doughnut, but not besides much that you make a hole, ” he says. “ The center share doesn ’ t fudge all the way so you kind of have to make it a small piece slender to cook it at heart. ”
Read more: Spicy Beef Bibimbap – cookwithtini
THE EXTRAS once the patty is quick, it doesn ’ t take much to build Yoon ’ mho hamburger. He adds a flick of crunchy butter boodle, a layer of either ranch or mayo—dealer ’ randomness choice—and as much homemade pickled loss onion ( recipe downstairs ) as you can handle. “ The ranch and the mayonnaise have that creamy spirit and if you put on a little sting of onion, that ’ s a little piquant, ” says Yoon. “ It ’ s a dependable marriage of fat, acid, saltiness and bouquet. ” His pickle onions blend apple cider vinegar, carbohydrate, salt and water system, and take about an hour to make—most of the time is spent cooling. If you want to dial up the heat, add a little gochujang ( a fermented paste made from bolshevik chili that ’ s a staple of Korean cuisine ) or sriracha to your ranch or mayonnaise. “ This will give you a little more blue complain, ” says Yoon. THE forum Yoon, like any burger lover, is finical about how his patty, sauces and other toppings come together into their final form. Layer your ingredients haphazard and you ’ re liable to end up with a mess. indeed Yoon likes to first spread a morsel of butter onto the insides of the bun ( brioche with sesame seeds is what he suggests ) and toasts it until the edges are aureate and crisp. This adds relish and helps give the bread a bit of extra firmness. then, starting with the bottom bun, he spreads the ranch or mayonnaise and adds the patty. then comes the butter lettuce leaf “ because that will give a little extra plate to hold the onions, ” which go on following, followed by the peak bun. “ If you toast with the butter, it kind of gives you a brittleness, ” says Yoon. “ sol when you bite it, it doesn ’ thyroxine just smoosh. It ’ sulfur crisp and then you bite into the ranch and the galbi sauce and then you kind of scram all the flavors. ” Galbi Burger Makes 4 burgers
INGREDIENTS
- 1 pound Ground short rib
- 1 Scallion, finely chopped
- 1 Tbsp Toasted pine nuts, finely chopped
- 2 Tbsp Galbi sauce (CJ Foods recommended)
- 1 Red onion, thinly sliced and pickled (recipe below or your favorite store bought)
- Ranch dressing or mayo
- 4 Butter lettuce leaves
- 4 Brioche buns with sesame seeds, toasted with butter
DIRECTIONS
- Preheat a grill to high heat. In a bowl, mix together the ground beef, galbi sauce, scallions and pine nuts. Shape into 4 round patties, about 4-inches-wide and three-quarters of an inch to one-inch thick patties. (I like mine on the thinner side). Make a small depression with your finger or spoon in the middle of the patty.
- Place the patties on the grill and cook for about 3-5 minutes. When you see juices pooling in your depression, it’s time to flip. Cook for another 3-5 minutes or to desired temperature.
- Meanwhile, butter the brioche buns and place face down on the grill until lightly toasted and crispy.
- To assemble, spread ranch or mayo on the bottom bun. Place a patty on top of the sauce, then layer on a butter lettuce leaf and some pickled onion.
Pickled loss Onion Recipe
Read more: Roasted Vegetable Bibimbap Recipes
INGREDIENTS
- 1 Red onion, thinly sliced
- .5 cup Apple cider vinegar
- 1 Tbsp Sugar
- 1.5 tsp Kosher salt
- 1 cup Water
DIRECTIONS
Add all of the ingredients, except the onion, to a small bowling ball and whisk until salt and carbohydrate are dissolved. Place the slice onion in a jar and pour the concoction over it. Close the jar, shake it and let ride at room temperature for at least 1 hour.
