Kimchi Burger (김치버거) – Beef Burger with Gochujang Mayo

For this kimchi burger, you fry kimchi with butter and a little sugar until the edges turn brown. That makes it less sour and gives it roasted flavors. On the patty, you lay the kimchi over melted cheese. You stir the mayo with gochujang, honey and rice vinegar. It adds heat to the burger, and the bun halves stay juicy.

By Laura Chen· November 4, 2026

30 Mintotal

4servings

780kcal

KoreanCuisine ›

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Use kimchi that has matured in the fridge for a few weeks. Young kimchi tastes of raw cabbage and gives off a lot of water when fried. Squeeze it out hard beforehand and chop it coarsely. Shape the patties from ground beef with 20% fat, press a dimple into the middle and salt them only in the pan. Cook them through until the center reaches 70 °C.

Make your own kimchi following the recipe for Kimchi. A burger without a wheat bun works with the rice Bap Burger. Fry leftover kimchi the next day into Kimchi Bokkeumbap.

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Kimchi Burger (김치버거) – Beef Burger with Gochujang Mayo

Name: Kimchi Burger (김치버거) – Beef Burger with Gochujang Mayo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Korean
Ingredients: 4 tbsp mayonnaise (60 g); 1 tbsp gochujang (Korean chili paste); 1 tsp honey; 1 tsp rice vinegar; 200 g aged kimchi; 10 g butter; 1 tsp sugar; 500 g ground beef (20% fat); 1 tsp salt; 1/2 tsp black pepper; 4 slices cheddar; 4 burger buns; 4 lettuce leaves; 2 scallions, sliced into rings

Laura Chen

Servings

Prep time

15 minutes

Cook time

15 minutes

Calories

780

Cuisine

Korean

Ingredients

For the gochujang mayo:

4 tbsp mayonnaise (60 g)
1 tbsp gochujang (Korean chili paste)
1 tsp honey
1 tsp rice vinegar

For the kimchi:

200 g aged kimchi
10 g butter
1 tsp sugar

For the burgers:

500 g ground beef (20% fat)
1 tsp salt
1/2 tsp black pepper
4 slices cheddar
4 burger buns
4 lettuce leaves
2 scallions, sliced into rings

Instructions

Stir the mayonnaise, gochujang, honey and rice vinegar smooth and chill the mayo.
Squeeze the kimchi out over the sink and chop it coarsely. Fry it in the butter with the sugar for 5 minutes over medium heat, until the edges are brown.
Divide the beef into 4 portions of 125 g, shape flat patties a little bigger than the buns and press a dimple into the middle with your thumb.
Heat a pan without oil on high, put the patties in and salt and pepper the top side. Fry them for 4 minutes per side, until the center is cooked through.
In the last minute, lay a slice of cheese on each patty and cover the pan.
Toast the halved buns cut side down in the pan for 1 minute.
Spread both halves with mayo. Layer lettuce, patty with cheese, kimchi and scallions on the bottom half and put the top on.

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Kimchi Burger (김치버거) – Beef Burger with Gochujang Mayo

Ingredients

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For the kimchi:

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Instructions

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