For the quick kimchi

  • 1 chinese leaf cabbage, quartered and finely sliced
  • 2 garlic cloves, crushed
  • 1 tbsp ginger, grated
  • 1 tbsp fish sauce
  • 2½ tbsp sriracha hot sauce
  • 2 tbsp caster sugar
  • 2 tbsp rice wine vinegar
  • 4 spring onions, finely shredded

For the bulgogi burgers

  • 2 tbsp sesame seeds, toasted
  • 500g minced beef
  • 3 tbsp chilli cooking sauce
  • ½ tbsp dark brown sugar
  • ½ tbsp dark soy sauce
  • ½ tbsp rice wine vinegar
  • 3 cloves garlic, crushed
  • 1 tbsp grated ginger
  • 4 spring onions, sliced
  • 1 medium egg
  • 1 tbsp vegetable oil

To serve

  • 4 crusty bread rolls, halved and toasted


  1. 1

    Place the sliced chinese leaf cabbage in a bowl. Sprinkle over 1 tbsp salt and mix well. Leave to sit for an hour, until the cabbage starts to wilt.

  2. 2

    Meanwhile, mix all of the ingredients for the burgers apart from the oil together, reserving some of the sesame seeds for garnishing. Divide the mixture into 4 and shape into patties. Place on a tray in the fridge to firm up for around an hour.

  3. 3

    Rinse the cabbage under cold water to get rid of the salt. Combine the other ingredients for the kimchi and mix into the cabbage.

  4. 4

    Place a large frying pan over a medium heat with the oil and fry the burgers for 4-5 minutes on each side, until just cooked through.

  5. 5

    Place a burger on the bottom half of each bun. Top with kimchi and sesame seeds, then the bun top.

Nutritional Details

Each serving provides
  • Energy 2525kj 603kcal 30%
  • Fat 21.6g 31%
  • Saturates 6.7g 34%
  • Sugars 13.0g 14%
  • Salt 3.9g 65%

% of the Reference Intakes

Typical values per 100g: Energy 712kj/170kcal

Each serving provides

58.5g carbohydrate 3.6g fibre 41.8g protein

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