Krazy Korean Burgers

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• Step 1

  WITH THE MOTOR RUNNING, drop the garlic and
  ginger into a food processor and process until
  finely chopped. Add the pancetta and pulse until
  finely chopped. Add the onion, chilli flakes, soya
  bean paste, chilli paste, sugar and pepper, and
  process until fairly smooth. Set the pancetta
  mixture aside.

  Crumble the beef into a large bowl. Add the soda
  water, sesame seeds and pancetta mixture and
  mix together with your hands, being careful not to
  overwork the mixture. Form it into four patties,
  each 2.5 cm (1 in) thick and 10 cm (4 in) wide.
  Make a depression in the centre of each patty, as
  burgers tend to rise in the middle during cooking.
  This will help them come out flat. If not cooking
  immediately, cover the patties and refrigerate.

  In a large frying pan, heat the oil over a
  medium-high heat. Lightly season the burgers
  with salt, if necessary. Put them in the pan
  depression-side up and cook for about 7 minutes,
  flipping halfway through, until browned and
  cooked through.

• Step 2

  CUCUMBER KIMCHI
  OI KIMCHI
  MAKES ABOUT 1 LITRE (1. PINTS)
  One of the most beloved versions of kimchi takes
  a bit of time, but you’ll be pleasantly surprised
  by the results. This kimchi tastes great on top of
  my Krazy Korean Burgers as well, as
  a different take on the American pickle.

  USING A SMALL KNIFE, cut each cucumber crossways
  into 5 cm (2 in) pieces. Stand the pieces on
  their cut sides and cut each one two-thirds of the
  way down into quarters, keeping them attached at
  the bottom. Sprinkle the cucumbers with the
  salt, spreading the cucumbers open to get the salt
  deep inside the cuts. Arrange the cucumbers
  with their cross cut sides up in a single layer in
  a glass or other non-reactive container, at least
  5 cm (2 in) tall, with a tight-fitting lid, cover
  and leave to soften at room temperature for
  30 minutes–1 hour.

  Meanwhile, in a food processor, combine the
  onion, spring onions, chilli flakes, shrimp, garlic,
  ginger and 2 tablespoons water. Pulse until a
  coarse spice paste forms, then stir in the chives.
  Rinse the salted cucumbers well under cold water,
  making sure to rid the crevices of all the salt. Shake
  dry and then press the spice paste all over and into
  the crevices of each piece. Return the cucumbers to
  the (rinsed) container, cross cut sides up, packing
  them somewhat tightly and pressing in any
  remaining spice paste and liquid. Cover and leave
  the cucumbers to ferment at room temperature for
  about 24 hours. Refrigerate until ready to serve.

• Step 3

  DOENJANG MAYONNAISE
  MAKES ABOUT 120 ML (4 FL OZ)

  IN A SMALL BOWL, whisk together the mayonnaise
  and soya bean paste until smooth. Cover and store
  in the fridge if not using immediately.

• Step 4

  KOREAN KETCHUP
  MAKES ABOUT 120 ML (4 FL OZ)

  IN A SMALL BOWL, stir together the ketchup and
  chilli paste. Cover and store in the fridge if not
  using immediately.

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