Korean Food Made Simple
It may seem crazy to fix it when it ain’t broken,
but I’ve Koreanized burgers and thrown in some
pancetta to boot. Since pancetta is pork belly and
a beloved cut in Korea, it just seemed to make sense.
To me, at least. Sometimes you have to take these
risks to come up with something phenomenal.
Pancetta can vary greatly in saltiness. If your
pancetta isn’t very salty, sprinkle some extra salt
on the patties before cooking. Like most burgers,
this one is good with chips, but instead of the
typical potato variety, try Lotus Root Chips (page 58).
© 2019 Judy Joo / Jacqui Small · Reproduced with permission. · Korean Food Made Simple: Easy and Delicious Korean Recipes to Prepare at Home by Judy Joo (Jacqui Small, £22). Photography by Jean Cazals.
You Will Need
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
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
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.
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.
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