Hayden Quinn

BBQ · Lunch

29 November 2016

Korean Pork Burger with Gochujang Mayo

This flavoursome Korean Pork Burger is dripping with flavour and tastes delicious with a mix of Hellmann’s Real Mayonnaise and Gochujang – a savoury and spicy Korean condiment made from red chilli, rice and soybeans, giving a spicy, salty and slightly sweet balance to the dish. This recipe may mean a trip to your local Asian grocer or speciality store but it will be worth it!

Serves
3
Prep
25 mins
Cook
5 mins
Total
30 mins
Difficulty
Easy
Jump to recipe
Korean Pork Burger with Gochujan Mayo, recipe by Hayden Quinn

Ingredients

Pork belly

Gochujang mayonnaise

Slaw

Glaze

To serve

Method

  1. Pre-heat barbecue or griddle pan over a medium–high heat.
  2. Coat pork belly slices in ginger and garlic.
  3. Mix the Gochujang and mayonnaise together in a small dish and refrigerate until needed.
  4. Gently heat the glaze ingredients, stirring well together. Simmer gently to reduce sauce by a third. Keep warm on stovetop for later use.
  5. Barbecue or griddle the pork for 5 minutes, turning frequently until nicely golden brown. Once cooked, dredge pork through the glaze and set aside on a wire rack.
  6. To make the slaw, place all ingredients in a large bowl and toss well to combine. Don’t make the slaw until you are ready to serve, as the natural colour of the red cabbage will bleed out if you make it ahead of time.
  7. To assemble the burger, butter the bottom of the bun liberally with the creamy Gochujang mayo mix, followed by the slaw, coriander, then 2 or 3 of the pork pieces.

Notes

You’ll find gochujang at Asian grocers and larger supermarkets.

You’ll find kimchi at Asian grocers and larger supermarkets.

You’ll find mirin at Asian grocers and most supermarkets.

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