Korean Bulgogi Burger Recipe

Make the Beef bulgogi: Place 300 grams thinly sliced beef sirloin or rib eye, brown sugar, soy sauce, and sesame oil in a bowl; refrigerate for up to 4 hours. Heat vegetable oil in a large nonstick pan over medium-how heat. Sauté sliced white onion until translucent; remove from pan. Add beef to pan; brown for about 2 to 3 minutes, cooking in batches. Mix cooked beef, onions, and marinade in pan until heated through.

Make the Gochujang mayo: Mix mayonnaise, gochujang, and sesame oil in a bowl; season with salt and pepper.

Make the Vegetable stir-fry: Heat vegetable oil in a large nonstick pan over medium-high heat. Quickly stir-fry carrot, small zucchini, enoki mushrooms, and spinach leaves. Season with salt, pepper, and sesame oil; set aside to cool.

Assemble the burger: spread Gochujang mayo on two sides of the bread. Top with Beef bulgogi and vegetable stir-fry then cover with other bread slice.