Green onions, sesame seeds, vegetable oil, wasabi, katakuriko
Squeeze out the liquid from kimchi and cut into small pieces. (Set aside the liquid) Combine the ● ingredients. Remove stems from the shimeji, and shred into pieces.
In a bowl, add the ground meat, kimchi from Step 1, panko, and knead well. I divided it up into small 4 pieces, but halving it is fine too.
Roll them up into burgers with your hands. To prevent it from crumbling when frying, toss it with both hands as if you're playing catch to remove air pockets.
Add a small amount of oil into a frying pan and cook the burgers. Take them out once they are cooked through.
With remaining oil, lightly saute the shimeji and add the combined ● ingredients. Bring to a boil and let the alcohol from cooking sake evaporate.
Reduce heat, tear apart the seaweed and add to the pan. Check the taste and adjust with the ★ kimchi liquid. Thicken the sauce with katakuriko dissolved in water. To finish, drizzle sesame oil for flavor.
Serve the burgers on a plate. Top with dry roasted sesame seeds, green onions (chopped) and it's done. Enjoy with wasabi on the side if you'd like.
This is the kimchi from Korea I used for this recipe.
The Korean seaweed I used can be bought at a supermarket, and there are 8 pieces in a small package.
Recipe ID: 2007325 Salted Beef Tongue and Leek Style Hamburger Steak With Ground Meat
Story Behind this Recipe
I love kimchi so I'm enjoying a variety of ways to eat it.
＊ Since the saltiness of kimchi and seaweed somewhat differs, please adjust the taste with the kimchi liquid in Step 6, after adding the seaweed. ＊ Sometimes I like to add some cheese.