These were first inspired by some awesome Korean sliders that we ate at KOMA Sliders at the Eat Street Markets. They serve beef bulgogi, spicy chicken and sweet pork on tiny hamburger buns with coleslaw and I fell in love with the idea. I’ve been making daeji bulgogi for a while now, a sweet and spicy marinated pork traditionally served with rice and eaten wrapped in lettuce leaves and it’s just as tasty snuggled in a roll with some coleslaw. The coleslaw that I use is fresh and zingy, a perfect companion for the sweet and spicy pork.
If you live in Brisbane and you haven’t checked out Eat Street, I can’t recommend it enough. There is a huge range of food so if you go with a group you can go your separate ways to find something that tickles your tastebuds and then meet up to eat dinner together. Whenever we go we co-ordinate our food choices so that everyone gets something different and shares it with everyone else, our main concern is avoiding the dreaded ‘food envy’ that plagues my sister. There is usually live music and sometimes salsa music for anyone who wants to dance. 4-6 pm is generally family time, people bringing their kids in early and it’s a lot quieter and chilled out.The peak times are usually between 6-8 pm, it’s so busy that you can barely walk around, let alone find a table to sit down at. 8-10 is when it gets quiet again so it’s a nice time for a relaxed late dinner, the only problem is that sometimes the stalls run out of their popular food but as far as I’m concerned it’s a small price to pay for avoiding the crowds.
If you can’t get korean chilli powder just use some chilli flakes instead. The gochujang is pretty crucial to the flavour, I always have some in the house because I use it pretty regularly (see Korean Pork stir fry) but you can pick it up at most Asian supermarkets. You may have to go specifically to a Korean supermarket to find pork sliced paper thin but it would also be tasty with chicken. In the Slaw recipe I have specified that the radishes and apples should be julienned, I do this with the julienne option on my mandolin slicer. I wouldn’t bother julienning (I don’t think that’s a word) anything if I didn’t have my mandolin so just chop as finely as possible if you don’t have one.
Korean Burgers with Slaw
Korean Pork adapted from Heather Jeong’s Korean chilli pork (daeji bulgogi) over at SBS Food.
Slaw adapted from Steve Parle and Emma Grazette’s Coleslaw over at SBS Food.
500g pork, thinly sliced
3 cloves garlic, minced
1 tsp ginger, grated
2 spring onions, chopped
3 tbsp gochujang (Korean chilli paste)
1/2 tbsp Korean chilli powder
2 tbsp caster sugar
2 tbsp cooking sake
1 tbsp mirin
2 tbsp sesame oil
1/2 tsp ground black pepper
Mix all of the ingredients together in a bowl except for the pork, stirring well to combine.
Add the pork and mix well, making sure that all of the pork is covered with the marinade.
Cover with clingfilm and place in the fridge for 3 hours or overnight.
Cook in small batches in a wok on high heat, don’t be afraid to let it get a bit charred.
1/4 wombok cabbage, finely sliced
1 bunch radishes, julienned
4 spring onions, finely sliced
2 green apples, julienned
1 handful coriander, chopped
1 handful mint, chopped
juice of 2 limes
salt and pepper to taste
Combine all of the ingredients in a large bowl, use immediately.
Korean pickled radishes
Pile the meat and slaw onto the bread rolls, top with the mayonnaise and pickled radishes.