-
1
Squeeze out the liquid from kimchi and cut into small pieces.
-
2
(Set aside the liquid) Combine the ingredients.
-
3
Remove stems from the shimeji, and shred into pieces.
-
4
In a bowl, add the ground meat, kimchi from Step 1, panko, and knead well.
-
5
I divided it up into small 4 pieces, but halving it is fine too.
-
6
Roll them up into burgers with your hands.
-
7
To prevent it from crumbling when frying, toss it with both hands as if you're playing catch to remove air pockets.
-
8
Add a small amount of oil into a frying pan and cook the burgers.
-
9
Take them out once they are cooked through.
-
10
With remaining oil, lightly saute the shimeji and add the combined ingredients.
-
11
Bring to a boil and let the alcohol from cooking sake evaporate.
-
12
Reduce heat, tear apart the seaweed and add to the pan.
-
13
Check the taste and adjust with the kimchi liquid.
-
14
Thicken the sauce with katakuriko dissolved in water.
-
15
To finish, drizzle sesame oil for flavor.
-
16
Serve the burgers on a plate.
-
17
Top with dry roasted sesame seeds, green onions (chopped) and it's done.
-
18
Enjoy with wasabi on the side if you'd like.
-
19
This is the kimchi from Korea I used for this recipe.
-
20
The Korean seaweed I used can be bought at a supermarket, and there are 8 pieces in a small package.
-
21
Salted Beef Tongue and Leek Style Hamburger Steak With Ground Meat
