Korean-style Pork Burger with Fresh Nashi Kimchi
My Korean-style pork burger grew out of my love of kimchi. I am always in pursuit of pickle-y additions to my meals. When first introduced to this Korean fermented side dish, I assumed 'kimchi' was its specific name. I've caught up a bit since and now understand that 'kimchi' is a collective term for vegetable dishes that have been salted, seasoned, and fermented—the wombok version being baechu kimchi. And it's the first side dish I reach for when eating out at a Korean restaurant. Fortune had it that I'd been gifted The Korean Cookbook by Junghyun Park and Junyoon Choi, Phaidon, 2023. They have a whole chapter on kimchi, which introduced me to the concept of fresh kimchi—known as geotjeori. This fresh, salad-like version is not fermented and often incorporates fruit. I've taken that idea and landed on a fresh nashi kimchi with red onion. It's crisp, fresh, and sweet, with just the right amount of kick from the kimchi seasoning. It's perfect with a gochujang glazed pork burger—but just as good alongside a simple pork chop.
Equipment
- BBQ, frying pan, or Teppanyaki grill
- Mandolin (optional)
- Cut-resistant glove or hand guard (if using mandolin)
- Digital kitchen scales (optional)
- Instant read thermometer
Ingredients
Fresh nashi kimchi:
- 400 g nashi pears (2 large pears)
- 1 small red onion
- 1 tablespoon chilli flakes
- 2 medium garlic cloves (crushed)
- 2 teaspoons finely grated fresh ginger
- 2 teaspoons caster sugar
- 1 tablespoon fish sauce
- 2 tablespoons fresh lime juice (1 large lime)
Gochujang pork burger:
- 1 kg pork mince (15% fat content)
- 6 tablespoons sesame seeds
- 1/3 cup gochujang
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 3 tablespoons dark brown sugar
- 3 large garlic cloves
- ¼ teaspoon ground black pepper
- 1 tablespoon chilli flakes
To assemble the burgers:
- 4-5 large brioche burger buns
- 4 large truss tomatoes
- A small bunch of lettuce of your choice
- 8 rashers of streaky smoked bacon
- 1 cup mayonnaise
Instructions
Fresh nashi kimchi:
- Make the kimchi seasoning by combining the chilli flakes, crushed garlic, grated ginger, caster sugar, fish sauce, and fresh lime juice in a small bowl. Set aside until required.
- Using a mandolin, slice the nashi pears and red onion into paper-thin slices of about 2–3mm. Peel the red onion and cut in half lengthwise before slicing. Slice the nashi pear with the skin on. Use a cut-resistant glove or hand guard when using the mandolin—otherwise, slice as thinly as possible by hand.
- Gently massage the kimchi seasoning into the combined nashi pear and red onion slices, taking care not to break up the delicate nashi. Set aside at room temperature for up to 15 minutes, or refrigerate until required to keep the kimchi crisp.
Gochujang pork burger:
- Toast the sesame seeds in a small pan until a light golden colour. Remove from the pan and set aside.
- In the same pan, combine the gochujang, soy sauce, mirin, sesame oil, dark brown sugar, 3 crushed garlic cloves, ground black pepper, and chilli flakes. Reserve the rice wine vinegar at this stage. Stir over medium heat until the sugar dissolves—the sauce should be heated through but need not come to a boil.
- Add approximately 1 tablespoon of rice wine vinegar, tasting as you go.
- Stir in 3 tablespoons of the toasted sesame seeds, reserving the rest to sprinkle over the cooked burgers. Set aside the gochujang BBQ sauce while you prepare the patties.
- Divide the pork mince into either 4 portions of 250g or 5 portions of 200g.
- Form each portion into a ball, throwing it between your hands a few times to compact the meat slightly. Shape into discs slightly wider than the buns you're using, creating a shallow well in the centre of each patty. Chill for at least 30 minutes before cooking.
- Cook the patties on a BBQ, teppanyaki grill, or frying pan over medium to medium-high heat, flipping at least once, until almost cooked through.
- At around 65°C internal temperature, turn the heat to high and start basting the patties generously with the gochujang BBQ sauce, flipping and basting each side. Aim for three coats. The target final internal temperature for ground pork is 75°C—bearing in mind the internal temperature will continue to rise for a minute or two after removing the patties from the heat.
- Remove from the heat and sprinkle with the reserved toasted sesame seeds.
To assemble the burgers:
- Cook the streaky bacon rashers to your liking.
- Split and lightly toast the brioche burger buns.
- Slice the truss tomatoes.
- Be generous with the mayo on both sides of the bun, then assemble the burgers—loading them with the fresh nashi kimchi, sliced tomatoes, lettuce, and bacon.
- Serve immediately.
Just before you cook with abandon…
Get organised—mise en place: I adherent to the French cooking principle of mise en place—everything in its place. Having your ingredients and equipment ready before you start isn't just for professional kitchens; it's how you keep home cooking calm and consistent. Measuring, prepping and setting everything out before the first step is the difference between cooking and chaos.
Make the kimchi ahead: The fresh nashi kimchi can be made a few hours ahead and refrigerated until required. It's best eaten on the day it's made—it will soften and start to discolour by the next day.
Shape and chill the patties ahead: The patties can be shaped and refrigerated on the morning you plan to cook them. A minimum of 30 minutes in the fridge before cooking helps them hold together.
Gochujang: Once opened and refrigerated, gochujang keeps for up to 2 years.
Internal temperature: The target internal temperature for ground pork is 75°C. An instant-read thermometer takes the guesswork out of it entirely.
Mandolin safety: A cut-resistant glove or hand guard is strongly recommended when using a mandolin. The nashi pear and red onion slices need to be paper-thin—2mm to 3mm—and a mandolin is the most efficient way to achieve that consistently.