Scott and I have a file of "tried & true" recipes that we resort to from time to time.
This recipe is from an issue of A Taste of Home magazine from about 10 years ago.
It has been quite a while since I made these. They were so good!!
Korean Beef Patties
1 lb ground beef
4 T soy sauce
2 T sugar
1 T toasted sesame seeds, crushed
1 T toasted sesame seed oil
2 1/2 T chopped green onion
1T garlic, minced
Black pepper to taste
Combine all ingredients. Form into four balls and flatten into patties. Broil, grill, or pan-fry until done.
You could substitute spicy sesame oil for the regular. I almost put some kimchee on the buns, but at the last minute I did not.
If you want, give this recipe a try!
June
That looks real good. I wonder what the sugar brings to the party?
John
Hey, Big, I think it kind of gives it that oriental flavor - the only term I can think of is teriyaki, but I know that is Japanese.
The burgers themselves are incredibly moist - no doubt due to the sesame oil.
Thanks seemore's
I am going to try these burgers.
nepas
Should have put the Kimchee on the bun!! I love Kimchee used to have a recipe to make it but it disappeared after the practice marriage was over. Think the ex took it.
I put Kimchee on Burgers, Steaks and eat it as a relish or condiment on many things. I must be one of few, because when I do put it out for others, they do not give it a chance. Too bad cause in this area we have the Korean, Viet, and Chinese availible in just the heat you want. I have friends that say "No I just dont do cabbage". ......Too bad for them!
I think I'm going to try that recipe as meat balls...
John
Yeah, I'd go with the kimchee too on the burger.
Big John, let me know how those meat balls turn out! That would be perfect to take the office on a food day.
And yes, I SHOULD HAVE put kimchee on the buns.......... :-[
seemore,
The meat balls did not last long ;D thanks for sharing the recipe. I browned them in a skillet on medium heat then lowered the heat to low to finish cooking them so I did not burn the sugar. They are on our favorite list now. The wife wants to make another batch today as we didn't get many from last night...
John
I'm glad to hear that! I am going to have to make those meatballs one of these days.
Just chuck some Kimchee into anyones next batch of sausauge. Let the grinder do the mixing. It's not the heat but the spices!.
The recipe does sound good, even the meat balls, maybe through on some red sauce but what the he11 is Kimchee?
Quote from: OU812 on July 14, 2009, 06:12:58 AM
The recipe does sound good, even the meat balls, maybe through on some red sauce but what the he11 is Kimchee?
Well... Back when I went to school there was this girl....
:D :D :D :D ;D
Mike
I think is fermented cabbage. Old school way of doing it is sticking it in a jar and burring in the ground. Smells like pure shi---takkee mushrooms.
I spent 13 months in Korea, and let me tell you; there is Kimchi and there is Kimchi. Over there is spring and winter Kimchi. The spring Kimchi is good. It is made from the spring crop and it generally ready in the fall. The winter Kimchi is buried under ground, left to ferment all winter and dug up in the spring. That is some potent stuff, I could never get use to the winter KIMCHI.
Mr. Walleye, you crack me up!
Smokin soon, what I love about kimchi is the GARLIC, and the hot pepper. It is loaded with flavor!
Mr. makes a bean soup, and will put some kimchee in it for added kick.
Habs, I don't know if I would have enough nerve to try the winter kimchee........
And just one more Kimchee confession, I do make some really good slaw for my friends to put on there pulled pork sammys, gotta remember this is California where everyone goes "eew what is that? And why on earth would anyone want to put cole slaw on a sandwitch?
For me, a good spoonfull of Kimchee does the job!