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Korean BBQ short rib burger with glossy brioche bun, caramelized galbi glaze, kimchi slaw, and gochujang mayo on a marble background
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Korean BBQ Short Rib Burger with Kimchi Slaw and Gochujang Mayo

Juicy Korean BBQ short rib burgers glazed with a sweet soy garlic sauce, topped with crunchy kimchi slaw and creamy gochujang mayo for the ultimate flavor-packed fusion burger.
Course dinner, Main Course
Cuisine American, Fusion, Korean-Inspired
Keyword Asian fusion burger, galbi burger, gochujang burger, gourmet burger recipe, grilled burger recipe, homemade burger recipe, kimchi burger, korean bbq burger, korean beef burger, korean short rib burger
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 burgers
Calories 620kcal
Cost $14 for entire recipe

Equipment

  • Large mixing bowl
  • Small saucepan (for glaze)
  • Cutting board
  • Chef’s knife
  • Box grater or microplane (for pear, garlic, ginger)
  • Skillet (preferably cast iron) or grill
  • Spatula
  • Tongs
  • Basting brush (for glaze)
  • Meat thermometer (recommended for accuracy)

Ingredients

Patties

  • 1 lb ground beef 80/20
  • 1 to 1¼ tsp kosher salt see notes
  • ½ tsp black pepper

Korean BBQ Glaze

  • 2½ tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 tbsp finely grated Asian pear or apple
  • 1 tsp sesame oil
  • 1 tsp mirin or rice vinegar + pinch sugar
  • 1 garlic clove grated
  • ½ tsp grated ginger

Gochujang Mayo

  • ½ cup mayonnaise
  • 1 tbsp gochujang
  • 1 tbsp honey
  • 1 tsp rice vinegar

Kimchi Slaw

  • 1 cup kimchi finely chopped and squeezed dry
  • 1 cup thinly shredded cabbage
  • ¼ cup shredded carrot
  • 2 tsp rice vinegar
  • 1 tsp sugar
  • ½ tsp sesame oil

Assembly

  • 4 brioche buns
  • ½ tbsp butter
  • Optional: cucumber slices or quick pickles

Instructions

Make the Glaze

  • In a small saucepan, combine soy sauce, brown sugar, grated pear, sesame oil, mirin, garlic, and ginger.
  • Simmer over medium heat for 2–4 minutes until slightly thickened and glossy.
  • Remove from heat and set aside.

Prepare the Slaw

  • In a bowl, combine squeezed-dry kimchi, cabbage, carrot, rice vinegar, sugar, and sesame oil.
  • Toss well and let sit for 5–10 minutes.

Make the Sauce

  • In a small bowl, mix mayonnaise, gochujang, honey, and rice vinegar until smooth.
  • Refrigerate until ready to use.

Form the Patties

  • Divide ground beef into 4 equal portions (about 4 oz each).
  • Shape into patties about ¾ inch thick with a slight indent in the center.

Season and Cook

  • Season patties with salt and pepper just before cooking.
  • Heat a skillet or grill over medium-high heat.
  • Cook patties for 3–4 minutes on the first side without moving.
  • Flip and cook for 2–3 minutes.

Add Butter and Glaze

  • Add butter to the pan.
  • Brush glaze onto patties, flip, and brush again.
  • Repeat once more for a total of 2 glaze layers.
  • Cook briefly until sticky and caramelized (about 10–15 seconds per side).

Toast the Buns

  • Butter buns lightly and toast until golden.

Assemble the Burgers

  • Spread gochujang mayo on the bottom bun.
  • Add kimchi slaw, then the glazed patty.
  • Top with optional cucumber slices and the top bun.
  • Serve immediately.

Notes

🔥 How to Get the Best Korean BBQ Flavor

For authentic Korean BBQ short rib flavor, focus on layering the glaze instead of adding ingredients directly into the beef. The sweet soy garlic glaze with pear creates that signature galbi-style taste and caramelized finish.

🧂 Salt Matters (Avoid Over-Seasoning)

Use 1 to 1¼ tsp Diamond Crystal kosher salt or about ¾ tsp Morton kosher salt. Since the glaze contains soy sauce, proper salt balance prevents the burger from becoming overly salty.

🍯 Don’t Over-Reduce the Glaze

Simmer the glaze just until it lightly coats the back of a spoon. Overcooking will concentrate the soy sauce and make the glaze too salty or bitter when caramelized on the burger.

🔥 Build a Crust Before Glazing

Always sear the burger first on medium-high heat until a deep brown crust forms. This locks in juices and ensures the glaze sticks properly instead of burning.

🧈 Butter Adds Richness

Adding a small amount of butter while cooking enhances richness and helps mimic the fat content of short ribs, giving the burger a more luxurious texture.

🥬 Keep Kimchi Slaw Crisp, Not Soggy

Squeeze kimchi very dry before mixing. Excess liquid can dilute flavor and make the burger messy. Let the slaw rest briefly so flavors meld while staying crunchy.

🌡️ Cook to the Right Temperature

For juicy burgers, cook to an internal temperature of 135–140°F, then rest before serving. Overcooking will dry out the beef and dull the glaze’s flavor.

❌ Don’t Press the Patties

Avoid pressing burgers while cooking. This releases juices and results in a dry, less flavorful burger.

🍞 Toasted Buns Make a Difference

Lightly butter and toast brioche buns to prevent sogginess and add a subtle crisp texture that balances the juicy patty.

🥒 Add Fresh Crunch for Balance

Optional cucumber slices or quick pickles add brightness and contrast to the rich, savory Korean BBQ flavors, making each bite more balanced.

🔥 Easy Upgrade for Even More Flavor

For a more authentic short rib burger taste, use a blend of ground chuck and finely chopped short rib meat for deeper beef flavor and richness.
These tips help ensure your Korean BBQ short rib burgers turn out juicy, caramelized, and packed with balanced flavor every time.