Kimchi Smashburgers with Gochujang Cucumbers

S2 E01 | Bobby Lee and Mark Normand | Something's Burning

Something’s Burning is back! Bobby Lee and Mark Normand drop by for chaos, laughs, and a batch of Kimchi Smashburgers with crispy gochujang cucumbers. We talk stand-up, sibling trauma, and whether this meal is smash or trash.

Gochujang Cucumbers

Ingredients:

  • 3 tablespoons gochujang (Korean chili paste)
  • 1 clove garlic, finely minced
  • 1½ tablespoons honey
  • 1½ tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • Pinch of salt
  • Sesame seeds (optional)
  • Thinly sliced cucumbers

Steps:

  1. In a bowl, mix gochujang, garlic, honey, rice vinegar, sesame oil, salt, and sesame seeds.
  2. Place sliced cucumbers in a separate bowl and pour the mixture over them. Toss to coat evenly.

Kimchi Special Sauce

Ingredients:

  • ½ cup diced kimchi
  • ¾ cup mayonnaise
  • ¼ cup yellow mustard
  • ¼ cup ketchup

Steps:

  1. In a bowl, mix together diced kimchi, mayonnaise, mustard, and ketchup until well combined. Set aside.

Kimchi Smashburgers

Ingredients:

  • 2.25 lbs ground beef
  • 12 slices American cheese
  • 1 bottle Galbi sauce (your favorite)
  • 6 potato rolls
  • ¼ cup vegetable oil
  • Salt and pepper
  • 1 medium white onion, thinly sliced
  • Pickles
  • Eggs (optional)
  • Panko breadcrumbs

Steps:

  1. In a large bowl, combine ground beef and panko. Mix just until incorporated.
  2. Heat oil in a skillet over medium-high heat. Form beef mixture into loosely packed balls and place them on the hot skillet.
  3. Smash burgers flat using a spatula. Season with salt and pepper and top with sliced onions.
  4. Flip and cook until golden brown, then top with American cheese. Let melt.
  5. Toast potato rolls and brush with Galbi sauce. Add pickles, burger patty, kimchi sauce, and optionally, a fried egg.
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