Korean Beef Burger

Posted November 11, 2020

Our sixth food and wine pairing in this series is the 2019 Adelaide Hills Tempranillo which another_food_blogger has matched with a spicy Korean Beef Burger.  The dry, long after palate balancing subtle underlying fruit sweetness in the Adelaide Hills Tempranillo make it a great accompaniment to this rich Korean Beef Burger.


serves 4


Beef mince x 700-720g (divided into 4 burgers)
Buns x 4
American cheese x 4-8 (I like 2 slices per burger)
Wombok x 100g (finely chopped)


Garlic x 1 clove – crushed
Lime juice x 1 tsp
Rice vinegar x 1 tbsp
Egg yolks x 2
Gochujang paste x 3 tbsp
Canola oil x 100ml
Olive oil x 100ml
Cold water x 1 tbsp


Wombok x 50g
Carrot x 1
Red cabbage x 50g
Spring onion x 1
Apple x ½
Coriander x handful
Sesame seeds x 1 tbsp

Slaw Dressing

Rice vinegar x 3 tbsp
Gochujang paste x 2 tbsp
Fish sauce x 2 tsp
Olive oil x 5 tbsp
Sesame oil x 1 tsp
Maple syrup x 1 tsp



  1. Place all ingredients EXCEPT oil and water in a food processor and blitz or 10-15 second
  2. Combine the 2 oils together and while blending gradually add the oil. The sauce should be quite thick at this point.  Add the cold water while still blending to thin it out to a pourable state


  1. Chop all slaw ingredients EXCEPT coriander & sesame seeds finely. Mix together with the coriander & sesame seeds
  2. Place all slaw dressing ingredients into a food processor or bowl and either blend or whisk together until smooth
  3. Pour over slaw


  1. Heat your BBQ to 200c, season & oil burgers and cook for 2-3 minutes, flip and cook for 1 more minute and then add cheese and cook for 2 more minutes
  2. Remove burgers from BBQ and allow to rest for 2 minutes before serving
  3. Toast buns



  1. Place aioli and shredded wombok on base of bun, top with burger, slaw and more aioli

Essential Tools

  • Chef knives
  • Chopping board
  • Measuring utensils
  • Small food processor
  • BBQ or grill pan
  • Mixing bowl


  • If using a grill pan/frying pan allow a further minute or 2 for cook time
  • Wombok is also known as Chinese cabbage for those non-Aussie peeps
  • The aioli will keep for 3-5 days in an airtight container in the fridge