Seoul Street Burger

Name: Seoul Street Burger
Yield: 10
Ingredients: 1.0kg Chicken thigh fillets, deboned; 150.0ml Soy sauce; 15.0g Garlic cloves, crushed; 15.0g Ginger fresh, crushed; 150.0g Brown sugar; 100.0g Rice wine; 200.0g Tomato sauce; 75.0g Gochujang, paste; 50.0g Maple syrup; 30.0g Soy sauce; 25.0g Sesame oil; 200.0g HELLMANN'S Real Mayonnaise Gluten Free 2.4kg; 100.0g Ssamjang paste; 150.0g Cornflour; 150.0g Flour; 5.0g Baking powder; 15.0g Salt; 5.0g White pepper; 5.0g Paprika, powder; 5.0g Turmeric, powder; 5.0g Garlic, powder; 5.0g Onion, powder; 10.0x Brioche bun; 600.0g Daikon, pickled; 100.0g Watercress; 200.0g Rocket salad, leaves

This chicken burger takes elements of the ever-popular Korean fried chicken and reimagines them within the convenient, delicious structure of a burger. Sweet brioche buns are glossed in a creamy mayonnaise spiced with ssamjang paste for a deep umami and fiery addition. The chicken is deep fried Korean style to be crispy and aromatic with ginger, and glazed in a spicy, savoury sauce. Pickled daikon and fresh herbs are added to offer sourness and a refreshing crunch, rounding the burger into a dish full of texture and classic Korean flavour.

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What you need

Chicken thigh fillets, deboned 1.0 kg
Soy sauce 150.0 ml
Garlic cloves, crushed 15.0 g
Ginger fresh, crushed 15.0 g
Brown sugar 150.0 g
Rice wine 100.0 g
Tomato sauce 200.0 g
Gochujang, paste 75.0 g
Maple syrup 50.0 g
Soy sauce 30.0 g
Sesame oil 25.0 g
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg 200.0 g
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg
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Ssamjang paste 100.0 g
Cornflour 150.0 g
Flour 150.0 g
Baking powder 5.0 g
Salt 15.0 g
White pepper 5.0 g
Paprika, powder 5.0 g
Turmeric, powder 5.0 g
Garlic, powder 5.0 g
Onion, powder 5.0 g
Brioche bun 10.0 x
Daikon, pickled 600.0 g
Watercress 100.0 g
Rocket salad, leaves 200.0 g

Main Meals

Burgers

Asian

Poultry

Casual Dining

Cafe/Takeaway

Thai

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Marinate chicken
- In a large bowl, combine chicken thigh fillets with soy sauce, crushed garlic, crushed ginger, brown sugar and rice wine. Marinate for several hours.
Korean glaze
- Heat oil in a pan over medium heat. Add tomato sauce, gochujang, maple syrup, soy sauce and sesame oil, and bring to the boil. Remove from the heat and set aside.
Ssamjang mayonnaise
- Combine Hellmann’s Real Mayonnaise with ssamjang paste in a mixing bowl and whisk until smooth and fully incorporated. Set aside.
Fried chicken
- Combine cornflour, flour, baking powder, salt, white pepper, paprika, turmeric, garlic powder and onion powder. Divide into two portions. Whisk one portion with water (350ml per 10 serves) to form a batter.
- Pat chicken dry, lightly coat in flour, then dip into the batter.
- Deep-fry at 180°C for 6–8 minutes or until golden and cooked through.
To serve
- Coat the fried chicken in the Korean glaze. Toast the brioche buns and spread with ssamjang mayo.
- Layer with pickled daikon, watercress, glazed chicken and rocket, then finish with the top bun.