Beyond Burger Korean BBQ
Recipe GLPRa0afe1a9eadd9d
A plant-based twist on Korean BBQ featuring Beyond Burgers topped with a homemade gochujang-infused sauce and tangy kimchi. The savory-sweet Korean BBQ glaze combines ketchup, rice vinegar, garlic, and ginger for an umami-rich flavor profile that perfectly complements the meat-free patties. Serve on toasted sesame seed buns for a satisfying, quick meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
½ cup ketchup
½ cup rice wine vinegar
1 clove garlic clove, minced
1 inch piece fresh ginger, grated
½ tbsp gochujang (Korean red pepper paste)
1 tbsp reduced sodium soy sauce
2 Beyond Burgers
1 tbsp butter, melted
2 sesame seed hamburger buns
½ cup kimchi, roughly chopped
Directions
Whisk together the ketchup, rice wine vinegar, minced garlic, grated ginger, gochujang, and soy sauce in a small saucepan. Place the pan over medium heat and bring the mixture to a gentle simmer, then lower the heat to low. Allow the sauce to simmer gently for 20 minutes, stirring occasionally to prevent scorching. Remove from heat, cover, and refrigerate until ready to serve (can be made up to 2 days ahead).
Heat a grill or skillet over medium-high heat. Place the Beyond Burgers on the hot surface and cook for 3 minutes on each side until the internal temperature reaches 165°F. While the burgers cook, brush the cut sides of the buns with melted butter. Once the burgers are done, place the buns cut-side down on the grill or pan and toast for about 1 minute or until lightly golden.
Assemble each burger by placing a cooked patty on the bottom bun, then top with a generous amount of the Korean BBQ sauce, half of the chopped kimchi, and the top bun. Serve immediately while warm.
