Hamburger Jun - Korean Hamburger Patties

Hamburger Jun is the poor man’s version of MeatJun.  I think it was dreamt up in Hawaii because I haven't seen it anywhere else.  In my opinion, hamburger jun taste like a beef bulgogi burger with a meat jun finish.  Delish!

This was one of the first things that I cooked when I moved out on my own.  It fulfilled all the important criteria that mattered back in the day... It was cheap, fast and easy, with a punch of flavor that would keep my popularity rating high, at least in the kitchen.  So if you are craving the flavor of meat jun, but only have the budget for a pound of ground beef, this recipe is your new best friend.

You could make these as I have for years, egg dipped and fried, or you could simply shape them and cook them on the bbq or under the broiler for a no fry version.  Either way would be delicious.  But don’t skip the sauce it really kicks up the flavor (and after you make the base sauce, consider adding some or all of the options).

I have never thought to eat these with anything but rice (my Hawaii roots) until today when I looked outside and saw the sun shining (rare experience in Oregon).  It got me thinking… I bet this flavor packed burger would be absolutely delicious between a bun.

HAMBURGER JUN– Korean Beef Patties

The Patties

1              pound                   ground beef

2              Tbsp.                     green onions, minced

1              tsp.                        garlic, minced

1              tsp.                        ginger, minced

1 ½         Tbsp.                     soy sauce

¼             tsp.                        black pepper

1              large                      egg

2              tsp.                        brown sugar

1              tsp.                        sesame seeds, toasted

1              tsp.                        sesame oil

Mix all the ingredients together and form into patties.

The Egg Dip

2              large                      eggs, beaten

½             cup                         flour

Place egg and flour in separate dishes.  Coat patties in flour then the egg

Cook over med low heat in a non-stick frying pan with about 1 Tbsp. oil.  Poke holes on the back side of the burgers with a chop stick so they will cook evenly.  Wipe out pan in between batches.

The Korean Vinegar Sauce

2          Tbsp.   soy sauce

1          Tbsp.   sugar

1          Tbsp.   white vinegar

Dash                black pepper

1          tsp.      toasted sesame seeds

*At this point the sauce is finished.
or
You can add any of these optional additions to kick up the flavor if you choose.

2          tsp.      Ko Choo Jung paste, this will make it spicy

¼         tsp.      ginger, minced

1/8       tsp.      garlic, minced

1          Tbsp.   green onion, minced

Place all ingredients in a bowl and mix well to dissolve sugar.  Pour into small dishes and serve along side the meat for dipping.

To toast sesame seeds;

Place them in a dry pan over med low heat and move them around until they are golden brown.