Kimchi Burger

As we’ve seen from my recent postings, I’ve been wanting to put Kimchi in just about everything I can. I’m late to the party in being obsessed with it I know. But it’s packed with such good probiotics, and as a girl with gut issues, how can I not love it. I love using burgers as a medium to fuse different cuisines together, it’s the perfect mix of silky egg, and spicy kimchi.

Ingredients

  • 4 Burger Buns
  • 1 LB Ground Beef
  • Romaine Lettuce
  • 4 Eggs, Fried
  • 4 Slices Sharp Cheddar Cheese
  • 1 Cup Kimchi, split amongst the 4 burgers
  • Salt & Pepper
  • Olive Oil

Let’s Get Cooking

To make your burger, grab a slice of cheese and place it in the middle of the ground beef, form the burger around the cheese. Place on a plate once formed and season both sides with salt and pepper.

Cook your burgers to your liking, I go med-rare so about 6/7 minutes each side. While the burgers are cooking, grab a small frying pan and fry up the eggs in a small amount of oil. Once done, remove from the pan and place on a paper towel.

To build the burger start with the bottom bun, lettuce, burger, kimchi, fried egg, then top bun.

Serve with fries or whatever you enjoy.

Kimchi Fried Rice

I have been obsessed with Kimchi recently, any foods that are natural probiotics are a friend of mine. Kimchi is a Korean dish that is a fermented, spicy cabbage, often mixed with garlic, ginger, and chilis. Kimchi can be eaten on its own, or it can be fried with rice, which is a popular Korean dish. Perfect to make in large batches and enjoy for lunches over the week. I adapted this recipe from NYtimes Cooking.

Ingredients

  • 3 TBSP Unsalted Butter
  • 1/2 Yellow Onion, medium diced
  • 1 Cup Kimchi, roughly chopped
  • 2 TBSP Kimchi Juice
  • 1/2 Cup Salted Ham, diced [or any leftover cooked meat]
  • 2 Cups Cooked, Cooled Rice
  • 2 TSP Soy Sauce
  • 1 TSP Sesame Oil
  • 2 TSP Vegetable Oil
  • 1 Egg
  • Nori, ripped to pieces

Let’s Get Cooking

In a large saute pan melt the butter over MED-LOW heat and add the onions. After about 2 minutes, add in the kimchi + kimchi juice and stir until it comes to a slight boil. Add in the ham and cook for about 5 minutes.

Add in the rice and break it up with a wooden spoon, mix well. Turn up the heat and add in soy sauce + sesame oil. Mix and then turn down the heat, letting the rice cook.

In a separate small pan, add in the oil. Once the oil is hot, cook the egg to the desired doneness.

Serve the rice topped with nori pieces and the fried egg.

Made with Love,

Hannah