I did use both the Koreatown Cookbook and the Food Network recipe.

• 1 lb. ground beef or pork (I used ground chicken breasts)
• 1-inch knob of ginger, (peeled) and grated
• 6 garlic cloves, chopped (I minced them)
• 5 tbsp. gochujang
• 1 tbsp. sesame oil
• 1 tbsp. sugar
• 1 tbsp. soy sauce (I used low-sodium shoyu)
• 1/2 tsp. ground black pepper

Combine all ingredients and marinate for at least 2 hours or overnight. I marinated the meat for 4 hours.

• 1/2 tbsp. vegetable oil
• 1 cup onions, diced

Heat the oil and saute the onions for 5 minutes. Add the marinated meat and saute, stirring, just until fully cooked through, 5-7 minutes. Drain any residual fat, if needed.

Use the buns of your choice and garnish with shredded lettuce and Homemade Spicy Pickles with Jalapenos. 

Serve with Mac Salad.

OPTIONAL: Okra Kimchi

• 1 lb. okra
• 8 cloves garlic
• 1 tbsp. rice vinegar
• 1/2 cup sugar
• 1 cup coarse gochugaru
• 1 tbsp. onion powder
• 1/2 tbsp. black powder
• 1/4 cup kosher salt

Cut off the stems and cut the pods lengthwise.

Place the garlic and 1/4 cup of water in a blender and blend until finely chopped. Add the vinegar, sugar, gochugaru, onion powder, black pepper, salt and 1-1/2 cups of water. Blend until the sugar is completely dissolved.

In a large bowl, mix the okra with the sauce. Refrigerate for at least 2 hours. This kimchi lasts for only 24 hours in the refrigerator. I would certainly cut back on the recipe…

Recipe by cookingwithauntjuju.com