Fire Meat is a direct translation of the Korean word Bulgogi (Koreans pronounce it “pulgogi”). It is a great BBQ sauce that you can find in most markets that have an Asian section. The sauce is traditionally made with soy sauce, garlic, sugar and some sesame oil as the base. From there, rice wine, honey, bean paste and apples or Asian pears are added. Mostly it is used as a marinade but today I’ve put it in some lean ground beef and simply made some Fire Meat Patties or if you like, Korean Beef Patties.
You will notice that there is nothing else on the plate in the photograph. I did that intentionally to give you a chance to look at the patty and then see where your taste buds take you as you complete the picture. It combines so well with green onions, shredded carrots, sesame seeds, by itself or with rice, even with a potato dish, a vegetable side/ salad. Or pick up some dinner rolls and enjoy some delicious mini sliders.
1 egg, lightly beaten
2 tbsp fresh ginger, finely diced
1 tsp sesame oil
1 tbsp prepared Bulgogi sauce*
¼ cup red onion, finely diced
1 tbsp brown sugar
1 lb ground beef
1/3 cup Panko or other unseasoned bread crumbs
2 tbsp each cilantro and green onion chopped and mixed together for garnish
*found in Asian or International food section of major grocery stores.
In a small bowl, combine the beaten egg with the diced ginger, sesame oil, Bulgogi sauce, red onion and brown sugar.
In a larger bowl, break up the ground beef and gently combine with the Panko and egg mixture, being careful not to overwork the meat. Set aside for a few minutes to allow the liquid to be absorbed, if needed.
Form patties into 2” rounds and grill at 350º F for about 4 minutes per side, adjusting heat as needed.
Serve with extra Bulgogi sauce and garnish with the cilantro and green onion mixture.
Over to You
What’s your version of Beef Bulgogi? Share and inspire us!