Galbi / Short Rib Burger

A delicious dish inspired by episode three of John Torode's Korean Food Tour.
Galbi / Short Rib Burger
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: hard


For the burger

  • 300g beef mince (ideally rib)
  • 2 large spring onion, finely chopped
  • 2 tbsp regular soy sauce (ganjang)
  • 1 tsp minced garlic
  • 1/2 tbsp sesame oil
  • Pinch of salt and white pepper
  • 1 tsp vegetable oil
  • 1 iceberg lettuce, finely chopped
  • 3 burger buns

For the pickle

  • 100g caster sugar
  • 100ml rice vinegar
  • 100ml water
  • 1 red chilli, finely sliced
  • 10g ginger, peeled and julienned
  • 1/4 cucumber, julienned
  • 1/4 carrot, julienned

For the galbi glaze

  • 3 tbsp regular soy sauce (ganjang)
  • 3 tbsp caster sugar
  • 3 tbsp mirin
  • 1/4 tsp minced garlic

For the chilli mayo

  • 2 tbsp mayonnaise
  • 1 tbsp Korean chilli paste (gochujang)


1. Slice 2 large spring onions and add them to the mince in a mixing bowl with the garlic, soy sauce, sesame oil, white pepper and salt. Lightly mix together with fingertips or the back of a spoon until just combined.

2. Split the beef mixture in half and mould into three burger large meatballs. Flatten the meatballs firmly using a spatula to create the burger patty. Put them in the fridge to chill before cooking.

3. Whilst the burgers are frying, put the caster sugar, vinegar, water, chilli and ginger in a saucepan over a medium heat (around 65C) and simmer until the sugar has dissolved.

4. Meanwhile, julienne the carrot. Remove half the skin of the cucumber, then cut into thin strips.

5. Add the carrot first and steep for five minutes, then the cucumber. Turn off the heat and set to one side to cool.

6. Bring a frying pan up to a high heat. Dribble a little vegetable oil on the burgers and then place them in the frying pan. Fry for around two minutes on each side, depending on thickness. Take off the heat and set to rest.

7. Mix together the glaze ingredients. Using the same pan, cook in the residual heat until the glaze has reduced enough to coat the back of a spoon. Return the burgers to the pan to reheat and coat in the glaze.

8. Mix the chilli mayo ingredients together in a small bowl.

9. To assemble the burgers, take the bottom of the burger bun and lay it cut side up. Place a good pinch of lettuce leaves on top, then a spoonful of chilli mayo. Lay a burger patty on top, and then a spoonful of pickles (minus the pickling juices). Finally the bun lid goes on.

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