Gochujang Burger With Spicy Slaw

By Rick A. Martínez

Updated June 27, 2023

  • A pork burger seasoned with gochujang is shown with its sprout, cucumber and carrot slaw spilling out of the side.
    Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
45 minutes
Rating
5(1,411)
Comments
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This may be the perfect all-purpose sauce — BBQ, marinade, dressing — for your summer cookouts. Tangy and sweet rice vinegar cuts through the spicy richness of gochujang, and toasted sesame seed oil amps up the smokiness you get from the grill. The sauce does double duty in this recipe: It’s used to flavor the pork bulgogi-inspired patties, and it’s used as a dressing for the cucumber, sprout and carrot slaw. These burgers can also be made indoors in a large cast-iron or heavy skillet over medium-high heat.

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Ingredients

Yield:4 servings

  • 3 tablespoons gochujang

  • 3 tablespoons unseasoned rice vinegar

  • 3 tablespoons olive oil, plus more for hands, grill grates and brushing on patties

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon granulated sugar 

  • 4 garlic cloves, finely grated

  • 1 ½ pounds ground pork

  • Kosher salt (such as Diamond Crystal) and black pepper

  • 1 medium Kirby cucumber, halved lengthwise and thinly sliced

  • 2 ounces soy bean sprouts, rinsed and drained (about 1 cup)

  • 1 large carrot, grated on the large holes of a box grater

  • 2 scallions, thinly sliced

  • 4 burger buns, split

  • Mayonnaise, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

37 grams carbs; 123 milligrams cholesterol; 774 calories; 26 grams monosaturated fat; 8 grams polyunsaturated fat; 16 grams saturated fat; 53 grams fat; 3 grams fiber; 899 milligrams sodium; 37 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Whisk together the gochujang, vinegar, olive oil, sesame oil, sugar and garlic in a large bowl; transfer half of the mixture to a medium bowl and set aside until ready to use.

  2. Step 2

    Add the pork, 1 ½ teaspoons salt and ½ teaspoon pepper to the large bowl with half of the gochujang mixture. Using 2 forks, begin “pulling” the ground pork apart as if you were shredding pulled pork, breaking up the clumps and incorporating the ingredients together without compacting the meat into a dense mass. Continue to pull the meat apart until thoroughly mixed and no clumps of pork remain, and all of the gochujang mixture has been absorbed.

  3. Step 3

    Lightly oil your hands. Working one at a time, divide the pork mixture into 4 equal portions; roll gently between your hands into balls. Arrange on a rimmed baking sheet and flatten to patties about 1-inch thick.

  4. Step 4

    Toss the cucumber, sprouts, carrot and scallions in the medium bowl with the reserved gochujang mixture until completely coated; season with salt and pepper. Let sit until ready to serve.

  5. Step 5

    Prepare a grill for medium-high direct heat. Clean and oil the grates.

  6. Step 6

    Grill the buns until toasted on both sides, about 30 seconds to 1 minute per side. Transfer to a baking sheet. Brush the patties on both sides with oil and grill until lightly charred on both sides and just cooked through, about 4 minutes per side, closing the grill top between flips as needed if using a gas grill. Transfer the burgers to a plate and let sit for 5 minutes.

  7. Step 7

    Spread mayonnaise on the top and bottom sides of each bun. Top with burgers and gochujang slaw and serve.

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Ratings

5 out of 5
1,411 user ratings
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Comments

Steve from Boston

Whenever I make something like this, the keystone is always serving it not with normal mayo, but sriracha lime mayo: 1/4 cup mayo 1-2 tbsp sriracha (depending on how spicy you like it) Zest and juice of one lime Mix and use immediately. It's runnier than normal mayo because of the lime juice, but hooooo boy.

John M.

This recipe made for a terrific burger! I was very impressed with the results from using the two forks 'pulling' method to mix the pork with the marinade. Made the least dense burger I've ever made. I didn't make the slaw (yeah, I know) so I halved the ingredients. Then I just used 1 lb. of pork, so I lopped off another third. So for making these burgers only using 1 lb. of pork: 1Tbsp. gochujang paste (not sauce); 1 tbsp. rice vinegar 1 Tbsp. olive oil; 1 tsp. toasted sesame oil; 1 tsp. sugar.

LBT

Gochujang is Asian chili sauce. The Kirby cucumber is a small pickling cucumber.

Rebecca S.

This was the burger of the summer last year and now we’re firing it up again in 2026! I switch cabbage for bean sprouts in the slaw and wholeheartedly endorse the sriracha lime mayo addition. Otherwise just as written! Gonna make it all summer again! Thanks, Rick Martinez!

Cynthia

I haven’t made the burgers yet, but I love the dressing for coleslaw! One batch is a little much, so I make it in a jar and use what’s needed, saving the rest for later.

Mike

Great recipe as is, but I've also substituted chipotles in adobo for the gojuchang, and it was very good -- I pureed the peppers, using 2 tablespoons for 2 lbs of pork.

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