Grilled Korean Bulgogi Burgers With Kimchi Mayo and Pickled Daikon Recipe

Ingredients (21)

• 1/2 cup (120ml) soy sauce
• 1 1/2 tablespoons (20ml) gochujang (spicy Korean red pepper paste)
• 3 large cloves garlic, grated or minced
• 1 tablespoon grated peeled fresh ginger (from about one 2-inch knob)
• 1 tablespoon (15ml) rice wine vinegar
• 1/4 cup (50g) brown sugar
• 2 teaspoons (10ml) toasted sesame oil
• 1 cup (215g) mayonnaise
• 2 tablespoons (30ml) kimchi brine
• 1/2 cup finely diced drained kimchi (100g)
• 1 teaspoon (4g) sugar
• 1 tablespoon (15ml) toasted sesame oil
• 1 small clove garlic, grated or minced
• 2 scallions, white and light green parts only, finely chopped (about 40g)
• 1 1/2 pounds (680g) fresh ground beef chuck (about 80% lean)
• Kosher salt
• Vegetable oil, for oiling the grill
• 2 tablespoons (10g) toasted sesame seeds
• 4 sesame seed buns, split
• 2 cups (about 200g) finely shredded quartered and cored red cabbage
• 1 recipe danmuji (Korean pickled daikon radish), prepared following the recipe but using thin rounds of daikon instead of strips