Korean Gochujang Pork Mini Burger Recipe

Ingredients

Pork:

• 2kg boneless pork shoulder
• 2-4 tbsp gochujang (Korean chili paste), add more for spicier meat
• 1/4 cup brown sugar
• 1/4 cup hoisin sauce
• Gochujang BBQ Sauce:
• 2-4 tbsp gochujang (more to make more spicy)
• 1/2 cup ketchup
• 1/4 cup rice wine vinegar
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 2 tbsp honey
• 4 garlic cloves, minced

Quickle Vegetables & Xndo Zero Noodles

• 2 tsp sugar
• 1/4 cup rice wine vinegar
• 1/2 cucumber, thinly sliced
• 1 medium carrot, thinly sliced
• 2 celery stalks, thinly sliced, including leaves
• 2 bags of Xndo Zero Noodles

OR

Quick kimchi with Xndo Noodles

• 1 Chinese cabbage
• 3 garlic cloves, crushed
• 2½ cm/1in piece ginger, grated
• 2 tbsp fish sauce(optional)
• 2 tbsp sriracha chilli sauceor chilli paste
• 1 tbsp golden caster sugar
• 3 tbsp rice vinegar
• 8 radishes, coarsely grated
• 2 packet Xndo Noodles
• 2 carrots, cut into matchsticks or coarsely grated
• 4 spring onions, finely shredded

Sliders:

• 12-18 mini buns
• Optional garnishes: chopped spring onion

Directions:

Pork:

Mix gochujang, brown sugar and hoisin sauce together in a small bowl and rub over pork shoulder. Place in slow cooker and add 1/2 cup water. Cook on low for 7-8 hrs or high for 3-4 hrs.

Gochujang BBQ Sauce:

Whisk all ingredients together (gochujang, vinegar, brown sugar, soy sauce, honey and garlic) in a small sauce pan. Heat over medium and bring to a simmer, reduce heat and simmer on low for 10-15 minutes until flavours blend. Remove from heat and allow to cool.

Pickled Vegetables:

In a bowl mix together sugar and vinegar. Add vegetables, Xndo Noodles and toss. Cover and chill until meat is ready.

Quick Kimchi :

Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.

Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot, Xndo Noodles and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.

Assembly:

Mix half the BBQ sauce with pulled pork and serve with mini buns, quick pickled vegetables or kimchi, reserved BBQ sauce, and chopped spring onion.

Recipe by Colleen Teo from Singapore Home Cooks