Bulgogi Burgers with Kimchi
100g Harvey Beef Eye Fillet
4 tbsp soy sauce
2 tbsp brown sugar
1/2 cup finely sliced spring onion
4 cloves garlic, finely minced
2 tbsp sesame oil
1 cup good quality store bought kimchi
4 slices of thick cut bread
Spray olive oil
Thinly slice the steak, horizontally to make the full pieces thinner but not smaller. Place it in a zip lock bag. In a small glass bowl, combine the soy sauce, brown sugar, spring onion, garlic and sesame oil.
Whisk it and then add it to the bag and make sure the meat is well coated. Ideally leave this in the fridge overnight. Bring the steak back to room temperature. Heat a heavy saucepan with some olive oil and cook the meat, searing it gently on both sides. This is a premium cut of meat so it won’t take long to cook. It only needs a few minutes and the rarer it is, the better.
Spray the bread with olive oil and toast it, in the toaster. Put the beef on the toast and add the kimchi and a handful of fresh green leaves if desired. Serve immediately with some Sriracha sauce if desired.