Jeju Black Burger w Homemade Fries

Still in awe how fast time has passed here on Jeju and my time in Korea, I’ve been trying to process everything past and present so I can prepare for the new year. However, there are a few things that I want to cross off my checklist before the new year starts. One of them is to update the blog with all the remaining recipes from this year. Sounds easy enough, right? Not really. With approximately one week remaining, I would need to post about five recipes every day to finish off my current list. Not going to happen. At least not this year.

Since I won’t be posting all my recipes any time soon, here is one recipe that I can officially cross off the list: Jeju Black Burger w Homemade Fries. When my girlfriend and I arrived here late last summer, I was using a lot of Jeju’s famed black pig (aka heuk dweji). Although there’s a subtle difference in taste and texture compared to regular pork (unless you’re doing straight-up BBQ, then it’s a whole nother story), I was happy that I could utilize this ingredient in my daily cooking. So happy, in fact, that I used it religiously in my stews, stir fries, dumplings, and even this delicious fusion burger. I have to say, the ground pork did wonders for the patties as they came out extra juicy, flavorful, and meaty. The extra toppings of caramelized onions, fresh tomato slices, and melted cheese only added to the experience. It took about two hours to make, but it instantly became one of my more memorable meals despite missing some trivial things like Pepsi and decent burger buns (searched all over the island for the latter, lol). Anyways, it was a great two hours spent in the kitchen and provided a much-needed temporary burger fix for me and the lady friend. ^^

“Man who invented the hamburger was smart; man who invented the cheeseburger was a genius.” ~ Matthew McConaughey

“In the States, you can buy Chinese food. In Beijing, you can buy hamburger. It’s very close. Now I feel the world become a big family, like a really big family. You have many neighbors. Not like before, two countries are far away.”  ~ Jet Li



If keeping the skin intact, make sure to wash the potatoes thoroughly before cutting into strips.
Soak in cold water at least 30 minutes to remove excess starch. Removing some of the starch will make them crispier. If you want extra crispy fries, drain from water and dry them out, then freeze them for another 30 minutes before frying. Restaurant-like crispiness can be yours.
For the caramelized onions, cut the onion into rings. One medium-sized onion will be enough for two servings/burgers.
For caramelized onions, make sure to go low and slow. On low heat, add a little olive oil (or butter) and cook the onions for at least 20 minutes, stirring to prevent sticking. Space out the onion and cook until nicely browned but not burnt. There’s no need to add sugar as they will sweeten up while cooking.
Going the healthy route, decided not to deep-fry the fries. Using a generous amount of olive oil, cook the fries until golden brown on both sides, 4 minutes on each side.
Some people like their patties seasoned with just salt n pepper (which works just fine), but I like going all out with my patties. Just a little bit of finely minced garlic, red n green chili peppers, and toasted sesame seeds is how I like mine. And of course some salt n pepper.
Using a little olive oil, cook the patties on medium heat for about 4 minutes on each side. When patties are nearly done, melt some butter and cook them for another minute on each side. The butter provides an extra layer of goodness to the patties. I tried to be inventive with the samgyeopsal (pork belly) strips but they didn’t work out very well (too much protein on protein?). Bacon strips would have worked much better.
Probably the only thing I can’t remember is what cheese I used. Nonetheless, make sure to use a good brancd cheese and melt it down just before plating.
I remember looking all over the city for some decent hamburger buns but this was all I could get at the bread shop. Surprisingly, once toasted, it wasn’t that bad. For those who are curious, it’s a type of corn bread with actual kernels in the bread.
Black Burger Two Ways: One w samgyeopsal (pork belly) and kkaetnip (perilla leaves) and the other original.
Although you can’t see it, I went with my normal quasi-In-n-Out sauce consisting of mayo, ketchup, relish, and vinegar.
If burgers didn’t take so long to make—which they do when done the right way—I’d be making these guys every day.



Jeju Black Burger w Homemade Fries
Prep time
Cook time
Total time
Recipe type: Fusion
Serves: 2
  • ½ lb ground pork
  • 2 slices cheese
  • 2 garlic cloves, finely minced
  • 1 green n red chili pepper, finely minced
  • toasted sesame seeds
  • dash salt and ground pepper
  • 4 medium sized potatoes
  • hamburger buns
  • 4 bacon strips
  • ½ tomato, thinly sliced
  • 1 large yellow onion
  • 1 tbsp ketchup
  • 1 tbsp mayonnaise
  • 1 tsp relish
  • ½ tsp cider vinegar
  • 2 leaves kkaetnip (perilla leaves; optional)
  • olive oil for the patties and french fries
  1. Slice potatoes into strips and place in cold water for minimum of 30 minutes to remove excess starch. If time permits, rinse and dry the potato and flash freeze for another 30 minutes.
  2. Heat olive oil in a large skillet or non-stick pan over medium-high heat. Pan-fry until golden brown and cooked through. Remove and drain on paper towels.
  3. For the caramelized onions, cook them slowly in a large fry pan over low heat for about 20 minutes, stirring occasionally to prevent them from sticking. Set aside.
  4. Mix the ground pork with minced garlic, sesame seeds, chili peppers, and salt n pepper. Hand-form the patties into about an inch-thick pieces slightly larger the size of the buns being used.
  5. Heat the oil in the pan or over medium heat. Cook the patties until golden brown and slightly charred, about 4 minutes. Flip over and repeat on the second side, 4 minutes. Add some butter and cook one both sides for a brief second. Add the cheese to melt before plating. At the same time, cook bacon strips until desired crispness is achieved.
  6. Toast the bread or burger bun. Spread each piece of bread with the In-n-Out sauce consisting of mayo, ketchup, relish, and vinegar.
  7. Once the burgers are finished, stack accordingly and serve immediately with fries.



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