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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Toast the bread or burger bun. Spread each piece of bread with the In-n-Out sauce consisting of mayo, ketchup, relish, and vinegar.
- Once the burgers are finished, stack accordingly and serve immediately with fries.