Bulgogi Smash Recipe

Portioning and seasoning

Divide the ground beef into eight equal portions (about 3 oz / 85 g each) and loosely roll into balls. Do not overwork. Lightly season both sides with kosher salt and freshly cracked black pepper just before cooking.

Preheat griddle/skillet

Heat a large cast-iron griddle or heavy skillet over high heat until smoking. Add 1 tablespoon neutral oil and spread to coat.

Smashing and cooking

Place 3–4 beef balls on the hot surface spaced apart. Immediately press each ball flat with a sturdy spatula or a heavy metal press to about 1/4-inch thickness. Hold pressure for 10–15 seconds. Cook undisturbed for 2 minutes until deep brown and edges are crispy. Season the exposed side with a pinch of salt and pepper.

Flip and cheese

Flip each patty, add a slice of American cheese, and cook another 45–60 seconds for the cheese to melt and patty to finish. Transfer to a plate and tent loosely with foil to keep warm. Repeat with remaining balls, adding remaining oil if needed.

Slice and marinate: If your ribeye is not already partially frozen, chill it for 30–45 minutes until firm but not rock solid. Slice as thinly as possible across the grain. In a bowl, combine 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp mirin, 1 tsp sesame oil, 2 cloves minced garlic, 1 tsp grated ginger, 1 tsp gochujang and the white parts of the 3 sliced green onions. Toss the shaved beef in the marinade to coat and let sit 15–20 minutes while you prepare other components.

Cook the bulgogi: Heat a large skillet over high heat with 1 tablespoon vegetable oil until shimmering. Add the marinated shaved beef in a single layer (work in batches to avoid steaming). Cook, stirring occasionally, until edges are browned and meat is cooked through, about 2–3 minutes. Add the green parts of the sliced green onions in the last 30 seconds. Transfer to a bowl and keep warm.

Combine mayonnaise, 1 tbsp gochujang, 1 tsp lime juice, 1 tsp sesame oil, 1 tsp honey and 1/4 tsp salt in a small bowl. Whisk until smooth and adjust seasoning to taste. Refrigerate until assembly.

Place Doritos in a resealable bag and crush lightly with a rolling pin or your hands to create coarse crumbs. Transfer to a small bowl and set aside. Sprinkle the crushed chips on the burgers during assembly to retain crunch.

Make chimichurri: In a medium bowl, combine thinly sliced green onions (both white and green parts), chopped cilantro, chopped parsley, 2 minced garlic cloves, 2 tbsp soy sauce, 1 tbsp rice vinegar, 3 tbsp olive oil, 1/2 tsp sesame oil, 1/4 tsp red pepper flakes and 1/4 tsp black pepper. Stir well and taste; adjust acidity or salt as desired. Let sit 10 minutes to meld flavors.

Toast buns: Heat a skillet over medium heat. Butter each cut side of the buns with softened butter and toast cut-side down until golden, about 1–2 minutes.

Build the burgers: Spread 1 tbsp gochujang aioli on the bottom bun. Place a piece of lettuce or kimchi leaf if using. Set one smash patty with melted American cheese on the bun. Top the patty with a generous 2–3 tablespoons of cooked shaved bulgogi ribeye. Spoon 1–2 tablespoons soy-scallion chimichurri over the beef. Sprinkle about 2 tablespoons crushed Spicy Sweet Chili Doritos for crunchy spicy-sweet texture. Add another small drizzle (about 1 tsp) of gochujang aioli on the top bun, place top bun, and press lightly.

Serve immediately: Serve each Bulgogi Smash hot. Estimated to make 4 burgers total (two patties per bun if desired — this recipe portions for four single-patty burgers).