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Ingredients
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Patty Mixture
Glaze / Sauce
To Finish & Serve
Method
Patty Mixture
- 1
Prepare aromatics
Peel and finely grate 1/2 cup onion (press out excess juice into a bowl to use in the mixture), grate 1 tsp fresh ginger, and mince 2 tsp garlic. Thinly slice green onions and reserve 1 tbsp for garnish.
- 2
Combine wet ingredients
In a large mixing bowl, whisk together 1 egg, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp brown sugar, 1 tsp sesame oil, grated ginger, and minced garlic until sugar dissolves.
- 3
Combine meat and binders
Add 1 lb ground beef and 0.5 lb ground pork to the bowl. Add the grated onion (including pressed juices), 0.5 cup panko breadcrumbs, 3 tbsp sliced green onion, 0.5 tsp black pepper and 0.75 tsp kosher salt. Using clean hands or a spatula, gently but thoroughly fold the mixture until just combined — overmixing will make patties tough. Chill the mixture 15–20 minutes to firm up (optional but recommended).
- 4
Form patties
Divide mixture into 8 equal portions (about 3 oz each) and form into oval, slightly flattened patties about 3-4 inches wide and 1/2 inch thick. Wet hands with water if mixture sticks.
Cooking & Glazing
- 5
- 6
Pan-fry patties
Place patties in the skillet without crowding (work in two batches if needed). Cook 3–4 minutes on the first side without moving, until a brown crust forms. Flip and cook 2–3 minutes more until cooked through (internal temperature 160°F / 71°C) — time will vary with patty thickness.
- 7
Make glaze
While the second batch cooks, combine 3 tbsp soy sauce, 2 tbsp brown sugar (or honey), 1 tsp gochujang (optional), 1 tsp rice vinegar, 1 tsp sesame oil, and 2 tbsp water in a small bowl. Stir 1 tsp cornstarch into the mixture until dissolved.
- 8
Glaze patties
When patties are nearly finished, reduce heat to low. Pour the glaze into the pan and spoon it over each patty, simmering 1–2 minutes until glaze thickens and clings. Flip patties to coat both sides. If necessary, remove patties and thicken glaze separately in the pan, then return patties to coat.
To Finish & Serve
- 9
Rest
Transfer glazed patties to a plate and let rest 2 minutes so juices redistribute and glaze sets.
- 10
Garnish and serve
Sprinkle toasted sesame seeds and the reserved thinly sliced green onion over patties. Serve hot with lettuce leaves for ssam (wraps) or steamed rice. Leftovers keep refrigerated up to 3 days.