Jajangmyeon Burger

Jajangmyeon, a Korean-Chinese dish of noodles with a pork and veggie black bean paste sauce, on top of a double smash burger.

Prep Time20

Cook Time40

Total Time1

Servings: burgers

Calories: 1466kcal

8 oz Korean fresh noodle Refrigerated - Look for the ones with the picture of Jajangmyeon on the package!
1 tablespoon gochujang
1/2 cup mayo
2 pounds ground beef 80/20
8 slices munster cheese
4 burger buns
cucumber slices
gochugaru (Korean chili flakes)

In a large frying pan or wok, bring some oil to high heat and add the pork. Cook 3 minutes. Add in the veggies and cook 5 minutes.
Stir in the bean paste and add a cup of water. Cover and bring to a simmer for 10 minutes.
In a small bowl, whisk together the corn starch and water. Drizzle the cornstarch mixture into the pan and stir to combine. Simmer for 2 minutes to thicken. Remove from heat and stir in the sesame oil.

Cook the noodles to package instructions. Rinse and set aside.
Stir the gochujang and mayo together until combined.
Toast the buns.
Form 8 meatballs with the beef. Season with salt and pepper. Bring a cast iron pan to high heat with some peanut or vegetable oil. Cook the burger balls on one side for about 2 minutes. Flip, then smash as thin as you can with your spatula. Cook 2 minutes. Flip and add cheese.
Spread some of the gochujang mayo on the bottom bun. Top with two burger patties. Next add some noodles, then a big spoonful of Jajang sauce. Top with cucumbers, chili flakes, and the top bun with more gochujang mayo. Serve.