UFO burgers
Ingredients: Water, Bread flour, Milk powder, Active dry yeast, Sugar · 240 min cook time · 700kcal · ~₩43,600
Ingredients
200g Water, 340g Bread flour, 5g Milk powder, 5g Active dry yeast, 40g Sugar, 7g Salt, 130g Milk, 1개 Egg, 4큰술 Brown sugar, 1큰술 Cayenne, 2큰술 Korean chili flakes, 7큰술 Soy sauce, 4큰술 Rice wine vinegar, 4큰술 Sesame oil, 4큰술 Ginger-garlic paste, 4큰술 Gochujang, 1pound Boneless chicken thighs, 2큰술 Oil, 0.5pound Green cabbage, 1cup White vinegar, 2cups Jalapenos, 4큰술 Kewpie mayo, 0.5개 Onions, 4잎 Lettuce, 6ounce 80/20 ground chuck, 0.25cup Worchestershire, 0.5cup Ketchup, 4장 American cheese, 1pound Short ribs, 3큰술 Mirin
Instructions
1. To make the tangzhong, combine 200 grams of water and 40 grams of bread flour over medium heat until thickened.
2. In a stand mixer, combine 300 grams of bread flour, five grams milk powder, five grams of active dry yeast, 40 grams of sugar, seven grams of salt, and 130 grams of milk.
3. Add the cooled tangzhong to the stand mixer and mix for 10 to 12 minutes until the dough is smooth and elastic.
4. Cover the dough and let it rise in a warm place for an hour, or until it doubles in size.
5. Punch down the dough to release large gas bubbles and divide it into 140 gram balls using a bench scraper.
6. Roll the dough balls to create a super smooth surface. Oil a sheet tray, position the balls, and flatten them.
7. Top with another sheet tray and let the buns rise for another hour.
8. For the egg wash, blend one egg with a splash of water and brush onto the risen buns.
9. Bake the buns at 400°F (200°C) for around 15 minutes.
10. To make the buldak sauce, combine four tablespoons brown sugar, one tablespoon cayenne, two tablespoons Korean chili flakes, five tablespoons soy sauce, two tablespoons rice wine vinegar, two tablespoons sesame oil, two tablespoons ginger-garlic paste, and four tablespoons gochujang.
11. Cut one pound of boneless chicken thighs into 1.5 to two-inch chunks. Toss with the sauce and a sprinkle of salt, then marinate overnight.
12. Heat two tablespoons of oil over very high heat and add the chicken. Top with half a pound of chopped green cabbage and a little more salt.
13. To pickle jalapenos, combine one cup of white vinegar, a third cup of water, a third cup of sugar, and a pinch of salt in a pot. Bring to a boil and pour over two cups of sliced jalapenos.
14. For the buldak UFO burger, layer the bun with Kewpie mayo, onions, pickled chilies, and a piece of lettuce. Carefully lay on about a quarter cup of the chilled chicken.
15. Use an arepa maker or similar device to press and seal the burger, cooking for a few minutes until crimped and sealed.
16. For the cheeseburger UFO, form 80/20 ground chuck into two to three ounce patties.
17. For the umami sauce, combine two tablespoons soy sauce, one tablespoon sugar, a quarter cup Worchestershire, and half a cup of ketchup.
18. Heat a pan until piping hot, sear the burger patties with salt and pepper, add American cheese, and torch the cheese.
19. Sauce the buns, add lettuce, the burger, Kewpie mayo, chilies, and onions. Customize with Sriracha, bacon, or peanut butter if desired.
20. Press and cook the cheeseburger UFO in the arepa maker until sealed.
21. For the bulgogi, cut off any bones from one pound of short ribs and slice the meat thin.
22. For the marinade, combine a third cup brown sugar, a third cup soy sauce, three tablespoons mirin, two tablespoons rice wine vinegar, two tablespoons sesame oil, and two tablespoons ginger-garlic paste. Break up any large chunks.
23. Add the sliced short ribs with about half a teaspoon of salt to the marinade and marinate overnight.
24. Heat a little oil over very high heat and cook the bulgogi until nicely caramelized.
25. Stuff the bulgogi into the baby UFO buns and press in the arepa maker until sealed and crunchy.
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