Burger "Korea"

For the Tangzhong: 

-60gr flour (1/2 cup)

-180ml water (3/4 cup)

For the Dough:

Dry Ingredients:

-520gr flour (4 cups)

-30gr sugar (2 TBS)

-8gr yeast (1/2 TBS)

-10gr salt (1 TBS)

Wet Ingredients:

-200ml water (1 cup)

-2 eggs

-All of the Tangzhong at room temperature

Extra:

-60gr softened butter (1/2 cup)

Method: 

For the Tangzhong:

Add the water and then the flour in a pan and heat while whisking constantly on medium heat.

Keep stirring until the mixture thickens into a pudding-like consistency (temperature should reach 60-65C). 

Remove from heat, transfer in a bowl and cover with a plastic wrap touching the surface of the tangzhong.

Let come to room temperature before use.

For the dough:

In the bowl of your stand Mixer, whisk together the dry ingredients (be careful so that the yeast does not come in contact with the salt)

Add in the wet ingredients and knead with the dough hook for 2 minutes. 

Add in the softened butter and knead for 8 more minutes on high speed.

Transfer the dough into an oiled bowl and let proof covered with plastic wrap until double (1-2h)

When the dough has proofed, punch it down to degas it

Divide to 140gr pieces and shape into balls

Tranfer to a baking sheet lined with parchment paper

Press them with your palm a little, to make the a little bit like discs

Let proof for 40 minutes

Meanwhile preheat your oven to 190C-200C (depending on your oven's power)

Before baking, egg wash the buns (1 egg yolk diluted with 1TBS milk) and optimally sprinkle with sesame seeds

Bake for 20 minutes or until their tops are golden brown

Let cool and start preparing your burger 

For the filling, for 1 burger, you will need

Gochujang mayo (recipe below)

Lettuce

180gr beef patty

Kimchi

1 fried egg

For the gochujang-mayo you will need

120gr Mayonnaise

1TBS Gochujang

1 small garlic clove minced

1/2 tsp Sesame Oil

Splash of Rice Wine Vinegar

1-2 TBS Honey (depending on desired sweetness)

Mix everything together 

•Butter the buns and grill them

This creates a seal that will prevent the buns from getting soggy from the sauces

•Pan fry the patty for at least 5-7 minutes each side until internal temperature is at least 60C

•For the egg: 

(have some really hot water nearby)

Fry the egg in a non-stick pan until the edges start coming off the pan

Pour just a little (~1TBS of really hot water and close with a lid. 

The trapped steam will cook the egg yolk

Keep the lid on for ~2 minutes until a white-ish "film" is created on top of the egg yolk 

Assemble in that order:

Spread Gochujang Mayonaise on the inside of the bottom bun

Add lettuce and 180gr beef patty

Then kimchi and 1 sunny-side-up egg

Add some more gochujang mayo, the top bun and enjoy!