Ingredients
3 tablespoons gochujang
3 tablespoons unseasoned rice vinegar
3 tablespoons olive oil, plus more for hands, grill grates and brushing on patties
1 tablespoon toasted sesame oil
1 tablespoon granulated sugar
4 garlic cloves, finely grated
1 1/2 pounds ground pork
Kosher salt (such as Diamond Crystal) and black pepper
1 medium Kirby cucumber, halved lengthwise and thinly sliced
2 ounces soy bean sprouts, rinsed and drained (about 1 cup)
1 large carrot, grated on the large holes of a box grater
2 scallions, thinly sliced
4 burger buns, split
Mayonnaise, for serving
Directions
1
Whisk together the gochujang, vinegar, olive oil, sesame oil, sugar and garlic in a large bowl; transfer half of the mixture to a medium bowl and set aside until ready to use.
2
Add the pork, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to the large bowl with half of the gochujang mixture. Using 2 forks, begin “pulling” the ground pork apart as if you were shredding pulled pork, breaking up the clumps and incorporating the ingredients together without compacting the meat into a dense mass. Continue to pull the meat apart until thoroughly mixed and no clumps of pork remain, and all of the gochujang mixture has been absorbed.
3
Lightly oil your hands. Working one at a time, divide the pork mixture into 4 equal portions; roll gently between your hands into balls. Arrange on a rimmed baking sheet and flatten to patties about 1-inch thick.
4
Toss the cucumber, sprouts, carrot and scallions in the medium bowl with the reserved gochujang mixture until completely coated; season with salt and pepper. Let sit until ready to serve.
5
Prepare a grill for medium-high direct heat. Clean and oil the grates.
6
Grill the buns until toasted on both sides, about 30 seconds to 1 minute per side. Transfer to a baking sheet. Brush the patties on both sides with oil and grill until lightly charred on both sides and just cooked through, about 4 minutes per side, closing the grill top between flips as needed if using a gas grill. Transfer the burgers to a plate and let sit for 5 minutes.
7
Spread mayonnaise on the top and bottom sides of each bun. Top with burgers and gochujang slaw and serve.