1. Combine all of the ingredients of the burger marinade, mix well, and set aside.
2. Pat dry the short ribs with paper towels to remove any excess moisture.

In a large flat pan or a Ziploc bag, lay the ribs flat and add ½ the marinade (reserve the other ½ for later) making sure every piece is coated with the sauce.   Marinate the ribs for at least 1 hour.

Making the burger patty

1. Remove the ribs from the marinade and pat dry. By hand or with a food processor, chop the ribs into small pieces but do not ground the meat, as you want to keep some of the texture.  Combine all of the chopped rib meat with the ground beef.   Add the reserved ½ of the marinade, panko, and chopped kimchi and mix well to combine.  Be careful not to overmix.
2. Using a burger press or by hand, form 5-6 burger patties. Pat dry each patty to remove excess moisture. Keep in the fridge until ready to grill.
3. Grill burgers on the barbecue until cooked through, about 5 minutes per side on high heat.

Making the rice bun, if using

1. Mix together the rice, rice vinegar, and toasted sesame seeds.
2. With a burger press or with wet hands, form 10-12 individual rice buns.
3. Drizzle oil in a frying pan and on high heat, fry each rice bun until just crisp and browned on the outside (about a minute per side).
4. Remove from pan and set aside until ready to assemble the burger.

Assembling the burger

From the bottom bun up, layer your desired amounts of gochujang mayo, cucumber relish, one burger patty, kimchi slaw, a fried egg if using, and then your top bun!  Squish, devour and enjoy!!!

Mix all ingredients together until combined.

Gochujang Mayo
½ cup mayonnaise
1 tbsp of gochujang paste (or more if you like it spicy) *see notes

Mix ingredients together until combined.

Kimchi Slaw

1. Mix all ingredients together, except the cucumber.
2. Pour the mixture over the chopped cucumbers.
3. Let stand for 10 minutes so the flavours can absorb.