Korean portobello burger, kimchi and sesame cucumber with smashed potatoes and gochujang ketchup

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Mini red potatoes
Couple
All
Family
All
Portobello mushrooms
Couple
1 bag
Family
1 bag
Burger buns
Couple
3
Family
5
Mayo
Couple
1 pottle
Family
1 pottle
Kimchi
Couple
1 pottle
Family
1 pottle
Cucumber
Couple
1/2
Family
1
Sesame seeds
Couple
1 pack
Family
1 pack
Gochujang ketchup
Couple
1 pottle
Family
1 pottle

Portobellos are a vegan favourite. They char up beautifully and have a great meaty texture. The kimchi is in its prime (in our opinion!) after fermenting for three weeks. In Korea, aged kimchi is very popular and fermented for up to three years!

 

Instructions

1

Preheat oven to 190 degrees Celsius.

In a medium pot of boiling salted water, cook the potatoes for 25 minutes, or until tender. You should be able to pierce them easily with a knife. Drain and set aside to slightly cool.

2

Place mushrooms stalk side up on a baking tray, drizzle with olive oil, a little salt and roast for 10 to 12 minutes, until soft and juicy.

Lightly crush the potatoes. Try to make them a little flat. Place them on a baking tray, drizzle on a little oil and sprinkle with salt, then roast for 20 minutes, or until golden and crispy.

 

3

Slice the cucumber, place in a bowl, then sprinkle with sesame seeds.

4

Toast your buns. Turn your oven to grill and toast for a minute or two under the grill.

Spread the top and bottom of the bun with mayo, top with mushrooms followed by kimchi and cucumber. Serve the potatoes on the side with gochujang ketchup.



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