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!
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
AllFamily
AllPortobello mushrooms
Couple
1 bagFamily
1 bagBurger buns
Couple
3Family
5Mayo
Couple
1 pottleFamily
1 pottleKimchi
Couple
1 pottleFamily
1 pottleCucumber
Couple
1/2Family
1Sesame seeds
Couple
1 packFamily
1 packGochujang ketchup
Couple
1 pottleFamily
1 pottleInstructions
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.
