This flavoursome Korean Pork Burger is dripping with flavour and tastes delicious with a mix of Hellmann’s Real Mayonnaise and Gochujang – a savoury and spicy Korean condiment made from red chilli, rice and soybeans, giving a spicy, salty and slightly sweet balance to the dish.
  • Prep

    20 Minutes

  • Cook time

    5 Minutes


Pork Belly

  • 600 g pork belly, cut into slices 8mm thick
  • 2 cm piece ginger, peeled, finely grated
  • 2 garlic clove peeled grated

Gochujang Mayonnaise

  • 2 tablespoons gochujang (Korean fermented chilli paste)
  • 1 1/4 cups (300g) Hellmann's Real Mayonnaise


  • 1/2 cup celeriac cut into matchsticks
  • 1/2 cup red cabbage, thinly shredded
  • 2 carrots, cut into matchsticks
  • 1/4 cup chopped kimchi
  • 1 lemon, juiced
  • 2 tablespoons olive oil


  • 3 tablespoons sake
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin

To Serve

  • 6 hamburger buns,
  • 1/4 cup coriander leaves


  1. Pre-heat BBQ or chargrill pan over a medium-high heat.

  2. Coat pork belly slices in ginger and garlic.

  3. Mix the Gochujang and mayonnaise together in a small dish. Place into the refrigerator until needed.

  4. Place sake, honey, soy sauce and mirin in a saucepan. Gently heat the glaze ingredients, over medium-low heat, stirring well together. Simmer gently to reduce sauce by a third. Turn off heat. Keep warm on stovetop for later use.

  5. BBQ or chargrill the pork for 5 minutes, turning frequently until nicely golden brown. Once cooked, place each piece of pork into glaze, toss to coat and then set aside on a wire rack placed over a tray or paper towel to catch any sauce that may drizzle off pork.

  6. To make the slaw, place celeriac, cabbage, carrot, kimchi in a large bowl and toss well to combine. Combine lemon juice and olive oil - though don't pour over the slaw until you are ready to serve, as the natural colour of the red cabbage will bleed out if you make it ahead of time.

  7. To assemble the burger, spread creamy Gochujang mayonnaise mixture liberally over the inside of the bun bases. Top with slaw, coriander and 2 or 3 of the pork pieces and bun top.