Judy Joo’s Krazy Korean Burgers

This recipe is based on Judy Joo’s Korean Food Made Simple on Cooking Channel.  The recipe was not posted on the network website, so my daughter, Alycia, & I estimated the ingredient amounts while re-watching the episode – we think they turned out great!  These burgers are tender and wonderfully seasoned. 

Servings: 4

1/4 lb pancetta or bacon
1 medium onion
2 cloves garlic
2 tsp grated ginger
1 lb ground beef
1 Tbsp soy sauce
1/2 Tbsp sesame oil
2 tsp sesame seeds
1 tsp sugar
1 tsp pepper
1 tsp salt
2-3 tsp gochugaru (Korean chile flake)
1 Tbsp gochujang (Korean fermented chile paste)
1 Tbsp doenjang (Korean fermented soybean paste)
1/4 cup carbonated water

  1. Combine pancetta or bacon, onion, garlic & ginger in  a food processor and pulse until finely ground.
  2. Place in a bowl & add remaining ingredients.
  3. Mix gently with hands until thoroughly mixed.
  4. Form into patties and grill.
  • Judy serves this with Korean Ketchup (1/4 cup ketchup mixed with 1 Tbsp gochujang) and Asian Mayo (Korean mayo thinned with kimchi juice). I have not tried the mayo yet, but the Korean Ketchup is my new favorite burger topping! 
  • If you haven’t used gochugaru or gochujang before, this may seem like a lot of chile, but it is not a very spicy chile. You can reduce the amount if you like. 
  • We like to make these as sliders – it makes about 10.  Hawaiian rolls make delicious buns for these. 

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Beef & Mushroom Pie

recipe adapted from Pet-Ritz recipe published in the late 70s

2 – 10″ pie crusts
1 lb ground beef
1 onion, chopped
8 oz mushrooms, sliced
1 can beef broth
1 tsp Worcestershire sauce
2 tsp parsley, chopped
1/2 cup red wine
3 Tbsp flour
3 Tbsp water

  1. Heat oven to 400 F.
  2. Put 1 pie crust in a 10″ pie pan.
  3. Brown ground beef, onion and mushrooms. Drain.
  4. Stir in broth, Worcestershire & wine.
  5. Mix flour & water. Add to beef mixture.
  6. Simmer until thickened, stirring occasionally.
  7. Pour into pie crust. Top with remaining crust. Seal edges & cut slits in top.
  8. Bake for 25 minutes or until browned.
  9. Serves 4-6.
  • Tastes like beef burgundy.

Newport Beef Casserole

McCall’s Great American Recipe Card Collection 1973

1/4 cup oil
1/3 cup finely chopped onion
3 cloves garlic, minced
1 cup diced carrot
1/2 cup diced celery
1 lb ground beef
1 can (6 oz) mushrooms, drained
1 cup sherry
1 can (6 oz) tomato paste
1 can (17 oz) diced tomatoes
salt to taste
1/2 tsp pepper
1 Tbsp dried oregano
1 Tbsp dried basil
8 oz small shell pasta
1 pkg (10 oz) frozen chopped spinach
1 cup sharp Cheddar, grated
1/2 cup bread crumbs
Parmesan, grated

  1. In hot oil in large skillet, saute onion, garlic, carrot, and celery until onion is golden – about 5 minutes.
  2. Add beef; cook, stirring, until browned.
  3. Add mushrooms, sherry, tomato paste, tomatoes, salt, pepper, oregano, and basil: simmer, uncovered 1 1/2 hours.
  4. If desired, cool, cover, and refrigerate until needed.
  5. About 45 minutes before serving time, preheat oven to 350F.
  6. Cook shells and spinach as package labels direct. Drain well.
  7. Reheat sauce if needed. Add shells and spinach.
  8. Turn into 3-quart casserole.
  9. Top with bread crumbs and Cheddar.
  10. Bake, uncovered, 30 minutes, or until bubbly and browned.
  11. Serve sprinkled with Parmesan cheese.
  12. Makes 8 servings.
  • NOTES

Meat Stuffing (for Zucchini or Bell Peppers)

This recipe is adapted from how my mother used to make it.  The measurements are not exact because a lot depends on how thick you want the stuffing to be and how much seasoning you like.

1 lb ground beef
1 onion, chopped
8 oz can tomato sauce
saltine crackers
dried basil
black pepper
salt

  1. Brown hamburger and onion.
  2. Add tomato sauce.
  3. Crumble in saltines until stuffing holds together.
  4. Season to taste with basil, pepper & salt.
  5. Stuff into parboiled or roasted zucchini (split & seeded) or par-roasted bell pepper halves.  Top with cheese.
  6. Bake at 350 F for about 20-30 minutes or until heated through and cheese it melted.
  • Precooking the zucchini or bell peppers makes sure the vegetables are done when the stuffing is. Otherwise they will still be hard while your stuffing is getting burned.

Hamburger Loaf aka Meatloaf

This is a recipe that my mother, Sherry Salvage ReVeal Bradley, had for years – I do not know where she got it.

The original recipe was called Cheeseburger Loaf, but I never put the cheese on it.  I also use less ground beef because I like my meatloaf a little softer than the typical one.

1 lb ground beef
1 can cream of mushroom soup
1/2 cup oatmeal
1/2 cup onion, chopped
1 Tbsp Worcestershire sauce
1 large egg
1 tsp salt (optional)
dash pepper

  1. Heat oven to 350 F.
  2. Combine all ingredients and mix thoroughly – I usually do it by hand.
  3. Put into a deep casserole dish.
  4. Bake for about 1 hour or until browned and bubbly.
  • My favorite way to eat this is with a baked potato.  I split open the potato, spoon the meatloaf over it, and mash it into the potato.
  • You can substitute bread crumbs for the oatmeal.

Flank Steak Islandia

recipe from Sara Garretson – a friend of my mother’s in New Mexico

1 1/2 lb flank steak
juice & zest of one lemon
1/4 cup oil
1/4 cup soy sauce
1 tsp ginger, grated
1 clove garlic, minced
1 tsp brown sugar
lemon wedges

  1. Trim fat and membrane from steak. Place in a shallow, non-metallic pan.
  2. Combine remaining ingredients, except lemon wedges, and pour over steak.
  3. Marinade for 1 hour, turning occasionally.
  4. Drain. Heat remaining marinade to a boil, then remove from heat.
  5. Grill steak over coals for 7 minutes on each side, basting with marinade.
  6. Slice very thinly, diagonally & across the grain.
  7. Serve with lemon wedges.
  • This grilling time will produce a medium rare to medium steak.