Korean Gochujang Tofu Burgers

Name: Korean Gochujang Tofu Burgers
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 14 oz block (400 g) extra-firm tofu, drained, pressed 20 minutes, then crumbled into small pieces; 1 cup (180 g) cooked short-grain brown rice, cold; ½ cup (90 g) cabbage kimchi, squeezed very dry by hand, then finely chopped; 3 tbsp (50 g) gochujang (Korean chile paste); 1 tbsp (14 ml) toasted sesame oil; 1 tbsp (15 ml) soy sauce; 3 whole (30 g) scallions, white and green parts thinly sliced; 2 cloves (6 g) garlic cloves, finely minced; 1 tsp (2 g) fresh ginger, peeled and finely grated; 2 tbsp (14 g) ground flaxseed; 3 tbsp (45 ml) water, cold; ¾ cup (40 g) panko breadcrumbs; 1 tbsp (15 ml) neutral oil (such as avocado or canola), for brushing the pan and patties; 1 tbsp (17 g) gochujang; 1 tbsp (15 ml) pure maple syrup; 1 tsp (5 ml) toasted sesame oil; 3 tbsp (42 g) mayonnaise (vegan if desired); 1 tsp (5 ml) unseasoned rice vinegar; 4 buns (240 g) burger buns, split and lightly toasted; 1 small (100 g) Persian or small cucumber, sliced into thin rounds; 4 leaves (40 g) butter lettuce leaves, washed and dried; 2 tsp (6 g) toasted sesame seeds (optional)

From the MyKitchenBank Kitchen

Baked patties of crumbled tofu, chewy brown rice and tangy kimchi, glazed with sweet-spicy gochujang and stacked with sesame mayo and cool cucumber. They hold together, brown well in the oven and need no deep frying.

Prep: 30 min
Cook: 35 min
Wait: 45 min
Total: 1 hr 50 min
Makes: 4 burgers (4-inch / 10 cm patties)

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Ingredients

4 servings

For the patties
14 oz block (400 g) extra-firm tofu, drained, pressed 20 minutes, then crumbled into small pieces
1 cup (180 g) cooked short-grain brown rice, cold
½ cup (90 g) cabbage kimchi, squeezed very dry by hand, then finely chopped
3 tbsp (50 g) gochujang (Korean chile paste)
1 tbsp (14 ml) toasted sesame oil
1 tbsp (15 ml) soy sauce
3 whole (30 g) scallions, white and green parts thinly sliced
2 cloves (6 g) garlic cloves, finely minced
1 tsp (2 g) fresh ginger, peeled and finely grated
2 tbsp (14 g) ground flaxseed
3 tbsp (45 ml) water, cold
¾ cup (40 g) panko breadcrumbs
1 tbsp (15 ml) neutral oil (such as avocado or canola), for brushing the pan and patties
For the glaze
1 tbsp (17 g) gochujang
1 tbsp (15 ml) pure maple syrup
1 tsp (5 ml) toasted sesame oil
For serving
3 tbsp (42 g) mayonnaise (vegan if desired)
1 tsp (5 ml) unseasoned rice vinegar
4 buns (240 g) burger buns, split and lightly toasted
1 small (100 g) Persian or small cucumber, sliced into thin rounds
4 leaves (40 g) butter lettuce leaves, washed and dried
2 tsp (6 g) toasted sesame seeds (optional)

Equipment (7)

Large rimmed baking sheet, about 18×13 inches (46×33 cm)
Parchment paper
Large mixing bowl
Small bowls for the glaze, mayo and flax gel
Silicone pastry brush
Wide spatula
Clean kitchen towel or paper towels and a heavy pan or books for pressing the tofu

Steps

Before you start

Use brown rice that is cold, ideally cooked the day before. Warm or freshly cooked rice is too soft and makes the patties mushy.
Choose extra-firm tofu, not silken or soft. Plan 20 minutes to press it.
Squeeze the kimchi very dry. Excess brine is the main reason veggie patties fall apart.
Check that your gochujang and kimchi are vegan if you need a fully vegan burger. Many kimchi brands contain fish sauce or shrimp.

1
Press the tofu
- Drain the tofu and wrap the block in a clean kitchen towel or several layers of paper towels.
- Set it on a plate, put a heavy pan or a few books on top, and press for 20 minutes.
- Meanwhile, cook or gather the cold rice.
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Ready when: The towel is damp and the tofu feels noticeably firmer and drier.
Tip: Do not skip pressing. Wet tofu makes soft patties that stick to the pan.
2
Make glaze and mayo
- In a small bowl, stir the 1 tbsp gochujang, maple syrup and 1 tsp sesame oil until smooth to make the glaze.
- In a second small bowl, stir the mayonnaise with the rice vinegar.
- Cover the mayo and refrigerate it until serving.
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Ready when: The glaze is a smooth, thick, glossy paste with no streaks.
3
Prep flax and aromatics
- Stir the ground flaxseed and water together in a small bowl and leave it to thicken while you work.
- Squeeze the kimchi firmly in your fist over the sink until it stops dripping, then chop it finely.
- Slice the scallions, mince the garlic and grate the ginger.
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Ready when: The flax mixture is thick and gloopy like beaten egg white; the kimchi is damp but not wet.
4
Mix the patty mixture
- In a large bowl, crumble the pressed tofu into pieces about the size of peas.
- Add the cold rice, kimchi, scallions, garlic, ginger, 3 tbsp gochujang, 1 tbsp sesame oil, soy sauce, flax gel and panko.
- Mix with clean hands for about 1 minute, squeezing and mashing so about half of the rice and tofu breaks down and the rest stays chunky.
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Ready when: A handful pressed together holds its shape without crumbling or leaking liquid.
Tip: If the mix feels wet, add 1 more tablespoon of panko. If it crumbles, mash it a little more.
5
Chill the mixtureOven 425°F / 220°C
- Cover the bowl and refrigerate for 20 minutes.
- During the last 15 minutes, place a rack in the center of the oven and preheat to 425°F (220°C).
- Line the baking sheet with parchment and brush it with half of the neutral oil.
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Ready when: The mixture is noticeably firmer and sticky.
6
Shape the patties
- Divide the mixture into 4 equal portions of about 200 g each.
- With damp hands, press each portion firmly into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, compacting the edges.
- Place them 2 inches (5 cm) apart on the baking sheet and brush the tops with the remaining oil.
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Ready when: Each patty has smooth, crack-free edges and holds together when lifted.
Tip: Pack firmly. Loose patties crack when flipped.
7
Bake first sideOven 425°F / 220°C
- Bake the patties at 425°F (220°C) for 15 minutes without opening the oven door.
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Ready when: The tops look dry and the edges are starting to darken.
8
Flip and bakeOven 425°F / 220°C
- Slide a wide spatula fully under each patty and flip it gently.
- Bake for another 15 minutes.
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Ready when: Both sides are deep golden-brown and the patties feel firm when pressed.
Tip: Wait until the underside releases easily from the parchment before flipping.
9
Glaze the pattiesOven 425°F / 220°C
- Brush the tops of the patties generously with the gochujang glaze.
- Return to the oven for 5 minutes.
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Ready when: The glaze is shiny, slightly sticky and bubbling at the edges but not blackened.
Tip: Maple sugars burn quickly, so watch closely in the last 2 minutes.
10
Rest the patties
- Remove the baking sheet from the oven and let the patties rest on the pan for 5 minutes.
- They firm up as they cool slightly.
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Ready when: The patties lift off the parchment in one piece.
11
Assemble the burgers
- Spread sesame mayo on the cut sides of the toasted buns.
- Layer the bottom bun with a lettuce leaf, a patty and cucumber slices.
- Sprinkle with sesame seeds if using, then add the top bun.
- Serve right away.
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Tip: Place the lettuce against the bottom bun so the patty juices do not make it soggy.

Good to know

Tips

Drier kimchi, rice and tofu give sturdier patties, so squeeze and press thoroughly.
For extra crunch, switch the oven to broil for the last 1–2 minutes after glazing, watching constantly.
Gochujang brands vary in heat and saltiness. Taste yours first and reduce the soy sauce if it is very salty.
Quick-pickled red onion or a fried egg makes a great extra topping.

Make ahead

"Shape the patties up to 1 day ahead, cover and refrigerate on the parchment-lined pan, then bake straight from the fridge, adding 2–3 minutes per side. The sesame mayo and glaze keep refrigerated for 3 days."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: store baked patties (without buns or toppings) in an airtight container for up to 4 days. Freezer: freeze cooled patties separated by parchment for up to 3 months. Reheat from fridge or frozen in a 375°F (190°C) oven for 10–15 minutes (20 minutes from frozen), until hot in the center and crisp outside."

Substitutions

cooked short-grain brown rice → cooked quinoa or white short-grain rice. Use the same weight, cold. White rice gives a softer bite.
ground flaxseed → 1 large egg, beaten. Skip the water. The burger is no longer vegan.
panko breadcrumbs → gluten-free breadcrumbs or rolled oats. Use the same amount for a gluten-free burger, and check the soy sauce and buns.
pure maple syrup → honey or brown sugar dissolved in 1 tsp warm water. Use equal amounts. Honey is not vegan.