Jin
Retired UG Staff
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- Jan 20, 2017
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Been making these for about 7 years. Everybody loves them. Whenever there’s a special occasion (tomorrow is Mrs. Jin’s 44th) my wife asks me to make these.
ingredients
If you don’t have a hand tool to process, use a food processor. Here’s a pic of the tool that’s widely used here:
If using leeks, cut lengthwise and then slice thinly (see above photo). If scallions then keep whole and slice thinly.
Add all ingredients to a large bowl.
Crack two whole eggs into the mix.
add chicken.
salt and pepper
Get in there with your hands and mash it all up.
The mixture will be soft, and more liquify than a hamburger.
Put a fry pan on with plenty of your favorite fat. Grab a handful (you can’t really make patties because it’s far too mushy) and put it into the hot pan. I usually get 3 in at a time. Allow to cook for 1-2 minutes then flip and use a spatula to press them down into burger thickness.
Cook 3-4 minutes or until slightly brown, flip. Repeat.
Serve with lettuce, Korean hot chili paste and Japanese Mayo (if you haven’t tried Japanese Mayo you owe it to yourself. It’s phenomenal. The major brand is kewpie). Make a wrap like you’d eat in a Korean BBQ joint.
You won’t be disappointed. I was FP’s Sous chef at Sizzler, I know what I’m doing and this is by far the biggest crowd pleaser.
ingredients
- Ground chicken, 1,300g (about 3 pounds).
- Fresh Ginger (250g).
- Lotus root 500g. (fresh or frozen fine). If it’s fresh then process it the same at the ginger. Frozen (would likely come in slices), use a food processor.
- Scallions or leeks. I use “negi”, similar but maybe not available in the states. You can ask at your local Asian market. If leeks, two stalks, using mainly the white part. If scallions, an entire pack.
- Miso. 8 packs in a soup mix or three heaping (very heaping) tablespoons. Either buy a tub (if you’ll use it for other stuff) or just buy a pack of the miso soup kits. You can use the miso in there and it’s not as much to buy. Here’s a link, I’d probably use all 8 packets in this set for the recipe https://www.walmart.com/ip/Miko-Miso-Soup-Wakame/170400524
- 2 eggs
- salt and pepper to taste.
If you don’t have a hand tool to process, use a food processor. Here’s a pic of the tool that’s widely used here:
If using leeks, cut lengthwise and then slice thinly (see above photo). If scallions then keep whole and slice thinly.
Add all ingredients to a large bowl.
Crack two whole eggs into the mix.
add chicken.
salt and pepper
Get in there with your hands and mash it all up.
The mixture will be soft, and more liquify than a hamburger.
Put a fry pan on with plenty of your favorite fat. Grab a handful (you can’t really make patties because it’s far too mushy) and put it into the hot pan. I usually get 3 in at a time. Allow to cook for 1-2 minutes then flip and use a spatula to press them down into burger thickness.
Cook 3-4 minutes or until slightly brown, flip. Repeat.
Serve with lettuce, Korean hot chili paste and Japanese Mayo (if you haven’t tried Japanese Mayo you owe it to yourself. It’s phenomenal. The major brand is kewpie). Make a wrap like you’d eat in a Korean BBQ joint.
You won’t be disappointed. I was FP’s Sous chef at Sizzler, I know what I’m doing and this is by far the biggest crowd pleaser.
