Korean Hamburger or Hambak Steak With Soy Sauce Demi-Glace
Ingredients
Instructions
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Prep ingredients. Combine the bread crumbs and milk and set aside.
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Heat oil in a small saute pan over medium heat. Add diced onion and saute, stirring frequently until the onions become golden-brown, but not burned. Set aside to cool.
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Combine the beef, pork, onions, breadcrumb mixture, garlic, egg, A-1 sauce, Worcestershire sauce, salt and pepper and mix well with hands until fully combined.
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Form the meat mixture into balls of roughly equal size. Using your hands, gently toss the balls back and forth to flatten the balls into patties and to force the air bubbles out of the mixture. You should end up with patties that are about 3/4 inch thick.
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Using your thumb, make an indentation in the middle of each of the patties--this will help keep the patties flat prevent splitting when cooking.
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Heat oil over medium-high heat in a non-stick or preferably cast iron skillet. Carefully place the patties into the skillet and cook the patties for about 3 minutes before flipping and searing for another 3 minutes.
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Lower the temperature and pour in 1-2 Tbsp of red wine. Cover and let the patties steam in the meat juices and wine for 5-6 minutes. You're looking for a total cook time of about 12 minutes.
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Remove the patties and set them aside on an oven-safe plate in a warm oven. Turn the heat up on the pan to medium and pour in a couple of tbsp of red wine to deglaze the pan. Using a wooden spatula, scrape up the bits and bobs left from cooking the patties and add 1 Tbsp of butter. Let it melt and then add the Tbsp of flour. Stir in the beef broth, the Mirin, the soy sauce, the A-1 sauce and finally the sugar. Stir to combine and continue to stir frequently as the mixture thickens and becomes a nice, rich glace.
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Remove patties from the warm oven and top with the demi-glace. Serve with rice and steamed, fresh green beans.
