Kimchi is a cornerstone of Korean food, dating back over 2,000 years. It began as a way to preserve cabbage through winter and evolved into a variety of regional styles, each reflecting local flavors and ingredients.

The burger combines the classic American smash‑burger technique with Korean kimchi’s spicy, tangy profile. This marriage mirrors modern food trends where comfort foods are elevated with bold, international flavors.

Traditional banchan such as seasoned bean sprouts (kongnamul), Korean cucumber salad (oi muchim), or a simple rice bowl with gochujang sauce complement the burger’s richness and add fresh contrast.

Kimchi is served at almost every Korean meal, but it shines during holidays like Seollal (Lunar New Year) and Chuseok (harvest festival), where families make large batches of kimchi together in a ritual called kimjang.

Authentic kimchi uses napa cabbage, Korean radish, gochugaru (Korean red chili flakes), fermented fish sauce, garlic, ginger, and spring onions. Store‑bought versions may replace fish sauce with soy sauce or use milder chilies, which changes the depth of flavor.

Hammy Blackstone Grilling & BBQ focuses on high‑heat griddle techniques, creative burger builds, and bold flavor combinations. The channel emphasizes practical tips for home grillers and showcases the versatility of the Blackstone flat top.

Common errors include under‑heating the griddle (resulting in a soggy patty), over‑mixing the beef (making it dense), and adding too much kimchi which can soggy the bun. Follow the high‑heat smash method and drain kimchi before topping.

Bacon grease adds smoky, salty depth that complements the beef and kimchi, while butter would introduce a milder flavor. The rendered fat also helps achieve a crisp, caramelized crust on the bun.

Yes, you can pre‑cook the bacon and form raw beef balls a day ahead. Store cooked bacon in the fridge, raw patties in airtight containers, and keep kimchi refrigerated. Assemble and toast the rolls just before serving for best texture.

The patty should have a dark, caramelized crust on both sides, with the cheese fully melted. The bun should be golden‑brown and slightly crisp from the bacon grease, while the kimchi should remain bright red and crunchy.