The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Korean pork burgers with wedges & kimchi dressing
We’re teaching burger night some new moves with kickin’ Korean flavours! Gochujang perks up pork mince patties, while a quick kimchi dressing makes sweet potato wedges seriously dunkable. A zingy carrot, red cabbage and coriander slaw seals the deal.
SWK: High protein
Plants 6
SWK: High fibre
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Serving size
Ingredients
- 4 tbsp rice vinegar (Rice Vinegar, Salt)
- 3 sweet potato
- 100g kimchi (Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 onion
- 3 carrot
- 1 red cabbage
- 1 handful of fresh coriander
- 1 courgette
- 4 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 500g pork mince (5% fat or less)
Nutritional Information
Calories: 539
Protein: 39g
Carbs: 86g
Fat: 6.8g
Ingredients
- 1 handful of fresh coriander
- 3 small sweet potato
- 1 onion
- 2 carrot
- 1 red cabbage
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 courgette
- 2 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 250g pork mince (5% fat or less)
- 50g kimchi (Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 610
Protein: 40g
Carbs: 102g
Fat: 7.3g
Korean pork burgers with wedges & kimchi dressing
We’re teaching burger night some new moves with kickin’ Korean flavours! Gochujang perks up pork mince patties, while a quick kimchi dressing makes sweet potato wedges seriously dunkable. A zingy carrot, red cabbage and coriander slaw seals the deal.
Cook time:
35 mins
Cuisine:
Korean
Food group:
Pork
Allergens: Milk, Cereals Containing Gluten, Soya, Wheat
Cooking Instructions
Before you start
- 1 large baking tray
- 1 large mixing bowl
- 1 small mixing bowl
- 1 large non stick frying pan
Get the wedges going
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the sweet potatoes into wedges and put them on a baking tray lined with baking paper. Spritz with cooking spray and roast for 20-25 mins until soft and golden.
Sort your slaw
- Meanwhile, peel and thinly slice the onions and coarsely grate the carrots. Core, trim and thinly slice the cabbage.
- Finely chop the coriander.
- In a large mixing bowl, stir together the onions, carrots, cabbage, coriander and vinegar.
Bring on the burgers!
- Coarsely grate the courgettes, wrap in kitchen roll and squeeze out the excess water.
- In a bowl, mix the courgettes and gochujang into the mince. Lightly season and, using your hands, shape into 2 thin, even-sized patties (4 for 4 portions).
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Add the burgers and cook for 4-5 mins on each side, until browned all over and cooked through.
Make your dressing
- At the same time, finely chop the kimchi and mix it through the yogurt.
Plate up
- Top the burgers with the yogurt and serve with the wedges and slaw.