Burger with Gochujang

In a bowl, combine soy sauce, sesame oil, honey, and Gochujang to create the chili glaze sauce.

In a separate container, prepare the Gochujang mayonnaise by mixing mayonnaise, rice vinegar, Gochujang, and Gochugaru until smooth.

Shape the ground beef (180g) into a burger patty, forming a ball and then flattening it, creating a small indentation in the center to ensure it cooks evenly.

Season the burger patty with salt and place it on the grill until one side is nicely browned.

Flip the burger, season the grilled side with more salt, brush with a generous layer of the Gochujang glaze, and return to the grill.

Flip the burger again, apply more glaze, and remove it from the heat to let it 'rest' briefly before assembling.

Assemble the burger: start with the bottom bun, add the burger patty, top with cheese, finish with the Gochujang mayonnaise, and close with the top half of the bun.