Cheesy Corn Bulgogi Burger


  • 1 (15-ounce) can of corn, drained (or 4 ears of fresh corn)
  • 6 tablespoons mayonnaise
  • 3 tablespoons sugar
  • ½ cup mozzarella cheese, shredded
  • Salt, to taste
  • Pepper, to taste
  • Herbs, to taste (the video uses cilantro)
  • 1 pound thinly sliced steak
  • 5 tablespoons soy sauce
  • 2½ tablespoons white sugar
  • ¼ cup chopped green onion
  • 2 tablespoons minced garlic
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons sesame oil
  • ½ teaspoon ground black pepper


  • Preheat grill using indirect heat to 400ºF.
  • Combine the ingredients for Korean cheesy corn in a bowl, stirring thoroughly until mixed well.
  • Transfer the mixture to a cast-iron skillet, cover, and grill it for 15 to 20 minutes or until the mixture is bubbling. 
  • In a separate bowl, combine the soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and pepper. Mix well.
  • Add the bulgogi meat and toss it in the marinade, ensuring that it's fully covered.
  • Grill the meat on an oiled and hot griddle until lightly blackened.
  • Toast the buns on the same griddle until char lines appear. Stack a generous portion of the meat on the bottom bun, top with cheesy corn, and finish with the uppermost bun. Serve.