Korean-Style Hamburg Steak w Tomato Gravy
By: olivia kim
Published: Sunday, March 29, 2015 - 7:55am

Ingredients




1 lb ground pork (or beef)
½ onion, diced
2 green onions, finely diced
3 garlic cloves, finely minced
¼ cup panko breadcrumbs
½ tsp salt and pepper
1 egg
olive oil or butter
2 cups milk
3 cups tomato cherries, halved (canned okay)
3 tbsp Parmesan cheese
1 tbsp ketchup
2 garlic cloves, finely minced
¼ onion, diced
1 tbsp flour (thickener)
dash salt and pepper
2 sunny side up eggs
For regular gravy sauce:
2 cups beef broth
3 tbsp ketchup
1 tbsp Worcestershire sauce
½ cup milk (optional)
1 tsp cornstarch
salt and pepper to taste

Preparation

1 Optional step: Precook the onions and garlic in some olive oil until caramelized. This will add some depth and flavor to the patties. 2 Place the ground pork in a large bowl along with the first six ingredients on the list. Mix well with your hands and then form into round patties. Overnight marinating is optional. 3 In a frying pan or cast iron skillet, lightly coated with olive oil or butter and cook the patties on medium high heat, roughly 4 minutes on each side. Cook eggs accordingly after finishing the patties. 4 With the remaining bits from the meat, add in the minced garlic and halved cherry tomatoes, saute for a few minutes until browned. Scrape off meat pieces in the process. 5 Add remaining sauce ingredients and cook until it reduces, about 5 minutes. Tomato skins will peel off (discard if necessary). Add flour to thicken the sauce and adjust taste as needed.

About

While growing up in the States, I never had the Korean version of the original Salisbury steak, but I did live off the latter through microwave meals in college. The cheap, red Banquet variety and Swanson’s Hungry-Man Dinner come to mind. I still remember how good those tasted back in the days.....www.mykoreaneats.com