Raymon Kim 1990 St Hamburg Steak
A nostalgic hamburger steak featuring rich, juicy beef from hand-chopped short ribs and a deep, classic French-style demi-glace sauce reminiscent of 1990s Korean-Western cuisine.
Ingredients needed 2 servings
Recipe
Cooking tips
- Chop the beef by hand instead of using a machine to retain chewiness and natural juiciness when cooked.
- Avoid over-kneading the mixture—doing so collapses air pockets and results in a dense, rubbery texture like fish cake.
- When making the sauce, sauté the ketchup and tomato paste with the vegetables first to mellow acidity and ensure smooth blending.
Recommended for
- Those who want to make thick, juicy, homemade hamburger steaks at home that rival restaurant quality.
- Fans of recreating the authentic taste of 1990s-style restaurant demi-glace sauce.
- Anyone seeking to fully enjoy the rich texture and deep umami of ground beef.
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