Spicy Go-Chu-Jang Burger

Divide ground beef into 2 equal portions. Shape each into flat, round patties that are 125% the diameter of the hamburger buns, to account for shrinking when cooking. Gently make an indentation in the center of each patty. Place shaped patties in the refrigerator until ready to cook.
1
Trim off tough parts of shiitake stems and discard. Slice thinly. Heat a small skillet on medium-high and add a small amount of oil. Add mushrooms and sauté until cooked, about 5 minutes. Season with salt and pepper and set aside.
2
Heat a cast iron skillet over high heat. When the skillet is very hot, turn down the heat to medium-high. Season patties generously with salt and pepper on both sides. If using lean ground beef, add a small amount of oil to the skillet; skip this step if the meat is over 30% fat. Place patties on the skillet. For medium rare, cook for 2½ minutes, flip, and cook for another 2½ minutes on the other side. Remove patties from heat and allow to rest.
3
While patties are resting, heat 2 tbsp oil in a small skillet and cook eggs over-easy. Toast the buns if desired.
4
Spread a generous amount of Bibigo Hot & Sweet Go-Chu-Jang Sauce on the inside of each half-bun. Assemble burgers in the order desired.
5

Ingredients