Hamburg Steak (Hambak Steak)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Chop the garlic and onion into small pieces and stir-fry.
2. Add the stir-fried garlic and onion to the ground beef and pork, then add salt, pepper, beaten egg, breadcrumbs, and starch, knead until evenly mixed, and let it rest.
3. Cut the perilla leaves into fine strips, soak in cold water until crisp, drain, and add to the rested meat.
4. Shape the meat with perilla leaves into hamburg steaks 4 cm in diameter and cook them in a pan with olive oil.
5. Put the dried chili pepper, green onion, garlic, wine, low-sodium soy sauce, oligosaccharide syrup, and sugar in a pot and boil, then chop in the tomato (2/3 of the amount), simmer slowly, and strain through a sieve.
6. Slice the remaining tomato keeping its round shape and spread on a plate, place the cooked hamburg steaks on top, and fry the quail eggs one at a time sunny-side up and place on top of each steak.