Lee Kum Kee quick facts
- Oyster sauce was invented by accident. Lee Kum Kee’s founder forgot to put out the fire while cooking oysters, and a thick layer of brown paste with a fabulous taste was formed on the wok. This was the birth of oyster sauce.
- The symbolism of the Lee Kum Kee logo represents a “cultural bridge" between East and West, a connection for all those who share a passion for Chinese and Asian food, while the unique purple text represents Lee Kum Kee’s “constant entrepreneurship”.
- Lee Kum Kee is adamant about the quality management philosophy of “100-1=0”. This means they tolerate zero error throughout the whole manufacturing process “from farm to fork”, conveying the message of “quality never compromised”.
- Lee Kum Kee sauces were selected for use on the spacecraft Shenzhou 9, 10 and 11 for the company’s stringent quality standards. In 2015, astronauts brought along Lee Kum Kee’s Sriracha Mayo to NASA’s International Space Station.
Bacon kimchi cheeseburgers recipe
Prep time: 10 min
Cooking time: 10 min
- 450g minced beed
- 2 burger buns
- ½ cup kimchi, chopped
- 4 slices American cheese
- 2–4 slices cooked bacon
- salt and pepper, to taste
- Lee Kum Kee Sriracha Mayo
- Divide beef into 4 equal portions. Flatten each portion into a patty the size of a burger bun and indent the centre with your finger. Season the patties with salt and pepper to taste.
- Heat a cast-iron pan over medium-high heat. Place patties, seasoned side down, in the pan and season the other side. Cook 2 minutes and flip.
- Immediately put a slice of cheese on each patty. Continue to cook for 2 minutes, then move patties onto a plate to cool.
- Toast the buns in the same pan, cut side down, then arrange the buns on plates.
- On the bottom half of each bun, spread some Lee Kum Kee Sriracha Mayo. Add 2 burger patties to each bun. Then add some cooked bacon and chopped kimchi. Put more Lee Kum Kee Sriracha Mayo on the cut side of the top bun.
- Close burgers and serve.
Read more about Lee Kum Kee's legacy