Bulgogi Sliders

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Working in Koreatown has made me start to constantly crave Korean food and want to cook Korean food.  So when the roomies and I decided to have a housewarming party after moving to hipster central, I thought it might be fun to make some sliders flavored with a bulgogi marinade.  I AM A GENIUS.

I have an obsession with Hawaiian sweet rolls, so I had to use them for this recipe even though I was worried the sliders would end up too sweet (since the bulgogi marinade is kind of sweet).  I tried to balance it out with a tart Asian slaw and some kimchee.  I chose to chop up the kimchee so that it’s easier to eat (I hate when I try to bite a piece of kimchee in half and it refuses to!), but you can definitely keep it whole if you prefer.

Side note, as I was making the dressing for the slaw, I realized that it tastes almost exactly like the Asian sesame salad dressing that they sell at Costco.  So if you like that Costco dressing as much as I do, I accidentally found out how to make it!

Although the prep work seems daunting, it’s actually pretty easy, especially if you have help.  I had the bf be my sous chef and form the patties and grill them because I was running so behind on prepping everything else and having the help made things SO MUCH easier.  These little sliders were a huge hit and they ran out super fast!

If you’re trying to get some grilling in before the weather starts to cool down, definitely give this recipe a try 🙂

Bulgogi Sliders
(makes 24 sliders)

to make the patties:
1 tbsp brown sugar
1 tbsp sesame oil
2.5 tbsp soy sauce
1 tbsp granulated garlic
1 tbsp granulated onion
2.5 lbs ground beef (or any other meat)

to make the slaw:
1/4 of a head of cabbage, shredded
1 tbsp honey
1 tbsp sesame oil
5 tbsp rice vinegar

1/2 cup of mayonnaise
1 tbsp sriracha
kimchee, chopped
24 Hawaiian rolls, halved and toasted

  1. Mix brown sugar, 1 tbsp sesame oil, soy sauce, granulated garlic, and granulated onion in a large mixing bowl.  Add ground meat and mix until well incorporated.  Form patties about 4 inches in diameter.  Stack them in a container, separating each layer with wax paper or parchment paper, and place in the freezer to firm up while prepping the condiments or immediately begin grilling.
  2. In a measuring cup, mix honey, remaining sesame oil, and rice vinegar until emulsified.  Put shredded cabbage in a large mixing bowl and add a couple of tablespoons of the dressing at a time, mixing and tasting as you go.  When the slaw tastes dressed enough (I only used maybe half of the dressing), set aside.  Before adding the slaw to the sliders, drain all the liquid from the bowl to keep the sliders from getting too soggy.
  3. In a small mixing bowl, combine mayonnaise and sriracha.  Set aside.
  4. Grill patties and put together the sliders according to your taste.  I spread sriracha mayo on both halves of the rolls then stacked it like this starting from the bottom: bottom bun, patty, slaw, kimchee, top bun.
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