Bulgogi Sliders! A delicious and fun way to enjoy Korean marinated beef! Make these for your family or for a party, these are amazing!
If you’re a fan of Korean food, you’ve probably had bulgogi at your favorite Korean restaurant or local food truck. Bulgogi, Korean grilled marinated beef, is probably one of the most popular Korean food dishes. Well, next to galbi and kimchi.
With that first bite, you’re hooked. Good bulgogi is so tasty. But one thing you may not know is that bulgogi is extremely easy to make at home. And you don’t have to grill it. Although bulgogi is traditionally grilled, you can also pan fry it or even bake or broil it in the oven. Most recipes use the same ingredients with maybe one or two ingredients that vary like ginger or gochujang. It really depends on your preference. This recipe is a spin on my mother’s recipe. Her tried and true bulgogi recipe that she has been making for as long as I can remember. I only changed two things while experimenting with different marinades and I must say I’m quite happy with this one.
Make this and you’ll see why.
I love eating bulgogi with rice and a side of kimchi but sometimes you want to jazz it up and do something different.
Bulgogi Sliders are a great way to serve bulgogi when entertaining and you’ll get to make some Korean vegetables at home too. To read the rest of this post and to get this fabulous recipe for my Bulgogi Sliders, head on over to KitchenAid’s Blog, The Kitchenthusiast.
I hope you enjoy!
- 1 pound of thinly sliced beef rib eye
- 1 medium-sized onion, halved and sliced into strips
- 1 Asian Pear; peeled and cut into chunks (will use 2-3 tablespoons of pear puree)
- ⅓ cup low sodium soy sauce
- ½ cup water
- 1 tablespoon white granulated sugar
- 1 tablespoon sesame oil + another 1-2 tablespoons when cooking
- 3 cloves garlic, minced
- 1 heaping teaspoon gochujang (Korean hot pepper paste)
- 2-3 green onions, diced
- Sesame seeds
- 1 large English cucumber or 4-5 Persian cucumbers; washed, thinly sliced and cut into triangles if desired
- Pinch of salt + more if needed
- 1-2 teaspoons of low sodium soy sauce
- 1-2 cloves of garlic, minced
- Sesame oil; to taste
- Sesame seeds
- 4 cups shredded Korean radish (or Daikon); shred with a mandolin slicer
- ½ tablespoon course sea salt
- 2 tablespoons red pepper powder
- 1½ tablespoons brown rice vinegar or red wine vinegar
- 1½ tablespoon white granulated sugar
- 1 tablespoon sesame seeds
- ½ tablespoon garlic; minced
- ¼ teaspoon salt
- 8 toasted slider buns
- Dijon mustard
- Fresh greens or lettuce
- Place sliced rib eye and sliced onions into a large bowl.
- Using your blender or food processor, place the pear chunks into the blender and puree for about 1 minute. Pour the puree into a separate medium-sized mixing bowl. Add in the soy sauce, water, sugar, sesame oil, minced garlic and gochujang.
- Mix until well combined and pour over the rib eye and onions. Make sure all of the rib eye is covered. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours before cooking.
- To pan fry, heat the sesame oil over medium-high heat and then place the marinated rib eye into your pan to cook; making sure all the meat is completely flat so each piece can cook thoroughly. Add in the onions as well if desired. Flip each piece of meat and cook for about 3-4 minutes on each side or until completely browned and cooked through.
- In a medium-sized bowl, mix the cucumbers with the salt, 1 teaspoon of soy sauce, the minced garlic and drizzle in about a teaspoon of sesame oil. Taste and add more sesame oil and soy sauce if needed. Sprinkle with sesame seeds and set aside.
- Using a mandolin, shred up all the radish and place into a bowl. Mix in ½ tablespoon of salt. Let sit for about 3 minutes. Rinse the shredded radish in cold water. Drain the water and place into a mixing bowl. Add in the rest of the ingredients for the seasoning and combine well until everything has blended well together. Taste and adjust vinegar, sugar and/or salt as needed.
- Slice and toast each slider bun. Apply Dijon mustard on the bottom bun, top with fresh greens, bulgogi, the sesame seasoned cucumbers, spicy shredded radish and sprinkle on some sesame seeds. Top with the other bun and enjoy!